The moment I pulled this cake from the oven, my kitchen smelled like a holiday bakery—a warm, sweet blend of vanilla and butter that promised something magical. I was determined to combine the nostalgic joy of a chewy sugar cookie with the luxurious richness of a classic New York cheesecake. This creation is the glorious result: a dense, buttery sugar cookie crust that forms its own perfect layer, topped with a velvety-smooth cheesecake filling speckled with cheerful sprinkles. It’s a showstopper that feels both whimsical and incredibly decadent, perfect for making any celebration feel extra special.
Why You’ll Love This Recipe
You will absolutely adore this recipe because it’s like getting two beloved desserts in one spectacular slice. It solves the age-old dilemma of choosing between cookies and cake. The process is simpler than it looks, and the result is a stunning, festive centerpiece that delivers on both flavor and texture. It’s creamy, a little chewy, sweet but not overwhelming, and those colorful sprinkles in every bite are pure, unadulterated joy.
Ingredients
- 2 cups (240g) all-purpose flour, sifted
- 1/2 cup (100g) granulated sugar
- 1 cup (2 sticks / 226g) unsalted butter, cold and cubed
- 1 large egg yolk
- 1 teaspoon vanilla extract
- 32 oz (904g) full-fat cream cheese, room temperature
- 1 1/4 cups (250g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (240g) full-fat sour cream, room temperature
- 1 tablespoon vanilla extract
- 0.53 cup (about 85g) holiday sprinkles (jimmies style, not nonpareils)
Let’s talk ingredients, as a few key choices define this cake. First, the sifted flour for the cookie crust is crucial; it guarantees a tender, fine crumb. For the cream cheese, you must use full-fat blocks, not the spreadable kind in a tub, and it must be truly room temperature—I leave mine out for 3-4 hours. Cold cream cheese will leave you with a lumpy batter no matter how long you mix. The sour cream adds essential tang and moisture; don’t be tempted to skip it. Most importantly, for the sprinkles, use “jimmies” (the long, cylindrical ones). I learned the hard way that tiny round nonpareils bleed their color dramatically into the creamy batter, turning your beautiful cheesecake a murky grayish hue. Jimmies hold their color and provide the perfect festive confetti effect.(See the next page below to continue…)