The holidays are a time for cozy gatherings, sparkling lights, and the sweet aroma of baking filling the kitchen. While sugar cookies are a Christmas classic and cheesecake is a year-round favorite, combining the two creates a dessert that feels festive, nostalgic, and indulgent all at once. This Christmas Sugar Cookie Cheesecake is the perfect centerpiece for your holiday table.
With a buttery sugar cookie crust, a silky cream cheese filling, and a festive sprinkle of red and green candy-coated chocolates, it’s a dessert that’s both familiar and a little unexpected. Best of all, it looks beautiful without requiring complicated decorating skills—making it as approachable as it is stunning.
Ingredients
For the crust
2 cups sugar cookie crumbs (about 20 sugar cookies, crushed)
1/4 cup unsalted butter, melted
For the filling
24 oz cream cheese, softened
1 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
1/4 cup heavy cream
For garnish
1/2 cup mini red and green candy-coated chocolate pieces
Powdered sugar for dusting (optional)
Directions
Prepare the crust
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan with butter or nonstick spray. In a bowl, combine sugar cookie crumbs and melted butter until mixture resembles wet sand. Press firmly into the bottom of the pan to create an even crust. Bake for 10 minutes, then set aside to cool slightly.
Make the filling
In a large mixing bowl, beat cream cheese with sugar until smooth and creamy. Add eggs one at a time, mixing on low speed until just incorporated. Stir in vanilla, sour cream, and heavy cream until the mixture is silky and lump-free.
Assemble the cheesecake
Pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles. Place the pan on a baking sheet to catch any drips.
Bake with care
Bake at 325°F for 50–60 minutes, until edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside for 1 hour—this gentle cooling helps prevent cracks.
Chill and decorate
Remove cheesecake from the oven and refrigerate for at least 4 hours, preferably overnight, to allow flavors to develop and the texture to set. Just before serving, scatter mini red and green candy-coated chocolates over the top. Dust lightly with powdered sugar if desired for a snowy effect.
Slice and serve
Use a sharp knife dipped in hot water and wiped clean between cuts for neat slices. Serve chilled.
Why this recipe works
The sugar cookie crust adds a buttery sweetness that perfectly complements the tangy cheesecake filling. Sour cream and heavy cream ensure the texture is smooth, rich, and luscious. The candy-coated chocolates bring crunch, color, and festive flair. This cheesecake balances elegance with playfulness—perfect for Christmas.
Tips for the best cheesecake
• Use room temperature cream cheese to avoid lumps.
• Don’t overmix once eggs are added, as this can cause cracks.
• Always bake cheesecakes in a moderate oven for an even texture.
• A water bath is optional but can further reduce the risk of cracks if you want a perfectly smooth surface.
Make-ahead and storage
• Cheesecake can be made up to 3 days in advance and stored in the refrigerator.
• Leftovers keep well for up to 5 days covered tightly.
• For longer storage, freeze individual slices wrapped in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving.
Festive variations
• Peppermint twist: Add 1/2 teaspoon peppermint extract to the filling and decorate with crushed candy canes.
• Gingerbread crust: Replace sugar cookies with gingerbread cookies for a spiced version.
• White chocolate swirl: Melt 4 oz white chocolate and swirl into the filling before baking.
• Eggnog cheesecake: Swap sour cream for eggnog and add a pinch of nutmeg for a holiday spin.
Serving ideas
This cheesecake is a showstopper on its own, but you can make it even more special by pairing it with holiday drinks and sides:
• A drizzle of chocolate or caramel sauce
• Freshly whipped cream with a sprinkle of cinnamon
• Hot cocoa or mulled wine on the side
• A platter of assorted holiday cookies for a dessert buffet
Troubleshooting
• Cracks on top: These don’t affect flavor—cover with candy pieces or powdered sugar.
• Runny texture: Cheesecake wasn’t baked long enough—bake until edges are set.
• Overly dense: The batter was overmixed. Mix on low speed and stop once smooth.
• Sticking crust: Line the bottom of your springform pan with parchment paper for easy release.
A holiday tradition in the making
Cheesecakes often feel special because they’re not everyday desserts. Making one for Christmas elevates the holiday table and gives family and guests something to look forward to. Over the years, this Christmas Sugar Cookie Cheesecake can become a cherished tradition—just as much a part of the season as decorating the tree or sipping hot cocoa by the fire.
This recipe is versatile, beautiful, and absolutely delicious. Whether you keep it simple with sugar cookies and candy-coated chocolates or experiment with different variations, it’s guaranteed to bring joy to your holiday celebrations.
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