Introduction

Indulge in the festive flavors of this Sugar Cookie Cheesecake, where classic sugar cookie dough meets creamy cheesecake filling. This unique dessert combines a buttery cookie crust, sprinkled dough balls baked into the layers, and a smooth frosting for a delightful holiday treat.

A round cheesecake on a wooden board with a smooth, creamy white filling speckled with tiny colorful bits inside. The top is covered with a thick layer of white frosting sprinkled evenly with red, green, and white small sprinkles. One slice has been removed, showing the soft texture inside. The cheesecake edges are light golden brown, contrasting with the white layers. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the sugar cookie dough:

1 cup (225g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
¼ cup (60mL) whole milk, at room temperature
2 teaspoons pure vanilla extract
2 ½ cups (325g) all-purpose flour, spooned and leveled
¼ teaspoon salt
¼ cup (40g) Christmas colored jimmies sprinkles

For the cheesecake filling:

4 (8oz) bricks cream cheese (32oz / 900g total), softened to room temperature
1 cup (200g) granulated sugar
¼ cup (33g) all-purpose flour, spooned and leveled
½ cup (120g) plain yogurt or sour cream, at room temperature
¼ teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, at room temperature

For the sugar cookie dough frosting:

⅓ cup (45g) all-purpose flour, spooned and leveled
½ 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
Assorted Christmas sprinkles (optional, for decorating)

Instructions

Step 1: Preheat your oven to 325°F. Grease a 9″ springform pan and line the bottom with parchment paper. Position a rack in the center and another at the bottom of your oven.
Step 2: In a large bowl, cream together the softened butter and granulated sugar until pale and fluffy using an electric mixer or wooden spoon. Add the milk and vanilla extract, mixing until combined.
Step 3: Fold in the flour and salt until you have a sticky, smooth cookie dough. Portion out about two-thirds of the dough and press it evenly into the bottom of the prepared springform pan.
Step 4: Bake the cookie crust in the center oven rack for 20-25 minutes, or until the surface is no longer shiny and edges are lightly golden. Let cool slightly while keeping the oven preheated.
Step 5: Mix the remaining one-third of cookie dough with the Christmas colored jimmies sprinkles. Roll the dough into bite-sized balls (about ½ teaspoon each) and place on a parchment-lined baking sheet. Set aside.
Step 6: For the cheesecake filling, beat the cream cheese and sugar in a large bowl until lump-free. Add the flour, yogurt (or sour cream), salt, and vanilla; mix until combined.
Step 7: On low speed, add the eggs one at a time, mixing just until each egg is incorporated. Scrape the bowl after two eggs to ensure even mixing. Avoid overmixing to prevent excess air.
Step 8: Pour one-third of the cheesecake batter over the cooled cookie crust. Scatter half of the cookie dough balls evenly on top. Repeat layering with another third of the batter and remaining dough balls. Pour the final batter layer on top and spread evenly.
Step 9: Place a large baking pan with 2 inches of boiling water on the bottom rack of the oven. Bake the cheesecake on the center rack above the water for 1 hour 10 minutes to 1 hour 20 minutes, until puffed and golden at the edges. The center should jiggle slightly when shaken.
Step 10: Turn off the oven and crack the door open. Let the cheesecake cool inside for 30 minutes. Run a knife around the edges to loosen, then continue cooling with the door ajar for another 30 minutes. Remove and cool to room temperature before refrigerating for at least 6 hours or until firm.
Step 11: To make the frosting, heat treat the flour either in the oven at 350°F for 5-7 minutes or in the microwave in 30-second bursts until it reaches 160°F. Let cool and sift.
Step 12: Beat softened butter until smooth. Gradually add powdered sugar, then mix in the cooled flour, salt, vanilla, and 1 tablespoon of milk. Whip until light and fluffy, adding more milk if needed to reach desired consistency. Fold in the jimmies sprinkles.
Step 13: Remove the cheesecake from the springform pan and place on a serving plate. Spread the frosting on top and decorate with optional assorted sprinkles. Serve immediately or refrigerate until ready to enjoy.

Tips & Variations

Use room temperature ingredients for smooth mixing and a creamy cheesecake texture.
To prevent cracks, avoid overmixing and bake the cheesecake in a water bath as directed.
Swap the yogurt for sour cream in the filling for a tangier flavor.
For an extra festive touch, add different holiday sprinkles on top of the frosting.
Heat treat the flour in the frosting carefully to ensure food safety when eaten raw.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze individual slices wrapped tightly in plastic wrap and placed in a sealed container for up to 2 months. Thaw in the fridge overnight before serving. Reheat frosting is not recommended; serve chilled or at room temperature.

How to Serve

The image shows a round, thick cheesecake with a smooth, creamy white top layer covered with red, green, and white sprinkles. The cake has one visible layer with a light brown crust around the bottom edge. A slice has been cut from the cheesecake, revealing the dense, creamy inside with small bits of colorful pieces embedded in it. The cheesecake is placed on a wooden board, set against a white marbled background. The texture looks soft and rich, with a slightly crumbly crust. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake in advance?

Yes! This cheesecake can be made up to 4 days ahead and stored in the refrigerator. This actually enhances the flavor as it allows the layers to settle and the texture to firm up.

Why does the cheesecake crack during baking?

Because of the moisture in the cookie dough and the water bath baking method, cracks may form on the cheesecake surface. This is normal and does not affect taste or texture.