The moment I lifted the warm pan from the oven, fragrant steam wafted up with a nutty toasted scent, hinting at the magic of holiday Sugar Cookie Cheesecake. Each slice revealed glossy edges of sugar cookie crust, a silky-smooth cheesecake center, and a rainbow-dotted cookie dough topping that crackled as it cooled. After three rounds of tweaking bake times and chilling techniques, I finally nailed that tender-yet-crisp texture throughout. Let’s dive into everything I learned on my journey to these festive bars.
Why You’ll Love holiday Sugar Cookie Cheesecake
- A trifecta of textures: a firm sugar cookie base, velvety filling, and chewy cookie dough topping.
- Bright pops of color from holiday sprinkles make each bar camera-ready.
- Easy prep—no rolling pin required for the dough pieces on top.
- Blends classic sugar cookie nostalgia with smooth cheesecake richness.
A Little Background
I first spotted this concept last December and knew I had to test it. My kitchen smelled of buttery sugar cookies for days as I refined the crust’s bake time. On one trial, chilling the crust for 15 minutes before the filling prevented any sogginess—an insight that would have saved me a redo or two!
Key Ingredients for holiday Sugar Cookie Cheesecake
- All-Purpose Flour: Builds structure in crust; swap up to ¼ cup with almond flour for nutty depth.
- Unsalted Butter: Provides richness; use European-style for an extra creamy mouthfeel.
- Cream Cheese: Make sure it’s fully softened; rapid room-temp softening in a warm water bath works in a pinch.
- Sour Cream: Adds tang and silkiness; full-fat gives best texture.
- Refrigerated Sugar Cookie Dough: Cuts prep time; choose plain or sprinkle-studded varieties.
How to Make holiday Sugar Cookie Cheesecake
- Preheat the oven to 350°F (177°C). Line an 8×8″ pan with parchment and butter the edges.
- In a bowl, whisk 1½ cups flour, ½ tsp baking powder, and ¼ tsp salt until pale. In a mixer, cream ½ cup softened butter and ¼ cup sugar for 2 minutes until fluffy. Add 1 egg yolk and 1 tsp vanilla; blend. Stir in the flour mix until clumps form. Press firmly into the pan and bake 10–12 minutes until golden at the edges. Let cool slightly.
- While crust bakes, beat 8 oz softened cream cheese with ¼ cup sugar until silky. Add 1 egg; mix gently. Stir in ½ tsp vanilla and ¼ cup sour cream until smooth. Spread over warm crust in an even layer.
- Cut one 16-oz tube of sugar cookie dough into small cubes. Distribute over the cheesecake, brush lightly with 1 beaten egg, and sprinkle 2 tbsp sugar plus colorful sprinkles.
- Bake 20–25 minutes until the topping is light golden and the center has a gentle wobble. On my second test, lowering the heat by 15°F for the last 5 minutes stopped the cookie dough from turning too brown.
- Cool on a wire rack for 1 hour. Then refrigerate at least 4 hours (or overnight) until fully set. For easiest slicing, chill a full 6 hours.
Pro Tips & Troubleshooting
- For an ultra-crisp crust, blind bake with a quarter-sheet of foil and pie weights for the first 5 minutes, then finish without weights.
- If the cheesecake cracks, it likely overbaked; next time, pull it when the center still jiggles slightly.
- Stir in a pinch of nutmeg or cinnamon into the filling for a cozy holiday twist.
- Doubling the recipe? Use a 9×13″ pan and add 5–7 extra minutes to bake time.
Storage & Make-Ahead Guide
Store bars covered in the fridge for up to 5 days; the flavor deepens overnight. For longer keeping, wrap tightly and freeze up to 1 month—slice from frozen for neat edges. Always chill completely before cutting to maintain clean bars. Handle cream cheese with clean utensils to prevent bacterial growth.
Serving Suggestions
Serve alongside a mug of spiced hot cocoa or a bright citrus tea. Top each bar with a dollop of whipped cream and extra sprinkles for a festive flourish. For an adult twist, drizzle a little salted caramel or raspberry coulis over the slices.
Frequently Asked Questions
- How do I soften cream cheese quickly? Unwrap and place the block on a plate in a warm spot for 20 minutes, or microwave at 10-second intervals until just pliable.
- Can I use homemade sugar cookie dough? Yes, just chill your dough until firm before cutting into cubes to prevent spreading.
- Why did my cheesecake center sink? Opening the oven door too soon or overmixing can cause sinking; stir filling only until ingredients combine and resist peeking.
- How long can I store cheesecake bars? In the fridge, up to 5 days; in the freezer, up to 1 month when wrapped tightly.
- What pan size is best? An 8×8″ pan yields thick bars; use a 9×9″ for slightly thinner slices and reduce bake time by 3–5 minutes.
- Can I make these ahead for a party? Absolutely—bake a day ahead, chill overnight, and bring to room temperature 30 minutes before serving.
Final Thoughts
After four rounds of tweaking, this holiday Sugar Cookie Cheesecake became my go-to festive treat. I still get a little thrill when that first slice reveals its layers. Give it a try, and let me know how your bars turn out—your feedback always inspires my next kitchen adventure!
More Recipes You’ll Love
- Holiday Cut-Out Sugar Cookies – classic sugar cookie shapes to pair with cheesecake bars
- Pumpkin Cheesecake – another creamy cheesecake with seasonal spice notes
- Mini Strawberry Crunch Cheesecake Bites – bite-sized treats for a festive dessert spread
- Jello Sugar Cookies Soft & Chewy Colorful Treats – vibrant colors and chewy texture inspiration
Holiday Sugar Cookie Cheesecake
Ingredients
Crust
- 1 tube refrigerated sugar cookie dough divided
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter softened
- 0.667 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Cheesecake Filling
- 3 packages cream cheese 8-ounce packages, softened
- 0.75 cup granulated sugar
- 2 large eggs
- 0.5 cup sour cream
- 2 teaspoons vanilla extract
Topping
- 1 tube refrigerated sugar cookie dough reserve from crust, cut into small pieces
- sprinkles for garnish (optional)
Instructions
Crust
- Preheat oven to 350°F (177°C). Grease a 9×13-inch pan and line with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a stand mixer, beat the butter and granulated sugar until light and fluffy, about 2 minutes.
- Add the egg yolk and vanilla extract, mixing until combined.
- Stir in half of the dough and press it firmly into the pan. Bake for 10 minutes.
Cheesecake Filling
- In the mixer, beat the cream cheese and granulated sugar until smooth.
- Add the eggs one at a time, mixing until just incorporated.
- Mix in the sour cream and vanilla extract until combined.
- Spread the filling evenly over the warm crust.
Topping
- Break the remaining sugar cookie dough into small pieces and scatter over the filling.
- Sprinkle generously with sprinkles.
- Bake for 25 minutes, until the edges are set and the center jiggles slightly.
- Cool on a wire rack for 1 hour, then refrigerate for at least 4 hours before slicing.