There’s something magical about the smell of sugar cookies baking while snow gently falls outside. Last year, I made this Christmas Sugar Cookie Cheesecake Recipe on a whim for our holiday dinner—and let’s just say it vanished before the ham even hit the table. This Christmas Sugar Cookie Cheesecake Recipe is creamy, festive, and shockingly simple for how stunning it looks.
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Why You’ll Love This Christmas Cheesecake
This Christmas Sugar Cookie Cheesecake Recipe pulls people back for seconds—even after the big holiday feast. It’s got a buttery sugar cookie crust, silky almond-vanilla filling, and festive sprinkles on top.
Best part? No stress. No water bath, no fancy crust—just cozy, Christmas flavor in every bite.
Perfect for parties or a sweet movie-night treat, it’s holiday cheer in cheesecake form.
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Christmas Sugar Cookie Cheesecake Recipe
- Prep Time: 45 minutes
- Cook Time: 55 minutes
- Total Time: 6 hours 40 minutes
- Yield: 1 cheesecake 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A creamy, festive dessert with a sugar cookie crust and holiday sprinkles. This Christmas Sugar Cookie Cheesecake Recipe is easy, joyful, and perfect for holiday gatherings.
Ingredients
2 packs Ready to Bake Sugar Cookies (24 cookies each)
4 (8 oz) packages cream cheese, softened
1 cup granulated sugar
4 eggs
1 tsp vanilla extract
1 tsp almond extract
Christmas colored sprinkles
Instructions
1. Preheat oven to 325°F and lightly spray a 9-inch springform pan.
2. Arrange cookie dough around the edge and center to form a crust.
3. Bake for 8 minutes until the dough spreads, then cool for 5 minutes.
4. Beat cream cheese until smooth, then add sugar and extracts.
5. Add eggs one at a time, mixing gently to avoid overmixing.
6. Pour filling over cookie crust.
7. Place a water-filled roasting pan on bottom oven rack.
8. Bake cheesecake on middle rack for 55 minutes, until edges are set.
9. Turn off oven, crack door, and let cheesecake cool for 1 hour.
10. Refrigerate for at least 4 hours or overnight.
11. Top with Christmas sprinkles before serving.
Notes
Do not overmix the eggs—this prevents cracks.
A water bath helps keep the texture creamy without wrapping the pan in foil.
Let it chill fully before slicing for clean cuts.
Sub almond extract with more vanilla if needed.
Store refrigerated up to 4 days or freeze without sprinkles.
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 32g
- Sodium: 270mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg
Ingredients You’ll Need
For the Sugar Cookie Crust
- 2 packs Ready to Bake Sugar Cookies (24 cookies per pack)
For the Cheesecake Filling
- 4 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 4 large eggs
- 1 tsp vanilla extract
- 1 tsp almond extract
For the Festive Topping
- Christmas colored sprinkles (your favorite blend of red, green, and white)
How to Make Christmas Sugar Cookie Cheesecake
Prepare the Cookie Crust
To start this Christmas Sugar Cookie Cheesecake Recipe, preheat your oven to 325°F and lightly spray a 9-inch springform pan with cooking spray. Arrange one package of sugar cookie dough rounds around the edge of the pan and the second package in the center. Bake for 8 minutes—just until the cookies have spread to cover the bottom. Let it cool for 5 minutes.
Make the Cheesecake Batter
In a large bowl, beat the softened cream cheese until completely smooth. Add sugar, vanilla, and almond extract and mix until combined. Then, beat in the eggs one at a time, mixing lightly between each to avoid overbeating. Scrape down the bowl and give it a final stir until just incorporated.
Bake with Steam for a Crack-Free Finish
For this Christmas Sugar Cookie Cheesecake Recipe, pour the batter over the cooled cookie crust. Fill a roasting pan with 2 inches of water and place it on the bottom rack of your oven to create steam. Bake the cheesecake on the middle rack for 55 minutes, until the edges are set and the center has a slight jiggle.
Cool and Chill for the Perfect Texture
Once baked, turn off the oven, crack the door open, and let the cheesecake cool in there for 1 hour. Then transfer it to the fridge for at least 4 hours, or overnight.
Decorate and Serve
After the cheesecake is fully chilled and set, release it from the springform pan. Top with Christmas sprinkles and serve chilled. It slices beautifully and keeps in the fridge for up to a week.
Helpful Tips for a Perfect Cheesecake
- Always use room-temperature cream cheese to avoid lumps.
- Don’t overmix your eggs—it can lead to cracks.
- Resist opening the oven door during baking to prevent collapsing.
- If almond extract isn’t your thing, swap it for more vanilla.
- Store in the fridge up to 3 days or freeze individual slices for up to a month.
Recipe Notes & Variations
Want to switch it up? Try chocolate cookie dough or crushed peppermint for a minty twist. Drizzle with white chocolate or add red and green sugar for extra sparkle.
You can make this cheesecake 1–2 days ahead. It also freezes well—just wait to add the sprinkles until serving.
FAQs About Christmas Sugar Cookie Cheesecake
Can I use homemade sugar cookie dough?
Absolutely! Just be sure to chill it first so it doesn’t spread too much while baking.
How do I know when the cheesecake is done baking?
Look for set edges and a slightly jiggly center—think of the wobble in Jell-O, not soup.
How long can I store this cheesecake?
Store it covered in the fridge for up to 4 days. Freeze slices individually for up to 1 month.
Final Thoughts
Need a little more cozy magic this holiday? This cheesecake is it. It’s the kind of dessert that gets “oohs” and “where’s the recipe?” every time.
Looking for more holiday comfort food? Check out these easy low-carb dinner recipes for cozy nights, healthy soup recipes to keep you warm, and even vegan-friendly low-carb meals packed with vegetables.