Christmas Cheesecake Bars

Instructions

Sugar Cookie Crust

1. Preheat the oven to 350°F. Adjust the oven rack to the middle position. Line an 8×8-inch pan with parchment paper, leaving overhang for easy removal.

2. In a medium bowl, whisk together the flour, granulated sugar, powdered sugar, and salt.
3. In a small bowl, mix the melted butter and vanilla extract, then pour into the dry ingredients.

4. Stir with a spoon or spatula until the mixture forms a soft dough.

5. Press the dough evenly into the bottom of the prepared pan using the back of a spoon, measuring cup, or your fingers. Don’t press it up the sides.
6. Chill the crust in the freezer for 10 minutes.
7. Bake the chilled crust directly from the freezer for 14-16 minutes, or until lightly golden around the edges. Let cool slightly before adding the filling.
8. Turn the oven temperature down to 325°F.

Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese and sugar on medium-low speed for 40-60 seconds, until smooth. Scrape down the sides of the bowl several times to ensure no lumps remain.

2. Add the eggs one at a time, beating on low until just combined after each addition.
3. Mix in the sour cream, vanilla extract, lemon juice, and salt on low speed until smooth, about 30 seconds.

4. Gently fold in the Christmas jimmies until evenly distributed.

5. Pour the cheesecake mixture over the cooled crust, then gently shake the pan to help it spread evenly to the edges.

6. Bake at 325°F for 28-34 minutes, or until the center has a slight wobble (not liquid or runny). Some cracks near the edges are normal.

7. With the pan still in the oven, turn off the heat and crack the oven door slightly (use a heat-proof utensil to hold it open). Let the bars sit in the oven for 20 minutes to gradually cool down.
8. Transfer the pan to a wire rack to finish cooling at room temperature for 4 hours, then refrigerate in the pan for at least 6 hours to set.

Stabilized Whipped Cream Frosting

1. Once the cheesecake has set, in a medium bowl, beat the softened cream cheese, powdered sugar, and vanilla extract on medium speed until smooth and creamy, about 2 minutes. Scrape down the sides of the bowl as needed.

2. In a separate medium bowl, whip the heavy cream on low speed, gradually increasing to medium-high, until soft peaks form. The whole process will take 2–3 minutes.

3. Add the whipped cream, one-third at a time, to the cream cheese mixture. Gently fold it in after each addition to maintain the whipped texture.

4. If needed, whip the entire mixture on low speed until stiff peaks form, but only for a few short seconds. Do not overbeat. (see notes)

Assembly

1. Remove the chilled cheesecake from the pan using the parchment overhang. Carefully peel away the parchment paper from the sides and bottom.

2. Pipe the frosting over the cheesecake in diagonal lines using a #1A piping tip, or spread with a spatula to create decorative swirls.
3. Just before serving, sprinkle Christmas sprinkles over the frosting. Slice into 9 or 16 squares. Serve chilled or at room temperature (for a maximum of 2 hours).