Okay, friend, let me tell you about the time I turned a tired, boring holiday cheesecake into a proper celebration—using sugar cookie dough. This Sugar Cookie Cheesecake Christmas Dessert is basically what happens when you get a little impatient with fancy baking but still want to bring out a show-stopper for the big family meal. The first time I made it, I totally forgot to chill the crust, and well, it sort of went wonky in the oven. Still, everyone just devoured it and someone actually licked the plate (I won't name names, but it was Uncle Pete). So, mistakes and all, this one's become tradition, dodgy edges and all.
What Makes This Sugar Cookie Cheesecake So Darn Good?
I bake this when I want both the cheerful feeling sugar cookies bring and the rich, creamy texture of cheesecake. My family goes crazy for this because honestly, it's two desserts in one. My daughter claims it's "like if Santa got a baking show" (whatever that means). Oh—and if you’ve ever been the target of passive-aggressive dessert feedback at Christmas (I have), this one tends to silence the critics, at least until the plates are empty. The only downside? If you’re one of those people who actually counts calories this time of year (who even is that?), go easy. Or ignore this part like I do, honestly.
Stuff You'll Need (With Options Because Who Can Always Find Everything?)
- 1 tube premade sugar cookie dough (I usually grab Pillsbury, but honestly, store brand is fine and my cousin swears by whatever’s on sale—make your own if you’re feeling all Martha Stewart)
- 500g (about 2 cups) cream cheese, warmed a bit so it’s not fridge-rock hard (I've used the low-fat stuff in a pinch, but it’s a little less dreamy)
- ¾ cup granulated sugar (sometimes I’ll sneak in a bit of brown sugar for a more caramel thing—my grandma used to do this)
- 2 large eggs, room temp is best, but let’s be real, I’ve forgotten and it’s still fine
- ½ cup sour cream (Greek yogurt works well if you’re out, though the flavor’s a bit tangier)
- 1 teaspoon vanilla extract (I have some fancy Mexican stuff a friend brought back, but the regular $2 bottle from the supermarket does the trick)
- Holiday sprinkles for decorating (absolutely optional but, you know... Christmas!)
How to Throw This Together (Honestly, Not Hard!)
- Preheat your oven to 325°F/165°C. Or, if you're me and occasionally distracted, 350°F works too; just check it a tad earlier.
- Line a 9-inch springform pan with parchment if you have it, but sometimes I just butter the heck out of mine and hope for the best. Press the sugar cookie dough into the bottom, pushing it just a little up the sides (about half an inch or however much seems right in the moment). If your hands get sticky, wetting them helps. This is usually when my cat tries to jump on the counter, by the way.
- Bake the crust by itself for about 12 minutes, just until it starts looking a tiny bit golden. Don’t overthink it—if it bubbles or looks a bit odd, that’s normal! Let it cool a few minutes while you throw together the filling.
- In a big bowl, beat together the cream cheese and sugar until it looks smooth (I always do this by hand because I hate dragging out the mixer, but if you want to use a stand mixer, go for it). Add the eggs one at a time, mixing just enough so you don’t end up with scrambled eggs in your batter (it happened once, never again). Stir in the sour cream and vanilla.
- Pour the cheesecake mixture over your cooled crust. Smooth it out, but if it’s not perfect, that’s totally fine. Sprinkle a handful of festive sprinkles on top, or just leave it blank—your call.
- Bake 35–40 minutes, or until the edges are set but the center’s still a bit jiggly. Don’t panic! That’s exactly what you want. This is the stage where I can’t help poking at it every 10 minutes (don’t). Actually, just leave it alone for once. Turn off the oven, crack the door, and let the cheesecake sit for an hour before taking it out.
- Chill in the fridge at least 4 hours, but overnight is even better. In my house, I have to guard it from snackers.
Some Notes From the Trenches
- If your sugar cookie crust puffs up, just gently press it down before adding your filling. No one will know.
- The middle might sink a bit when it cools—perfect spot for piling on extra whipped cream or sprinkles.
- I tried swapping the sour cream with ricotta once; it was an odd texture, so... maybe not.
Try These Twists (Not All Winners, But Hey...)
- Swirl in a bit of raspberry jam before baking for a tangy spin—tasted like childhood summers and Christmasses at once.
- Add crushed peppermint candies to the cookie dough for one batch last year—tasted great, but stuck to my teeth. You’ve been warned!
- Chocolate chips on top? Yes, unless your family objects to "ruining the pure Christmas vibes" (quoting my kid, apparently a cheesecake purist now).
Do You Really Need a Springform Pan?
I feel like every recipe says yes, but honestly, I’ve made this in a regular 9-inch cake tin lined with parchment, and just loosened the edges with a butter knife. Not beautiful, still tasty. You absolutely can try [this cake pan trick I found on King Arthur Baking](https://www.kingarthurbaking.com/blog/2017/01/31/parchment-rounds) if you need a visual.
How to Store Leftovers
Wrap leftovers up nice and tight and keep in the fridge for up to four days—though honestly, in my house it never lasts more than a day! Once, I even caught my neighbor sneaking a piece form the fridge (long story, but he returned the plate at least).
How I Like to Serve This Up
My family piles whipped cream, a few maraschino cherries, and more sprinkles on top—sometimes we even let the kids choose their own toppings like it’s an ice cream sundae bar. It’s a mess, in the best way. Once, we added a shot of espresso to the whipped cream – totally not traditional, but wow.
Pro Tips (a.k.a. How I Messed Up But Figured It Out)
- Let your cream cheese warm up so it blends easily; I used to try making this with cold stuff (lazy, I know), but it gets lumpy and looks sad.
- Don’t skip cooling the crust before dolloping the filling in. I rushed it once—ended up half sinking into the base. Still tasted good, but was a structural disaster.
- And actually, resist the urge to overbake – it really does set more as it chills. I never believed the recipe, but then, well, I learned the hard way. For tips on how to know cheesecake is done, [Sally’s Baking Addiction](https://sallysbakingaddiction.com/baking-tips/cheesecake/) has a whole guide.
Questions Folks Have Actually Asked (And A Few I’ve Wondered Myself)
Can I use homemade sugar cookie dough?
Of course! That’s extra fabulous if you have the time (or the willpower). The kind in the tube is just... well, easy.
Do I really have to chill it overnight?
I mean, you don’t have to—sometimes we just dive in after three hours, but it’s a little softer. Still delicious if you’re impatient like me.
Is it okay to use a hand mixer instead of a stand mixer?
Yep, absolutely. And sometimes I skip the mixer completely and just beat everything with a wooden spoon. Arm workout bonus.
How do you keep the top from cracking?
Honestly, I mostly just go with it! It usually happens because it cools too quick; let it cool nice and slow in the oven with the door ajar. Then go wild with toppings if you want to hide any cracks!
Can I make it gluten free?
There are lots of great gluten-free sugar cookie doughs now! King Arthur’s has one I use sometimes (here), but any that’s your fave should work fine.
Random aside: If you get distracted and leave the oven on, the smell will haunt your kitchen for hours. Not entirely a bad thing, but maybe set a timer (trust me).
Ingredients
- 1 (16 oz) roll refrigerated sugar cookie dough
- 2 (8 oz) packages cream cheese, softened
- ⅔ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ¼ cup holiday sprinkles (plus more for decoration)
- 2 tablespoon all-purpose flour
Instructions
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1Preheat the oven to 325°F (165°C). Lightly grease a 9-inch springform pan.
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2Press the sugar cookie dough evenly onto the bottom of the prepared pan to form the crust. Bake for 12-14 minutes until just set. Allow to cool slightly.
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3In a large bowl, beat cream cheese and granulated sugar until smooth and creamy. Add eggs one at a time, mixing well after each addition.
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4Mix in vanilla extract, sour cream, and flour until combined. Gently fold in ¼ cup holiday sprinkles.
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5Pour the cheesecake batter over the cooled sugar cookie crust. Smooth the top with a spatula.
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6Bake for 45 minutes, or until the center is just set. Cool completely, then refrigerate at least 4 hours before removing from the pan. Decorate with more sprinkles before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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