Introduction

This Holiday Sugar Cookie Cheesecake combines the best of two classic desserts: a buttery sugar cookie crust and a creamy cheesecake filling. It’s perfect for festive gatherings and sure to impress your guests with its rich flavor and beautiful presentation.

A slice of cake with three main layers sits on a white plate with a brown rim; the bottom layer is a light yellow cake dotted with colorful red, green, and purple specks, the middle layer is a smooth, creamy pale yellow custard, and the top layer is a thick spread of white whipped cream decorated with small red, green, yellow, and white round sprinkles plus two dollops of whipped cream at the back edge. A bronze fork rests beside the slice on the plate, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
3/4 cup granulated sugar (for crust)
1 large egg (for crust)
1 teaspoon vanilla extract (for crust)
32 ounces cream cheese, softened (four 8-ounce packages)
1 cup granulated sugar (for filling)
1/4 cup sour cream
2 large eggs (for filling)
1 teaspoon vanilla extract (for filling)
1/4 teaspoon almond extract (optional, for filling)
Assorted holiday sprinkles

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a medium bowl, whisk together the flour, baking powder, and salt.
Step 3: In a large bowl, cream together the softened butter and 3/4 cup sugar until light and fluffy.
Step 4: Beat in one egg and one teaspoon vanilla extract until combined.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Step 6: Wrap the dough in plastic wrap and chill for at least 30 minutes.
Step 7: Lightly flour a clean surface and roll out the dough to about 1/4 inch thickness.
Step 8: Carefully transfer the dough to a 9-inch springform pan, pressing it evenly onto the bottom and up the sides to form the crust.
Step 9: Bake the crust for 12–15 minutes or until lightly golden. Let it cool completely.
Step 10: Reduce oven temperature to 325°F (160°C).
Step 11: In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth and creamy.
Step 12: Beat in the sour cream until combined.
Step 13: Add eggs one at a time, beating well after each addition.
Step 14: Stir in vanilla extract and almond extract if using.
Step 15: Pour the cheesecake filling into the cooled sugar cookie crust.
Step 16: Bake for 55–65 minutes, until the edges are set but the center still has a slight jiggle. A water bath may help prevent cracking but is optional.
Step 17: Turn off the oven and let the cheesecake cool inside with the door slightly ajar for 1 hour.
Step 18: Remove from oven and let cool completely at room temperature.
Step 19: Cover and refrigerate for at least 4 hours, preferably overnight.
Step 20: Remove the cheesecake from the springform pan.
Step 21: Decorate with assorted holiday sprinkles.
Step 22: Slice and serve.

Tips & Variations

Chilling the dough before rolling helps prevent sticking and makes it easier to transfer to the pan.
If you prefer a nutty flavor, substitute almond extract with lemon extract or omit it altogether.
For a festive touch, use colored sprinkles that match your holiday theme.
A water bath during baking can keep the cheesecake moist and reduce cracking.

Storage

Store the cheesecake in an airtight container in the refrigerator for up to 4 days. For longer storage, you can freeze it for up to 1 month; thaw overnight in the refrigerator before serving. Reheat slices slightly at room temperature for best texture.

How to Serve

A slice of layered party cake sits on a white plate with a brown rim, showing four visible layers from bottom to top: a crumbly light brown and colorful speckled base, a thick smooth pale yellow custard layer with colorful sprinkles inside, a thick fluffy white cream layer, and a white whipped cream top layer with small swirls and multicolored round sprinkles scattered on it. A bronze fork lies next to the cake on the plate, and the background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare the sugar cookie dough and bake the crust a day ahead. Keep it covered at room temperature or refrigerated, then fill and bake the cheesecake the next day.

What if my cheesecake cracks?

Cracking is common due to temperature changes. Cooling the cheesecake gradually in the oven with the door ajar and using a water bath during baking can help minimize cracks. Small cracks can be covered with toppings or sprinkles.