If you love classic Christmas baking but want to wow your holiday guests with something that stands out, this Christmas Sugar Cookie Cheesecake is the ultimate showstopper. Imagine all the nostalgia and sparkle of your favorite sugar cookies, then combine it with the creamy decadence of cheesecake—pure festive magic. The sugar cookie crust gives a delightful crunch beneath the smooth, tangy filling, and the colorful sprinkles not only add a merry touch but make every slice a true holiday celebration. Whether you’re serving family or friends, this dessert makes Christmas truly unforgettable.
Ingredients You’ll Need
The joy of making a Christmas Sugar Cookie Cheesecake is that every ingredient brings its own special flair to the table. From simple pantry staples, you’ll craft layers of flavor and texture, each one playing an important part in turning this dessert into a holiday masterpiece.
- Sugar cookies (2 cups, crushed): Use homemade or store-bought—either gives a sweet, buttery base, but homemade can add an extra warm, personalized touch.
- Unsalted butter (5 tablespoons, melted): Helps bind the crust and adds a rich, savory note that balances the cookies’ sweetness.
- Cream cheese (24 oz, softened): The essential cheesecake component, bringing ultra-creamy texture and slight tanginess.
- Granulated sugar (1 cup): Sweetens the filling just enough without being overwhelming, letting the cookie flavors shine.
- Vanilla extract (1 teaspoon): A hint of vanilla rounds out the flavors and enhances that irresistible sugar cookie aroma.
- Large eggs (3): Add structure and silkiness to the cheesecake as they gently set in the oven.
- Sour cream (½ cup): Introduces a light, creamy tang that balances the sweetness and melts into the filling.
- All-purpose flour (2 tablespoons): Gives the cheesecake filling extra sturdiness while keeping it fluffy.
- Salt (½ teaspoon): Just enough to heighten the flavors and keep things from getting too sweet.
- Holiday sprinkles or crushed sugar cookies (½ cup, optional): Fold these in for colorful pops of festive cheer and a playful texture.
- Whipped cream (1 cup, for topping): Clouds of whipped cream make each slice look and taste extra celebratory.
- Holiday sprinkles or crushed cookies (for garnish): Sprinkle over the top to give your cheesecake that unmistakable Christmas magic.
How to Make Christmas Sugar Cookie Cheesecake
Step 1: Prepare the Crust
Start by preheating your oven to 325°F (160°C). Grease a 9-inch springform pan thoroughly, then wrap the outside of the pan in foil so there’s no chance of leaks. In a medium bowl, combine your crushed sugar cookies and melted butter, mixing until every crumb is beautifully coated. Using your hands or the flat bottom of a glass, press the mixture firmly and evenly into the bottom of your pan, making a solid, sweet foundation. Slide the crust into the oven and bake for 10 minutes—just long enough to set and slightly toast it—then set it aside to cool as you whip up the filling.
Step 2: Make the Creamy Filling
Grab a large mixing bowl and add your softened cream cheese, then give it a good beat until smooth and free of lumps. Next, pour in the granulated sugar and vanilla extract, beating until the mixture is creamy and well blended. Add the eggs one by one, letting each fully disappear into the batter before adding the next. Remember to scrape down the sides—this ensures every bite is silky-smooth! Now, mix in the sour cream, flour, and salt until everything is just combined. For a burst of color and fun, gently fold in holiday sprinkles or crushed sugar cookies, if you like things extra festive.
Step 3: Assemble and Bake
Pour the luscious filling right over your baked (and slightly cooled) sugar cookie crust, spreading the top so it’s smooth and even. For the absolute best results, place your springform pan into a larger roasting pan and pour in hot water to create a water bath. This little trick helps the cheesecake bake gently and evenly, minimizing the risk of cracks. Bake for 55–65 minutes; you want the center to be just set, with the tiniest jiggle when you gently nudge the pan.
Step 4: Slow Cool for the Perfect Texture
Once the baking is done, don’t rush the cooling! Turn off your oven, crack the door open, and let the cheesecake cool inside for 1 hour. This slow descent in temperature is the secret to a creamy texture and a smooth, crack-free surface. Afterward, take the cheesecake out, allow it to reach room temperature, then cover and chill in the refrigerator for at least 4 hours, though overnight truly enhances the flavor and structure.
Step 5: Decorate and Serve
Just before it’s time to serve, pile on the whipped cream in soft, swirly clouds and scatter more holiday sprinkles or crushed sugar cookies all over the top. This is your time to get creative—the more festive, the better! Every slice will look like a Christmas gift waiting to be unwrapped.
How to Serve Christmas Sugar Cookie Cheesecake
Garnishes
A flourish of whipped cream and a generous shower of holiday sprinkles or crushed cookies make each slice of Christmas Sugar Cookie Cheesecake absolutely irresistible. Try classic red and green sprinkles for a traditional vibe, or go bold with a sparkly mix of gold and silver to really dazzle. If you’ve made your own sugar cookies, a few mini cookies perched on top add a charming homemade touch.
Side Dishes
While the cheesecake is a star in its own right, it pairs wonderfully with sides that complement its richness. Fresh berries offer a tart contrast, and a cup of piping-hot coffee or spiced holiday tea helps to round out the experience. For a truly decadent dessert table, serve alongside chocolate truffles or a simple fruit salad for a light, refreshing finish.
Creative Ways to Present
For a party, slice your Christmas Sugar Cookie Cheesecake into bite-sized bars or cubes, then skewer them with decorative toothpicks—adorable for holiday buffets! You can also create a beautiful cheesecake platter with different toppings in small bowls for guests to custom decorate their own slices. If you’re gifting, wrap individual slices in parchment and festive ribbon for a homemade gift everyone will remember.
Make Ahead and Storage
Storing Leftovers
Leftover Christmas Sugar Cookie Cheesecake keeps beautifully for up to 4 days in the refrigerator. Simply cover the cheesecake loosely with plastic wrap or transfer slices to an airtight container to keep it from drying out or absorbing fridge odors.
Freezing
If you want to bake ahead or save extra slices for later, this cheesecake freezes well. Wrap individual slices or the whole cheesecake (without toppings) tightly in plastic wrap, then in foil for extra protection. Freeze for up to 2 months, and thaw overnight in the refrigerator for best results.
Reheating
Cheesecake is typically best enjoyed chilled, but if you prefer a softer texture, let your slice sit at room temperature for 30 minutes before serving. Avoid microwaving, as it can alter the creamy consistency and melt the crust.
FAQs
Can I use store-bought sugar cookies for the crust?
Absolutely! Store-bought cookies make the process even easier, and they’ll create a delicious, buttery crust. Just make sure they’re crisp, not soft, so you get the right texture in your base.
How do I prevent cracks in my cheesecake?
The key is not to overmix the batter and to use the water bath technique during baking. Allowing the cheesecake to cool gradually—first in the oven, then at room temperature, then in the fridge—helps prevent cracks, too.
Is it possible to make Christmas Sugar Cookie Cheesecake gluten-free?
Yes! Swap the sugar cookies and flour in the recipe for gluten-free versions. There are many gluten-free sugar cookies on the market, or you can make your own from scratch.
Can I make the cheesecake ahead of time?
Definitely. In fact, this cheesecake tastes even better after it’s had time to chill and set in the fridge. You can make it up to 2 days in advance and hold off on the whipped cream and garnishes until just before serving.
What’s the best way to get clean, neat slices?
For flawless slices, dip a sharp, thin knife into hot water and wipe clean between each cut. This allows you to glide through the creamy cheesecake and crust for picture-perfect presentation.
Final Thoughts
Christmas Sugar Cookie Cheesecake brings the magic of the holidays to your dessert table with every dreamy bite. It’s festive, fun, and sure to become a new tradition in your Christmas repertoire. Don’t be surprised if everyone asks for the recipe—share the love and make this cheesecake part of your holiday season!
Print
Christmas Sugar Cookie Cheesecake Recipe
- Prep Time: 25 minutes
- Cook Time: 1 hour
- Total Time: 5 hours 30 minutes (including cooling and chilling)
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the festive spirit with this delightful Christmas Sugar Cookie Cheesecake. A buttery sugar cookie crust holds a creamy cheesecake filling, topped with whipped cream and holiday sprinkles for a truly merry treat.
Ingredients
For the crust:
- 2 cups crushed sugar cookies (homemade or store-bought)
- 5 tablespoons unsalted butter, melted
For the filling:
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- ½ cup sour cream
- 2 tablespoons all-purpose flour
- ½ teaspoon salt
- ½ cup holiday sprinkles or crushed sugar cookies (optional mix-in)
For the topping:
- 1 cup whipped cream
- Holiday sprinkles or crushed cookies for garnish
Instructions
- Preheat and Prepare: Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan and wrap with foil. Mix crushed sugar cookies and melted butter. Press into pan and bake.
- Mix Filling: Beat cream cheese until smooth. Add sugar, vanilla, eggs, sour cream, flour, and salt. Fold in sprinkles or cookies.
- Bake: Pour filling over crust and bake in a water bath for 55–65 minutes. Cool in the oven, then refrigerate.
- Top and Serve: Add whipped cream and garnish with sprinkles or cookies before serving.
Notes
- To prevent cracking, avoid overmixing. Water bath and gradual cooling help prevent cracks. Cheesecake can be made ahead and stored in the fridge.
Your email address will not be published. Required fields are marked *