Christmas Sugar Cookie Cheesecake is a festive treat that blends the soft, buttery flavor of sugar cookies with the rich, creamy texture of cheesecake. It’s topped with colorful sprinkles and sometimes a drizzle of icing, making it just as fun to look at as it is to eat. This dessert feels like a holiday party in every bite!
I love making this cheesecake because it combines two favorite holiday sweets into one—who can say no to cookies *and* cheesecake? Plus, the sugar cookie crust adds a nice crunch that balances the smooth filling perfectly. A little tip I’ve learned: chilling it overnight helps all those flavors come together for the best taste.
This cheesecake always makes an appearance at our holiday gatherings, and it’s never around for long. I like to slice it thin since it’s pretty rich, but no matter how you serve it, it spreads smiles all around the table. It’s the kind of dessert that makes you feel cozy and ready for the holidays every time you take a bite.
Key Ingredients & Substitutions
Sugar Cookie Crust: Using crushed sugar cookies for the crust adds a sweet, buttery base with a soft crunch. If you can’t find sugar cookies, graham cracker crumbs or digestive biscuits work well too. Just add a pinch of cinnamon for a holiday touch.
Cream Cheese: This is the heart of your cheesecake, so use full-fat cream cheese for the best creamy texture. Reduced-fat versions can make the cheesecake less smooth. Make sure it’s softened to room temperature to avoid lumps.
Sour Cream & Heavy Cream: Both help make the filling rich and smooth. If you want a lighter cheesecake, you can swap sour cream for Greek yogurt, but the texture might be a bit tangier and less creamy.
Sprinkles & Peppermint: Festive sprinkles add color and fun, but crushed peppermint candies bring a fresh holiday flavor. Choose your favorite or mix both!
How Do You Avoid Cracks in Your Cheesecake?
One of the biggest challenges with cheesecake is cracking during baking. Here’s how I keep my cheesecake smooth and crack-free:
- Don’t overbeat: Mix ingredients until just combined to avoid incorporating too much air.
- Bake low and slow: A low oven temperature helps the cheesecake cook evenly.
- Use a water bath or hot pan: Placing the springform pan on a baking sheet helps distribute heat gently.
- Cool gradually: After baking, turn off the oven and keep the door slightly open. This stops the sudden temperature drop that causes cracks.
- Chill well: Letting the cheesecake chill overnight helps it firm up and develop flavor.
Equipment You’ll Need
- 9-inch springform pan – makes it easy to remove the cheesecake without breaking it.
- Electric mixer – helps you get a smooth, creamy filling with no lumps.
- Mixing bowls – for combining crust and filling ingredients separately.
- Measuring cups and spoons – for accurate ingredient amounts.
- Spatula – great for smoothing the cheesecake batter evenly over the crust.
- Baking sheet – to place under the springform pan for easy oven cleanup and even heat.
Flavor Variations & Add-Ins
- Swap sugar cookie crust for gingerbread crumbs to add warm holiday spices.
- Add mini chocolate chips to the batter for a fun, melty chocolate surprise.
- Mix in 1 teaspoon almond extract for a nutty twist that pairs well with vanilla.
- Top with fresh cranberries or cranberry sauce to add tartness and a festive touch.
How to Make Christmas Sugar Cookie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 2 cups sugar cookie crumbs (about 20 sugar cookies, finely crushed)
- 1/4 cup unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
- 1/4 cup all-purpose flour
- 1/4 cup heavy cream
For the Topping:
- Whipped cream (for piping)
- Red, green, and white Christmas sprinkles or crushed peppermint candies
How Much Time Will You Need?
This recipe takes about 20 minutes of prep time and 55-65 minutes for baking. After baking, plan to let the cheesecake cool in the oven for 1 hour and chill in the refrigerator for at least 4 hours or overnight to set properly. Overall, you’ll want to start this dessert the day before to enjoy the best flavor and texture.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan with butter and dust lightly with flour or line the bottom with parchment paper. In a bowl, mix together the sugar cookie crumbs, melted butter, and granulated sugar until the mixture feels like wet sand. Press this crust evenly into the bottom of your pan. Bake it for 8-10 minutes, then remove it from the oven and let it cool while you prepare the filling.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy. Add in the sugar and continue beating until well combined. Beat in the eggs one at a time, making sure each is fully mixed before adding the next. Mix in the vanilla extract, sour cream, and flour until the batter is smooth. Finally, stir in the heavy cream until everything is just combined.
3. Bake and Chill:
Pour the cheesecake batter over the cooled crust, smoothing the surface with a spatula. Place the springform pan on a baking sheet and bake for about 55-65 minutes, until the center is mostly set but still slightly jiggly. Turn off the oven and crack the oven door open, letting the cheesecake cool inside for 1 hour. Then, remove it and chill it in the fridge for at least 4 hours or overnight to fully set.
4. Decorate and Serve:
Before serving, pipe whipped cream dollops around the edges of each cheesecake slice. Sprinkle the top with festive red, green, and white sprinkles or crushed peppermint candies for a holiday touch. Serve with extra sugar cookies on the side to add a festive crunch.
Can I Use a Different Type of Cookie for the Crust?
Absolutely! While sugar cookies give a sweet, buttery base, you can substitute with graham crackers, gingerbread cookies, or even vanilla wafers for different flavor twists. Just crush them finely and follow the same crust instructions.
How Should I Store Leftover Cheesecake?
Store leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days. For longer storage, you can freeze it wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving.
Can I Make This Cheesecake Without a Springform Pan?
A springform pan is best for easy removal, but if you don’t have one, you can use a regular 9-inch cake pan lined with parchment paper on the bottom and greased sides. Run a thin knife around the edges to loosen before removing.
What’s the Best Way to Prevent Cracks in My Cheesecake?
To avoid cracks, don’t overbeat the batter, bake at a low temperature, and cool the cheesecake gradually by leaving it in the oven with the door slightly open before refrigerating. These steps help keep the texture smooth and crack-free.
