Christmas Eve in our house has always been the kind of evening where the kitchen glows brighter than the tree in the living room. I can still picture my grandchildren circling the counter, little hands sneaking sprinkles before I could catch them.
That night, while carols played softly in the background, I decided to take our favorite sugar cookies and turn them into something more special: a cheesecake worthy of the holiday table. The air smelled of butter and vanilla, and my husband sat nearby, sipping cocoa, waiting for the “test slice” that always comes before the guests do.
There’s a quiet joy in blending traditions—sugar cookies remind me of baking with my mother, while cheesecake feels like the kind of dessert that signals a celebration. Combining them brought laughter and a little mess (powdered sugar everywhere, of course), but it also gave us a new holiday tradition.
I’ll never forget the look on my grandson’s face when he declared it tasted like “Christmas in a bite.” That’s exactly what I hope this recipe brings to your table too: comfort, cheer, and just a touch of sparkle.
Short Description
This Christmas Sugar Cookie Cheesecake combines a buttery cookie crust with a rich, creamy cheesecake filling, topped with festive red and green candies. It’s the perfect holiday dessert that’s both eye-catching and indulgent.
Key Ingredients
- 2 cups sugar cookie crumbs (about 20 sugar cookies, crushed)
- ¼ cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
- ½ cup mini red and green candy-coated chocolate pieces
- Powdered sugar for dusting (optional)
Tools Needed
- 9-inch springform pan
- Electric mixer or stand mixer
- Mixing bowls
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Cooking Instructions
Step 1: Preheat the oven
Set oven to 325°F (163°C). Grease a 9-inch springform pan.
Step 2: Make the crust
Mix sugar cookie crumbs with melted butter until evenly coated. Press mixture firmly into the bottom of the prepared pan.
Step 3: Prepare the cheesecake batter
Beat softened cream cheese and granulated sugar together until smooth and creamy. Add eggs one at a time, mixing well after each addition. Blend in vanilla extract, sour cream, and heavy cream until fully combined. The batter should be silky with no lumps.
Step 4: Bake
Pour cheesecake mixture over the cookie crust. Smooth the top. Bake for 50–60 minutes, until the edges are golden and the center is just set (a slight jiggle is normal).
Step 5: Cool gradually
Turn off the oven and leave cheesecake inside with the door slightly open for 1 hour. This prevents cracks.
Step 6: Chill
Remove from oven and refrigerate for at least 4 hours or overnight.
Step 7: Decorate and serve
Top with red and green candy-coated chocolates. Dust lightly with powdered sugar if desired.
Troubleshooting Tips
If the crust feels too dry, add an extra tablespoon of melted butter.
If cracks appear, cover with candies or a thin glaze—no one will notice.
To avoid lumps, ensure cream cheese is fully softened before mixing.
Why You’ll Love This Recipe
Festive Flair: Bright holiday colors make this a showstopper.
Rich and Creamy: Silky cheesecake with a buttery cookie crust.
Family Friendly: A hit with kids and adults alike.
Make-Ahead Friendly: Tastes even better the next day.
Versatile: Dress it up with sprinkles, candies, or even a drizzle of chocolate.
Mistakes to Avoid & Solutions
Overbaking: The cheesecake should jiggle slightly in the middle. If baked until firm, it will dry out.
Rushing the cooling process: Cooling too quickly can cause cracks. Always let it rest in the oven before chilling.
Skipping the softening step: Cold cream cheese leads to lumpy batter. Let it sit at room temperature first.
Not greasing the pan: This can cause sticking and ruin the crust. Always grease well.
Overmixing after eggs: This can incorporate too much air, leading to cracks. Mix gently once eggs are added.
Serving and Pairing Suggestions
Serve as the centerpiece dessert at Christmas dinner.
Pair with hot cocoa, mulled wine, or peppermint tea.
Slice small for a dessert buffet, or serve family-style with extra candies on the side.
Top with whipped cream for an added festive touch.
Storage and Reheating Tips
Store cheesecake covered in the refrigerator for up to 5 days.
For longer storage, freeze slices individually wrapped in plastic wrap, then place in an airtight container for up to 2 months.
To thaw, move to refrigerator overnight.
Cheesecake is best enjoyed cold; do not reheat.
FAQs
1. Can I use store-bought sugar cookies for the crust?
Yes, any sugar cookies will work. Crunchier ones give the best texture.
2. Can I make this cheesecake ahead of time?
Absolutely. It’s even better the next day once the flavors meld.
3. How do I prevent cracks?
Don’t overbake, and cool slowly in the oven before refrigerating.
4. Can I use different decorations instead of candy-coated chocolates?
Yes, crushed peppermint, sprinkles, or even white chocolate drizzle are lovely alternatives.
5. Do I need a water bath?
Not for this recipe. The slow cooling method keeps cracks minimal without the fuss.
Tips & Tricks
Use a food processor to crush cookies quickly and evenly.
Run a knife around the edges right after baking to prevent sticking.
Let the cheesecake chill overnight for the best flavor.
Slice with a hot knife for clean, bakery-style cuts.
Recipe Variations
Peppermint Twist: Add ½ teaspoon peppermint extract to the filling and top with crushed candy canes.
Chocolate Swirl: Mix ½ cup melted chocolate into half the batter and swirl into the pan before baking.
Eggnog Cheesecake: Replace heavy cream with eggnog and add a sprinkle of nutmeg.
Gingerbread Crust: Swap sugar cookies for crushed gingerbread cookies for a spiced variation.
Mini Cheesecakes: Bake in muffin tins with liners for individual servings. Reduce baking time to 20 minutes.
Final Thoughts
Holiday baking is more than measuring cups and oven timers, it’s about the joy of gathering, the laughter in the kitchen, and the memories tucked between bites. This cheesecake is my way of celebrating all of that. It carries the sweetness of sugar cookies from childhood, wrapped in the richness of cheesecake that feels grown-up yet comforting.
When I see the sparkle of red and green candies on top, I think of little fingers reaching for just one more piece. That’s what makes this dessert special, it isn’t just about the taste, but about what it represents: togetherness, tradition, and a little magic. I hope this recipe finds its way onto your table and into your family’s celebrations, just as it has into mine.
Christmas Sugar Cookie Cheesecake
Ingredients
- 2 cups sugar cookie crumbs about 20 sugar cookies, crushed
- ¼ cup unsalted butter melted
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup heavy cream
- ½ cup mini red and green candy-coated chocolate pieces
- Powdered sugar for dusting optional
Instructions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan. Mix sugar cookie crumbs with melted butter, then press into the bottom of the pan.
- Beat softened cream cheese with sugar until smooth. Add eggs one at a time, then blend in vanilla, sour cream, and heavy cream until silky. Pour over crust and smooth the top.
- Bake 50–60 minutes until edges are golden and center is just set. Turn off oven, leaving cheesecake inside with door slightly open for 1 hour. Chill at least 4 hours or overnight.
- Before serving, top with red and green candy-coated chocolates and a dusting of powdered sugar if desired.
