Christmas Sugar Cookie Cheesecake is a festive dessert that brings together the soft, buttery flavors of sugar cookies with the creamy, rich texture of classic cheesecake. It’s like your favorite holiday cookie transformed into a smooth, dreamy treat layered with festive sprinkles that make every slice feel like a celebration. The crust made from crushed sugar cookies adds a delightful crunch that perfectly balances the silky filling.
I love making this cheesecake around the holidays because it’s both fun and familiar. The smell of sugar cookie crumbs blends with vanilla and cream cheese, instantly filling the kitchen with those cozy Christmas vibes. One little tip I always use is to chill it well before serving—it helps the cheesecake set nicely and makes each bite even better. Plus, adding a few extra sprinkles on top never hurts to make it extra cheerful!
Serving this dessert right after holiday dinner is my favorite way to end the night. Everyone loves that sweet mixture of cookie and cheesecake, and it’s great for sharing because it feels special but isn’t too fancy. If you’re like me, you might find yourself sneaking an extra slice just before bedtime. It’s that good and that easy to enjoy!
Bake, Serve, Wear the Vibe 👕
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Key Ingredients & Substitutions
Sugar Cookies (Crust): Using crushed sugar cookies for the crust adds a buttery, sweet base with a nice crunch. If you can’t find sugar cookies, graham crackers or digestive biscuits work well too, just add a bit more butter to hold the crust.
Cream Cheese: Full-fat cream cheese gives the cheesecake its rich, creamy texture. Avoid low-fat versions as they can make the filling less smooth and watery.
Almond Extract: This is optional but adds a lovely cookie-like flavor that makes the cheesecake taste extra festive. If almond isn’t your favorite, just stick with vanilla extract.
Sour Cream vs Heavy Cream: Both add creaminess and help prevent cracks. I prefer sour cream for a subtle tanginess, but heavy cream works if you want a milder taste.
Holiday Sprinkles: Choose firm, larger sprinkles so they hold their shape on top of the cheesecake. If you want to avoid artificial colors, try natural sprinkles or use crushed peppermint candies.
How Do You Get a Smooth, Crack-Free Cheesecake?
Cheesecake cracking is a common trouble, but with careful steps, you can avoid it:
- Room Temperature Ingredients: Soften cream cheese and eggs fully before mixing to avoid lumps.
- Mix Gently: Beat the batter on low speed and just until combined to avoid excess air bubbles.
- Bake With Care: Use a water bath or place the pan on a baking sheet to distribute heat evenly and prevent sudden temperature changes.
- Don’t Overbake: The cheesecake should still have a slight jiggle in the center when done—carryover heat will finish it.
- Cool Gradually: Let the cheesecake cool in the oven with the door cracked for an hour before chilling. This stops sudden temperature drops that cause cracks.
Following these tips helped me get that perfect creamy texture with a nice, smooth top—great for any holiday dessert table!
Equipment You’ll Need
- 9-inch springform pan – Perfect for easy removal of the cheesecake without breaking it.
- Electric mixer – Helps you beat the cream cheese smooth and mix the batter evenly.
- Mixing bowls – You’ll need a few for the crust, filling, and toppings.
- Spatula – Great for scraping down the bowl and smoothing the cheesecake before baking.
- Baking sheet – To place under the springform pan and catch any leaks in the oven.
Flavor Variations & Add-Ins
- Mix in mini chocolate chips for a subtle chocolate surprise that pairs nicely with the cookie crust.
- Replace almond extract with lemon zest for a bright, citrus twist that feels fresh and festive.
- Fold crushed peppermint candies into the filling to add a cool, minty flavor perfect for Christmas.
- Top with fresh berries instead of sprinkles for a natural, colorful finish that adds a slight tartness.
Christmas Sugar Cookie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups finely crushed sugar cookies (about 25 cookies)
- 1/4 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 tsp almond extract (optional, for sugar cookie flavor)
- 1/2 cup sour cream or heavy cream
For the Topping:
- 1/4 cup sugar cookie crumbs (from reserved extra sugar cookies, crushed)
- Red, green, and white holiday sprinkles
- Whipped cream for decorating (about 1 cup)
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 55-65 minutes to bake, plus 1 hour of gradual cooling in the oven. After that, chilling in the refrigerator for at least 4 hours, or overnight, is best. So, plan accordingly for a delicious festive treat!
Step-by-Step Instructions:
1. Prepare the Crust:
Start by preheating your oven to 325°F (163°C). In a medium bowl, mix the crushed sugar cookies with the melted butter until the mixture looks like wet sand. Press this firmly and evenly into the bottom of a 9-inch springform pan. Bake for 8-10 minutes until lightly golden. Then, take it out and let it cool a bit.
2. Make the Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Slowly add the sugar, mixing until creamy. Add eggs one at a time, beating just until blended after each. Stir in vanilla and almond extracts. Finally, pour in the sour cream or heavy cream and beat on low speed until everything is smooth. Try not to overmix; this keeps your cheesecake crack-free.
3. Bake and Chill:
Pour the cream cheese mixture over the crust, smoothing the top with a spatula. Place the springform pan on a baking sheet and bake for 55-65 minutes. You’ll know it’s done when the edges are set, but the middle still jiggles slightly when you shake the pan gently. Turn off the oven, crack the door open, and let the cheesecake cool in there for 1 hour to prevent cracks. Afterward, chill it in the fridge for at least 4 hours or overnight.
4. Add Toppings and Serve:
Before serving, sprinkle the top with cookie crumbs and colorful red, green, and white sprinkles for that festive look. Add whipped cream dollops around the edges or on each slice, and finish with more sprinkles on top. Slice and serve chilled! Enjoy your festive, creamy Christmas Sugar Cookie Cheesecake.
Can I Use a Different Type of Cookie for the Crust?
Absolutely! While sugar cookies give that classic holiday flavor, graham crackers or vanilla wafers work well too. Just crush them finely and mix with melted butter as usual.
How Should I Store Leftovers?
Store any leftover cheesecake in an airtight container in the refrigerator for up to 4-5 days. Make sure to keep it chilled to maintain its creamy texture.
Can I Make This Cheesecake Ahead of Time?
Yes! In fact, making the cheesecake a day or two ahead is perfect. Just bake it, chill it overnight, and add the toppings right before serving to keep sprinkles fresh.
What If I Don’t Have Almond Extract?
No worries! Almond extract is optional and adds a subtle sugar cookie flavor. If you don’t have it, simply skip it or add a little extra vanilla extract instead.
