Preheat the Oven:
Start by preheating your oven to 325°F (163°C). This temperature is perfect for gently cooking the cheesecake without causing it to crack. While the oven is heating, prepare the crust. In a medium bowl, combine the sugar cookie crumbs and melted butter. Stir until the mixture resembles wet sand, making sure all the crumbs are evenly coated with butter. This will help form a sturdy, flavorful crust.
Form the Crust:
Press the crumb mixture firmly into the bottom of a 9-inch springform pan. Use the back of a spoon or the bottom of a glass to pack it down evenly and tightly. This will create a solid base that holds together well after baking. Once the crust is in place, set it aside and move on to making the cheesecake filling.
Make the Filling:
In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and fluffy. This should take about 2–3 minutes with an electric mixer on medium speed. The mixture should become light and creamy, with no lumps remaining. This step is important for achieving the silky texture of the cheesecake.
Add the Eggs:
Beat in the eggs, one at a time. Be sure to mix well after each addition to ensure that the eggs are fully incorporated. Avoid overmixing the batter at this stage, as this can lead to air bubbles that may cause the cheesecake to crack. Just mix until each egg is fully blended into the cream cheese mixture before adding the next.
Mix in the Creams:
Add the vanilla extract, sour cream, heavy cream, and almond extract to the bowl. Mix everything together until the batter is creamy and well combined. The sour cream and heavy cream help give the cheesecake its rich, velvety texture, while the almond extract adds a hint of flavor that enhances the overall taste.
Assemble & Bake:
Pour the cheesecake batter over the prepared sugar cookie crust in the springform pan. Smooth the top with a spatula to ensure an even layer. Place the pan in the preheated oven and bake for 55–60 minutes, or until the center of the cheesecake is just slightly jiggly when gently shaken. The cheesecake should still be set around the edges, but the middle should have a soft, wobbling consistency. This will give it that creamy texture once fully cooled.
Cool Gently:
Once the cheesecake has finished baking, turn off the oven and crack the oven door open slightly. Let the cheesecake rest inside for 1 hour. This gradual cooling helps prevent the cheesecake from cracking, as the slow reduction in temperature reduces stress on the surface of the cake.
Chill Completely:
After 1 hour, remove the cheesecake from the oven and allow it to cool to room temperature. Once it has cooled, refrigerate the cheesecake for at least 4 hours, or overnight for best results. Chilling is crucial to setting the texture of the cheesecake and allowing it to firm up before serving.
Decorate & Serve:
Before serving, sprinkle the top of the cheesecake with festive red and green sprinkles. This adds a cheerful touch and makes the cheesecake perfect for holiday gatherings. Slice the cheesecake carefully, using a sharp knife, and enjoy the delicious blend of buttery sugar cookie crust and creamy cheesecake filling!
