Christmas Sugar Cookie Cheesecake is a festive treat that brings together the best of two worlds: the creamy, smooth texture of cheesecake and the sweet, buttery flavors of classic sugar cookies. Imagine a rich cheesecake layered with sugar cookie dough bits, all wrapped up in a sprinkle of holiday magic with cinnamon, vanilla, and maybe a touch of almond. It’s like your favorite Christmas cookie got a cozy, creamy upgrade!
I love making this cheesecake during the holidays because it’s not only delicious, but it also fills the house with those amazing baking smells that instantly put you in the Christmas spirit. One little tip I’ve learned is to chill it overnight so the flavors really settle and the texture gets perfectly creamy and sliceable. It’s like waiting for Christmas morning but way tastier!
The best way I enjoy this cheesecake is with a cup of hot cocoa or coffee, maybe while sitting by the tree or chatting with friends. It’s a crowd-pleaser that feels special but is really easy to make, and everyone always asks me for the recipe. If you’re looking for a dessert that’s a little different but still totally festive, this is the one I’ll always recommend.
Key Ingredients & Substitutions
Cream Cheese: This is the heart of your cheesecake. Use full-fat cream cheese for the best texture and flavor. If you want a lighter version, try part-skim, but the texture might be less creamy.
Sour Cream: Adds tanginess and smoothness. Greek yogurt can be a substitute, but the flavor will be a bit different. I prefer sour cream for its classic cheesecake taste.
Sprinkles & Sugar Cookies: Red and green sprinkles add festive colors. If you don’t have sugar cookie sprinkles, crushed plain sugar cookies or even holiday-themed M&Ms work great. Just be gentle mixing so they don’t melt entirely.
Almond Extract: Optional but adds warmth and depth. If you don’t have any, vanilla extract alone works fine. I find almond extract really lifts the holiday vibe.
Crust Options: Graham cracker crumbs give a slightly crunchy base, but crushed sugar cookies work beautifully for a sweeter, more cookie-flavored crust. Butter holds it all together—don’t skip it!
How Do I Avoid Cracking My Cheesecake?
Cracked cheesecake is a common worry, but there are a few easy tricks to get a smooth top:
- Slow and steady mixing: Beat cream cheese until smooth, but avoid whipping too much air in. Air bubbles cause cracks.
- Room temperature ingredients: Make sure cream cheese, eggs, and sour cream are all at room temp. This helps them blend smoothly.
- Use a water bath: Placing the springform pan inside a larger pan with hot water keeps the cheesecake moist and heats it evenly.
- Don’t overbake: The center should still wiggle slightly when you take it out. It will set as it cools.
- Cool gradually: Leave the cheesecake in the turned-off oven with the door slightly open for about an hour before chilling it. Sudden temp changes can crack it.
Following these steps really helped me get smooth, crack-free cheesecakes every time. Patience and gentle handling make all the difference!
Equipment You’ll Need
- 9-inch springform pan – perfect for easy removal of your cheesecake without breaking it.
- Electric mixer or stand mixer – makes beating cream cheese and eggs smooth and quick.
- Mixing bowls – a few sizes for crust, filling, and topping prep.
- Rubber spatula – great for folding in sprinkles gently without deflating the batter.
- Large roasting pan or baking dish – for creating a water bath to bake the cheesecake evenly.
- Measuring cups and spoons – for accurate ingredient amounts to get perfect flavor and texture.
Flavor Variations & Add-Ins
- Swap almond extract for peppermint extract to give a fresh, cool holiday twist.
- Add mini chocolate chips or white chocolate chunks mixed into the batter for extra sweetness and texture.
- Stir in crushed gingerbread cookies or cinnamon for a spiced seasonal touch.
- Top with fresh cranberries or pomegranate seeds for a tart pop and pretty presentation.
Christmas Sugar Cookie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 ½ cups graham cracker crumbs (or crushed sugar cookies)
- ¼ cup granulated sugar
- ½ cup unsalted butter, melted
For the Cheesecake Filling:
- 24 oz (680g) cream cheese, softened
- 1 cup granulated sugar
- 1 tsp vanilla extract (cream or sugar cookie flavor preferred)
- 3 large eggs
- 1 cup sour cream
- 1 tsp almond extract (optional)
- ½ cup red and green sugar cookie sprinkle confetti (or colored sprinkles/crushed small sugar cookies)
For the Topping:
- White chocolate or vanilla glaze (optional)
- Red and green sprinkles
- Mini sugar cookie shapes (e.g., snowflakes)
- Powdered sugar for dusting
Time Needed
The recipe takes about 15 minutes to prepare, 60-70 minutes to bake, 1 hour for slow cooling in the oven, plus at least 4 hours (preferably overnight) chilling in the refrigerator before serving.
Step-by-Step Instructions:
1. Prepare the Crust
Preheat your oven to 350°F (175°C). In a bowl, mix the graham cracker crumbs (or crushed sugar cookies) with sugar and melted butter until combined. Press this mixture firmly into the bottom of a 9-inch springform pan to create an even crust layer. Bake it for 8-10 minutes until golden and set. Remove from the oven and let cool while you make the filling.
2. Make the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese until smooth and creamy with an electric mixer. Add the sugar and continue beating until fully combined. Mix in the vanilla extract and almond extract if using.
3. Add Eggs and Sour Cream
Beat in the eggs one at a time, ensuring each is well blended before adding the next. Then gently fold in the sour cream until the mixture is smooth.
4. Add Festive Sprinkles
Carefully fold in the red and green sprinkle confetti or crushed colored sugar cookies, making sure not to overmix so the colors stay vibrant and well spread throughout.
5. Bake the Cheesecake
Pour the filling onto the cooled crust. Tap the pan lightly on the counter to release any air bubbles. For a smooth top and to avoid cracks, place the springform pan inside a larger baking dish and fill the outer dish with hot water to create a water bath. Bake at 325°F (160°C) for about 60-70 minutes. The cheesecake is done when the center is just set but still slightly wobbly.
6. Cool and Chill
Turn off the oven and leave the cheesecake inside with the door slightly open for one hour to cool gradually. Then remove it, allowing it to reach room temperature. Finally, refrigerate uncovered for at least 4 hours, ideally overnight, to firm up.
7. Add Topping and Decoration
Once chilled, you can spread a thin layer of white chocolate or vanilla glaze on top for extra shine and flavor. Decorate with additional red and green sprinkles and mini sugar cookie shapes, like snowflakes. Dust lightly with powdered sugar for a festive snowy look.
8. Serve and Enjoy
Carefully remove the cheesecake from the springform pan. Slice with a clean knife for neat pieces. Serve chilled and enjoy the creamy, colorful holiday treat!
Can I Use Frozen Cream Cheese for the Cheesecake?
It’s best to use cream cheese that’s fully thawed and softened to room temperature for a smooth, creamy batter. Thaw frozen cream cheese in the fridge overnight, then let it sit on the counter for about 30 minutes before mixing.
How Should I Store Leftover Cheesecake?
Store leftovers covered in the refrigerator for up to 5 days. Keep it airtight to prevent it from absorbing fridge odors. For longer storage, you can freeze cheesecake slices wrapped tightly in plastic wrap and foil for up to 2 months.
Can I Substitute the Almond Extract?
Yes! If you don’t have almond extract, you can use an equal amount of vanilla extract instead. For a festive twist, peppermint extract works well but add sparingly since it’s strong.
Why Use a Water Bath When Baking?
The water bath helps bake the cheesecake evenly and keeps it moist, which reduces the risk of cracks. Make sure the springform pan is well wrapped in foil to prevent water from leaking in.
