Christmas Cookie Cheesecake Recipe 🎄🍪

[Kiriya Ubuyashiki]

The holiday season is here, and what better way to celebrate than with a Christmas Cookie Cheesecake that’s sure to impress your guests! This delicious dessert combines the creamy richness of cheesecake with the festive flavor of sugar cookies, topped off with a colorful, fun decoration of royal icing and sprinkles. It’s the perfect showstopper for your holiday parties or a cozy family gathering!

Ingredients:

• 1 (16.5-ounce) tube store-bought sugar cookie dough
• 4 (8-ounce) packages cream cheese, at room temperature
• 2 cups granulated sugar
• 1 cup sour cream
• 2 tablespoons vanilla extract
• 4 large eggs, at room temperature
• Red and green sprinkles, for decorating
• 1 (1-pound) box confectioners' sugar (about 4 cups)
• 2 tablespoons meringue powder
• Red and green gel food coloring

Directions:

1. Position an oven rack in the middle and preheat to 350°F (175°C). Press the cookie dough into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to evenly spread it out. Bake until golden and set, 12-15 minutes. Let cool for about 30 minutes.
2. Wrap the bottom and sides of the pan with foil and place it in a large roasting pan. Reduce oven temperature to 325°F (160°C).
3. Beat the cream cheese and granulated sugar together in a large bowl with an electric mixer on medium speed for 1 minute. Add sour cream and vanilla, and beat until just combined. Mix in the eggs one at a time by hand, being careful not to overmix. Pour the batter into the springform pan. Add hot water to the roasting pan, about halfway up the side of the springform pan.
4. Bake the cheesecake until the outside is set but the center is slightly loose, about 1 hour and 20 minutes. Turn the oven off and let the cheesecake rest in the oven for another hour. Then, remove it from the pan to a cooling rack. Run a knife around the edge and cool to room temperature. Cover and refrigerate for at least 8 hours.
5. After chilling, run a knife around the edge once more, unlock the springform pan, and transfer the cheesecake to a serving platter or cake stand. Smooth the edges with a knife. Press red and green sprinkles onto the sides, avoiding the crust or the top of the cake.
6. In a large bowl, whisk together the confectioners' sugar and meringue powder. Add 5 tablespoons of water and beat on medium-high speed until soft, glossy peaks form. If needed, add 1 more tablespoon of water.
7. Transfer about ½ cup of royal icing to a pastry bag fitted with a small round tip. Thin the remaining icing with 1 teaspoon of water at a time until it reaches the consistency of syrup. Transfer 1 cup of the thinned icing to another pastry bag with a small round tip.
8. Divide the remaining thinned icing between two bowls. Color one red and one green using gel food coloring.
9. Use the thick white icing to pipe a scalloped circle around the edge of the cheesecake, leaving a ¾-inch border. Use the thinned white icing to fill the center of the circle, spreading it smooth with an offset spatula.
10. Decorate with the colored icing while the white icing is still set. Chill the cake for at least 1 hour until the icing sets.

Now you’ve got a beautifully festive cheesecake that’s as tasty as it is eye-catching! Enjoy the holiday sweetness with every bite! ​

 

[jannababe]

This Christmas Cookie Cheesecake looks like the perfect holiday dessert! I love how you combined two delicious treats into one. The layers of cheesecake with cookies must be so creamy and sweet. I can’t wait to try making this and enjoy a festive slice!

 

[bhella]

I think Christmas Cookie Cheesecake sounds like the ultimate holiday treat! Though, balancing flavors can be tricky, but totally worth it.