Instructions

Step 1: Preheat oven to 350°F (175°C). Prepare a 9-inch springform pan by spraying it and lining the bottom with parchment paper. In a bowl, whisk together 2 cups flour, ½ tsp baking soda, and ½ tsp salt.

Step 2: In a mixer, cream ¾ cup softened butter and ½ cup cane sugar until light and fluffy, about 2 to 3 minutes. Beat in the large egg and 1 tsp vanilla extract for 1 to 2 minutes. Gradually add the dry ingredients, mixing on low speed until a soft dough forms. Avoid overmixing.

Step 3: Press the dough evenly into the prepared pan. Bake for 12 to 15 minutes until the edges are lightly golden. Let the crust cool completely on a wire rack.

Step 4: To make the crumble topping, combine the remaining 1.25 cups flour, ½ tsp salt, and 1.5 cups cane sugar in a bowl. Add the remaining ½ cup melted butter, egg yolk, 1 tsp vanilla extract, and 5 tbsp milk. Mix with a fork until moist clumps form.

Step 5: Spread the crumble mixture evenly on a parchment-lined baking sheet. Bake in the same oven at 350°F (175°C) for 10 to 12 minutes or until lightly golden. Let cool completely, then break into smaller, irregular pieces.

Step 6: Once the sugar cookie base is cool, sprinkle the prepared crumble generously over the top. Garnish with ⅓ cup Christmas sprinkles (jimmies).

Step 7: Serve this sugar cookie base with crumble and sprinkles as a standalone dessert or use it as the base for a larger sugar cookie cheesecake by adding your favorite cheesecake filling.

Tips & Variations

Use room temperature ingredients for better mixing and texture.

Swap Christmas sprinkles for other festive colors or chopped nuts for added crunch.

For a softer crumble, reduce baking time slightly and watch closely to avoid overbaking.

If you want a dairy-free version, substitute the butter and milk with plant-based alternatives.

Storage

Store the sugar cookie base wrapped tightly in plastic wrap or in an airtight container at room temperature for up to 3 days. The crumble topping should be stored separately in an airtight container to maintain its crispness and will keep for up to 1 week. Reheat the base gently in a low oven if needed before assembling.

FAQs

Can I make the cookie base and crumble ahead of time?

Yes, both components can be prepared ahead. Store them separately and combine just before serving to keep the crumble crisp.

Can I use this base and crumble for other desserts besides cheesecake?

Absolutely! The buttery sugar cookie base and crumble make excellent toppings or crusts for pies, tarts, or even as a fun ice cream garnish.