Festive Sugar Cookie Cheesecake Recipe

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Warm & Familiar Festive Sugar Cookie Cheesecake Recipe

There’s something magical about combining the buttery comfort of sugar cookies with the creamy richness of cheesecake. When the holiday season rolls around, I find myself reaching for this Festive Sugar Cookie Cheesecake Recipe because it brings a cozy, celebratory feeling to any table. It’s like a warm hug in dessert form — inviting, nostalgic, and just a little bit indulgent.

What I truly love about this cheesecake is how the crisp-edged sugar cookie crust pairs perfectly with the velvety filling dotted with festive cookie chunks. As it bakes, you’ll notice a fragrant steam filling your kitchen with vanilla and sweet memories. And the final touch — a glossy white chocolate ganache crowned with crunchy holiday sprinkles and cookie truffles — makes it feel extra special for any gathering.

If you’ve never made a cheesecake with a cookie crust or mixed in crunchy cookie bits before, I promise this recipe is approachable and reliably delicious. You’ll gain confidence in layering flavors and textures that anyone can appreciate, whether it’s a holiday party, a winter weekend, or just a sweet treat to brighten your day.

Ingredient Breakdown

• 2 cups crushed sugar cookies: Provides a buttery, crisp crust base; if unavailable, graham cracker crumbs or vanilla wafer crumbs work well.
• 6 tablespoons melted unsalted butter: Binds the crust and adds richness without overpowering flavor.
• 32 ounces cream cheese, softened: The creamy heart of the cheesecake; make sure it’s at room temp for smooth mixing.
• 1 cup granulated sugar: Sweetens while balancing the tang of cream cheese and sour cream.
• 3 large eggs: Help set the cheesecake but avoid overbeating to prevent cracks.
• 1 teaspoon vanilla extract: Enhances warmth and sweetness in every bite.
• 1 cup sour cream: Adds moisture and a slight tang, keeping the texture luscious.
• 1.5 cups chopped festive sugar cookies: Adds texture and bursts of sweetness inside the filling—feel free to mix in your favorite holiday cookie bits.
• 8 ounces white chocolate chips: The base for the ganache, adding smooth, sweet contrast to the cheesecake.
• ½ cup heavy cream: Softens the white chocolate into a glossy ganache.
• Holiday sprinkles: For festive pops of color and a little crunch on top.
• Decorated sugar cookie truffles: Optional, but irresistible toppers that elevate the finish.

Before You Start

To keep things moving smoothly, get all your ingredients measured and ready (mise en place). Make sure your cream cheese is softened—this is key to a velvety texture without lumps. Preheat your oven to 325°F to create the ideal gentle bake that sets the cheesecake without cracking. Wrapping the springform pan with foil is a must for the water bath step, keeping leaks at bay and ensuring even baking.

How to Make Festive Sugar Cookie Cheesecake Recipe

1. Preheat your oven to 325°F and wrap the outside of a 9-inch springform pan with aluminum foil. This prevents any water from the bath leaking in and ruining your crust. It’s worth the small extra step!
2. Combine crushed sugar cookies and melted butter. Mix thoroughly until everything’s coated and holds together when pressed. Press this mixture firmly into the bottom of the pan and smooth it out to an even layer. Bake for 10 minutes until it’s lightly set and golden at the edges. This step locks in crispness, so your crust won’t get soggy later.
3. Beat softened cream cheese and sugar. Use medium speed and mix until fluffy and smooth, about 3-4 minutes. You want no lumps here—this makes your filling velvety and luscious.
4. Add eggs one at a time. Beat well after each addition and be sure to scrape the sides of your bowl. This builds a smooth batter without overworking it. Adding eggs slowly helps prevent cracks in baking.
5. Mix in vanilla extract and sour cream. Stir until just combined. Be gentle now—the sour cream keeps the cheesecake moist and adds a gentle tang, but overmixing can trap air, which causes cracks when baked.
6. Fold in chopped festive sugar cookies. Using a spatula, gently distribute the cookie bits throughout the batter without breaking them down too much. These add fun bursts of little crunch and flavor surprises inside the creamy filling.
7. Pour the filling over your prepared crust. Smooth the top with a spatula, then tap the pan gently on the counter a few times. This releases air bubbles that would otherwise cause tiny holes or cracks on the surface during baking.

8. Bake the cheesecake in a water bath. Place the springform pan inside a larger roasting pan and pour hot water halfway up the side of the cheesecake pan. This moist environment prevents cracks and helps bake slowly and evenly. Bake for 65-75 minutes — edges should be firm and center slightly jiggly when you gently shake the pan.
9. Cool gradually. Turn off your oven, crack the door open, and let the cheesecake rest inside for 1 hour. This slow cooling helps avoid cracks and keeps the texture creamy and smooth.
10. Prepare the white chocolate ganache. Heat heavy cream just until it starts to simmer, then pour over white chocolate chips in a bowl. Let it sit for 2 minutes before stirring until smooth and glossy. Allow to cool until thickened but still pourable—this makes it perfect for an elegant, shiny glaze.
11. Pour ganache over cooled cheesecake. Spread evenly with a spatula to the edges. Immediately decorate with holiday sprinkles and sugar cookie truffles while the ganache is still slightly warm so they stick beautifully.
12. Chill and set. Refrigerate your cheesecake for at least 6 hours or preferably overnight. Chilling allows the flavors to meld and the texture to firm up perfectly. When ready, carefully remove the springform pan sides and slice to enjoy your festive creation!

Flavor Variations for Festive Sugar Cookie Cheesecake Recipe

• Citrus Zest: Add a teaspoon of lemon or orange zest to the batter for a bright, fresh twist that complements the sweetness.
• Spiced Up: Mix in a pinch of cinnamon and nutmeg to the crust or batter for a cozy holiday spice note.
• Chocolate Chip Surprise: Swap white chocolate chips in the batter for semi-sweet chips or add a marbled chocolate swirl before baking.
• Nutty Crunch: Fold in toasted pecans or walnuts alongside the cookie chunks for extra texture and warmth.
• Berry Bliss: Top the cheesecake with a compote of cranberries or raspberries for a vibrant, tart contrast.
• Salted Caramel Drizzle: Add a drizzle of homemade or store-bought salted caramel over the ganache for that perfect sweet-and-salty finish.

Storage, Freezer & Reheat Tips

• Refrigerator: Store cheesecake covered tightly in the fridge for up to 5 days to keep it fresh and creamy.
• Freezer: Wrap cheesecake tightly with plastic wrap and foil; freeze up to 2 months. Thaw overnight in the fridge.
• Serving from frozen: Let thaw fully before slicing for clean edges and best flavor.
• No reheating: Cheesecake is best served chilled—reheating can break the texture.
• Sprinkles & toppings: Add fresh decorations after thawing to maintain their color and crunch.

Festive Sugar Cookie Cheesecake Recipe FAQs

• Can I use store-bought sugar cookies for the crust? Absolutely! Just crush them finely and mix with melted butter. It saves prep time and tastes just as delicious.
• Why do I need to bake the crust before adding filling? Baking sets the crust so it stays crisp and doesn’t become soggy from the filling moisture.
• What if I don’t have a springform pan? A deep-dish pie pan works, but you might lose the clean sides that a springform gives. Be sure to line well and consider slicing carefully.
• How do I avoid cracks on top? Using room temperature ingredients, a water bath, and slow cooling inside the oven are the best ways to keep cracks at bay.
• Can I make this recipe vegan or dairy-free? You can try dairy-free cream cheese and butter substitutes, but results may vary. Adjust baking time and check texture often.

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