Christmas Sugar Cookie Cheesecake
This Christmas Sugar Cookie Cheesecake combines a buttery sugar cookie crust with an ultra-creamy filling and festive candy-coated chocolate topping. It’s the perfect make-ahead dessert for holiday parties, Christmas dinner, or cozy winter nights.
Ingredients
Crust:
- 2 cups sugar cookie crumbs about 20 sugar cookies, crushed
- 1/4 cup unsalted butter melted
Filling:
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 1/4 cup heavy cream
Topping:
- 1/2 cup mini red and green candy-coated chocolate pieces
- Powdered sugar for dusting optional
Instructions
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment.
- Combine sugar cookie crumbs and melted butter. Press into pan to form crust.
- In a large bowl, beat cream cheese and sugar until smooth.
- Add eggs one at a time, mixing well. Stir in vanilla, sour cream, and heavy cream until smooth.
- Pour filling over crust. Smooth top and tap to release air bubbles.
- Bake for 50–60 minutes, until edges are set and center slightly jiggles.
- Turn off oven, crack the door, and let cheesecake cool inside for 1 hour.
- Remove and chill in the fridge for at least 4 hours or overnight.
- Before serving, sprinkle with red and green candy pieces and dust with powdered sugar if desired.
Notes
- Use room temperature cream cheese for a lump-free filling.
- Avoid overmixing once eggs are added to prevent cracks.
- Store leftovers in the fridge up to 5 days or freeze slices up to 1 month.
- Optional: Add almond extract for a sugar-cookie flavor boost.
- Swap in festive sprinkles or peppermint candy for variation.