Christmas Sugar Cookie Cheesecake

 A festive, creamy cheesecake with a buttery sugar cookie crust and a smooth, rich filling. Topped with holiday-colored candies for a cheerful finish, this dessert is perfect for Christmas celebrations.

Yield: One 9-inch cheesecake (about 12 slices)
Prep time: 25 minutes
Bake time: 50–60 minutes
Cooling & chilling time: 5+ hours (overnight recommended)

For the Crust

• 2 cups (about 200g) sugar cookie crumbs (from about 20 cookies)

• ¼ cup (55g) unsalted butter, melted

For the Filling

• 24 oz (680g) cream cheese, fully softened to room temperature

• 1 cup (200g) granulated sugar

• 3 large eggs, room temperature

• 1 teaspoon vanilla extract

• ½ cup (120g) sour cream, room temperature

• ¼ cup (60ml) heavy cream, room temperature

For Decoration

• ½ cup mini red and green candy-coated chocolate pieces

• Powdered sugar, for dusting (optional)

Instructions

1. Prepare Pan & Oven

• Preheat oven to 325°F (163°C). Grease the bottom and sides of a 9-inch springform pan.

• Wrap the outside of the pan tightly with aluminum foil to prevent water from seeping in if using a water bath (optional but recommended for even baking).

2. Make the Crust

• In a medium bowl, stir together cookie crumbs and melted butter until evenly moistened.

• Press firmly and evenly into the bottom of the prepared pan.

• Bake crust for 10 minutes, then let cool slightly while preparing the filling.

3. Make the Filling

• In a large mixing bowl, beat cream cheese and sugar on medium speed until smooth and creamy, about 2–3 minutes.

• Add eggs one at a time, mixing on low just until each is incorporated. Scrape bowl as needed.

• Mix in vanilla, sour cream, and heavy cream until fully combined and smooth—do not overmix.

4. Bake

• Pour filling over the prepared crust and smooth the top.

• Bake for 50–60 minutes, until the edges are set and the center still has a slight jiggle.

• Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.

5. Chill

• Remove cheesecake from oven and run a thin knife around the edge to release it from the pan.

• Let cool to room temperature, then cover and refrigerate for at least 4 hours, preferably overnight.

6. Serve

• Remove the springform ring. Garnish the top with candy pieces and a light dusting of powdered sugar if desired.

• Slice with a warm, clean knife for neat servings.

Tips for Success

• Room-temperature ingredients are key for a smooth, lump-free filling.

• Avoid overmixing once eggs are added to prevent cracking.

• For a water bath: Place the foil-wrapped springform pan in a larger roasting pan, then pour hot water halfway up the sides before baking for an extra-creamy texture and to reduce cracking.

• Storage: Keep covered in the refrigerator for up to 5 days. Cheesecake can also be frozen (ungarnished) for up to 1 month.

Indulge in this festive, creamy dessert that brings together the joy of sugar cookies and the luxury of cheesecake—perfect for sharing during the holidays.