This Christmas Sugar Cookie Cheesecake combines a soft sugar-cookie crust with ultra-creamy vanilla cheesecake and festive sprinkles. It’s rich, merry, and show-stopping on any holiday dessert table. Think classic cheesecake meets your favorite frosted sugar cookie dressed up in red, green, and white sparkle.
Ingredients
- Crust:
- 1 (16 oz) package refrigerated sugar cookie dough
- 2–3 tablespoons holiday sprinkles (optional)
- Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 2 tablespoons all-purpose flour
- ½ cup holiday sprinkles (optional, for funfetti look)
- Topping:
- Whipped cream
- Extra sprinkles
- Optional: white chocolate drizzle or crushed candy canes
Instructions
- Prepare the crust: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan. Press the sugar cookie dough evenly into the bottom of the pan. If using sprinkles, knead them lightly into the dough first. Bake the crust for 10–12 minutes, just until it begins to set but is not fully baked. Let cool while you make the filling.
- Make the cheesecake filling: In a large bowl, beat the cream cheese until smooth, about 2 minutes. Add the granulated sugar and mix until creamy. Add the eggs one at a time, mixing on low speed after each addition to avoid incorporating too much air. Add the sour cream, vanilla extract, and flour; mix on low until just combined and smooth. Gently fold in the holiday sprinkles, if using.
- Assemble the cheesecake: Pour the cheesecake filling over the partially baked cookie crust and smooth the top. Tap the pan gently on the counter to release any large air bubbles.
- Set up the water bath: Wrap the outside of the springform pan tightly with a few layers of heavy-duty foil. Place the pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan to create a water bath.
- Bake: Transfer the roasting pan to the oven and bake for 60–70 minutes, or until the edges are set and the center still jiggles slightly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour to prevent sudden temperature changes and cracking.
- Chill: Remove the cheesecake from the water bath, discard the foil, and place the pan on a wire rack. Run a thin knife around the edge to loosen it from the pan. Refrigerate uncovered until cooled, then cover and chill at least 4 hours, preferably overnight, until fully set.
- Decorate & serve: Remove the sides of the springform pan. Just before serving, top with whipped cream and extra sprinkles. Add white chocolate drizzle or crushed candy canes if desired. Slice with a sharp knife, wiping the blade between cuts for clean slices, and enjoy!
Variation
- Peppermint Sugar Cookie Cheesecake: Replace 1 teaspoon of the vanilla extract with 1 teaspoon peppermint extract and fold in ½ cup crushed candy canes instead of sprinkles. Top with extra crushed candy canes before serving.
- Gingerbread Sugar Cookie Cheesecake: Use gingerbread cookie dough for the crust if available, or mix 1–2 teaspoons ground ginger and ½ teaspoon cinnamon into the sugar cookie dough. Add a drizzle of molasses on top before serving.
- Chocolate Swirl Sugar Cookie Cheesecake: Melt ½ cup white or semi-sweet chocolate chips and swirl into the cheesecake batter just before baking. Top with chocolate drizzle and holiday sprinkles.
Cooking Notes
- If you notice the top browning too quickly, tent the cheesecake loosely with foil for the last 15–20 minutes of baking.
- The center should still have a slight wobble when you gently shake the pan—this is normal and it will finish setting as it cools and chills.
- If you prefer not to use a water bath, place a pan of hot water on the rack below the cheesecake to add moisture to the oven and help minimize cracks.
Serving Suggestions
- Serve well-chilled with a generous swirl of whipped cream and a shower of festive sprinkles for a classic Christmas look.
- Pair slices with hot chocolate, peppermint mocha, or spiced eggnog for the coziest holiday dessert moment.
- Create a holiday dessert platter by serving smaller slices alongside gingerbread cookies, peppermint bark, or chocolate-dipped pretzels.
Tips
- Line the bottom of your springform pan with parchment paper for easier removal and cleaner slices.
- For the smoothest texture, scrape down the sides and bottom of the mixing bowl several times while beating the cream cheese and sugar.
- Use a long, sharp knife dipped in hot water and wiped dry between cuts to get bakery-style clean slices.
Prep Time:
- Prep Time: 25 minutes
- Cook Time: 60–70 minutes
- Total Time: 6 hours (including chilling)
Nutritional Information (Per Serving)
- Calories: Approx. 520
- Protein: Approx. 7 g
- Sodium: Approx. 360 mg
Frequently Asked Questions
- Can I make this cheesecake ahead of time?
– Yes. This cheesecake is perfect for making ahead. Bake it 1–2 days in advance, chill completely, and keep it covered in the refrigerator. Add whipped cream and decorations just before serving for the freshest look. - Do I have to use a water bath?
– A water bath is highly recommended because it helps the cheesecake bake evenly and reduces cracking. If you skip it, the texture may be slightly less creamy and the top more prone to cracks, but the cheesecake will still taste delicious. - Can I use homemade sugar cookie dough instead of refrigerated dough?
– Absolutely. Use about 16 oz of your favorite sugar cookie dough recipe. Press it evenly into the bottom of the pan and par-bake as directed before adding the cheesecake filling. - How do I know when the cheesecake is done?
– The edges should look set while the center still jiggles slightly when you gently shake the pan. If the center looks very liquid, continue baking in 5–10 minute increments, checking frequently so you don’t overbake.
Conclusion
This Christmas Sugar Cookie Cheesecake is the ultimate holiday showstopper rich, creamy, and sparkling with festive sprinkles. With its soft sugar-cookie crust and silky vanilla filling, it feels special but is straightforward to make ahead. Slice it up, crown it with whipped cream, and let it steal the spotlight on your Christmas dessert table.
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Christmas Sugar Cookie Cheesecake
- Total Time: 6 hours (including chilling)
- Yield: 10–12 servings 1x
- Diet: Vegetarian
Description
This Christmas Sugar Cookie Cheesecake combines a soft sugar-cookie crust with ultra-creamy vanilla cheesecake and festive sprinkles. It’s rich, merry, and show-stopping on any holiday dessert table. Think classic cheesecake meets your favorite frosted sugar cookie dressed up in red, green, and white sparkle.
Ingredients
Scale
- Crust:
- 1 (16 oz) package refrigerated sugar cookie dough
- 2–3 tablespoons holiday sprinkles (optional)
- Cheesecake Filling:
- 24 oz (3 packages) cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 2 tablespoons all-purpose flour
- ½ cup holiday sprinkles (optional, for funfetti look)
- Topping:
- Whipped cream
- Extra sprinkles
- Optional: white chocolate drizzle or crushed candy canes
Instructions
- Prepare the crust: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan. Press the sugar cookie dough evenly into the bottom of the pan. If using sprinkles, knead them lightly into the dough first. Bake the crust for 10–12 minutes, just until it begins to set but is not fully baked. Let cool while you make the filling.
- Make the cheesecake filling: In a large bowl, beat the cream cheese until smooth, about 2 minutes. Add the granulated sugar and mix until creamy. Add the eggs one at a time, mixing on low speed after each addition to avoid incorporating too much air. Add the sour cream, vanilla extract, and flour; mix on low until just combined and smooth. Gently fold in the holiday sprinkles, if using.
- Assemble the cheesecake: Pour the cheesecake filling over the partially baked cookie crust and smooth the top. Tap the pan gently on the counter to release any large air bubbles.
- Set up the water bath: Wrap the outside of the springform pan tightly with a few layers of heavy-duty foil. Place the pan into a large roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan to create a water bath.
- Bake: Transfer the roasting pan to the oven and bake for 60–70 minutes, or until the edges are set and the center still jiggles slightly when gently shaken. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour to prevent sudden temperature changes and cracking.
- Chill: Remove the cheesecake from the water bath, discard the foil, and place the pan on a wire rack. Run a thin knife around the edge to loosen it from the pan. Refrigerate uncovered until cooled, then cover and chill at least 4 hours, preferably overnight, until fully set.
- Decorate & serve: Remove the sides of the springform pan. Just before serving, top with whipped cream and extra sprinkles. Add white chocolate drizzle or crushed candy canes if desired. Slice with a sharp knife, wiping the blade between cuts for clean slices, and enjoy!
Notes
- Use full-fat brick-style cream cheese for the best texture.
- Room temperature ingredients blend more smoothly and help prevent lumps.
- Avoid overmixing the batter once the eggs are added to keep the cheesecake dense and creamy, not airy.
- A water bath plus slow cooling in the oven are key for a crack-free top.
- Chill time is essential plan ahead for at least 4 hours, but overnight is ideal for clean slices and best flavor.
- Prep Time: 25 minutes (plus cooling and chilling)
- Cook Time: 60–70 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cheesecake)
- Calories: Approx. 520
- Sugar: Approx. 40 g
- Sodium: Approx. 360 mg
- Fat: Approx. 34 g
- Saturated Fat: Approx. 19 g
- Unsaturated Fat: Approx. 13 g
- Trans Fat: Approx. 0.5 g
- Carbohydrates: Approx. 47 g
- Fiber: Approx. 0 g
- Protein: Approx. 7 g
- Cholesterol: Approx. 145 mg
Keywords: Christmas sugar cookie cheesecake, holiday cheesecake, sugar cookie crust cheesecake, Christmas dessert, festive cheesecake
