Ingredients:
- 2 cups sugar cookie crumbs (about 20 sugar cookies, crushed)
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1/2 cup mini red and green candy-coated chocolate pieces (for decoration)
- Powdered sugar for dusting (optional)
Directions:
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
- Combine sugar cookie crumbs and melted butter in a bowl. Press mixture firmly into the bottom of the prepared pan to form the crust.
- In a large mixing bowl, beat softened cream cheese and granulated sugar together until smooth and creamy.
- Add eggs one at a time, beating well after each addition.
- Mix in vanilla extract, sour cream, and heavy cream until fully incorporated.
- Pour the cream cheese mixture over the sugar cookie crust in the springform pan.
- Bake for 50-60 minutes, or until the center is set and the edges are slightly golden.
- Turn off oven and leave cheesecake inside with the door slightly open for 1 hour to cool gradually.
- Remove cheesecake from oven and chill in refrigerator for at least 4 hours or overnight.
- Before serving, sprinkle mini red and green candy-coated chocolate pieces on top and dust lightly with powdered sugar if desired.
Prep Time: 20 minutes | Cooking Time: 60 minutes | Total Time: 5 hours 20 minutes
Kcal: 420 kcal | Servings: 12 servings