There’s something truly magical about the holiday season, where sweet aromas fill the air and laughter dances through our homes. Today, I’m sharing a recipe that captures that festive spirit beautifully—Christmas Sugar Cookie Cheesecake. It’s like wrapping yourself in a warm, cozy hug while indulging in a fairytale of flavors, and I can’t wait for you to try it.
Now, why make this recipe? Well, dear friend, this cheesecake whispers of nostalgia, echoing the joyous memories of cookie decorating with loved ones. It blends the rich, creamy texture of cheesecake with the delightful sweetness of holiday sugar cookies, making it the perfect centerpiece for any festive gathering. Trust me, this is a creation that will have your family gathering around the table, eager for a slice and sharing stories that glimmer like twinkling lights on the tree.
How to make Christmas Sugar Cookie Cheesecake
Creating this delightful cheesecake is a wonderful way to embrace the holidays. The steps may take a little time, but as you mix, bake, and whip, you’ll be enveloped in warmth and love. Here’s how you can bring this joy into your kitchen.
Ingredients:
- 1 3/4 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 teaspoon cinnamon (optional)
- 1/2 cup unsalted butter, melted
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 3/4 cup sour cream (room temperature)
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 3 large eggs (room temperature)
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- 1/2 teaspoon vanilla extract
- Holiday sprinkles
- Decorative red bow (optional)
Directions:
- Preheat the oven to a cozy 325 degrees F (163 degrees C).
- In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, cinnamon (if you’re feeling spicy), and melted butter. Mix until it resembles damp sand.
- Press this mixture firmly into the bottom of a 9-inch springform pan like you’re laying a sweet foundation. Pop it in the oven for 8 to 10 minutes until it’s golden brown, then let it cool.
- For the filling, beat the cream cheese until it’s as smooth as a gentle Southern drawl. Add the remaining cup of sugar and give it another whirl.
- Mix in the sour cream, vanilla, and almond extract—breathe deeply, it smells divine!
- Now, add the eggs one at a time, mixing just until combined. Pour the velvety filling over your cooled crust and smooth it out. Give it a gentle tap to release any air bubbles.
- If you’re feeling adventurous, you can bake this in a water bath (wrap your springform pan in aluminum foil to keep it safe) for 55 to 65 minutes, or until the edges look set while the center still jiggles a bit.
- Once done, let it sit in the oven (with the door cracked open) for an hour. This helps with that lovely, silky texture. Then cool it to room temperature, cover it gently, and pop it in the fridge for at least 6 hours—or overnight if you can manage that temptation!
- To whip up the topping, beat the heavy cream with powdered sugar and vanilla until stiff peaks form, like fluffy clouds on a bright Southern day.
- When you’re ready to serve, decorate the cheesecake with swirls of whipped cream, a sprinkle of holiday cheer, and maybe a big red bow for a touch of festive flair.
How to serve Christmas Sugar Cookie Cheesecake
Slice this decadent cheesecake into generous pieces and serve it up with love. It’s perfect on its own, but you can pair it with a cup of hot cocoa or a lovely spiced tea to make it even more special. Your guests will feel right at home as they savor each bite.
How to store Christmas Sugar Cookie Cheesecake
You’ll want to keep any leftovers in the fridge, tightly covered, for up to a week. But let’s be real—the way everyone will enjoy this, you might not have any left to store!
Tips to make Christmas Sugar Cookie Cheesecake
- Make sure your cream cheese is softened; it makes mixing so much easier and helps create that lovely texture.
- Don’t rush the cooling process. Letting it cool slowly helps prevent cracks on the top.
- Use fresh, high-quality ingredients—the flavor will shine through in every bite.
Variations
- Add a sprinkle of nutmeg or ginger into the cream cheese mixture for an extra holiday twist.
- Swirl in some fruit preserves or chocolate ganache for a surprise flavor burst with each slice.
FAQs
Can I use a different crust?
Absolutely! A chocolate cookie crust would be delightful, or even a simple shortbread crust if that’s what your heart desires.
Do I have to refrigerate the cheesecake?
Yes, chilling the cheesecake allows it to set properly and enhances the flavors. It’s worth the wait!
Can I freeze the cheesecake?
You sure can! Wrap it tightly and store it in the freezer for up to three months. When you’re ready to enjoy, let it thaw in the refrigerator overnight.
As the season of joy approaches, there’s nothing quite like creating and sharing food from our kitchens. Each slice of this Christmas Sugar Cookie Cheesecake is a reminder that love is best shared—and nothing beats gathering around the table, where the laughter is as sweet as the dessert. So, gather your loved ones, dust off those aprons, and let the holiday magic unfold.
Christmas Sugar Cookie Cheesecake
Ingredients
Method
- Preheat the oven to 325°F (163°C).
- In a mixing bowl, combine graham cracker crumbs, 1/4 cup sugar, and cinnamon (if using), then mix in the melted butter until it resembles damp sand.
- Press this mixture firmly into the bottom of a 9-inch springform pan and bake for 8 to 10 minutes until golden brown, then let it cool.
- Beat the cream cheese until smooth, then add the remaining cup of sugar and mix well.
- Add in the sour cream, vanilla extract, and almond extract.
- Mix in the eggs one at a time, mixing just until combined.
- Pour the filling over the cooled crust and smooth it out, giving it a gentle tap to release air bubbles.
- Optionally, bake the cheesecake in a water bath for 55 to 65 minutes, until the edges look set and the center jiggles slightly.
- Let it sit in the oven with the door cracked for an hour to help achieve a silky texture.
- Cool it to room temperature, cover it, and refrigerate for at least 6 hours or overnight.
- Beat the heavy cream with powdered sugar and vanilla until stiff peaks form.
- Decorate the cheesecake with whipped cream swirls, sprinkles, and a red bow if desired.