Delicious Sugar Cookie Cheesecake Recipe

Get ready to create a dessert that will truly steal the show! This ultimate Sugar Cookie Cheesecake combines the best of two beloved treats into one unforgettable experience. Imagine a buttery shortbread crust, a creamy vanilla cheesecake batter studded with irresistible sugar cookie dough bites, all crowned with a tangy sour cream frosting and a generous scattering of festive sprinkles. It’s a delightful centerpiece, perfect for any celebration.

Why You’ll Love This Sugar Cookie Cheesecake

This delightful Sugar Cookie Cheesecake offers a medley of flavors and textures that make it an instant favorite.

• It’s the perfect dessert to brighten any holiday table or special occasion.
• You’ll adore the unique combination of creamy cheesecake and sweet, chewy cookie dough.
• Each slice boasts an incredibly rich, smooth, and utterly decadent texture.
• Despite its impressive appearance, this recipe is surprisingly straightforward for home bakers.
• It flawlessly marries two classic desserts into one incredible culinary creation.

Ingredients

Creating this decadent Sugar Cookie Cheesecake begins with a thoughtful selection of quality ingredients. For the best results, always use fresh, full-fat dairy products.

• Shortbread Crust:

• 1 1/4 cup (160g) all-purpose flour
• 1/2 cup (60g) powdered sugar
• Pinch of kosher salt
• 1/2 cup (110g) unsalted butter, cold and cubed
• 2 tbsp milk
• Sugar Cookie Dough:
  • 6 tbsp unsalted butter, room temperature
  • 3/4 cup (150g) granulated sugar
  • 2 tbsp milk
  • 1/2 tsp vanilla extract
  • 1 cup (130g) all-purpose flour
  • 1/2 tsp kosher salt
  • 3 tbsp jimmies sprinkles
• Sugar Cookie Cheesecake:

• 4 8oz blocks full-fat cream cheese, room temperature
• 1 cup (200g) granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 3/4 cup (185g) sour cream, room temperature
• 4 large eggs, room temperature
• Sour Cream Frosting:
  • 6 tbsp unsalted butter, room temperature
  • 1/3 cup (80g) sour cream
  • 1 1/2 cups (165g) powdered sugar
  • 1 tsp vanilla extract
  • Sprinkles, for topping

Notes & Substitutions

Achieve the perfect texture and flavor with these helpful tips and easy substitutions.

• Always opt for high-quality, full-fat cream cheese, like Philadelphia, for the creamiest cheesecake.
• Ensuring dairy ingredients are at room temperature is crucial for a smooth, lump-free batter, as highlighted by various baking experts. Learn more about the importance of room temperature ingredients in baking.
• You can easily make the crust and cookie dough gluten-free by using a good quality 1:1 gluten-free flour blend.
• For a gluten-free cheesecake batter, substitute the all-purpose flour with cornstarch.
• Adjust the amount of almond extract in the cheesecake batter to suit your personal taste preferences.
• If you don’t have sour cream for the frosting, heavy cream makes a suitable alternative.

Equipment

Gathering your tools before you start baking makes the process much smoother and more enjoyable. You will need a few standard kitchen items for this recipe.

• 9-inch springform pan
• Parchment paper
• Large mixing bowls
• Electric hand or stand mixer
• Rubber spatula
• Roast pan (for water bath)
• Medium pot
• Measuring cups and spoons

Instructions

Follow these clear, step-by-step instructions to bake your spectacular Sugar Cookie Cheesecake. Remember to read through all steps before you begin for the smoothest baking experience.

• Prepare Shortbread Crust: Preheat your oven to 325°F (160°C). Grease your 9-inch springform pan and line the bottom with a circle of parchment paper. In a small mixing bowl, whisk together the 1 1/4 cups (160g) all-purpose flour, 1/2 cup (60g) powdered sugar, and a pinch of kosher salt.

• Drop in the cold, cubed 1/2 cup (110g) unsalted butter and use your hands to thoroughly smush the butter into the flour mixture until crumbly. Once the butter is fully worked in, mix in the 2 tablespoons of milk.

• The dough should be moist but still crumbly. Press the dough firmly and evenly into the bottom of the prepared cheesecake pan. Bake the crust for 18-20 minutes, until lightly golden. Keep the oven at 325°F (160°C) after the crust is done baking.

• Make Sugar Cookie Dough: Use the same bowl from making the crust (no need to clean it out). Add the 6 tablespoons of room temperature unsalted butter and 3/4 cup (150g) granulated sugar. Using an electric mixer or a sturdy fork, cream the two ingredients together until smooth and fluffy.

• Next, mix in the 2 tablespoons of milk and 1/2 teaspoon of vanilla extract until well combined. Stir in the 1 cup (130g) all-purpose flour and 1/2 teaspoon of kosher salt until the dough is almost fully combined.

• Finally, fold in the 3 tablespoons of jimmies sprinkles, mixing just enough to bring the dough together. Pinch off tiny, bite-sized chunks of the cookie dough and roll them into small balls, approximately 1/2 inch in diameter. Place these mini cookie dough balls on a plate and set them aside.

• Assemble & Bake Cheesecake: First, place a roast pan on the bottom rack of your oven. Fill a medium pot with water and place it over high heat on your stovetop to bring the water to a rolling boil. While the water heats, prepare the cheesecake batter. Add the 4 8oz blocks of room temperature full-fat cream cheese, 1 cup (200g) granulated sugar, and 2 tablespoons of all-purpose flour to a large bowl of a hand or stand mixer fitted with the paddle attachment.

• Mix on low speed until the mixture is completely smooth and free of lumps. Scrape down the sides of the bowl with a rubber spatula, then mix in the 1 teaspoon of vanilla extract and 1/4 teaspoon of almond extract (if using), along with the 3/4 cup (185g) room temperature sour cream, on low speed. Scrape down the bowl again.

• Add the 4 large room temperature eggs, one at a time, mixing on low speed just until each egg is incorporated before adding the next. Do not overmix. Gently drop in the prepared sugar cookie dough bites and use your rubber spatula to carefully fold them into the cheesecake batter by hand.

• Butter the sides of the cheesecake pan thoroughly. Pour the cheesecake batter evenly over the baked shortbread crust in the pan. At this point, the water on the stovetop should be boiling. Very carefully pour the hot boiling water into the roast pan that is already inside the oven. Quickly and gently place the cheesecake in the oven on the middle rack, positioned just above the roast pan.

• Bake the Sugar Cookie Cheesecake for 1 hour and 15 minutes, or until the edges appear set and slightly golden, but the center still has a slight, delicate jiggle when you gently nudge the pan. Shut off the oven and crack open the oven door. Allow the cheesecake to remain inside for 45 minutes to cool down gradually.

• Then, remove the cheesecake from the oven and let it cool completely at room temperature for another 30 minutes before transferring it to the refrigerator to chill overnight. Note: Due to the many cookie dough bites in the batter, the surface will likely develop some cracks. You can gently spread the cracks back together with a small palette knife or leave them, as the surface will be covered in frosting once the cheesecake has chilled.

• Prepare Sour Cream Frosting: After your Sugar Cookie Cheesecake has chilled thoroughly overnight, prepare the sour cream frosting. In the bowl of a hand or stand mixer fitted with the paddle attachment, beat the 6 tablespoons of room temperature unsalted butter until it is smooth and creamy.

• Next, mix in the 1/3 cup (80g) sour cream. Gradually add the 1 1/2 cups (165g) powdered sugar and 1 teaspoon of vanilla extract, beating until the frosting is completely smooth, light, and fluffy. Evenly spread the luscious sour cream frosting over the top of the chilled cheesecake.

• Finish by topping your beautiful creation with an extra generous sprinkle of festive jimmies or other decorative sprinkles. Slice, serve, and enjoy every delightful bite!

Pro Tips & Troubleshooting

Achieve cheesecake perfection with these expert tips and solutions for common baking dilemmas.

• Room Temperature Ingredients: Always ensure your cream cheese, eggs, and sour cream are at room temperature. This is crucial for a smooth, lump-free cheesecake batter that mixes evenly.
• Low Speed Mixing: Mix the cheesecake batter on the lowest speed possible. Over-mixing incorporates too much air, which can lead to cracks during baking and cooling.
• Water Bath Technique: The water bath creates a moist, steamy environment in the oven. This gentle heat prevents the cheesecake from drying out and cracking on top.
• Jiggle Test Accuracy: Look for edges that are set and a center that gently jiggles, like firm Jell-O. This indicates the perfect doneness for a creamy, not overbaked, cheesecake.
• Gradual Cooling: Allow the cheesecake to cool slowly in the oven with the door ajar. This prevents a sudden temperature drop, which can cause severe cracking.
• Dealing with Cracks: The delightful cookie dough bites can sometimes cause cracks on the surface. Don’t worry, the luscious sour cream frosting beautifully covers any imperfections, making your Sugar Cookie Cheesecake look perfect.
• Preventing a Soggy Crust: Ensure you bake the shortbread crust fully until golden brown before adding the cheesecake batter. This creates a sturdy barrier against moisture.

Serving, Storage & Variations

Discover the best ways to serve, store, and even adapt your delicious creation. This festive dessert offers great flexibility.

• Serving Suggestions: For perfectly clean slices, dip a sharp knife in hot water and wipe it clean between each cut. Add a few extra sprinkles on top of each slice for an added festive touch.
• Storage: Store any leftover Sugar Cookie Cheesecake covered tightly in the refrigerator. It will stay fresh and delicious for up to 1 week.
• Make Ahead: This is an excellent make-ahead dessert! Bake the cheesecake the day before you plan to serve it. Chill it overnight, then add the sour cream frosting just before serving for the freshest look.
• Variations:
  • Chocolate Chip Cookie Dough Cheesecake: Substitute the sprinkles in the cookie dough for an equal amount of mini chocolate chips.
  • Peppermint Sugar Cookie Cheesecake: Add peppermint extract to the cookie dough and a dash to the cheesecake batter for a festive twist.
  • Gingerbread Cheesecake: Incorporate ground ginger, cinnamon, and cloves into the crust and cheesecake batter for a spiced version.

Nutrition

Here is an estimated nutritional breakdown for one serving of this delicious Sugar Cookie Cheesecake. Please remember that these values are approximations and can vary based on specific ingredients and portion sizes.

Disclaimer: This nutritional information is an estimate based on standard ingredient calculations. Actual values may vary.

FAQ

Conclusion

This incredible Sugar Cookie Cheesecake is more than just a dessert; it’s a celebration in every slice. Combining a rich, creamy cheesecake with nostalgic sugar cookie flavors, it truly is a showstopper that will impress everyone. Don’t hesitate to try this surprisingly simple recipe and bring joy to your kitchen.

We encourage you to share your beautiful creations on social media and leave a review to inspire other home bakers!

Delicious Sugar Cookie Cheesecake Recipe

A decadent sugar cookie cheesecake featuring a buttery cookie crust, a creamy cheesecake filling studded with sugar cookie dough bites, and topped with a tangy sour cream frosting and sprinkles.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr 35 minutes mins

Total Time 2 hours hrs 20 minutes mins

Servings 12 slices

Calories 550 kcal

Equipment

• 9″ springform pan
• Small mixing bowl
• Electric mixer
• Hand mixer
• Stand mixer
• Rubber spatula
• Roast pan
• Medium pot
• Parchment paper
• Palette knife

Ingredients

  

Crust

• 1 1/4 cup all-purpose flour 160g
• 1/2 cup powdered sugar 60g
• Pinch kosher salt
• 1/2 cup unsalted butter cold and cubed, 110g
• 2 tbsp milk

Cookie Dough Bites

• 6 tbsp unsalted butter room temp
• 3/4 cup granulated sugar 150g
• 2 tbsp milk
• 1/2 tsp vanilla extract
• 1 cup all-purpose flour 130g
• 1/2 tsp kosher salt
• 3 tbsp jimmies sprinkles

Cheesecake Batter

• 4 8oz blocks full fat cream cheese room temp
• 1 cup granulated sugar 200g
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 1/4 tsp almond extract optional
• 3/4 cup sour cream room temp, 185g
• 4 large eggs room temp

Sour Cream Frosting

• 6 tbsp unsalted butter room temp
• 1/3 cup sour cream 80g
• 1 1/2 cups powdered sugar 165g
• 1 tsp vanilla extract
• Sprinkles for topping

Instructions

 

Crust

• Preheat oven to 325F and prepare a 9″ springform pan by greasing and lining the bottom with parchment paper.
• Whisk together flour, powdered sugar, and salt in a small bowl.
• Add cold, cubed butter and use your hands to thoroughly incorporate it into the flour mixture.
• Once butter is worked in, mix in the milk until the dough is moist but crumbly.
• Press the dough evenly into the bottom of the prepared cheesecake pan and bake for 18-20 minutes. Keep the oven at 325F after baking.

Cookie Dough Bites

• In the same bowl, combine room temperature butter and granulated sugar, mixing until smooth.
• Stir in the milk and vanilla extract, then add the flour and salt.
• When the dough is almost combined, fold in the jimmies sprinkles to bring the dough together.
• Pinch off tiny, bite-sized chunks of dough, roll them into small balls, and set aside on a plate.

Cheesecake Batter & Baking

• Place a roast pan on the bottom oven rack and bring water to a boil in a medium pot.
• Meanwhile, combine cream cheese, sugar, and flour in a large mixer bowl and mix on low speed until smooth.
• Scrape the bowl, then mix in the vanilla and almond extracts (if using) and sour cream on low speed.
• Scrape the bowl again and mix in the eggs one at a time on low speed until just combined.
• Gently fold the prepared cookie dough bites into the cheesecake batter by hand using a rubber spatula.
• Butter the sides of the cheesecake pan, then pour in the batter.
• Carefully pour the boiling water into the roast pan in the oven, then quickly place the cheesecake on the middle rack above the roast pan.
• Bake for 1 hour and 15 minutes, or until the edges are golden and the center has a slight jiggle.
• Turn off the oven, crack the door open, and let the cheesecake remain inside for 45 minutes.
• Remove the cheesecake from the oven and cool at room temperature for 30 minutes before refrigerating overnight to chill completely.

Sour Cream Frosting

• After chilling, make the frosting: In a mixer bowl, beat the room temperature butter until smooth.
• Mix in the sour cream, then add the powdered sugar and vanilla extract until well combined.
• Spread the frosting evenly over the chilled cheesecake and top with sprinkles before serving.

Notes

Due to the amount of cookie dough bites in the batter, the surface of the cheesecake will likely crack. You can spread the cracks back together with a small palette knife or leave it as is, as the surface will be covered in frosting after the cheesecake has chilled.