This sugar cookie cheesecake is the perfect Christmas dessert. It has a sugar cookie crust, a cheesecake filled with sugar cookie mix and a sugar cookie coffee creamer, and a whipped cream frosting made with pudding.
This post is sponsored in conjunction with ChristmasSweetsWeek. I received product samples from sponsor companies to aid in the creation of the ChristmasSweetsWeek recipes. All opinions are mine alone.
Cheesecakes are sort of my thing. I love making every variation I can think of and I’m a pretty big fan of eating them too. I’ve got to tell you, out of all of the cheesecakes I’ve made this sugar cookie cheesecake is one of my favorites.
As soon as I tasted it, I was ready to share with all of my friends and neighbors. (I have more neighbors than friends.) I was yelling to my husband to come out into the sunroom to give the cheesecake a try. He obliged and took a bite. I turned to look at him to see his expression and to no surprise, he had an incredibly grossed out look on his face.
He just loves to tease me. I gave my usually “WHATEVER!” and he started laughing and agreed that the cheesecake was pretty amazing.
Sugar Cookie Crust
I took a little shortcut on my sugar cookie crust. I knew I was going to want to add sugar cookie mix to my cheesecake so I just divided up a bag of sugar cookie mix to use.
After scooping a 1/2 of a cup of dry sugar cookie mix out of the bag, I dumped the rest into a bowl. Then I added some softened Cabot unsalted butter and an egg and stirred it until it came together. For a quicker solution, grab the hand mixer and beat it until a cookie dough forms.
Press the cookie dough into a parchment lined 9.5″ springform pan. I usually just lay the springform pan on my parchment paper and trace around it with a pencil. Then I cut inside of the circle to make my parchment circles and to make sure the pencil is all cut away.
Place into the oven and bake for 25 minutes until the center is set and the outer edge is golden brown. Let the crust cool while you’re working on the sugar cookie cheesecake recipe.
How to Make Sugar Cookie Cheesecake
I start by adding the cream cheese, dry sugar cookie mix, and sugar to a bowl. Beat with a hand mixer until the cream cheese is smooth. Lumpy cheesecake is not very appealing.
Add in the vanilla extract and eggs one at a time and beat just until incorporated. To avoid lumps, scrape down the bowl after you add an ingredient.
Toss in the sour cream and frosted sugar cookie coffee creamer. Beat that in with a hand mixer. The batter will be pretty thin since we added a healthy dose of frosted sugar cookie coffee creamer. If you’re on the hunt for the coffee creamer, I found mine at my Walmart.
To avoid the cheesecake sticking to the side of the springform pan, spray the sides of the pan with non-stick cooking spray. Pour the cheesecake batter on top of the sugar cookie crust.
Wrap the pan with two layers of heavy duty tin foil. This will help keep the water out of the cheesecake when you add it to your water bath. Fill a pan slightly larger than the springform pan with about an inch or a little less of hot water. Place it into the oven and then put your springform pan inside of it. This will prevent your cheesecake from cracking.
Bake the cheesecake at 325 until the center jiggles like jello and the sides are firm. My sugar cookie cheesecake baked for about an hour and 20 minutes. As you can see the top browned up and I’m okay with that. I was going to spread some of my whipped cream frosting with pudding on top of it, but I really liked the browned top with the whipped cream frosting.
Whipped Cream Frosting with Pudding
I have always loved whipped cream frosting! It’s probably my favorite kind of frosting. It’s so light and delicious. This whipped cream frosting with pudding is vanilla, but I also think the cheesecake flavored pudding would be phenomenal.
To make the frosting, begin by adding heavy cream and powdered sugar to a mixing bowl. I like to whip the frosting until soft peaks just begin to form. Dump the dry pudding mix into the whipped cream and beat until it’s completely smooth. It may take about 30 seconds to 1 minute to smooth out.
Adding the whipped cream frosting with pudding to a piping bag with the 1M piping tip and pipe away!
Where do you find frosted sugar cookie creamer? I got mine at Walmart. It is seasonal.
Can I use different flavors of instant pudding mix? Yes! I recommend trying the cheesecake flavor.
Sugar Cookie Cheesecake
- 17.5 oz. sugar cookie mix divided
- 7 T. Cabot unsalted butter softened
- 1 large egg
- 24 oz. cream cheese room temperature
- sugar cookie mix (see directions)
- 1 1/4 cups granulated sugar
- 4 large eggs
- 1 tsp. vanilla extract
- 3/4 cup sour cream
- 1 cup frosted sugar cookie coffee creamer
- 2 cups heavy cream
- 3 T. powdered sugar
- 1 box (3.4 oz) instant vanilla pudding mix
- Preheat oven to 350 degrees. Place a parchment circle into the bottom of a 9.5-inch springform pan.
- Measure out 1/2 cup of sugar cookie mix from the bag and set aside.
- In a large mixing bowl, add in the sugar cookie mix, butter, and egg. Stir until a cookie dough ball forms. You can use a hand mixer to beat until the cookie dough forms.
- Press the sugar cookie dough evenly into the bottom of a 9.5-inch springform pan.
- Place in the oven and let bake for 25 minutes until the center is set and the edges are golden brown.
- Remove from the oven and let cool.
- In a mixing bowl, add in the cream cheese, the remaining 1/2 cup of sugar cookie mix, and granulated sugar. Mix until completely incorporated. Scrape the sides and bottom of the bowl and mix again to avoid any lumps of cream cheese in your batter.
- Add in vanilla extract and eggs one at a time. Mix each egg completely before adding the next. Also scrape down the bowl after adding each egg.
- Add in the sour cream and frosted sugar cookie coffee creamer. Mix until incorporated.
- Just before adding the cheesecake mixture, line the outside of the springform pan with heavy duty tin foil. I double wrap it to prevent the water from leaking in. Spray the inside of the pan with non-stick cooking spray.
- Pour the cheesecake filling into the cooled crust.
- Place the springform pan in a slightly larger baking pan. Fill the outer pan with water. Fill it so it at least goes a quarter of the way up the springform pan. This will keep the cheesecake from cracking.
- Place in the oven at 325 degrees and let bake for 1 hour and 20 minutes or until done. To make sure the cheesecake is done, give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for an hour or two. I kept mine in the oven for about 2 and a half hours and then placed it in the fridge.
- In a mixing bowl, add in the heavy cream and powdered sugar. Beat until soft peaks start to form.
- Add in the instant vanilla pudding mix. Continue to beat until it becomes thick and smooth.
- Add the frosting into a piping bag with a 1M tip. Pipe 10 to 12 swirls on top of the cheesecake.
- Add some Christmas sprinkles to the top of the swirls.
- Refrigerate until ready to serve. I suggest letting the cheesecake chill overnight before adding the frosting and serving.
- Slice the cheesecake and serve!
Brownie Batter Hot Chocolate Mix from The Spiffy Cookie
Christmas Flip from Our Good Life
Easy Cranberry Orange Madras from Love and Confections
Frozen Blue Hot Chocolate from For the Love of Food
Glogg from Culinary Adventures with Camilla
Grinch Cocoa with Peppermint Marshmallows from Kate’s Recipe Box
Salted Caramel Toffee Martini from Family Around the Table
Sparkling Snowfall Cocktail from Seduction in the Kitchen
Sugar Cookie Martini from The Redhead Baker
Cherry Mash Truffles from Strawberry Blondie Kitchen
Chocolate Covered Orange Cheesecake Truffles from Cooking with Carlee
Dark Chocolate Cherry & Peppermint Snowflake Bark from Sweet Beginnings
Grinch Fudge Topped Brownies from Big Bear’s Wife
Peppermint Patty Candy from Everyday Eileen
Pineapple Upside Down Cake Fudge from Lady Behind the Curtain
Red Velvet Fudge from Live Love Texas
Black Forest Tirimisu Parfait from A Kitchen Hoor’s Adventures
Chocolate Bundt Cake from Juggling Act Mama
Chocolate Eggnog Cupcakes from The Crumby Kitchen
Christmas Chocolate Chip Sprinkles Butter Cookies from Moore or Less Cooking
Cookie Butter Pudding Cups from The Beard and The Baker
Cranberry Almond Ecstasy Bars from Tip Garden
Date Filled Cookies from Platter Talk
Easy Snickerdoodle Cake from Daily Dish Recipes
Eggnog Blossoms from Blogghetti
Eggnog cookies from Karen’s Kitchen Stories
Gingerbread Cheesecake Trifle from My Suburban Kitchen
Gingerbread Cupcakes with Eggnog Buttercream from Tara’s Multicultural Table
Glazed Gingerbread Loaf from 4 Sons ‘R’ Us
Marbled Star Cookies from Eat Move Make
Mint Chip Cookies from The Mandatory Mooch
No Bake Peppermint Eggnog Pie from Who Needs A Cape?
Peppermint Shortbread from Cheese Curd in Paradise
Pepper Jelly Rugelach from Take Two Tapas
Red Velvet Whoopie Pies from April Golightly
Sugar Cookie Cheesecake from Cookie Dough and Oven Mitt
Toffee Thumbprint Cookies from The Bitter Side of Sweet
Ugly Sweater Cake from Mildly Meandering
Vanilla Yogurt Mousse with Cinnamon Apples from With Two Spoons
Vegan Hot Chocolate Layer Cake from The Baking Fairy
Winter Wonderland Snack Mix from An Affair from the Heart
Thank you ChristmasSweetsWeek Sponsors: Dixie Crystals, Cabot Cheese, Lorann Oils & Flavors, Torani, Joyjolt, and Sweets & Treats Boutique for providing the prizes free of charge. These companies also provided the bloggers with samples and product to use for ChristmasSweetsWeek recipes. All opinions are my own.
Subscribe To Our Newsletter
Sign up to get my FREE Baking Substitutions and Conversions sheets! Join the 5000 others who are receiving our dessert newsletters and baking challenges.