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Sugar Cookie Cheesecake Recipe

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4.4 from 111 reviews

Indulge in a festive twist on classic cheesecake with this Sugar Cookie Cheesecake recipe. This dessert features a buttery sugar cookie crust and sprinkle-studded cookie dough balls layered within a rich, creamy cheesecake. Topped with a luscious sugar cookie dough frosting and colorful holiday sprinkles, this cheesecake is a perfect treat for Christmas and holiday celebrations. The recipe guides you through making each component from scratch, including a heat-treated flour frosting to safely enjoy.

Ingredients

Scale

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

  1. Make the Sugar Cookie Dough: Position a rack in the center of your oven and another rack on the bottom, preheat oven 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 using an electric mixer or wooden spoon. Add milk and vanilla, mixing until combined. Fold in flour and salt until a sticky, streak-free dough forms. Portion out two-thirds of the dough, press into an even layer in the springform pan, and bake in center oven rack for 20-25 minutes until edges are lightly golden. Set aside to cool slightly, keeping oven on.
  2. Prepare Dough Balls: Line a baking sheet or plate with parchment. Add the sprinkles to the remaining third of cookie dough and mix well. Scoop out half-teaspoon-sized pieces, roll into balls, and place on the parchment. Set aside for later use in the cheesecake layering.
  3. Make the Cheesecake Filling: In a large bowl, cream together the cream cheese and sugar until lump free. Scrape bowl, then beat in flour, yogurt, salt, and vanilla until combined. On low mixer speed, add eggs one at a time, mixing until each egg disappears before adding the next, scraping bowl after two eggs. Avoid overmixing to keep batter smooth.
  4. Assemble the Cheesecake: Pour one-third of the cheesecake batter over the cookie crust in the pan. Evenly drop half the cookie dough balls on top, then cover with another third of cheesecake batter. Add remaining cookie dough balls evenly, and pour the last third of batter over the top, spreading evenly.
  5. Bake in a Water Bath: Fill a large baking pan with about 2 inches of boiling water and place it on the bottom oven rack. Put the cheesecake on the center rack above the water pan. Bake for 1 hour 10 minutes to 1 hour 20 minutes until puffed and golden brown on edges. The center should wiggle slightly when shaken. Allow the cheesecake to cool gradually in the oven with the door cracked open for one hour total, running a knife around edges after the first 30 minutes to prevent sticking.
  6. Chill the Cheesecake: After cooling, remove from oven and let stand at room temperature until cooled completely. Refrigerate for at least 6 hours or until firm.
  7. Prepare the Sugar Cookie Dough Frosting: Heat treat the flour to make it safe to eat by baking at 350°F for 5-7 minutes or microwaving in 30-second bursts until 160°F is reached. Cool the flour completely and sift it. Beat the butter until smooth, gradually add powdered sugar until combined, then mix in the cooled flour. Add salt, vanilla, and one tablespoon milk, whipping until fluffy. Adjust consistency with additional milk if needed. Fold in 2 tablespoons of sprinkles.
  8. Decorate and Serve: Remove the sides of the springform pan and transfer the cheesecake to a serving plate. Spread the prepared frosting evenly on top and decorate with assorted sprinkles. Serve immediately or chill until serving.

Notes

  • Use room temperature ingredients (butter, cream cheese, eggs, milk) for smoother mixing and creamier texture.
  • Heat treating the flour in the frosting prevents any risk from raw flour consumption.
  • Water bath baking helps prevent cracks and ensures even baking of the cheesecake.
  • The cheesecake may develop cracks due to moisture from cookie dough balls—this is normal and does not affect taste.
  • The cheesecake can be made up to 4 days in advance and kept refrigerated.
  • Ensure not to overmix the batter when adding eggs to avoid excess air, which can cause cracks and toughness.
  • Sprinkles add festive color but can bleed if mixed too early; fold them gently.
  • Allow the cheesecake to cool slowly in the oven to reduce cracking and shrinkage.

Keywords: Cheesecake, Sugar Cookie, Christmas Dessert, Holiday Baking, Festive Cheesecake, Sprinkle Cookies, Sugar Cookie Frosting

Find it online: https://liamjayne.com/sugar-cookie-cheesecake-recipe-2/