Christmas Sugar Cookie Cheesecake is a festive treat that combines the creamy, rich flavor of classic cheesecake with the sweet, buttery taste of sugar cookies. It’s got a soft, smooth texture with little bits of sugar cookie pieces, topped with a sprinkle of colorful holiday sugar or sprinkles that make it feel really special. This dessert feels like a cozy holiday hug on a plate.
I love making this cheesecake during the holiday season because it’s a crowd-pleaser that everyone seems to enjoy, from kids to adults. I sometimes add a little extra cinnamon or vanilla to the batter for that warm, comforting flavor that reminds me of baking with family. Plus, it smells amazing while it bakes, which adds to the whole Christmas magic vibe in the kitchen.
My favorite way to serve this cheesecake is slightly chilled with a cup of hot cocoa or peppermint tea alongside. It’s perfect for holiday parties or to bring as a gift to friends and neighbors. This dessert not only tastes fantastic but also fills the room with the spirit of the season, making every gathering feel a little more joyful.
Key Ingredients & Substitutions
Sugar Cookie Crumbs: Using crushed sugar cookies for the crust adds a sweet, buttery base that pairs perfectly with cheesecake. If you don’t have sugar cookies, graham cracker crumbs or digestive biscuits work well too.
Cream Cheese: The star of any cheesecake. Make sure it’s softened to avoid lumps and ensure a smooth filling. For a lighter version, you can use Neufchatel cheese, but it may affect the texture slightly.
Sour Cream and Heavy Cream: These add moisture and richness, keeping the cheesecake creamy. If you want less fat, you can swap sour cream for Greek yogurt, but expect a tangier flavor.
Vanilla and Almond Extracts: Vanilla is classic and enhances sweetness. Almond extract is optional but adds a nice festive touch. If you prefer, try a little lemon zest for a fresh twist.
Whipped Cream Topping: Whipping fresh cream with powdered sugar and vanilla is simple and delicious. You can replace it with store-bought whipped topping if short on time.
How Do You Prevent Cracks in Your Cheesecake?
Cracks can happen if the cheesecake cools too quickly or if it’s overmixed. Follow these simple tips:
- Don’t overbeat: Mix just enough to combine ingredients smoothly. Overmixing adds air, which can cause cracks.
- Use a water bath (optional): Place the springform pan in a larger pan with hot water to keep the heat gentle and even.
- Cool gradually: After baking, turn off the oven and leave the cheesecake inside with the door slightly open for about an hour. This slow cooling helps prevent sudden temperature changes that cause cracks.
- Run a knife around the edges: Right after baking, gently loosen the cheesecake from the pan edges to reduce shrinking and cracking.
Equipment You’ll Need
- 9-inch springform pan – makes it easy to remove the cheesecake without breaking.
- Electric mixer – helps you blend the cream cheese and filling until smooth and creamy.
- Mixing bowls – for preparing the crust and filling separately, keeping things organized.
- Measuring cups and spoons – for accurate ingredient amounts and best results.
- Spatula – great for folding in cookie pieces and spreading the filling evenly.
- Whisk or hand mixer – perfect for whipping the cream topping to soft peaks.
- Oven thermometer (optional) – to ensure your oven stays at the right temperature for baking cheesecake.
Flavor Variations & Add-Ins
- Add crushed peppermint candies to the crust or topping for a refreshing mint twist great during the holidays.
- Fold in mini chocolate chips into the cheesecake filling to add a little chocolate surprise in every bite.
- Swap out sugar cookie crumbs for gingerbread cookie crumbs in the crust for a spicier, cozy flavor.
- Mix in a teaspoon of cinnamon or nutmeg into the filling to boost the festive flavors and warmth.
Christmas Sugar Cookie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 2 cups sugar cookie crumbs (from about 12 sugar cookies, crushed)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/2 cup heavy cream
- 1/4 tsp almond extract (optional for extra sweetness)
- 1/2 cup chopped sugar cookies (optional to fold in)
For the Topping:
- 1 cup heavy cream
- 2 tbsp powdered sugar
- 1 tsp vanilla extract
- Christmas sprinkles (red, green, and white)
- Mini gingerbread cookie or small sugar cookie for decoration
- Powdered sugar for dusting
How Much Time Will You Need?
This recipe takes about 20 minutes to prepare, 50-60 minutes to bake, plus 1 hour of slow cooling in the oven. Then, allow at least 4 hours or overnight in the fridge to chill and set. Plan ahead for the best results!
Step-by-Step Instructions:
1. Prepare Your Oven and Crust:
Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan or line it with parchment paper. In a medium bowl, combine the sugar cookie crumbs, granulated sugar, and melted butter. Stir until the mixture looks like wet sand.
Press this mixture firmly and evenly into the bottom of your springform pan. Bake it for 10 minutes to set the crust. Once done, take it out and let it cool a bit.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese with a mixer until smooth and creamy. Add the granulated sugar and mix well. Then stir in the vanilla and optional almond extracts. Add eggs one by one, beating after each until just combined—don’t overmix!
Mix in the sour cream and heavy cream until smooth. If you like a bit of texture, fold in the chopped sugar cookies gently.
3. Bake and Cool Your Cheesecake:
Pour the filling evenly over the baked crust. Bake in the oven for 50-60 minutes. The edges should be set, but the middle can still jiggle a little.
After baking, turn off the oven and leave the cheesecake inside with the door slightly open for one hour. This slow cooling helps prevent cracks.
Next, remove it from the oven and let it come to room temperature before chilling in the fridge for at least 4 hours or overnight.
4. Finish with Topping and Decoration:
Whip the heavy cream with powdered sugar and vanilla in a chilled bowl until stiff peaks form. Spread or pipe the whipped cream on top of the chilled cheesecake.
Sprinkle with Christmas sprinkles and decorate with a mini gingerbread or sugar cookie. Dust lightly with powdered sugar for a snowy look.
Slice, serve chilled, and enjoy your festive Christmas Sugar Cookie Cheesecake!
Can I Use Frozen Sugar Cookies for the Crust or Filling?
Yes! Just make sure to thaw them completely before crushing or chopping. This helps achieve the best texture and prevents any added moisture from affecting the crust or filling.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container in the refrigerator 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. Thaw overnight in the fridge before serving.
Can I Make This Cheesecake Ahead of Time?
Absolutely! In fact, it tastes even better after chilling overnight. Just complete all steps, cover the cheesecake tightly, and refrigerate until ready to serve.
What Can I Substitute for Sour Cream in the Filling?
You can use Greek yogurt or crème fraîche as a substitute for sour cream. Both will keep the cheesecake creamy while adding a slight tangy flavor. Just use the same amount as the recipe calls for.
