Christmas Sugar Cookie Cheesecake

This Christmas Sugar Cookie Cheesecake is a holiday showstopper creamy, velvety cheesecake layered with buttery shortbread crust, sugar cookie dough bits, and topped with a luscious sour cream frosting and colorful sprinkles. It’s festive, decadent, and tastes just like Christmas in dessert form!

Each layer brings something special: the crumbly crust adds crunch, the cookie dough adds nostalgia, and the cheesecake is smooth and rich with creamy holiday flavor. Perfect for holiday parties or Christmas dinner, this dessert will have everyone reaching for seconds.

Why You’ll Love This Christmas Sugar Cookie Cheesecake

Christmas Sugar Cookie Cheesecake combines two beloved desserts cheesecake and sugar cookies into one dazzling creation. With its buttery crust, festive sprinkles, and smooth, creamy filling, it’s every bit as delicious as it looks.

It’s decadent yet playful, festive yet easy enough to tackle at home. Each slice tells the story of holiday joy, with layers of buttery, sweet, and creamy magic that make Christmas extra special.

Ingredients

For the Shortbread Crust

• 1¼ cups (160 g) all-purpose flour
• ½ cup (60 g) powdered sugar
• Pinch of kosher salt
• ½ cup (110 g) unsalted butter, cold and cubed
• 2 tablespoons milk

For the Sugar Cookie Dough

• 6 tablespoons unsalted butter, room temperature
• ¾ cup (150 g) granulated sugar
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• 1 cup (130 g) all-purpose flour
• ½ teaspoon kosher salt
• 3 tablespoons jimmies sprinkles

For the Sugar Cookie Cheesecake

• 4 (8-ounce) blocks full-fat cream cheese, room temperature
• 1 cup (200 g) granulated sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract (optional)
• ¾ cup (185 g) sour cream, room temperature
• 4 large eggs, room temperature

For the Sour Cream Frosting

• 6 tablespoons unsalted butter, room temperature
• ⅓ cup (80 g) sour cream
• 1½ cups (165 g) powdered sugar
• 1 teaspoon vanilla extract
• Sprinkles, for topping

Step-by-Step Method

Step 1: Prepare the crust

Preheat your oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment paper, then lightly grease the sides.

In a food processor, blend the flour, powdered sugar, and salt until combined. Add the cold, cubed butter and pulse until you have coarse crumbs. Drizzle in the milk and pulse just until the mixture comes together.

Press the dough evenly into the bottom of the prepared pan. Prick lightly with a fork and bake for 15 minutes, or until lightly golden. Set aside to cool while preparing the filling.

Step 2: Make the sugar cookie dough

In a small mixing bowl, beat together the butter and sugar using a hand mixer until light and fluffy. Add milk and vanilla extract, then mix until smooth.

Stir in the flour, salt, and sprinkles. The dough should be soft but thick. Set aside you’ll crumble some of it into the cheesecake filling later!

Step 3: Prepare the cheesecake filling

Reduce the oven temperature to 300°F (150°C).

In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth and creamy. Add the sugar and flour and continue to mix until well combined.

Blend in the vanilla and almond extracts, then add the sour cream, mixing until just combined. Add the eggs one at a time, beating at low speed after each addition until fully incorporated. Avoid overmixing this keeps your cheesecake smooth without adding air.

Step 4: Assemble the cheesecake

Pour half of the cheesecake batter over the crust and smooth out the top. Crumble half of the sugar cookie dough over the batter. Pour the remaining cheesecake batter over top and gently spread to even out. Crumble the remaining cookie dough pieces on top for a festive surprise layer.

Step 5: Bake the cheesecake

Place the springform pan inside a larger roasting pan. Fill the roasting pan with about 1 inch of hot water to create a water bath (this prevents cracking).

Bake for 1 hour 15–25 minutes, or until the edges look set and the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake sit for 1 hour.

After it has cooled slightly, remove from the oven and water bath. Run a knife around the edge of the cheesecake to loosen it, then let it cool to room temperature before covering and chilling overnight in the refrigerator.

Step 6: Make the sour cream frosting

In a medium bowl, beat together the butter and sour cream until smooth. Add powdered sugar and vanilla extract, mixing until light and creamy. Adjust consistency with a splash of milk if needed.

Step 7: Decorate and serve

Spread the sour cream frosting evenly over the chilled cheesecake. Top generously with holiday sprinkles for that festive Christmas touch!

Slice and serve cold. Each bite is a perfect blend of creamy cheesecake, buttery cookie, and holiday happiness.

Expert Tips for Success

• Room temperature ingredients: This is key for a smooth, creamy cheesecake without lumps.

• Prevent cracks: The water bath helps regulate temperature and ensures even baking.

• Don’t overmix: Mix on low speed, especially after adding eggs, to avoid incorporating air that can cause cracking.

• Chill overnight: This allows the cheesecake to set fully and develop its flavor.

• Perfect slices: Dip a knife in warm water and wipe between cuts for clean slices.

Tasty Variations to Try

• Peppermint sugar cookie cheesecake: Add crushed peppermint candies to the cookie dough and sprinkle crushed candy canes on top.

• Chocolate chip version: Fold mini chocolate chips into both the cookie dough and cheesecake for chocolatey layers.

• Red velvet twist: Add 2 tablespoons of cocoa powder and red food color to the cheesecake batter for a dramatic holiday version.

• Eggnog flavor: Replace some milk with eggnog and add a dash of nutmeg to the cookie dough for a festive seasonal twist.

• Frosting alternative: Skip the sour cream frosting and top with whipped cream for a lighter finish.

Serving Ideas

• Holiday showstopper: Serve as the centerpiece dessert at your Christmas dinner.

• Gift-worthy treat: Slice and package individual servings in festive boxes for edible gifts.

• Dessert buffet: Pair with brownies, fudge, and cookies on a Christmas dessert spread.

• Mini versions: Bake in muffin cups for perfectly portioned, handheld cheesecakes.

• Brunch dessert: Add it to your holiday brunch lineup it pairs perfectly with coffee and cinnamon rolls.

Frequently Asked Questions

Can I make this cheesecake ahead of time?

Yes! It’s best made a day before serving since it needs to chill overnight. You can also store it for up to 4 days in the refrigerator.

Do I need to bake the crust first?

Yes pre-baking ensures it stays crisp and doesn’t become soggy under the cheesecake layer.

Can I use store-bought cookie dough?

If you’re short on time, yes! Use about 1½ cups of store-bought sugar cookie dough instead of homemade.

Can I freeze this cheesecake?

Definitely. Wrap the fully cooled cheesecake tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before serving.

What should I serve it with?

This cheesecake pairs beautifully with hot cocoa, coffee, or mulled cider perfect for cozy holiday gatherings.

Christmas Sugar Cookie Cheesecake

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• Author: Emma Hart
• Total Time: 605
• Yield: 12 servings
• Diet: Vegetarian

Print Recipe

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Description

A festive showstopper combining creamy vanilla cheesecake with a buttery shortbread crust and bits of sugar cookie dough, topped with luscious sour cream frosting and colorful sprinkles. Rich, nostalgic, and perfect for holiday dessert tables.

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Ingredients

• Shortbread Crust: 1¼ cups (160 g) all-purpose flour, ½ cup (60 g) powdered sugar, pinch kosher salt, ½ cup (110 g) unsalted butter (cold, cubed), 2 tbsp milk
• Sugar Cookie Dough: 6 tbsp unsalted butter (room temp), ¾ cup (150 g) granulated sugar, 2 tbsp milk, ½ tsp vanilla extract, 1 cup (130 g) all-purpose flour, ½ tsp kosher salt, 3 tbsp jimmies sprinkles
• Cheesecake Filling: 32 oz (4 blocks) cream cheese (softened), 1 cup (200 g) granulated sugar, 2 tbsp all-purpose flour, 1 tsp vanilla extract, ¼ tsp almond extract (optional), ¾ cup (185 g) sour cream (room temp), 4 large eggs (room temp)
• For Baking: ½ cup heavy cream
• Sour Cream Frosting: 6 tbsp butter (room temp), ⅓ cup (80 g) sour cream, 1½ cups (165 g) powdered sugar, 1 tsp vanilla extract
• Holiday sprinkles, for garnish

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Instructions

1. Preheat oven to 325°F (160°C). Line a 9-inch springform pan with parchment and grease sides.
2. Prepare crust: In a food processor, combine flour, powdered sugar, and salt. Pulse in butter until crumbly. Add milk until dough forms. Press into pan and prick lightly. Bake 15 minutes until lightly golden. Cool.
3. Make sugar cookie dough: Beat butter and sugar until fluffy. Add milk and vanilla. Stir in flour, salt, and sprinkles. Set aside.
4. Prepare cheesecake filling: Lower oven to 300°F (150°C). Beat cream cheese until smooth. Mix in sugar and flour. Add extracts and sour cream. Beat in eggs one at a time on low speed until combined.
5. Assemble: Pour half cheesecake batter over crust. Crumble half sugar cookie dough on top. Repeat layers with remaining batter and dough.
6. Bake: Place pan inside a roasting pan with 1 inch of hot water for water bath. Bake 1 hour 15–25 minutes until edges set but center jiggles. Turn off oven, crack door, rest 1 hour. Cool, then chill overnight.
7. Prepare frosting: Beat butter and sour cream until smooth. Mix in powdered sugar and vanilla. Spread over chilled cheesecake.
8. Decorate with sprinkles, slice, and serve cold.

Notes

Use room-temperature ingredients for smooth batter.

Avoid overmixing once eggs are added to prevent cracking.

Water bath baking ensures even texture and prevents splitting.

Chill at least 8 hours or overnight before frosting.

Clean knife between cuts for clean slices.

• Prep Time: 40
• Cook Time: 85
• Category: Dessert
• Method: Baking / Water Bath
• Cuisine: American / Holiday

Nutrition

• Serving Size: 1 slice
• Calories: 580
• Sugar: 46
• Sodium: 290
• Fat: 37
• Saturated Fat: 22
• Unsaturated Fat: 13
• Carbohydrates: 53
• Fiber: 1
• Protein: 8
• Cholesterol: 165

Keywords: christmas sugar cookie cheesecake, holiday dessert, sugar cookie crust cheesecake, festive cheesecake recipe, decorated christmas cheesecake