Introduction

This Holiday Sugar Cookie Cheesecake is a festive twist on two classic treats combined into one delicious dessert. With a buttery sugar cookie crust and a creamy, flavorful filling, it’s perfect for holiday gatherings or any special occasion. Topped with whipped cream and colorful sprinkles, it’s sure to impress your guests.

A round cheesecake with one slice missing, showing two clear layers: a thick, crumbly golden brown crust at the bottom and a creamy white cheesecake layer on top. The surface is decorated with small red and green round sprinkles and light brown crumb pieces scattered around. Eight evenly spaced swirls of white whipped cream are placed around the edge, each topped with tiny golden sprinkles. The cake sits on a shiny gold cake board, which is on a white plate. The plate rests on a white marbled texture surface with some powdered sugar sprinkled around. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 roll refrigerated sugar cookie dough (or homemade dough)
3 (8 oz) blocks cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 tsp vanilla extract
½ tsp almond extract (optional, for holiday flavor)
Whipped cream, for topping
Christmas sprinkles, for topping
Crushed sugar cookies, for topping

Instructions

Step 1: Preheat your oven to 325°F (160°C) and lightly grease a springform pan to prepare for baking.
Step 2: Press the sugar cookie dough evenly into the bottom of the prepared pan and bake for 10 minutes. Remove and let it cool slightly.
Step 3: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
Step 4: Add the eggs one at a time, beating well after each addition to ensure a smooth mixture.
Step 5: Mix in the sour cream, vanilla extract, and almond extract if using, blending until everything is combined.
Step 6: Pour the cream cheese filling over the partially baked crust, smoothing the top with a spatula.
Step 7: Bake for 55 to 65 minutes, or until the center is almost set but still slightly jiggly when you gently shake the pan.
Step 8: Remove from the oven and allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight for best results.
Step 9: Before serving, decorate the cheesecake with whipped cream, Christmas sprinkles, and crushed sugar cookies for a festive finish.

Tips & Variations

For a stronger almond flavor, increase the almond extract to 1 teaspoon, but use sparingly as it can be overpowering.
Use a water bath while baking to prevent cracking and ensure a creamy texture.
Substitute crushed gingerbread cookies for a spicier crust variation perfect for winter holidays.
Let the cheesecake rest at room temperature for 10-15 minutes before slicing to make cutting easier.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. If you need to keep it longer, wrap tightly and freeze for up to 1 month. To reheat, thaw in the refrigerator overnight and bring to room temperature before serving.

How to Serve

The image shows a creamy cheesecake with three clear layers: a crumbly light brown base, a thick white middle layer speckled with small red bits, and a white top layer decorated with swirls of smooth cream. The cheesecake is topped with golden snowflake-shaped cookies dusted with powdered sugar, small red and green spherical candies, tiny red sprinkles, and a small beige macaron on top. The cake has a slice cut out, showing its soft, rich texture inside. It sits on a white plate on a white marbled surface with a light dusting of powdered sugar around the edges. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade sugar cookie dough instead of refrigerated dough?

Yes, homemade sugar cookie dough works well for the crust and adds a personal touch to the recipe. Just make sure it’s sturdy enough to hold the filling.

What if the cheesecake cracks during baking?

Cracking is common but can be minimized by baking at a low temperature and using a water bath to keep the oven moist. Also, avoid overmixing the batter and cool the cheesecake gradually.