Christmas Cookie Cheesecake Recipe

This Christmas Cookie Cheesecake Recipe is a festive and creamy recipe, which is made with a store-bought sugar cookie dough crust and rich cream cheese. It’s the perfect holiday dessert, ready in about 10 hours (including chilling time).

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Christmas Cookie Cheesecake Recipe Ingredients

Crust and Filling:

• One 16.5-ounce tube store-bought sugar cookie dough
• Four 8-ounce packages cream cheese, at room temperature
• 2 cups granulated sugar
• 1 cup sour cream
• 2 tablespoons vanilla extract
• 4 large eggs, at room temperature

Decoration (Royal Icing):

• Red and green sprinkles (Jimmies)
• One 1-pound box confectioners’ sugar (about 4 cups)
• 2 tablespoons meringue powder
• Red and green gel food coloring
• Water (for thinning)

How To Make Christmas Cookie Cheesecake Recipe

1. Bake the cookie crust: Position an oven rack in the middle of the oven and preheat to 350 degrees F. Press the sugar cookie dough evenly into the bottom of a 9-inch springform pan. Use the bottom of a measuring cup to smooth it out. Bake for 12 to 15 minutes until the cookie is set and golden brown. Let it cool completely (about 30 minutes).
2. Prepare the water bath: Wrap the bottom and sides of the springform pan tightly with a large piece of heavy-duty foil (or two layers) to prevent water from seeping in. Place the wrapped pan inside a large roasting pan. Reduce the oven temperature to 325 degrees F.
3. Make the batter: In a large bowl, beat the cream cheese and granulated sugar together on medium speed for 1 minute until smooth. Add the sour cream and vanilla; beat until just combined. Add the eggs one at a time, mixing by hand just until combined. Crucial: Do not overmix after adding eggs, or the cheesecake will puff up and crack.
4. Bake the cheesecake: Pour the batter over the cooled cookie crust in the springform pan. Carefully pour enough hot water into the roasting pan to come halfway up the sides of the springform pan. Bake for 1 hour and 20 minutes. The outside should be set, but the center should still jiggle slightly like Jell-O.
5. Cool and chill: Turn the oven off and leave the cheesecake inside with the door closed for another hour. Remove from the water bath to a cooling rack. Run a thin knife around the edge to loosen it. Cool to room temperature, then cover and refrigerate for at least 8 hours (or overnight).
6. Decorate the sides: Run a knife around the edge again and unlock the springform pan to unmold. Transfer to a serving platter. Smooth the edges with a knife or spatula. Pat the red and green sprinkles onto the sides of the cheesecake, being careful not to get them on the top.
7. Make the Royal Icing: Whisk the confectioners’ sugar, meringue powder, and 5 tablespoons of water in a large bowl. Beat on medium-high speed until soft glossy peaks form. Separate about 1/2 cup of this thick icing into a piping bag with a small round tip (for the border). Thin the remaining icing with water, 1 teaspoon at a time, until it reaches a syrup-like consistency (flood consistency). Put 1 cup of thin white icing in a bag. Divide the rest and color it red and green, placing those in bags as well.
8. Frost the top: Pipe a thick white border around the top edge of the cheesecake. Fill the center with the thinned white icing. Use an offset spatula to spread it smooth. While the white icing is still wet, pipe designs with the red and green icing (dots, swirls, or lines). Chill for at least 1 hour to let the icing set before serving.

Recipe Tips

• Room Temperature Ingredients: It is vital that your cream cheese, eggs, and sour cream are at room temperature. If they are cold, the batter will be lumpy, and you will be tempted to overmix it to smooth it out, leading to cracks.
• The Water Bath: The water bath (bain-marie) creates a humid environment that bakes the cheesecake gently and evenly, preventing the top from cracking and the texture from becoming rubbery.
• Cookie Dough Crust: Store-bought dough is convenient, but ensure you press it into a thin, even layer. If it’s too thick in the middle, it won’t bake through properly under the heavy cheesecake batter.
• Royal Icing Consistency: For the “flood” icing (the smooth top layer), the consistency is right if you drizzle a bit of icing back into the bowl and it disappears/smooths out within 8 to 10 seconds.

What To Serve With Christmas Cookie Cheesecake

This dessert mimics a giant sugar cookie, so keep pairings simple.

• Hot Cocoa: A festive classic.
• Coffee: Freshly brewed coffee cuts the sweetness of the icing.
• Sparkling Wine: A glass of Prosecco adds holiday cheer.
• Fresh Berries: Strawberries or raspberries add a fresh contrast.

How To Store Christmas Cookie Cheesecake Recipe

• Refrigerate: Store the cheesecake loosely covered in the refrigerator for up to 4 days. The royal icing top will stay firm.
• Freeze: You can freeze the cheesecake without the royal icing topping. Wrap the baked, cooled cake in plastic wrap and foil. Freeze for up to 1 month. Thaw in the fridge, then decorate with icing before serving.

Christmas Cookie Cheesecake Recipe Nutrition Facts

• Calories: 650
• Total Fat: 38g
• Saturated Fat: 22g
• Cholesterol: 145mg
• Sodium: 450mg
• Total Carbohydrates: 68g
• Dietary Fiber: 0g
• Sugar: 55g
• Protein: 8g

Nutrition information is estimated per slice based on 12 servings.

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