🎅🏻 Christmas Sugar Cookie Cheesecake: The Creamiest Holiday Dessert You Need

By Jason Griffith

Some desserts are just meant for the holidays, and this Christmas Sugar Cookie Cheesecake is the definition of festive magic. Forget the standard vanilla crust—we’re taking buttery, soft sugar cookies, crushing them down, and turning them into a rich, sturdy foundation for the creamiest cheesecake filling you will ever taste.

Swirled with vibrant Christmas sprinkles and topped with a cloud of whipped cream, this dessert doesn’t just look spectacular; it tastes like a memory waiting to happen. It’s the perfect centerpiece for your holiday table, whether you’re hosting a large Christmas Eve gathering or just need a decadent treat for a cozy night in.

✨ Why I Love This Recipe

I’ve made countless cheesecakes, but this one is pure joy. It hits all the right notes for a successful holiday bake:

• The Sugar Cookie Crust: It’s a game-changer. The subtle almond and vanilla notes of the sugar cookie elevate the entire dessert far beyond a typical graham cracker base. It’s truly a vibe.
• The Creaminess: By using the correct ratio of cream cheese and sour cream, and ensuring you don’t overmix the eggs, the texture remains dense, smooth, and unbelievably silky.
• The Festive Look: The inclusion of bright jimmie sprinkles not only adds a lovely touch of vanilla flavor but makes every slice pop with Christmas colors. It’s impossible to look at this cheesecake and not feel instantly festive.

This recipe is simple, straightforward, and includes my favorite no-fail technique for preventing the dreaded cracked top—which means you can feel confident showing off this masterpiece!

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🍽️ Ingredients List

Ingredient	Quantity	Notes
For the Crust
Crushed Sugar Cookies (or graham crackers)	2 cups	Use high-quality, crisp sugar cookies for the best flavor.
Melted Butter	1/2 cup	Unsalted is preferred, but salted works fine.
Granulated Sugar	2 tbsp	Just a touch to bind the crust.
For the Cheesecake Filling
Cream Cheese, softened	3 (8 oz) blocks	Full-fat, room temperature is essential.
Sour Cream	1/2 cup	Full-fat for maximum creaminess.
Granulated Sugar	1/2 cup
Large Eggs	2	Must be large and at room temperature.
Vanilla Extract	2 tsp	Use pure vanilla extract.
All-Purpose Flour	1 tbsp	Helps stabilize the batter and prevents cracking.
Christmas Sprinkles (jimmies)	1/2 cup	Jimmies hold their shape better than nonpareils.
For Topping
Whipped Cream	As desired	Freshly whipped is always best.
More Sprinkles	As desired
Sugared Cranberries	Optional	For an extra beautiful garnish.

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💡 Swaps and Notes

• Sugar Cookies: If you’re pressed for time, a quality shortbread cookie makes a fantastic substitute. You can use graham crackers, but you’ll lose the signature sugar cookie flavor.
• Gluten-Free: Substitute the flour in the filling with 1 tablespoon of cornstarch and use gluten-free sugar cookies for the crust.
• Sprinkle Color: Swap out the Christmas sprinkles for red, white, and blue for a patriotic Fourth of July dessert, or pink and red for Valentine’s Day (try these amazing Chocolate Oreo Hearts).
• Water Bath: While not strictly required thanks to the flour, placing the springform pan in a large pan with 1 inch of hot water is the ultimate way to ensure a crack-free top.

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🔪 Instructions

STEP 1 — Make the Crust

1. Preheat & Prep: Preheat your oven to 325°F (160∘C).
2. Mix: In a medium bowl, combine the crushed cookies, 2 tablespoons of sugar, and the melted butter.
3. Press: Press the mixture firmly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to get a perfectly even, compact layer.
4. Bake: Bake the crust for 8 minutes. Remove from the oven and set aside to cool slightly while you prepare the filling.

STEP 2 — Prepare the Cheesecake Filling

1. Cream Cheese: In a large mixing bowl (or stand mixer with the paddle attachment), beat the softened cream cheese until it is completely smooth and fluffy. Scrape down the sides.
2. Sweeten & Soften: Add the 1/2 cup of granulated sugar and the sour cream. Mix until just combined.
3. Add Eggs: Add the eggs one at a time, mixing only until the yellow streak disappears. Do not overmix! Overmixing adds air, which causes cracking during cooling.
4. Flavor: Add the vanilla extract and the all-purpose flour. Mix gently on low speed until combined.
5. Fold in Sprinkles: Gently fold in the 1/2 cup of Christmas sprinkles using a rubber spatula.

STEP 3 — Bake

1. Pour: Pour the cheesecake batter evenly over the pre-baked crust.
2. Bake: Bake for 50–60 minutes. The cheesecake is done when the edges are set and slightly puffed, but the center 2–3 inches are still slightly wobbly (like firm Jell-O).
3. Cooling Trick (The Key to No Cracks!): Turn off the oven, crack the door open (use a wooden spoon to hold it ajar), and let the cheesecake rest inside the oven for 1 hour. This slow, gentle cooling prevents sudden temperature changes that cause cracks.
4. Chill: Remove the cheesecake from the oven and let it cool completely on the counter. Then, transfer it to the refrigerator to chill for at least 4 hours—or overnight for the absolute best results!

STEP 4 — Decorate

1. Release: Once fully chilled, carefully run a thin knife around the edge before releasing the springform ring.
2. Top: Pipe or dollop whipped cream on top, add more sprinkles, and finish with optional sugared cranberries for that extra holiday elegance.

🥇 Tips for Success

• Room Temperature Ingredients: This is non-negotiable! Cream cheese and eggs must be at room temperature to ensure a smooth, lump-free batter. Cold ingredients will result in lumps, which ruins the texture.
• Don’t Overmix: As mentioned above, overmixing the eggs incorporates too much air, which expands rapidly during baking and collapses upon cooling, resulting in cracks. Mix only until ingredients are just combined.
• The Warm Knife Trick: For absolutely picture-perfect, clean slices, run a thin knife under hot water, wipe it dry, and slice. Repeat this for every cut.

🥂 Serving Suggestions and Pairings

This rich and creamy cheesecake pairs perfectly with classic holiday beverages and warming flavors.

• Beverages: Serve alongside a warm cup of coffee, a frothy cappuccino, or a cozy, festive drink. For something cool and celebratory, try a simple, elegant glass of Prosecco or maybe even a refreshing Blueberry Lemonade to cut the richness.
• Dinner Pairings: If you are planning an entire holiday meal, balance this rich dessert with a savory main course like a classic baked ham or a hearty bowl of Cajun Chicken and Sausage Gumbo.

📊 Nutritional Information (Per Serving)

Note: This is an estimated calculation based on 12 servings and standard ingredients.

Metric	Amount
Calories	450 – 550
Fat	35g – 45g
Protein	8g – 12g
Carbohydrates	35g – 45g
Sugar	25g – 35g

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This is a rich dessert, meant for enjoying in moderation during the holidays!

🧊 Storage and Leftover Tips

• Storage: Store leftover cheesecake covered tightly in the refrigerator for up to 5-7 days. Place a piece of plastic wrap directly onto the cut surfaces to prevent drying out.
• Freezing: Cheesecake freezes beautifully! Once fully chilled, wrap the entire cheesecake (or individual slices) tightly in plastic wrap, then cover with aluminum foil. Freeze for up to 1 month. Thaw overnight in the refrigerator before serving.

📚 More Recipes You Will Love

If you enjoyed this decadent, crowd-pleasing dessert, you’ll definitely want to check out some of my other favorites:

• For another easy, no-bake option: This Easy Ice Cream Sandwich Cake is My Favorite No-Bake Summer Dessert
• If you’re obsessed with cookie dough and chocolate: These Chocolate Chip Cookie Dough Brownie Bombs are My Favorite Sweet Obsession
• For a weeknight comfort meal: Classic Spaghetti Recipe with Homemade Sauce

🏁 Final Thoughts

This Christmas Sugar Cookie Cheesecake is more than just a dessert; it’s the centerpiece that brings the whole holiday meal together. It’s rich, creamy, and visually spectacular, making it the perfect showstopper without requiring a culinary degree. Give it a try this holiday season, and you’ll see why it’s become my family’s newest Christmas tradition.

Let me know how yours turns out in the comments below! Did you stick to the sugar cookie crust or try the graham cracker swap?