Creamy Sugar Cookie Cheesecake Recipe Perfect for Christmas

The first time I made my creamy sugar cookie cheesecake, I was hosting our family’s annual Christmas gathering. I wanted something festive yet indulgent, and honestly, I was tired of the usual pies and trifles. Enter this show-stopping dessert: a dreamy, velvety cheesecake nestled on a buttery sugar cookie crust, topped with a sprinkle of holiday magic. The result? An empty plate and everyone begging for the recipe!

Christmas desserts should feel special, and this cheesecake checks all the boxes. The creamy filling has just the right amount of sweetness, the sugar cookie crust offers a nostalgic crunch, and the festive decorations make it the centerpiece of any holiday table. Plus, it’s easier to make than you might think, and you can prepare it ahead of time—because let’s face it, Christmas can be busy. Let me walk you through everything you need to know!

Why You’ll Love This Recipe

• Perfect for Christmas Gatherings: This cheesecake is as festive as it gets, with its sugar cookie base and holiday-themed decorations.
• Rich & Creamy: The texture is pure indulgence—smooth, luscious, and velvety. It’s the ultimate comfort dessert.
• Make-Ahead Friendly: You can prepare it a day or two in advance, which means less stress on Christmas morning.
• Customizable: You can decorate it however you like—think crushed candy canes, sprinkles, or even a drizzle of chocolate.
• Kid-Approved: The sugar cookie crust is a hit with little ones, and adults can’t resist the creamy filling.

What really sets this cheesecake apart is the sugar cookie crust. It’s a fun twist on the traditional graham cracker base, adding a hint of buttery sweetness and a festive touch. Whether you’re hosting a big family dinner or a cozy evening with friends, this dessert is guaranteed to steal the spotlight!

What Ingredients You Will Need

This recipe uses simple ingredients that come together to create something truly magical. Here’s what you’ll need:

• For the Sugar Cookie Crust:
  • 1 ½ cups (190g) crushed sugar cookies (store-bought or homemade)
  • 5 tablespoons (70g) unsalted butter, melted
• For the Cheesecake Filling:
  • 24 ounces (680g) cream cheese, softened
  • 1 cup (200g) granulated sugar
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • ½ cup (120ml) sour cream
  • ¼ cup (60ml) heavy cream
• For the Topping:
  • Whipped cream
  • Crushed candy canes or festive sprinkles

If you’re short on time, you can use pre-made sugar cookie dough for the crust. It’s a great shortcut without compromising on flavor!

Equipment Needed

• 9-inch (23cm) springform pan
• Food processor or rolling pin (for crushing cookies)
• Mixing bowls
• Hand or stand mixer
• Rubber spatula
• Baking sheet
• Aluminum foil (to wrap the pan for a water bath)

If you don’t have a springform pan, you can use a regular cake pan, but it’ll be trickier to remove the cheesecake cleanly. A good springform pan is worth the investment for desserts like this!

Preparation Method

1. Preheat the oven: Set your oven to 325°F (160°C). Wrap the outside of your springform pan with two layers of aluminum foil to prevent water from seeping in during baking.
2. Make the crust: Crush the 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 evenly coated. Press the mixture into the bottom of the springform pan. Bake for 10 minutes, then set aside to cool.
3. Prepare the filling: In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla, sour cream, and heavy cream until fully combined.
4. Assemble the cheesecake: Pour the filling over the cooled crust, smoothing the top with a spatula.
5. Create a water bath: Place the springform pan inside a large roasting pan. Fill the roasting pan with hot water until it reaches halfway up the sides of the springform pan.
6. Bake: Carefully transfer the roasting pan to the oven. Bake for 55-65 minutes, or until the center is just slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
7. Chill: Remove the cheesecake from the water bath and let it cool completely at room temperature. Then, refrigerate for at least 4 hours or overnight.
8. Decorate: Just before serving, top with whipped cream and your choice of holiday decorations like crushed candy canes or festive sprinkles.

And that’s it! You’ll have a dessert that looks as good as it tastes.

Cooking Tips & Techniques

• Make sure all your ingredients are at room temperature. This helps the filling mix smoothly without lumps.
• A water bath is key for preventing cracks. If you’re nervous about leaks, place the springform pan inside an oven-safe bag before wrapping it in foil.
• Don’t overbake! The cheesecake should still have a slight jiggle in the center when done—it’ll firm up as it cools.
• For clean slices, warm your knife under hot water, then wipe it clean between cuts.

These tips will ensure your cheesecake turns out perfect every single time!

Variations & Adaptations

• Gluten-Free: Use gluten-free sugar cookies for the crust. Make sure all other ingredients are certified gluten-free.
• Chocolate Twist: Add a layer of chocolate ganache on top of the cheesecake before decorating.
• Flavor Boost: Mix in a teaspoon of almond extract with the filling for a nutty twist.
• Seasonal Toppings: Swap the candy canes for fresh berries in the summer, or caramel drizzle for fall.

I once tried adding mini chocolate chips to the filling, and it was a huge hit with the kids—feel free to experiment!

Serving & Storage Suggestions

This cheesecake is best served chilled, straight from the fridge. Pair it with a cup of hot cocoa or a festive holiday cocktail for the ultimate treat.

• Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
• Freezing: You can freeze the cheesecake (without toppings) for up to 1 month. Wrap it tightly in plastic wrap and then foil before freezing.
• Reheating: While cheesecake is best served cold, you can warm it slightly in the microwave for 10-15 seconds if you prefer a softer texture.

The flavors actually deepen after a day or two, so it’s a great make-ahead dessert!

Nutritional Information & Benefits

While this dessert is definitely indulgent, it’s all about balance during the holidays! Here’s a rough estimate per slice (based on 12 servings):

• Calories: 420
• Fat: 30g
• Carbohydrates: 33g
• Protein: 6g

The cream cheese provides a dose of calcium, and by using real ingredients, you avoid the artificial additives found in some store-bought desserts. Just remember, it’s okay to treat yourself during the holidays!

Conclusion

Creamy sugar cookie cheesecake is the ultimate Christmas dessert—rich, festive, and absolutely delicious. Whether you’re hosting a big family gathering or a cozy dinner, this recipe is sure to impress. Plus, with its make-ahead convenience and customizable toppings, it’s as practical as it is stunning.

Give this recipe a try, and don’t forget to share your creations in the comments below. I’d love to hear how you made it your own! Wishing you a holiday season full of love, laughter, and of course, amazing food. Happy baking!

FAQs

Can I use a different type of cookie for the crust?

Absolutely! While sugar cookies are festive, graham crackers, gingersnaps, or even Oreos would work beautifully.

Do I have to use a water bath?

Technically, no, but it helps create a smooth, crack-free cheesecake. If you skip it, just be prepared for the top to potentially crack.

How long does this cheesecake need to chill?

Chill it for at least 4 hours, but overnight is even better for the best texture and flavor.

Can I make this dairy-free?

Yes, you can use dairy-free cream cheese, sour cream, and heavy cream substitutes. Just ensure they’re high-quality for the best results.

What’s the best way to decorate the cheesecake?

Get creative! Crushed candy canes, festive sprinkles, whipped cream swirls, or even a dusting of cocoa powder are all great options.

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