Christmas Sugar Cookie Cheesecake

If you’ve been hunting for a holiday dessert that turns heads, steals hearts, and earns you legendary status at every Christmas party, this Christmas Sugar Cookie Cheesecake is the one. Picture this: a creamy, velvety cheesecake filling nestled inside a sweet sugar cookie crust, topped with whipped cream, sparkles of festive sprinkles, and buttery sugar cookie chunks. It tastes like Christmas morning in dessert form.

The best part is that this cheesecake combines two classics in one bite. It has the melt-in-your-mouth nostalgia of sugar cookies and the rich, silky indulgence of a bakery-style cheesecake. Whether you are hosting, gifting, or showing up to the party with the dish everyone will fight over, this Christmas Sugar Cookie Cheesecake is a guaranteed hit.

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Recipe Card

Type: Dessert
Cuisine: American
Prep Time: 25 minutes
Cook Time: 55 minutes
Cooling + Chilling: 4 hours
Total Time: 5 hours 20 minutes
Servings: 12 slices
Calories: About 465 per slice
Main Ingredients: Cream cheese, sugar cookie dough, butter, eggs, vanilla, heavy cream

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Christmas Sugar Cookie Cheesecake Recipe

Why You’ll Love This Recipe

• It tastes like Christmas in a slice. Sweet sugar cookie crust meets creamy cheesecake with holiday sprinkles.
• Easy and approachable. No water bath needed and no complicated steps.
• Family friendly. Kids, adults, picky eaters, holiday guests everyone dives into this one.
• Perfect for prepping ahead. Cheesecake chills beautifully overnight.
• Festive and gorgeous. Looks like you spent all day on it, even though you did not.

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Ingredients

For the Sugar Cookie Crust

• 16 ounces sugar cookie dough (store bought or homemade; chilled)
  Note: Chilled dough holds shape better and creates a sturdy crust.
• 2 tablespoons granulated sugar
• 2 tablespoons melted butter
  Adds richness and helps bind the cookie crumbs.

For the Cheesecake Filling

• 24 ounces cream cheese (full fat, softened)
• 1 cup granulated sugar
• 3 large eggs (room temperature)
• 1 cup sour cream
  Makes the texture super velvety.
• 1 tablespoon vanilla extract
• 2 tablespoons all purpose flour
  Helps stabilize the filling.

For the Topping

• 1 cup heavy whipping cream
• 3 tablespoons powdered sugar
• Holiday sprinkles
• Extra baked sugar cookies for decoration (optional but highly recommended)

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How to Make Christmas Sugar Cookie Cheesecake

1. Prepare the Pan

Grease a 9 inch springform pan, then line the bottom with parchment. This keeps the crust from sticking and helps the cheesecake release cleanly.

2. Make the Sugar Cookie Crust

Press the chilled sugar cookie dough into the bottom of the pan until evenly distributed. Mix the granulated sugar and melted butter together, then brush over the dough. Bake at 350 F for 12 minutes. The cookie will puff slightly, then settle. Let it cool while you make the filling.

3. Beat the Cream Cheese

Using a stand mixer or hand mixer, beat the cream cheese on medium speed for 2 to 3 minutes until smooth. Scrape the bowl as needed. You want zero lumps here because this is what gives you that signature smooth cheesecake texture.

4. Add Sugar and Flour

Mix in the granulated sugar and flour. Beat for another minute until fully incorporated.

5. Add Eggs Slowly

Crack in the eggs one at a time. Mix between each addition. Only mix until combined. Overmixing adds air, which can cause cracks.

6. Add Sour Cream and Vanilla

Whisk in the sour cream and vanilla. The batter should be silky and pourable.

7. Pour and Bake

Pour the cheesecake batter over the cooled cookie crust. Smooth the top. Bake at 325 F for 50 to 55 minutes. The edges should be set and the center should jiggle gently like Jell-O.

8. Cool Gradually

Turn off the oven and crack the door open. Let the cheesecake sit inside for 45 minutes. This helps prevent cracks. After that, move it to the counter and cool for another hour. Finally, chill in the fridge for at least 4 hours or overnight.

9. Add the Toppings

Whip the heavy cream and powdered sugar until stiff peaks form. Spread or pipe the whipped cream on top. Add sprinkles, cookie crumbles, and any cute Christmas decorations you love.

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Pro Tips for Success

Use Room Temperature Ingredients

Cream cheese, eggs, and sour cream blend much smoother when not cold.

Do Not Overmix the Filling

Air inside the batter expands in the oven and causes cracks. Mix gently once you add eggs.

Use a Springform Pan

This makes removing and slicing the cheesecake way easier.

Chill Overnight if Possible

The flavors deepen and the texture sets perfectly.

Decorate Right Before Serving

Sprinkles can bleed color if left in the fridge for long.

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Variations and Substitutions

Gluten Free Version

Use gluten free sugar cookie dough and replace the flour with a gluten free 1:1 blend.

Dairy Free Version

Use plant based cream cheese, coconut cream instead of sour cream, and vegan whipped topping. It will be slightly softer but still delicious.

Peppermint Twist

Add half a teaspoon of peppermint extract to the filling and top with crushed candy canes.

Chocolate Sugar Cookie Crust

Use chocolate dough for a black and white Christmas vibe.

Funfetti Cheesecake

Mix two tablespoons of Christmas sprinkles into the batter for confetti specks inside.

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Serving Suggestions

• Serve with a drizzle of warm white chocolate.
• Pair with hot cocoa, holiday coffee, or eggnog.
• Add crushed strawberry topping for a red and green theme.
• Serve alongside Christmas tree sugar cookies for a full holiday dessert table.

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Storage and Reheating Tips

• Refrigerator: Keeps for 4 to 5 days in an airtight container.
• Freezer: Freeze whole or sliced for up to 2 months. Wrap tightly in plastic, then foil.
• To Thaw: Place in the fridge overnight.
• Do not microwave. Cheesecake gets rubbery. Let slices sit at room temperature for 15 minutes before serving.

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Nutrition Information (Approx. per Serving)

• Calories: 465
• Fat: 31g
• Carbs: 38g
• Protein: 7g
• Fiber: 0g
• Sugar: 32g

(Values are approximate.)

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Common Mistakes to Avoid

• Using cold cream cheese creates lumps.
• Overbaking makes the texture dry and stiff.
• Skipping the cooling time leads to cracks.
• Using cheap vanilla extract affects flavor.
• Adding sprinkles too early causes color streaks.

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FAQ

Can I make Christmas Sugar Cookie Cheesecake ahead of time?

Absolutely. This dessert actually tastes better on day two.

Can I use homemade sugar cookie dough?

Yes, homemade dough works beautifully. Just make sure it is chilled.

Can I freeze this cheesecake for the holidays?

Yes. Freeze before adding toppings for best results.

Why did my cheesecake crack?

Usually from overbaking or mixing too much air into the batter.

Can I skip the whipped cream topping?

You can, but the whipped cream adds richness and holiday charm.

Do I need a water bath?

Not for this recipe. The lower heat and gradual cooling prevent cracks naturally.

Can I add chocolate chips to the filling?

Yes. Stir in half a cup for a fun twist.

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Conclusion

This Christmas Sugar Cookie Cheesecake is everything you want in a holiday dessert. It is festive, creamy, nostalgic, and guaranteed to light up your holiday table. If you are ready to serve something unforgettable this season, give this recipe a try and let me know how it turned out. Your guests will request it every Christmas from now on.

If you loved this recipe, try my Creamy Christmas Cheesecake Bars or my Sugar Cookie Roll Cake next.