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Sugar Cookie Cheesecake Recipe

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4.2 from 53 reviews

This indulgent Sugar Cookie Cheesecake combines the best of both worlds: a soft, buttery sugar cookie crust dotted with festive sprinkles and a creamy, tangy cheesecake filling baked to perfection with layers of playful sprinkle-studded cookie dough balls. Finished with a rich sugar cookie dough frosting flecked with jimmies sprinkles, it’s a festive dessert perfect for holiday celebrations or any special occasion.

  • Total Time: 1 hour 50 minutes
  • Yield: 10 servings

Ingredients

Sugar Cookie Dough

  • 1 cup (225g) unsalted butter, softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/4 cup (60mL) whole milk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups (325g) all-purpose flour, spooned and leveled
  • 1/4 teaspoon salt
  • 1/4 cup (40g) Christmas colored jimmies sprinkles

Cheesecake Filling

  • (4) 8oz bricks cream cheese (32oz / 900g total), softened to room temperature
  • 1 cup (200g) granulated sugar
  • 1/4 cup (33g) all-purpose flour, spooned and leveled
  • 1/2 cup (120g) plain yogurt or sour cream, at room temperature
  • 1/4 teaspoon salt
  • 2 teaspoons pure vanilla extract
  • 4 large eggs, at room temperature
  • 1/3 cup (45g) all-purpose flour, spooned and leveled

Sugar Cookie Dough Frosting

  • 1/2 cup (115g) unsalted butter, softened to room temperature
  • 2 cups (260g) powdered sugar
  • Pinch of salt
  • 2 teaspoons pure vanilla extract
  • 1-2 tablespoons whole milk
  • 2 tablespoons Christmas colored jimmies sprinkles

Optional Decoration

  • Assorted Christmas sprinkles

Instructions

  1. Prepare Cookie Dough: Position one rack in the center and another at the bottom of your oven, preheat to 325°F. Grease a 9″ springform pan and line the bottom with parchment paper. In a large bowl, cream together butter and sugar until pale and fluffy, then add milk and vanilla and mix until combined. Fold in flour and salt until a sticky, smooth dough forms.
  2. Make Cookie Crust: Portion about two-thirds of the cookie dough into the springform pan and spread into an even layer. Bake on the center rack for 20-25 minutes until no longer shiny and edges lightly golden. Let cool slightly but keep oven preheated.
  3. Prepare Sprinkle Cookie Dough Balls: Mix the remaining one-third cookie dough with sprinkles. Portion into half-teaspoon-sized balls and place on parchment-lined baking sheet. Set aside.
  4. Make Cheesecake Filling: In a large bowl, beat cream cheese and sugar until lump free. Add flour, yogurt, salt, and vanilla and mix until combined. On low speed, add eggs one at a time, mixing just until combined and scraping bowl after two eggs. Avoid overmixing.
  5. Assemble Cheesecake: Pour one-third of cheesecake batter over the slightly warm cookie crust. Evenly drop half of the sprinkle cookie dough balls on top, then layer another third of cheesecake batter to cover. Add remaining cookie dough balls, then pour remaining batter on top, smoothing evenly.
  6. Prepare Water Bath and Bake: Fill a large baking pan with 2 inches of boiling water and place on bottom rack. Place cheesecake on center rack above water bath. Bake for 1 hour 10 minutes to 1 hour 20 minutes until puffed and golden on edges, with a slightly wobbly center.
  7. Cool Cheesecake: Turn off oven, crack door open, and cool cheesecake inside for 30 minutes. Run a paring knife around edges to prevent sticking, then continue cooling for an additional 30 minutes. Remove and let cool to room temperature before refrigerating for at least 6 hours until firm.
  8. Prepare Frosting: Heat treat flour by baking or microwaving then letting it cool completely. Beat butter until smooth, gradually add powdered sugar, then sifted cooled flour. Add salt, vanilla, and 1 tablespoon milk, whipping until fluffy. Thin with more milk if needed. Fold in sprinkles.
  9. Frost and Decorate: Remove cheesecake from springform pan onto serving plate. Spread frosting evenly on top, decorate with assorted sprinkles if desired. Serve immediately or refrigerate until ready.

Notes

  • Be sure to soften butter and cream cheese to room temperature for best mixing results.
  • The cheesecake will likely crack due to moisture in cookie dough — this is normal and does not affect taste.
  • Use a water bath to prevent the cheesecake from drying out and to ensure even baking.
  • Heat treating the flour in the frosting is important to make it safe to eat raw.
  • Cooling cheesecake gradually helps prevent cracking and shrinking.
  • Cookies balls add a fun texture surprise inside the cheesecake layers.
  • Sprinkles can bleed color slightly in the batter, so use sparingly if desired.
  • Author: Olivia
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://yourdailycook.com/sugar-cookie-cheesecake-recipe/