The holiday season calls for something truly special, and this Christmas Sugar Cookie Cheesecake delivers festive cheer in every bite. Imagine the classic flavor of sugar cookies transformed into a velvety cheesecake that’s perfect for your holiday table. This delightful dessert combines two beloved treats—buttery sugar cookies and rich, creamy cheesecake—into one showstopping creation.
What makes this recipe particularly wonderful is how it captures the essence of Christmas in dessert form. The sugar cookie base provides that familiar, comforting sweetness while the cheesecake layer adds a luxurious touch that elevates this treat to celebration status. It’s impressive enough for guests yet simple enough for a cozy family dessert night during the holiday season.
Why You’ll Love This
- Quick Prep Time: Despite its impressive appearance, this cheesecake comes together in just 45 minutes of active time.
- Make-Ahead Friendly: Perfect for holiday planning—prepare it a day in advance so you can focus on other festivities.
- Crowd-Pleaser: The familiar flavors appeal to both kids and adults, making it perfect for family gatherings.
- Customizable: Easy to adapt with seasonal sprinkles or decorations to match your holiday theme.
- Perfect Portion: Serves about 4 people, ideal for intimate holiday gatherings or small families.
Ingredients
- 1 cup sugar cookie crumbs (about 10-12 cookies, crushed)
- 4 tablespoons unsalted butter, melted
- 16 oz cream cheese, softened
- 2/3 cup granulated sugar
- 2 large eggs, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract
- 1/3 cup sour cream
- 2 tablespoons all-purpose flour
- Red and green sprinkles for decoration
- 2 sugar cookies, broken into pieces for topping
Instructions
- Preheat oven to 325°F (165°C). Line a 7-inch springform pan with parchment paper.
- Mix sugar cookie crumbs with melted butter until combined. Press firmly into the bottom of the prepared pan to form the crust.
- In a large bowl, beat cream cheese and sugar until smooth and fluffy, about 2 minutes.
- Add eggs one at a time, beating well after each addition. Mix in vanilla and almond extracts.
- Fold in sour cream and flour until just combined. Be careful not to overmix.
- Pour the batter over the cookie crust and smooth the top with a spatula.
- Sprinkle the edges with red and green sprinkles and place cookie pieces decoratively on top.
- Bake for 25-30 minutes until the edges are set but the center still has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
- Refrigerate for at least 4 hours or overnight before serving.
Tips & Variations
- Cookie Options: Store-bought sugar cookies work perfectly, but you can also use homemade ones for a more personal touch.
- Flavor Twist: Add 1/2 teaspoon of cinnamon or nutmeg to the filling for a warm, spiced holiday flavor.
- Topping Ideas: Try a thin layer of white chocolate ganache on top before adding the sprinkles for extra decadence.
- Make It Festive: Use cookie cutters to create holiday-shaped sugar cookies for the topping instead of broken pieces.
- No Cracks: To prevent the cheesecake from cracking, avoid overmixing the batter and don’t open the oven door during baking.
- Mini Version: Convert to individual servings using a muffin tin with liners for a party-friendly presentation.
Serving Suggestions
This Christmas Sugar Cookie Cheesecake pairs beautifully with a dollop of lightly sweetened whipped cream and a sprinkle of crushed candy canes for extra holiday flair. For a warming contrast, serve alongside a mug of hot chocolate or a festive eggnog latte.
For an elegant dessert table, present slices on plates dusted with powdered sugar “snow” and garnish with fresh mint leaves. The red and green sprinkles will pop against the white background, creating a picture-perfect Christmas dessert.
Notes
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
- For clean slices, dip your knife in hot water and wipe dry between cuts.
- The cheesecake can be frozen for up to 1 month. Thaw overnight in the refrigerator before serving.
- The center should still have a slight wobble when you remove it from the oven—it will continue to set as it cools.
FAQs
Can I make this cheesecake without a springform pan?
Yes, you can use a regular cake pan lined with parchment paper with extra hanging over the sides to help lift it out after cooling.
How do I know when my cheesecake is done?
The edges should be set but the center should still have a slight jiggle—like Jell-O. It will continue to set as it cools.
Can I use low-fat cream cheese?
While possible, full-fat cream cheese yields the best texture and flavor. Low-fat versions may result in a less creamy consistency.
How far in advance can I make this for a Christmas party?
This cheesecake can be made up to 2 days in advance and kept refrigerated. Add any final decorative touches just before serving.
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