Christmas Sugar Cookie Cheesecake is a delightful treat that brings together the creamy richness of cheesecake with the sweet, buttery flavor of classic sugar cookies. This dessert is full of festive charm, with a smooth filling that hints at vanilla and sugar cookie spices resting on a crunchy cookie crust. It’s the perfect dessert when you want something that feels special but still familiar.
I love making this cheesecake because it reminds me of holiday baking with family, where the smell of sugar cookies fills the kitchen and everyone is eager to sneak a taste. The soft texture of the cheesecake, combined with little bits of sugar cookie pieces mixed right in, makes every bite a little celebration. I find it’s a great way to enjoy the cozy flavors of the season without the usual holiday fuss.
My favorite way to serve this cheesecake is chilled and topped with a simple dusting of powdered sugar or some colorful sprinkles to make it feel extra festive. It’s a dessert that always gets people asking for seconds, and it’s fun to bring to holiday parties because it’s a little different from the typical pies and cakes. If you want a sweet that’s creamy, festive, and a bit special, this Christmas Sugar Cookie Cheesecake is a winner!
Key Ingredients & Substitutions
Cream Cheese: This is the heart of your cheesecake giving it that creamy texture. Use full-fat cream cheese for best results. For a lighter version, try Neufchâtel cheese, but expect a slightly less rich taste.
Graham Cracker or Sugar Cookie Crumbs: The crust adds a buttery crunch. If you don’t have graham crackers, crushed digestive biscuits or even vanilla wafers work well. For gluten-free, use gluten-free cookies or crackers.
Almond Extract: Adds the classic sugar cookie flavor. You can skip this or use vanilla extract only, but the almond gives it that special note that feels festive.
Heavy Cream: Used for the whipped topping. For a dairy-free option, coconut cream whips up nicely and adds a bit of tropical flavor.
How Do I Prevent Cracks and Get a Smooth Cheesecake Texture?
Cracks easily happen if the cheesecake cools too fast or is overmixed. Here’s how to avoid them:
- Mix well but gently. Beat cream cheese until smooth, then add eggs one at a time on low speed to avoid too much air.
- Use a water bath. If possible, wrap your springform pan with foil and bake it inside a water bath to add moisture and even heat.
- Don’t overbake. Pull the cheesecake out when the edges are set but the center still jiggles slightly.
- Cool slowly. Leave it in the turned-off oven with the door ajar for an hour, then cool completely at room temp before chilling.
These steps help keep the surface smooth and creamy like in the photo, ready for festive sprinkles and whipped cream.
Equipment You’ll Need
- 9-inch springform pan – perfect for easy cheesecake removal without damaging the crust or edges.
- Electric mixer or stand mixer – helps you beat the cream cheese smooth and mix the filling evenly.
- Mixing bowls – a few sizes for combining crust, filling, and whipping cream.
- Measuring cups and spoons – for accurate ingredient amounts, especially for spices and extracts.
- Spatula – for scraping the bowl and smoothing the cheesecake filling evenly in the pan.
- Whisk or hand mixer – useful for whipping the heavy cream into soft peaks for the topping.
- Oven-safe baking sheet – to catch drips from the springform pan and for easy handling in the oven.
Flavor Variations & Add-Ins
- Add mini chocolate chips or white chocolate chunks into the batter for an extra sweet surprise in every bite.
- Stir in finely chopped peppermint candies or a drop of peppermint extract for a cool, festive twist.
- Top with fresh berries like raspberries or cranberries to add a fresh, tangy contrast to the creamy richness.
- Mix in cinnamon or pumpkin pie spice to the filling for an extra layer of cozy holiday flavor.
Christmas Sugar Cookie Cheesecake
Ingredients You’ll Need:
For the Crust:
- 1 1/2 cups graham cracker crumbs (or sugar cookie crumbs)
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
For the Cheesecake Filling:
- 24 ounces (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1 cup sour cream
- 1/4 cup all-purpose flour
- 1/2 teaspoon almond extract (optional, to mimic sugar cookie flavor)
- 1/2 teaspoon ground nutmeg or cinnamon (optional, for subtle holiday spice)
For the Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Festive red, green, and white sprinkles
How Much Time Will You Need?
This cheesecake takes about 20 minutes to prepare, around 1 hour to bake, 1 hour to cool in the oven with the door ajar, plus at least 4 hours chilling in the fridge. Plan ahead so the cheesecake can set properly for the best flavor and texture.
Step-by-Step Instructions:
1. Prepare the Crust:
First, preheat your oven to 325°F (163°C). In a medium bowl, mix the graham cracker crumbs or sugar cookie crumbs with sugar and melted butter until the crumbs look like wet sand. Press the mixture evenly into the bottom of a 9-inch springform pan. Bake this crust for 10 minutes to set it up, then take it out and let it cool slightly while you prepare the filling.
2. Make the Cheesecake Filling:
In a large bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes. Slowly add sugar and continue beating until the mixture is smooth. Next, add the vanilla extract, almond extract (if using), and the optional nutmeg or cinnamon for a festive touch. Add in the eggs one by one, mixing on low speed after each egg just until combined. Blend in the sour cream and flour until the batter is smooth and even, but don’t overmix. Pour this filling over the cooled crust and smooth out the top.
3. Bake the Cheesecake:
Place your springform pan on a baking sheet to catch any drips. Bake in the oven for 55 to 65 minutes, or until the edges look set but the center still jiggles a bit when you gently shake the pan. Turn the oven off, crack the oven door open, and let the cheesecake gently cool inside for 1 hour. This helps prevent cracks. Afterward, take it out and let it cool completely on a wire rack.
4. Chill the Cheesecake:
Once it’s at room temperature, cover and refrigerate your cheesecake for at least 4 hours or overnight. This gives it a firm, creamy texture that’s perfect for slicing.
5. Prepare the Whipped Cream Topping:
In a chilled bowl, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form. You can use a piping bag for pretty swirls or simply spread the whipped cream neatly on top.
6. Decorate:
Sprinkle festive red, green, and white sprinkles generously over the whipped cream topping and cheesecake for that cheerful holiday look.
7. Serve:
Carefully remove the sides of the springform pan. Slice the cheesecake with a clean, sharp knife. Serve chilled and enjoy the creamy, sweet taste of the Christmas Sugar Cookie Cheesecake!
Can I Use Frozen Cream Cheese for This Recipe?
It’s best to use cream cheese that’s fully thawed and softened to room temperature. This ensures a smooth batter without lumps. If using frozen, thaw overnight in the fridge and then let it sit at room temp for about 30 minutes before mixing.
How Should I Store Leftover Cheesecake?
Store leftovers in an airtight container or cover the cheesecake tightly with plastic wrap. Keep it refrigerated, and it will stay fresh for up to 4-5 days. For longer storage, you can freeze slices wrapped well in plastic and foil for up to 2 months.
Can I Substitute the Almond Extract?
Yes! If you don’t have almond extract, simply omit it or increase the vanilla extract slightly. You can also experiment with a tiny bit of lemon or maple extract for a subtle twist, but almond adds that classic sugar cookie flavor.
Can I Make the Cheesecake Ahead of Time?
Absolutely! Cheesecake actually tastes better when it sits overnight because it allows the flavors to fully meld and the texture to set perfectly. Just make sure to cover it well in the fridge before serving.