Christmas Sugar Cookie Cheesecake is a festive treat that brings together the best of two worlds: the creamy, smooth texture of cheesecake with the sweet, buttery flavor of sugar cookies. It’s like a holiday party on your plate, complete with all the warmth and joy you expect from Christmas sweets. The crust is made from crushed sugar cookies, giving it a crunchy, buttery base, while the cheesecake filling is rich and velvety, perfectly balanced with a hint of vanilla and maybe a sprinkle of holiday magic.
I love making this cheesecake during the holidays because it feels special without being complicated. The sugar cookie crust adds that fun twist that everyone notices right away, and you can even decorate the top with festive sprinkles or a drizzle of icing to make it look extra cheerful. It’s the kind of dessert that makes people smile the moment they see it, and I always get asked for the recipe.
One of my favorite ways to serve this cheesecake is chilled, just right out of the fridge, with a cup of hot cocoa or coffee beside it. It’s such a cozy combo and makes any holiday gathering feel a little more magical. If you’re looking for a dessert that’s easy to eat, a little different, and full of traditional Christmas flavors, this is a sure winner that everyone will enjoy!
Key Ingredients & Substitutions
Sugar cookie crumbs: These make the crust buttery and sweet. If you can’t find sugar cookies, graham crackers or vanilla wafer crumbs work well too.
Cream cheese: Use full-fat for that creamy texture. Low fat cream cheese can change the consistency and taste.
Sour cream: This adds moisture and tang. Greek yogurt is a good substitute if you want a lighter option.
Eggs: Essential for binding. Room temperature eggs blend better and help avoid cracks.
Vanilla extract: Pure vanilla gives a warm flavor. If you don’t have it, almond extract offers a nice twist.
Whipped cream and sprinkles: Fresh whipped cream adds lightness. For sprinkles, any holiday-themed or simple colored sprinkles work great to add festive fun.
How Can I Avoid Cracks in My Cheesecake?
Cracks are common but you can prevent them with a few tricks:
- Use room temperature cream cheese and eggs to get a smooth batter.
- Don’t overmix; beat just until ingredients combine.
- Bake in a water bath: wrap the pan and add hot water around it to keep the heat gentle and even.
- After baking, leave the cheesecake in the warm oven with the door open for an hour to cool slowly.
- Chill the cheesecake fully in the fridge before slicing.
These steps help keep your cheesecake smooth and beautiful, perfect to impress during the holidays.
Equipment You’ll Need
- 9-inch springform pan – makes it easy to remove the cheesecake without breaking it.
- Food processor or rolling pin & zip-top bag – to crush sugar cookies finely for the crust.
- Electric mixer – helps you blend cream cheese and other ingredients smoothly without lumps.
- Large roasting pan – for the water bath, ensuring the cheesecake cooks evenly and stays creamy.
- Mixing bowls – for preparing crust and filling separately.
- Spatula – to spread the batter evenly and scrape the bowl clean.
- Piping bag or plastic bag – to pipe whipped cream on top neatly.
Flavor Variations & Add-Ins
- Add crushed peppermint candies to the crust or batter for a cool holiday twist.
- Mix in mini chocolate chips to the cheesecake for bursts of chocolate in every bite.
- Use white chocolate chips melted and folded into the filling for extra sweetness and smooth texture.
- Top with fresh cranberries or raspberry sauce instead of sprinkles for a tangy contrast to the sweet cheesecake.
How to Make Christmas Sugar Cookie Cheesecake?
Ingredients You’ll Need:
For the Crust:
- 2 cups sugar cookie crumbs (about 15-18 sugar cookies, finely crushed)
- 6 tablespoons unsalted butter, melted
For the Filling:
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon pure vanilla extract
- 4 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
For the Topping:
- Whipped cream (for piping on top)
- Festive holiday sprinkles (red, green, white, yellow, assorted colors)
How Much Time Will You Need?
This cheesecake takes about 20 minutes to prepare, about 1 hour to bake, plus cooling time. After baking, you’ll need to cool the cheesecake gradually for 1 hour in the oven, then let it come to room temperature and chill it in the fridge for at least 4 hours or overnight before serving. Plan for roughly 6 hours total, most of which is resting time.
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 bottom with aluminum foil to keep out water during baking. In a bowl, mix the sugar cookie crumbs with the melted butter until the crumbs are evenly moistened. Press the mixture firmly into the bottom and about one inch up the sides of the springform pan. Set it aside while you prepare the filling.
2. Make the Filling:
In a large bowl, beat the softened cream cheese with an electric mixer until smooth and creamy, about 2-3 minutes. Add the sugar and vanilla extract, and beat until well combined. Add the eggs one at a time, mixing just until each is combined (be careful not to overmix). Then blend in the sour cream and flour until the batter is smooth.
3. Bake in a Water Bath:
Pour the cheesecake filling over the crust and smooth the top with a spatula. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the side of the cheesecake pan, creating a water bath. Bake for 55 to 70 minutes, until the edges are set and the center jiggles slightly but is mostly firm.
4. Cool and Chill:
Turn off the oven and leave the cheesecake inside with the door slightly open for about 1 hour—that slow cooling helps prevent cracks. Remove the cheesecake from the water bath and let it cool completely at room temperature. Then chill it in the refrigerator for at least 4 hours or overnight.
5. Decorate and Serve:
Carefully remove the cheesecake from the springform pan. Pipe dollops of whipped cream around the edges or on the entire top. Decorate with festive holiday sprinkles to add color and cheer. Serve chilled and enjoy a creamy, festive slice of Christmas Sugar Cookie Cheesecake!
Can I Use Store-Bought Sugar Cookie Crumbs?
Absolutely! If you don’t want to crush your own sugar cookies, some stores sell pre-made sugar cookie crumbs. Just make sure they’re finely crushed to create a good crust texture.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container or cover the cheesecake tightly with plastic wrap. Keep it in the fridge for up to 5 days. For longer storage, you can freeze it for up to 2 months—thaw in the fridge overnight before serving.
Can I Make This Cheesecake Ahead of Time?
Yes! This cheesecake actually tastes better after resting overnight, so make it a day ahead. Just keep it covered and refrigerated until ready to serve.
What If I Don’t Have a Springform Pan?
A springform pan is best for cheesecakes to help release the cake easily. If you don’t have one, use a regular cake pan and line it with parchment paper, but be careful when removing the cheesecake to avoid cracks or breaking the crust.
