24 ounces cream cheese, softened to room temperature
1 cup granulated sugar
1 cup sour cream, room temperature
2 teaspoons alcohol-free vanilla extract
3 large eggs, room temperature
1/2 cup heavy cream
1/4 cup festive red and green sprinkles
Whipped cream for garnish
Instructions
Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9 inch springform pan with butter or non stick spray. Take about two thirds of the sugar cookie dough and press it evenly into the bottom of the pan to form the crust. Bake the crust for 10 to 12 minutes until it is just set but not overly browned. Remove from the oven and let it cool while you prepare the filling.
In a large mixing bowl or a stand mixer fitted with the paddle attachment, beat the softened cream cheese and granulated sugar together. Continue mixing on medium speed until the mixture is completely smooth and fluffy, which usually takes about 3 to 4 minutes. Scrape down the sides of the bowl to ensure no lumps remain.
Turn the mixer to low and add the sour cream and alcohol-free vanilla extract. Mix until well combined. Gradually pour in the heavy cream while continuing to mix at a low speed. This ensures the filling stays creamy without incorporating too much air, which can cause cracks during baking.
Add the eggs one at a time, mixing just until each egg is incorporated. Do not overmix at this stage. Fold in half of the holiday sprinkles by hand using a spatula. This adds a beautiful pop of color throughout the center of the cheesecake.
Pour the cheesecake batter over the pre-baked cookie crust. Take the remaining sugar cookie dough and roll it into small, marble sized balls. Gently drop these cookie dough pieces onto the top of the batter. Sprinkle the remaining festive sprinkles over the top. Place the pan in the oven and bake for 55 to 60 minutes, or until the edges are set and the center still has a slight jiggle.
Turn off the oven and crack the door open, allowing the cheesecake to cool slowly inside for about one hour. This helps prevent cracking. Once cooled to room temperature, cover the pan and refrigerate for at least 6 hours, though overnight is best for the perfect texture.
