You know that moment, right? When the sugary scent of festive baking fills your kitchen and suddenly, it just *feels* like the holidays? That’s exactly what happened to me the first time I made this Sugar Cookie Cheesecake—and honestly, I haven’t looked back since! Picture this: a snowstorm outside, cookie dough chilling in the fridge, and me staring at my stand mixer like, “What if we took all that sugar cookie goodness and turned it into… a cheesecake crust?” One experimental batch later, and my family was practically fighting over spoons to get a taste before it had even cooled. That’s the magic of this dessert—it’s got that nostalgic sugar cookie vibe wrapped up in the creamiest cheesecake you’ll ever try. And trust me, it’s become our must-have for every Christmas gathering now. If you’re looking for holiday baking inspiration, you’ve struck gold!
Why You’ll Love This Sugar Cookie Cheesecake
Honestly, what’s not to love? This dessert is pure holiday magic in every bite. Here’s why it’s got a permanent spot on my Christmas table:
- Dreamy texture contrast: That buttery sugar cookie crust meets the creamiest, melt-in-your-mouth cheesecake—it’s like your favorite childhood treats had the most delicious baby.
- Instant holiday vibes: The colorful sprinkles peeking through make it look like a festive party slice.
- Party perfect: Serves 12 smiling faces (or, you know, 3 very determined cheesecake lovers).
- Super customizable: Swap sprinkles for red and green at Christmas, pastels for Easter—it’s like a mood ring in dessert form.
- Kid-approved (and adult-adored): My picky nephew and foodie sister-in-law actually agreed on something for once!
Trust me, one slice and you’ll be texting the recipe to your whole family group chat.
Sugar Cookie Cheesecake Ingredients
Okay, let’s gather our baking squad! Here’s everything you’ll need, separated by component so you don’t miss a beat. Pro tip: Set your dairy ingredients out about an hour before starting—trust me, room temp cream cheese mixes WAY smoother (learned that the hard way after wrestling with lumpy batter one Christmas Eve).
For the Sugar Cookie Crust:
- 1 1/4 cup (160g) all-purpose flour (spooned and leveled—no packing!)
- 1/2 cup (60g) powdered sugar (the fine texture makes all the difference)
- Pinch of kosher salt (balances the sweetness perfectly)
- 1/2 cup (110g) unsalted butter, cold and cubed (I keep mine in the freezer for 15 minutes before using)
- 2 tbsp whole milk (the secret to that tender crumb)
For the Cookie Dough Bites:
- 6 tbsp unsalted butter, softened (not melted—just soft enough to leave a fingerprint)
- 3/4 cup (150g) granulated sugar
- 2 tbsp milk (whole milk gives the best richness)
- 1/2 tsp pure vanilla extract (splurge on the good stuff here)
- 1 cup (130g) all-purpose flour
- 1/2 tsp kosher salt
- 3 tbsp jimmies sprinkles (the long cylindrical ones hold up best during baking)
For the Cheesecake Filling:
- 4 (8oz) blocks full-fat cream cheese, room temp (low-fat just won’t give you that lush texture)
- 1 cup (200g) granulated sugar
- 2 tbsp all-purpose flour (our insurance against cracks)
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional, but adds that nostalgic bakery aroma)
- 3/4 cup (185g) sour cream, room temp (the tanginess cuts through the sweetness beautifully)
- 4 large eggs, room temp (cold eggs = lumpy batter)
For the Frosting:
- 6 tbsp unsalted butter, softened
- 1/3 cup (80g) sour cream (trust me, it makes the frosting extra creamy)
- 1 1/2 cups (165g) powdered sugar (sifted to avoid lumps)
- 1 tsp vanilla extract
- Sprinkles, for topping (go wild with seasonal colors!)
See? Nothing too fancy—just quality ingredients treated right. Now let’s make some magic!
How to Make Sugar Cookie Cheesecake
Alright, let’s get baking! I promise this isn’t as complicated as it looks—just follow these steps and you’ll have the most magical holiday dessert. Pro tip: Read through everything first (I learned this after a frantic mid-recipe grocery run for forgotten butter).
Preparing the Crust and Cookie Dough
First things first: that buttery sugar cookie crust. Preheat your oven to 325°F and grab your springform pan—line the bottom with parchment paper (trust me, it’s worth the extra step). Whisk together the flour, powdered sugar, and salt, then cut in the cold butter until it looks like coarse sand. Add the milk and mix just until it comes together. Now here’s the fun part: press this heavenly mixture into your pan like you’re tucking it into bed—firm but gentle. Bake for 18-20 minutes until it’s lightly golden. While that’s baking, make the cookie dough by creaming butter and sugar, then mixing in the rest of the ingredients. Roll teaspoon-sized balls of dough—they’ll be your surprise pockets of joy in the cheesecake!
Mixing the Cheesecake Filling
Now for the star of the show! Beat the cream cheese until it’s completely smooth—no lumps allowed. Add sugar and flour, then the extracts and sour cream. Here’s where patience pays off: add eggs one at a time, mixing just until combined. Overbeating = cracks, and we want this beauty flawless! Gently fold in those adorable cookie dough balls—they’ll sink a bit, and that’s perfect. Pour this creamy dream over your cooled crust. Oh! Almost forgot—put a roasting pan on the bottom oven rack and boil some water for the water bath (more on that next).
Baking and Chilling Tips
The secret to cheesecake nirvana? The water bath! Carefully place your springform pan in a larger pan and pour hot water halfway up the sides. Bake for 1 hour 15 minutes—the center should still have a slight jiggle. Turn off the oven, crack the door, and let it cool inside for 45 minutes. This slow cooldown prevents cracks better than anything! Then comes the hardest part: let it chill overnight. I know, I know—but that wait makes the first slice absolutely perfect. For more cheesecake wisdom, check out my Oreo cheesecake guide!
Sugar Cookie Cheesecake Variations
Oh, the fun part—making this cheesecake your own! Here are my favorite ways to mix it up when I’m feeling creative (or when my kids beg for “rainbow explosions”):
- Holiday color swap: Use red and green sprinkles for Christmas, pastel jimmies for Easter—it’s like dressing your dessert for the party!
- Zesty twist: Add a tablespoon of lemon zest to the filling for a bright, fresh flavor that cuts through the richness. (My husband claims this version is “breakfast appropriate.”)
- Caramel drizzle magic: Warm up some caramel sauce and zigzag it over the frosted top—the salty-sweet combo with the cookie dough bites is unreal. For another decadent twist, try my chocolate raspberry cheesecake technique with this base!
Really, the only limit is your imagination—and maybe how many sprinkles you can fit in your pantry. Happy customizing!
Serving and Storing Sugar Cookie Cheesecake
Here’s the best part—digging in! I always serve this cheesecake straight from the fridge with an extra shower of sprinkles because, let’s be honest, more sprinkles = more joy. Use a sharp knife dipped in hot water for those picture-perfect slices. Leftovers? (As if!) They’ll keep beautifully in the fridge for up to 5 days—just cover loosely with plastic wrap. Want to save some for later? Freeze individual slices wrapped tightly in plastic then foil for up to 2 months (thaw overnight in the fridge). Pro tip: Hold off on frosting any slices you plan to freeze—the texture stays perfect that way!
Sugar Cookie Cheesecake FAQs
Got questions? I’ve got answers! Here are the things people ask me most about this showstopper dessert:
Can I use store-bought cookie dough instead of making my own?
Oh honey, I wish! Store-bought dough is too soft and will melt into the cheesecake instead of staying in those perfect little cookie dough bites. The homemade version gives just the right texture—trust me, those extra 10 minutes of mixing are totally worth it when you get that sugar cookie surprise in every bite!
How do I prevent cracks in my cheesecake?
Don’t skip the water bath—it’s like a cozy spa day for your cheesecake! The steam keeps the temperature gentle and even. Also, resist the urge to peek while baking (I know it’s hard) and let it cool slowly in the turned-off oven. If a tiny crack does appear? No stress—that’s what the frosting and sprinkles are for!
Can I make this ahead of time?
Absolutely! In fact, I insist on it. The overnight chill is what makes the texture dreamy. You can bake it up to 2 days before serving—just hold off on the frosting until the big reveal. Some might call it patience… I call it strategic dessert planning!
Nutritional Information
Let’s be real—this isn’t your everyday health food, but oh boy is it worth every delicious bite! These numbers are estimates (your exact sprinkles and butter brand might tweak them slightly). Per glorious slice: about 450 calories, 30g sugar, and 25g fat. It’s pure holiday magic meant for special occasions, not daily breakfast (though I won’t judge if you sneak a sliver with coffee). Enjoy every creamy, sugary moment guilt-free—that’s what festive baking is all about!
Print
Sugar Cookie Cheesecake
- Total Time: 1 hour 45 min plus chilling
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A festive dessert combining sugar cookies and creamy cheesecake, perfect for holiday gatherings.
Ingredients
- 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
Instructions
- Preheat the oven to 325F and grease and line the bottom of a 9″ springform pan with parchment paper.
- Whisk together the flour, powdered sugar, and salt for the crust.
- Mix in the butter and milk, then press the dough into the pan and bake for 18-20 minutes.
- In the same bowl, mix butter and sugar for the cookie dough, then add milk, vanilla, flour, salt, and sprinkles.
- Roll the dough into small balls and set aside.
- Place a roast pan on the bottom rack of the oven and boil water in a pot.
- Mix cream cheese, sugar, and flour until smooth, then add extracts, sour cream, and eggs one at a time.
- Fold in the cookie dough balls, pour the batter into the pan, and bake in a water bath for 1 hour 15 minutes.
- Let the cheesecake cool in the oven for 45 minutes, then at room temperature for 30 minutes before chilling overnight.
- Mix butter, sour cream, powdered sugar, and vanilla for the frosting, then spread over the cheesecake and add sprinkles.
Notes
- Use room temperature ingredients for smoother mixing.
- The cheesecake may crack due to cookie dough bites; you can smooth it with a palette knife.
- Chill overnight for best results.
- Prep Time: 30 min
- Cook Time: 1 hour 15 min
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: Sugar Cookie Cheesecake, Holiday Baking, Christmas Dessert, Easy Dessert, Cheesecake Recipe