Christmas Sugar Cookie Cheesecake is a festive treat that combines the creamy richness of cheesecake with the sweet, buttery flavors of a sugar cookie crust and sprinkle-packed topping. It’s like having your favorite holiday cookies and dessert all in one slice, perfect for those cozy winter celebrations.
I love making this cheesecake because it brings a little holiday magic to the table without too much fuss. The sugar cookie crust adds a nice crunch that balances the smooth, creamy cheesecake filling, and the colorful sprinkles on top always make me smile. It’s fun to decorate, so I often get the whole family involved with adding the sprinkles—it turns baking into a festive activity!
This cheesecake is great served chilled at holiday parties, or even after a big family dinner when everyone’s ready for a sweet finish. I like pairing it with a hot cup of cocoa or coffee, which makes it feel even more special. If you’re looking for a holiday dessert that’s different from the usual pies and cookies, this cheesecake is a must-try in my kitchen.
Key Ingredients & Substitutions
Sugar Cookie Crumbs: These add that classic buttery sweetness to the crust. If you can’t find sugar cookies, graham cracker crumbs or vanilla wafer crumbs work well too.
Cream Cheese: The star of the cheesecake filling. Use full-fat cream cheese for the best creamy texture. Neufchâtel cheese can be a lighter substitute, but the texture will be less rich.
Eggs: They help set the cheesecake. Make sure they’re at room temperature to blend smoothly and avoid lumps in your batter.
Sour Cream & Heavy Cream: These add silkiness and a slight tang. If you want a dairy-free option, try coconut cream, though it will change the flavor slightly.
Vanilla & Almond Extracts: Vanilla is a must for warmth; almond adds a subtle cookie-like flavor. If you don’t like almond extract, just omit it—the cheesecake will still taste lovely.
Sprinkles & Sugar Cookie Cutouts: These make the cheesecake festive and fun. If you’re avoiding colored sprinkles, chopped nuts or cinnamon can be a great alternative topping.
How Do You Get a Smooth, Crack-Free Cheesecake Filling?
This is often the tricky part! Here’s how I get smooth cheesecake every time:
- Beat the cream cheese until very smooth before adding sugar. This avoids lumps.
- Add eggs one at a time and mix gently. Overmixing incorporates air, which can cause cracks.
- Use a water bath: Wrap your pan with foil and place it in a hot water bath while baking. This keeps the temperature gentle and even.
- Don’t open the oven during baking to avoid temperature drops that cause cracks.
- Once baking is done, leave the cheesecake in the oven with the door slightly open to cool down slowly.
- After cooling, refrigerate for several hours or overnight to let it set fully and flavors develop.
These steps might take a bit of patience, but they’re worth it for smooth, creamy cheesecake that slices perfectly!
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 by beating the cream cheese well.
- Roasting pan – to hold the springform pan in a water bath for even baking and to prevent cracks.
- Mixing bowls – you’ll need a few for the crust, filling, and whipped cream.
- Spatula – great for smoothing the batter and scraping bowls clean.
Flavor Variations & Add-Ins
- Swap the sugar cookie crust for a gingerbread crust for a spicier holiday touch.
- Add crushed peppermint candies into the filling or on top for a refreshing minty kick.
- Mix in mini chocolate chips to the cheesecake batter for a bit of chocolate surprise.
- Top with fresh cranberries or a cranberry sauce for a tangy contrast to the sweet cheesecake.
How to Make Christmas Sugar Cookie Cheesecake
Ingredients You’ll Need:
For the Sugar Cookie Crust:
- 1 1/2 cups sugar cookie crumbs (finely crushed sugar cookies)
- 1/4 cup (60 g) unsalted butter, melted
- 2 tablespoons granulated sugar
For the Cheesecake Filling:
- 24 oz (680 g) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1/2 cup sour cream
- 1/4 cup heavy cream
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional for extra cookie flavor)
- 1/4 teaspoon salt
For Decoration:
- Whipped cream (made from about 1 cup heavy cream, whipped)
- Festive red, green, and white sprinkles
- Small sugar cookie cutouts (like stars or Christmas shapes), lightly dusted with powdered sugar
Time You’ll Need:
This recipe takes about 20 minutes to prepare, around 50-60 minutes to bake, plus 1 hour of cooling in the oven and at least 4 hours (preferably overnight) to chill in the fridge before serving.
Step-by-Step Instructions:
1. Prepare the Crust:
Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and wrap the outside with foil to prevent leaks during the water bath. Mix the sugar cookie crumbs, melted butter, and sugar in a bowl until it looks like wet sand. Press this mixture firmly into the bottom of the pan. Bake it for 10 minutes, then remove and let it cool.
2. Make the Cheesecake Filling:
Using an electric mixer, beat the softened cream cheese until smooth, about 2-3 minutes. Add sugar and mix well. Add eggs one by one, mixing just until combined after each—don’t overmix. Then add sour cream, heavy cream, vanilla, almond extract (if using), and salt. Mix on low speed until everything is smooth.
3. Bake and Chill the Cheesecake:
Pour the cheesecake mixture over the cooled crust and smooth the top. Place the springform pan inside a larger roasting pan and pour hot water into the roasting pan so it comes halfway up the sides of the springform pan (this water bath keeps the cheesecake moist and crack-free). Bake for 50-60 minutes until edges are set but center jiggles slightly. Turn off oven, crack door open, and let cheesecake cool inside for 1 hour. Remove from water bath and cool completely on a wire rack, then refrigerate at least 4 hours or overnight.
4. Decorate and Serve:
Whip heavy cream until stiff peaks form, optionally sweeten with sugar and vanilla. Spread a thin layer of whipped cream on top of the cheesecake. Decorate with red, green, and white sprinkles around the edges. Pipe whipped cream rosettes around the top edge, placing a small sugar cookie cutout on each. Dust lightly with powdered sugar for a snowy effect. Keep chilled and serve cold. Enjoy your festive cheesecake!
Can I Use Frozen Sugar Cookies for the Crust?
Yes! Just make sure to thaw them completely before crushing to get fine crumbs. This helps the crust bind together better when mixed with butter.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the fridge for up to 4-5 days. For longer storage, you can freeze slices wrapped tightly in plastic wrap and foil for up to 2 months.
Can I Make This Cheesecake Ahead of Time?
Absolutely! It’s best made a day in advance to allow the flavors to develop and the cheesecake to set properly. Just keep it refrigerated until serving.
What Can I Substitute If I Don’t Have Almond Extract?
If you don’t have almond extract, simply leave it out or use an equal amount of vanilla extract. The cheesecake will still taste delicious with just the vanilla.
