Christmas Sugar Cookie Cheesecake

Picture a slice of creamy, snow-white cheesecake studded with ruby and emerald sprinkles, its buttery sugar-cookie crust snapping gently beneath your fork.

Imagine the vanilla-cocoa warmth drifting from the oven, the faint almond sweetness mingling with holiday spices and the soft hush of winter outside—comfort you can taste.

This dessert matters to me because it turns simple pantry staples into a festive centerpiece that brings everyone to the table, smiling before the first bite.

It’s the kind of recipe you can count on for busy weeknights when you’re juggling gift lists, or for slower Sunday suppers when you want something special without fuss.

It travels beautifully to potlucks, anchors a cookie swap, and makes an elegant make-ahead finale for Christmas dinner.

One year, when surprise guests arrived early, this make-ahead cheesecake saved the day—set, chilled, and ready to slice as carols started.

Ready? Let’s cook!

Why You’ll Love It

• Delivers nostalgic sugar cookie flavor in a creamy cheesecake
• Impresses guests with festive sprinkles and bakery-style presentation
• Uses simple, accessible ingredients and basic equipment
• Slices cleanly with a smooth, velvety texture
• Freezes beautifully for make-ahead holiday hosting

Ingredients

• 2 cups sugar cookie crumbs finely crushed — from good-quality cookies for best flavor
• 6 tablespoons unsalted butter melted — cool slightly before mixing
• 32 ounces cream cheese softened — full-fat blocks for best texture
• 1 cup granulated sugar — superfine dissolves more evenly
• 1 cup sour cream room temperature — full-fat for richness
• 3 large eggs room temperature — avoid overbeating once added
• 2 teaspoons vanilla extract — pure vanilla for best aroma
• 1/4 teaspoon almond extract optional — adds classic bakery note
• 2 tablespoons all-purpose flour — helps set the custard
• 1/4 teaspoon fine sea salt — balances sweetness
• 1/3 cup heavy cream room temperature — slightly warm for silkier filling
• 1/2 cup red and green sprinkles — jimmies to prevent color bleed
• 1 cup whipped cream for topping — softly whipped, unsweetened or lightly sweetened

Step-by-Step Method

Prepare the Pan

Preheat the oven to 325°F. Line a baking sheet with parchment. Wrap the outside of a 9-inch springform pan tightly with two layers of foil to prevent leaks. Set the pan aside. Gather equipment and ingredients so everything is ready.

Make certain dairy is room temperature to avoid lumps and promote an even, silky batter.

Build the Cookie Crust

Combine finely crushed sugar cookie crumbs with melted unsalted butter. Mix until the texture resembles wet sand and clumps when pressed.

Press the mixture firmly into the bottom and 1 inch up the sides of the springform pan. Compact evenly using a flat-bottomed cup for stability and clean edges.

Par-Bake the Crust

Bake the crust for 10 minutes on the lined baking sheet. Remove and set the pan on a cooling rack.

Let it cool while you prepare the filling. Par-baking sets the crust, prevents sogginess, and improves structure. Reduce handling to keep the crumbs pressed and intact during cooling.

Beat the Cream Cheese

Beat softened cream cheese on medium speed until smooth and fluffy, about 2 minutes. Scrape the bowl and beater to remove lumps.

Keep the mixer speed moderate to avoid incorporating too much air. Smooth cream cheese creates a velvety texture and prevents graininess in the finished cheesecake.

Cream the Sugar

Add granulated sugar and beat until creamy with no lumps. Scrape down the bowl as needed for even mixing.

Make sure the mixture looks glossy and uniform. Proper creaming dissolves sugar crystals and creates a stable base. Avoid whipping excessively to reduce air bubbles that can cause cracks.

Incorporate the Dairy

Mix in sour cream, vanilla extract, and optional almond extract until fully combined. Sprinkle in flour and fine sea salt.

Blend on low just until incorporated. Keep the mixture smooth and cohesive. Adding these ingredients now helps balance tang, sweetness, and structure without overworking the batter.

Add the Eggs Gently

Add eggs one at a time on low speed. Mix each just until blended before adding the next.

Avoid overmixing to limit air. The batter should look silky, not frothy. Careful incorporation prevents a puffed, cracked top and keeps the custardy texture tender and rich after baking.

Finish with Cream

Stir in heavy cream on low speed until the batter is smooth and pourable. Warm the cream slightly if desired for extra silkiness.

Avoid splashing or whipping. The goal is a cohesive, luxurious batter with minimal aeration. A fluid consistency spreads evenly and bakes more uniformly.

Fold in Sprinkles

Gently fold in red and green sprinkles with a rubber spatula. Use slow, broad strokes to avoid streaking or color bleeding.

Distribute evenly without deflating the batter. Reserve extra sprinkles for garnish. Immediately proceed to filling to keep the sprinkles vibrant and prevent sinking.

Fill and Smooth

Pour the batter over the cooled crust. Smooth the top with an offset spatula for an even surface.

Tap the pan gently on the counter to release small bubbles. Keep the pan on the lined baking sheet for stability and easy transfer. Make sure no batter spills over the sides.

Bake to a Wobble

Bake at 325°F for 50 to 55 minutes. Look for set edges and a slightly wobbly 2-inch center.

Avoid overbaking to prevent dryness and cracks. If the top browns too quickly, tent loosely with foil. Trust the wobble—it will finish setting during the resting and chilling stages.

Rest and Loosen

Turn off the oven and crack the door. Let the cheesecake rest inside for 1 hour.

Remove and run a thin knife around the edge to loosen it from the pan. This reduces tension and helps prevent cracks as it cools. Don’t release the springform yet.

Cool and Chill

Cool on a rack to room temperature, about 1 hour. Cover the pan and refrigerate for at least 4 hours or overnight.

Slow chilling sets the texture and makes clean slices easier. Avoid rapid temperature changes to prevent condensation. Keep the cheesecake level while chilling.

Finish and Serve

Release the springform ring and transfer the cheesecake to a serving platter. Pipe or dollop whipped cream on top.

Garnish with extra sprinkles. Slice with a hot, dry knife, wiping the blade between cuts. Serve chilled. Refrigerate leftovers up to 5 days, or freeze (untopped) up to 2 months.

Ingredient Swaps

• No sugar cookies? Use graham crackers or vanilla wafers; for extra holiday flavor, add 1–2 tablespoons brown sugar and a pinch of cinnamon to the crust.
• Dairy swaps: lactose-free cream cheese/sour cream work well; for lighter, use Neufchâtel; for extra richness, sub Greek yogurt for sour cream 1:1; coconut cream cheese alternatives can work but expect a softer set—add 1–2 teaspoons cornstarch.
• Egg-free: replace each egg with 3 tablespoons aquafaba or 1/4 cup plain dairy-free yogurt; add 1–2 teaspoons cornstarch to help set.
• Extracts: replace almond with 1/2 teaspoon lemon or orange zest; vanilla paste equals vanilla extract 1:1.
• Sprinkles: use crushed holiday sugar cookies, festive M&M minis, or chopped white chocolate; for natural color, use naturally dyed sprinkles.

You Must Know

Doneness • If the center looks glossy and jiggles like a 2–3 inch “soft ripple,” leave it; if the wobble is wider or liquidy, give it 5–8 more minutes.

This guarantees against underbaked custard while avoiding dry, grainy edges.

Troubleshoot • If color is browning too fast by 35–40 minutes, tent the pan loosely with foil.

This shields the top so the interior reaches the right set without a dark, tough surface.

Avoid • Avoid cool dairy hitting warm batter; keep ingredients at 68–72°F.

Cold pockets resist smoothing and can cause tiny lumps that show as pockmarks after chilling.

Flavor Boost • For deeper cookie-shop notes, add 1/4 teaspoon freshly grated nutmeg and replace 2 teaspoons of the sugar with light brown sugar in the filling.

You’ll get a warmer aroma without tipping the batter sweet; taste a dab to ensure balance.

Scale • For a 10-inch pan, increase crust by 25% and filling by 15% (about 36 oz cream cheese total); check doneness 5–10 minutes earlier.

For an 8-inch pan, reduce filling by ~20% (about 26 oz cream cheese) and extend time 5–10 minutes, watching for the same 2–3 inch wobble.

Serving Tips

• Pipe rosettes of whipped cream around the edge; shower with festive sprinkles.
• Serve slices with warm raspberry sauce and a sugar cookie crumble sprinkle.
• Plate with fresh mint and sugared cranberries for a bright, wintry contrast.
• Offer a trio of sauces: chocolate ganache, caramel, and berry coulis.
• Pair with hot cocoa, peppermint mocha, or chilled eggnog for holiday flair.

Storage & Make-Ahead

Refrigerate cheesecake, covered, for up to 5 days.

For make-ahead, bake 1–2 days early; add whipped cream and sprinkles just before serving.

To freeze (without toppings), wrap tightly in plastic and foil; freeze up to 2 months.

Thaw overnight in the fridge, then garnish and slice with a warm knife.

Reheating

For gentle reheating, slice chilled cheesecake.

Microwave 10–15 seconds at 50% power.

Or warm whole cheesecake in a 250°F oven 10–15 minutes.

For slices, use stovetop bain-marie until barely warm.

Cookie Swaps and Potlucks

Bring this cheesecake to a cookie swap or potluck, and watch eyes light up at the swirl of red‑green sprinkles and the buttery sugar‑cookie crust.

I slice it into clean wedges, each chilled and glossy, so guests can grab and go. The sugar‑cookie base smells like warm vanilla, and the creamy center lands soft on the tongue—sweet, with a whisper of almond.

I plan for twelve servings and pack extra sprinkles for a last‑minute shower of sparkle. For easy transport, I keep the springform base on, wrap the sides with foil, and carry it on a baking sheet.

Set it beside classic cookies; it bridges crunchy and creamy. Add a bowl of whipped cream and a hot knife for tidy, irresistible cuts.

Final Thoughts

Ready to bake some holiday magic? Give this Christmas Sugar Cookie Cheesecake a try as written, or make it your own with crushed cookies, different sprinkles, or a flavored extract twist!

Frequently Asked Questions

Can I Make This Cheesecake Gluten-Free, and How?

Yes—you can. I swap in gluten-free sugar cookies for the crust, add a teaspoon sugar, bake briefly. For filling, use certified gluten-free flour or cornstarch. I mix gently, watch the jiggle, chill overnight—silky, festive, safe.

What’s the Best Way to Prevent a Soggy Crust?

Blind-bake the crust, cool it, and seal it. I press firmly, bake 13 minutes, brush with a whisper of beaten egg white, then chill. I always cool the filling and avoid watery add-ins.

How Do I Scale the Recipe for a 10-Inch Pan?

Increase everything by about 25% for a 10-inch pan. I’d boost crust and batter, bake 5–10 minutes longer, watch for a jiggly 2-inch center, and cool slowly. You’ll taste silky richness and crisp edges.

Can I Use a Water Bath, and Is It Necessary?

Yes, use a water bath; it’s not strictly necessary, but I recommend it. It cocoons the cheesecake in gentle steam, yielding satiny slices, minimal cracks, and lush moisture. Wrap the pan tightly, bake slow, breathe easy.

How Do Altitude Adjustments Affect Baking Time and Temperature?

Altitude thins air, so I bake a bit hotter (10–15°F), extend time 5–15 minutes, and reduce leavening slightly. I also mix gently, avoid overbeating, and cool slowly. Watch for a softly jiggly center—your cue.