DESSERTS

Delicious Sugar Cookie Cheesecake for Every Celebration

by basmer

17 de January de 2026

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Sugar Cookie Cheesecake is the ultimate indulgence, marrying the rich, creamy texture of cheesecake with the delightful sweetness of sugar cookies. This luscious dessert is not only a showstopper but also packed with homemade sugar cookie dough bites, making every bite a delightful experience. Topped with a velvety sour cream frosting and vibrant sprinkles, it’s the perfect centerpiece for any holiday gathering or celebration. Whether you’re hosting a party or simply treating yourself, this dessert is sure to impress!

Why You’ll Love This Sugar Cookie Cheesecake

This Sugar Cookie Cheesecake offers a plethora of reasons to love it! First, it’s a crowd-pleaser that combines two beloved desserts into one. With its creamy vanilla filling, it satisfies your sweet tooth while the cookie dough bites add a fun texture. It’s also versatile, perfect for holidays or any celebration. Plus, it’s easy to make, with simple ingredients and straightforward instructions. You’ll also appreciate that it can be customized with various toppings like whipped cream or fruit. Lastly, it’s a vegetarian delight, making it suitable for different dietary preferences.

Ingredients for Sugar Cookie Cheesecake

Gather these items:

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
6 tbsp unsalted butter, room temp
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
4 8oz blocks full fat cream cheese, room temp
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 temp
4 large eggs, room temp
6 tbsp unsalted butter, room temp
1/3 cup (80g) sour cream
1 1/2 cups (165g) powdered sugar
1 tsp vanilla extract
Sprinkles, for topping

How to Make Sugar Cookie Cheesecake Step-by-Step

Step 1: Preheat the oven to 325F and grease and line the bottom of a 9″ springform pan with parchment paper.
Step 2: In a small mixing bowl, whisk together the flour, powdered sugar, and salt.
Step 3: Drop in the butter and use your hands to thoroughly smush the butter into the flour.
Step 4: Once the butter is fully worked in, mix in the milk. The dough should be moist but crumbly.
Step 5: Press the dough into the bottom of the cheesecake pan and bake for 18-20 minutes.
Step 6: Keep the oven at 325F after the crust is done.
Step 7: In the same bowl used to make the crust (no need to clean it out), add the butter and sugar.
Step 8: Using an electric mixer or a fork, mix the two together until smooth.
Step 9: Then mix in the milk and vanilla, followed by the flour and salt.
Step 10: When the dough is almost fully combined, add in the sprinkles and mix to bring the dough together.
Step 11: Pinch off tiny bite-sized chunks and roll them into little cookie dough balls. Place the balls on a plate and set aside.
Step 12: First, place a roast pan on the bottom rack of the oven. Then, fill a medium pot with water and place it over high heat to bring to a boil.
Step 13: While that heats up, make the batter.
Step 14: Add the cream cheese, sugar, and flour to a large bowl of a hand or stand mixer with the paddle attachment. Mix on low speed until smooth.
Step 15: Scrape down the bowl and mix in the extracts and sour cream on low speed.
Step 16: Scrape down the bowl again and mix in the eggs one at a time on low speed.
Step 17: Drop in the cookie dough bites and use a rubber spatula to gently fold them into the batter by hand.
Step 18: Butter the sides of the cheesecake pan and pour in the batter.
Step 19: At this point, the water on the stovetop should be boiling. Carefully pour the hot water into the roast pan inside the oven and quickly place the cheesecake in the oven on the middle rack, just above the roast pan.
Step 20: Bake for 1 hour and 15 minutes, or until the edges are golden and the center has a slight jiggle when nudged.
Step 21: Shut off the oven and crack open the door. Allow the cheesecake to remain inside for 45 minutes.
Step 22: Then remove the cheesecake and let it cool at room temperature for 30 minutes before transferring it to the refrigerator to chill overnight.
Step 23: After the cheesecake has chilled overnight, make the sour cream frosting.
Step 24: In the bowl of a hand or stand mixer with the paddle attachment, mix the butter until smooth.
Step 25: Then mix in the sour cream, followed by the powdered sugar and vanilla.
Step 26: Spread the frosting over the cheesecake and top with sprinkles. Enjoy!

Pro Tips for the Best Sugar Cookie Cheesecake

Keep these in mind:

The surface may crack due to the cookie dough bites. You can smooth it out with a palette knife or leave it as is since it will be covered in frosting.
For a richer flavor, use full-fat cream cheese and butter.
Allow the cheesecake to cool completely before frosting to avoid melting the frosting.

Best Ways to Serve Sugar Cookie Cheesecake

Consider these serving ideas:

Top with whipped cream for a fluffy texture.
Serve with a side of fresh fruit like strawberries or blueberries for a refreshing contrast.
Pair with coffee or tea for a delightful dessert experience.

How to Store and Reheat Sugar Cookie Cheesecake

To store, cover the cheesecake and refrigerate for up to one week. If you want to enjoy it later, you can freeze slices. Just ensure they are well-wrapped to prevent freezer burn. Remember to let it thaw in the refrigerator overnight before serving. This cheesecake makes for an easy meal prep dessert that you can enjoy anytime!

Frequently Asked Questions About Sugar Cookie Cheesecake

What’s the secret to perfect Sugar Cookie Cheesecake?

The secret lies in using room temperature ingredients, especially cream cheese and eggs, which helps in achieving a smooth and creamy texture. Also, be sure to avoid overmixing the batter once the eggs are added.

Can I make Sugar Cookie Cheesecake ahead of time?

Absolutely! This cheesecake can be made a day in advance. In fact, letting it chill overnight enhances the flavors and allows the cheesecake to set perfectly, making it a great option for holiday gatherings.

How do I avoid common mistakes with Sugar Cookie Cheesecake?

To avoid common mistakes, ensure your ingredients are at room temperature and follow the baking instructions closely. Avoid opening the oven door while baking to maintain a steady temperature, which is crucial for the cheesecake to set properly.

Variations of Sugar Cookie Cheesecake You Can Try

There are several delightful variations to explore:

Make it a sugar cookie cheesecake cake by layering it between cake layers.
Create sugar cookie cheesecake bars for easy serving at parties.
For a no-bake version, try a no-bake sugar cookie cheesecake recipe that omits baking altogether.

For more delicious recipes, check out our latest recipes or try making gingerbread cookies for the holidays!

Delicious Sugar Cookie Cheesecake for Every Celebration - Sugar Cookie Cheesecake - additional detail

For more tips on baking cheesecakes, you can refer to this guide on baking cheesecakes.

Delicious Sugar Cookie Cheesecake for Every Celebration

Author: basmer
Total Time: Overnight chill plus 1 hour 45 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This sugar cookie cheesecake is baked with a creamy vanilla filling loaded with homemade sugar cookie dough bites. It’s all baked on top of a buttery shortbread crust and topped with sour cream frosting and festive sprinkles. It’s the perfect dessert for any holiday party.

Instructions

Preheat the oven to 325F and grease and line the bottom of a 9″ springform pan with parchment paper.
In a small mixing bowl, whisk together the flour, powdered sugar, and salt.
Drop in the butter and use your hands to thoroughly smush the butter into the flour.
Once the butter is fully worked in, mix in the milk. The dough should be moist but crumbly.
Press the dough into the bottom of the cheesecake pan and bake for 18-20 minutes.
Keep the oven at 325F after the crust is done.
In the same bowl used to make the crust (no need to clean it out), add the butter and sugar.
Using an electric mixer or a fork, mix the two together until smooth.
Then mix in the milk and vanilla, followed by the flour and salt.
When the dough is almost fully combined, add in the sprinkles and mix to bring the dough together.
Pinch off tiny bite-sized chunks and roll into little cookie dough balls. Place the balls on a plate and set aside.
First, place a roast pan on the bottom rack of the oven. Then, fill a medium pot with water and place over high heat to bring to a boil.
While that heats up, make the batter.
Add the cream cheese, sugar, and flour to a large bowl of a hand or stand mixer with the paddle attachment. Mix on low speed until smooth.
Scrape down the bowl and mix in the extracts and sour cream on low speed.
Scrape down the bowl again and mix in the eggs one at a time on low speed.
Drop in the cookie dough bites and use a rubber spatula to gently fold them into the batter by hand.
Butter the sides of the cheesecake pan and pour in the batter.
At this point the water on the stovetop should be boiling. Carefully pour the hot water into the roast pan inside the oven and quickly place the cheesecake in the oven on the middle rack, just above the roast pan.
Bake for 1 hour and 15 minutes, or until the edges are golden and the center has a slight jiggle when nudged.
Shut off the oven and crack open the door. Allow the cheesecake to remain inside for 45 minutes.
Then remove the cheesecake and let it cool at room temperature for 30 minutes before transferring to the refrigerate to chill overnight.
After the cheesecake has chilled overnight, make the sour cream frosting.
In the bowl of a hand or stand mixer with the paddle attachment, mix the butter until smooth.
Then mix in the sour cream, followed by the powdered sugar and vanilla.
Spread the frosting over the cheesecake and top with sprinkles. Enjoy!

Notes

The surface may crack due to the cookie dough bites. You can smooth it out with a palette knife or leave it as is since it will be covered in frosting.

Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American