Easy Christmas Sugar Cookie Cheesecake

Introduction

There are certain desserts that just scream “Christmas,” and cheesecake is one of them. But when you merge the timeless elegance of cheesecake with the cheerful charm of holiday sugar cookies, you create something truly magical. This Christmas Sugar Cookie Cheesecake is indulgent yet playful, combining a buttery sugar cookie crust, a silky smooth cream cheese filling, and a touch of festive flair. Whether you’re hosting a holiday dinner, attending a Christmas party, or simply treating your family at home, this cheesecake brings joy to every bite.

My recipe story

This recipe was born out of my love for holiday baking traditions. Growing up, decorating sugar cookies was one of my family’s favorite activities in December. On the other hand, cheesecake was always the “fancy dessert” my mom reserved for special occasions. One Christmas, I decided to merge these two worlds into one dessert, and the result was incredible. The sugar cookie crust gives the cheesecake a sweet, buttery base that pairs perfectly with the rich cream cheese filling. It instantly became a holiday tradition in my home, and now I’m thrilled to share it with you so it can become part of your holiday celebrations too.

Ingredient breakdown

One of the best parts of this cheesecake is that it doesn’t require unusual ingredients—you probably already have many of them in your pantry. Each ingredient plays an important role in ensuring the cheesecake is flavorful, creamy, and structurally sound.

The crust is made with crushed sugar cookies and melted butter. Using sugar cookies instead of the usual graham crackers makes the base extra festive and sweeter, setting the stage for the flavors to come. You’ll need about 20 sugar cookies to get the right texture for the crust.

The filling is a simple blend of cream cheese, sugar, eggs, and vanilla. Make sure your cream cheese is softened for a smooth and lump-free batter. A touch of sour cream adds tanginess and helps the filling set beautifully. You can also mix in holiday sprinkles for a fun, festive surprise when you slice the cake.

Optional toppings can include whipped cream, more crushed sugar cookies, or even a drizzle of white chocolate for a decadent finish. This flexibility allows you to personalize the cheesecake to your taste or theme.

Equipment you’ll need

• 9-inch springform pan
• Mixing bowls
• Hand mixer or stand mixer
• Measuring cups and spoons
• Rubber spatula
• Food processor or rolling pin (to crush cookies)
• Baking sheet and foil (for water bath)

Step-by-step directions

Step 1: Prepare the crust. Crush about 20 sugar cookies into fine crumbs using a food processor or by placing them in a zip-top bag and rolling with a pin. Mix the crumbs with melted butter until they resemble wet sand. Press the mixture firmly into the bottom of a greased 9-inch springform pan to create a smooth, even layer. Chill in the refrigerator while you prepare the filling.

Step 2: Mix the filling. In a large mixing bowl, beat the softened cream cheese until smooth and creamy, about 2 minutes. Add sugar and continue to beat until incorporated. Add eggs one at a time, mixing just until combined. Stir in sour cream and vanilla extract, ensuring the batter is smooth without overmixing. If desired, fold in holiday sprinkles for extra color.

Step 3: Assemble the cheesecake. Pour the cream cheese mixture over the chilled cookie crust. Smooth the top with a spatula to remove air bubbles and create an even surface. Wrap the outside of the springform pan with foil to prevent water leakage during baking.

Step 4: Bake in a water bath. Place the pan in a larger roasting pan and pour in hot water until it reaches halfway up the sides of the springform pan. Bake at 325°F (163°C) for 60–70 minutes, or until the center is just set but slightly jiggly. The water bath ensures even baking and prevents cracks.

Step 5: Cool and chill. Remove the cheesecake from the oven and let it cool in the pan for 1 hour. Transfer to the refrigerator and chill for at least 4 hours, preferably overnight, to allow the flavors to develop and the texture to firm up.

Step 6: Decorate and serve. Just before serving, decorate with whipped cream swirls, crushed sugar cookies, or a dusting of festive sprinkles. Slice with a sharp knife dipped in warm water for clean cuts, and enjoy every creamy bite.

Variations & substitutions

If you want to switch things up, you can experiment with different crusts, such as gingerbread cookies or graham crackers. For a more colorful look, use red and green holiday sprinkles inside the filling or on top. Swap out sour cream with Greek yogurt for a slightly lighter texture. You can even add a layer of white chocolate ganache or peppermint candy topping for extra festive flair.

Storage, freezing & make-ahead

This cheesecake stores well, making it a great option for preparing in advance. Keep it covered in the refrigerator for up to 5 days. For longer storage, freeze the cheesecake without toppings by wrapping it tightly in plastic wrap and then foil. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before decorating and serving. You can also prepare the crust and filling a day in advance, store them separately, and assemble right before baking.

Serving ideas & pairings

This cheesecake pairs beautifully with holiday drinks such as eggnog, hot cocoa, or mulled wine. It’s also delicious alongside a cup of strong coffee or espresso. For presentation, serve with sugared cranberries or fresh mint leaves for a festive garnish. Pair with lighter holiday desserts, like fruit salad or shortbread cookies, to balance the richness of the cheesecake.

FAQ

Can I use store-bought sugar cookies for the crust?
Yes! Store-bought sugar cookies work perfectly for the crust and save time in the kitchen.

What if I don’t have a springform pan?
You can use a deep pie dish, but be sure to line it well with parchment for easy removal.

How do I know when the cheesecake is done?
The edges should be set, but the center should still jiggle slightly when you gently shake the pan.

Can I add flavors like peppermint or almond?
Absolutely—just replace part of the vanilla extract with your preferred flavoring for a festive twist.

How do I prevent cracks without a water bath?
Bake at a low temperature and let the cheesecake cool slowly in the oven with the door slightly open to reduce cracks.

Final thoughts

This Christmas Sugar Cookie Cheesecake is the ultimate holiday dessert that combines festive charm with luxurious flavor. From its buttery cookie crust to its creamy filling, every bite tastes like Christmas magic. Whether you decorate it simply or go all out with sprinkles and whipped cream, it’s guaranteed to be the centerpiece of your holiday table. Try it once, and it just might become a tradition you’ll look forward to every holiday season.

Christmas Sugar Cookie Cheesecake

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• Author: Sarah White
• Total Time: 6 hours (includes chilling)
• Yield: 12 servings
• Diet: Vegetarian

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Description

A festive cheesecake with a buttery sugar cookie crust and creamy filling, perfect for holiday gatherings and Christmas dessert tables.

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Ingredients

• 2 cups sugar cookie crumbs (about 20 cookies, crushed)

• 1/4 cup unsalted butter, melted
• 24 oz cream cheese, softened

• 1 cup granulated sugar

• 1 cup sour cream
• 3 large eggs

• 2 tsp vanilla extract

• 1/4 cup holiday sprinkles (optional)
• Whipped cream and crushed cookies for topping
  

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Instructions

1. Preheat oven to 325°F (163°C) and grease a 9-inch springform pan.
2. Mix cookie crumbs and melted butter, then press firmly into the pan to form the crust. Chill while preparing filling.

3. Beat cream cheese until smooth, then add sugar and mix until combined.

4. Add eggs one at a time, mixing gently. Stir in sour cream and vanilla until smooth. Fold in sprinkles if using.
5. Pour filling over crust and smooth the top. Wrap pan in foil and place in a larger pan with hot water halfway up the sides.

6. Bake 60–70 minutes until edges are set but center slightly jiggles. Turn off oven and let cheesecake cool inside for 1 hour.

7. Chill in refrigerator at least 4 hours or overnight. Decorate with whipped cream, cookies, or sprinkles before serving.

Notes

For clean slices, dip your knife in warm water before cutting. Cheesecake can be made 1–2 days ahead and stored in the fridge for up to 5 days. Freeze undecorated cheesecake for up to 2 months.

• Prep Time: 25 minutes
• Cook Time: 1 hour 10 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American