Sugar Cookie Cheesecake

Sugar Cookie Cheesecake combines the best of two desserts: soft sugar cookie dough swirled into a rich vanilla cheesecake, baked on a buttery shortbread crust, and topped with tangy sour cream frosting and festive sprinkles. It’s creamy, colorful, and the ultimate holiday centerpiece!

Why You’ll Love This Recipe

• Four layers of flavor: buttery crust, cookie dough bites, creamy cheesecake, and frosting.
• Festive sprinkles make it perfect for holidays and celebrations.
• Cheesecake texture is smooth and luscious with a sweet sugar cookie twist.
• Can be made ahead, ideal for parties.

Ingredients

Shortbread Crust

• 1 ¼ cup (160g) all-purpose flour
• ½ cup (60g) powdered sugar
• Pinch of kosher salt
• ½ cup (110g) unsalted butter, cold and cubed
• 2 tbsp milk

Sugar Cookie Dough

• 6 tbsp unsalted butter, room temp
• ¾ cup (150g) granulated sugar
• 2 tbsp milk
• ½ tsp vanilla extract
• 1 cup (130g) all-purpose flour
• ½ tsp kosher salt
• 3 tbsp jimmies sprinkles

Sugar Cookie Cheesecake

• 4 (8oz) blocks full-fat cream cheese, room temp
• 1 cup (200g) granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• ¼ tsp almond extract (optional)
• ¾ cup (185g) sour cream, room temp
• 4 large eggs, room temp

Sour Cream Frosting

• 6 tbsp unsalted butter, room temp
• ⅓ cup (80g) sour cream
• 1 ½ cups (165g) powdered sugar
• 1 tsp vanilla extract
• Sprinkles, for topping

Directions

Make the Crust

1. Preheat oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, combine flour, powdered sugar, and salt. Cut in cold cubed butter using a pastry cutter or fork until the mixture is crumbly. Stir in milk until a dough forms.
3. Press the dough evenly into the bottom of the prepared pan. Bake for 18–20 minutes until lightly golden. Allow to cool while preparing filling.

Make the Sugar Cookie Dough

4. In the same bowl, beat butter and sugar until light and fluffy. Mix in milk and vanilla.
5. Stir in flour and salt until dough forms. Fold in sprinkles.
6. Roll into small bite-sized balls and place on a plate. Set aside.

Make the Cheesecake Batter

7. Lower oven temperature to 325°F (163°C).
8. In a large mixing bowl, beat cream cheese until smooth on low speed. Mix in sugar and flour until just combined.
9. Add vanilla and almond extract (if using). Blend in sour cream until creamy.
10. Add eggs one at a time on low speed, mixing just until incorporated. Do not overmix.

Assemble the Cheesecake

11. Pour half the cheesecake batter onto the cooled crust. Scatter half the cookie dough balls over the top.
12. Add remaining batter and top with the rest of the cookie dough balls, gently pressing them in.
13. Prepare a water bath: place a roasting pan on the bottom rack of the oven, pour in boiling water, then place cheesecake on the middle rack above.
14. Bake for 60–70 minutes, until edges are set and the center has a slight jiggle.
15. Turn off oven, crack door, and allow cheesecake to cool inside for 1 hour. Then refrigerate overnight.

Frosting and Finish

16. In a medium bowl, beat butter and sour cream until smooth. Gradually mix in powdered sugar and vanilla until fluffy.
17. Spread frosting over cooled cheesecake and decorate with sprinkles. Slice and serve chilled.

Pro Tips and Variations

• Always use room-temperature cream cheese for a smooth batter.
• Don’t skip the water bath; it keeps the cheesecake creamy and prevents deep cracks.
• Swap almond extract for more vanilla if preferred.
• Use holiday-themed sprinkles for a festive look.

Serving Suggestions

• Serve as a holiday dessert centerpiece with coffee or hot cocoa.
• Pair with fresh berries for a fruity contrast.
• Add extra cookie dough bites on top for decoration.

Storage/Reheating

• Store covered in the fridge for up to 1 week.
• Freeze slices without frosting for up to 2 months. Thaw overnight, then frost before serving.

FAQs

Can I make this cheesecake ahead of time?
Yes, bake a day in advance, then frost and serve the next day.

Can this recipe be made gluten-free?
Yes, substitute all-purpose flour with gluten-free baking flour.

Do I need almond extract?
No, it’s optional, but adds a sugar cookie flavor depth.

Conclusion

This Sugar Cookie Cheesecake is festive, creamy, and indulgent, with layers of shortbread crust, cookie dough bites, and tangy frosting. Perfect for celebrations, it’s a guaranteed crowd-pleaser!

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