Description
This sugar cookie cheesecake is sweet and festive dessert is easy to make and sure to wow your guests this holiday season! It’s got three different layers of super smooth cheesecake goodness covered in fun festive colors!
Ingredients
Scale
- For the crust
- 2 cups finely crushed sugar cookies (about 20 cookies)
- 3 tablespoons melted unsalted butter
- For the Red Cheesecake Filling
- 8 oz softened cream cheese
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 10 drops red food coloring
- Pinch of salt
- For the Green Cheesecake Filling
- 8 oz softened cream cheese
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 10 drops green food coloring
- Pinch of salt
- For the White Cheesecake Filling
- 24 oz softened cream cheese
- 3/4 cup granulated sugar
- 3 large eggs
- 1 tablespoon vanilla extract
- Pinch of salt
- For the Topping
- 2 cups heavy whipping cream
- 1/2 cup powdered sugar
- Festive sprinkles, as needed
Instructions
- For the crust
- Mix cookie crumbs and melted butter until evenly moistened
- Press evenly into the bottom of a 9-inch springform pan. Bake at 350°F for 10 minutes. Cool completely before filling
- For the Red Cheesecake Filling
- In a medium bowl beat together cream cheese, sugar, salt, and vanilla until smooth. Add egg and red food coloring and beat until fully combined. Set aside
- For the Green Cheesecake Filling
- Repeat the same process as for the red filling, but use green food coloring
- For the White Cheesecake Filling
- In a large bowl beat together the cream cheese, sugar, salt, and vanilla until smooth. Add eggs one at a time and beat until fully combined
- Pour red cheesecake mixture over the cooled crust. Spread evenly
- Pour white cheesecake mixture over red filling. Spread evenly
- Pour green cheesecake mixture over white filling. Spread evenly
- Bake at 325°F for 40-50 minutes or until the edges are set but the center is still a little jiggly. If the top is browning too quickly, place a piece of aluminum foil lightly over the cheesecake
- Allow cheesecake to cool completely at room temperature for at least 30 minutes before placing in refrigerator for at least 4 hours (overnight is better)
- For the Topping
- Beat heavy whipping cream and powdered sugar together until stiff peaks form
- Spread whipped cream on top of the cooled cheesecake
- Sprinkle with festive sprinkles!
- Slice and serve
Notes
Make sure to press the crust firmly into the pan. Bake the cheesecake until the edges are set but the center is still a little jiggly – it will continue to set as it cools. Chilling the cheesecake for at least 4 hours is crucial for the best texture. For best results, make it the day before serving. Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 30 mins
- Cook Time: 45 mins
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 550
- Sugar: 28g
- Fat: 42g
- Carbohydrates: 35g
- Protein: 10g