Name: Sugar Cookie Cheesecake
Prep time: 15 min
Cook time: 1 h 5 min
Total time: PT-489054H10M56S
Cuisine: American
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; Christmas sprinkles; Crushed sugar cookies

Why I Love This Recipe

The sugar cookie crust adds a sweet, buttery base without extra effort.
The filling is ultra-creamy and bakes up beautifully.
I can prep it the night before—perfect for busy holiday schedules.
The whipped cream and sprinkles make it feel extra festive.
It’s a crowd-pleaser for kids and adults alike.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the crust:

1 roll refrigerated sugar cookie dough (or homemade)

For the filling:

3 (8 oz) blocks cream cheese, softened
1 cup granulated sugar
3 large eggs
1 cup sour cream
1 teaspoon vanilla extract
½ teaspoon almond extract (optional, for holiday flavor)

For topping:

Whipped cream
Christmas sprinkles
Crushed sugar cookies

Directions

I preheat my oven to 325°F (160°C).
I press the sugar cookie dough evenly into the bottom of a springform pan, making sure it covers the base completely. I bake it for 10 minutes, then let it cool slightly.
In a large mixing bowl, I beat the softened cream cheese and sugar until smooth and creamy. Then I add the eggs one at a time, mixing just until combined.
I stir in the sour cream, vanilla extract, and almond extract (if using), mixing until the batter is smooth.
I pour the cheesecake mixture over the cooled sugar cookie crust and smooth the top with a spatula.
I bake it for 55–65 minutes, just until the center is almost set. It should still have a slight jiggle when gently shaken.
I let the cheesecake cool completely at room temperature, then chill it in the fridge for at least 4 hours, or overnight for best results.
Just before serving, I top it with whipped cream, a generous sprinkle of Christmas sprinkles, and crushed sugar cookie pieces for that festive finish.

Servings and Timing

Servings: 8–10 slices
Prep Time: 15 minutes
Cook Time: 55–65 minutes
Chill Time: 4+ hours
Total Time: About 5 hours (including chilling)

Variations

I sometimes use homemade sugar cookie dough for a richer flavor.
For extra texture, I mix white chocolate chips or crushed peppermint into the cheesecake batter.
If I want a stronger almond note, I increase the almond extract to 1 teaspoon.
I’ve also topped it with crushed candy canes for a minty twist.

Storage/Reheating

I store leftovers in the refrigerator, covered, for up to 5 days.
To freeze, I wrap slices tightly in plastic and foil, then freeze for up to 1 month. I thaw in the fridge overnight before serving.
This cheesecake is best served cold or at room temperature. No reheating needed!

FAQs

Can I use homemade cookie dough?

Yes, I’ve made this with homemade sugar cookie dough and it turns out great. I just make sure it’s rolled out evenly in the pan.

How do I prevent the cheesecake from cracking?

I avoid overmixing the batter and don’t open the oven while it bakes. Letting it cool gradually also helps reduce cracking.

What size pan should I use?

I use a 9-inch springform pan for this recipe. If I’m using a smaller pan, I reduce the filling or allow for extra baking time.

Can I make this without almond extract?

Yes. I leave it out when I want a more traditional cheesecake flavor, and it still tastes amazing.

How far in advance can I make this?

I usually make it a day in advance. It needs time to chill and set, and it actually tastes better the next day.

Conclusion

This Christmas Sugar Cookie Cheesecake is everything I want in a holiday dessert—creamy, festive, and fun to make. With its soft sugar cookie crust, rich filling, and colorful toppings, it brings joy to every slice. Whether I’m celebrating with family or bringing it to a party, it’s a holiday tradition I look forward to all season long.