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Sugar Cookie Cheesecake

Sugar Cookie Cheesecake topped with whipped cream, festive sprinkles, red candy pieces, and fresh mint leaves.
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A rich and festive holiday dessert, Sugar Cookie Cheesecake features a buttery shortbread crust, creamy vanilla-almond filling, sprinkle-filled sugar cookie dough bites, and a tangy sour cream frosting.

Ingredients

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  • 1 1/4 cup (160g) all-purpose flour (crust)
  • 1/2 cup (60g) powdered sugar (crust)
  • Pinch of kosher salt (crust)
  • 1/2 cup (110g) unsalted butter, cold and cubed (crust)
  • 2 tbsp milk (crust)
  • 6 tbsp unsalted butter, room temp (cookie dough)
  • 3/4 cup (150g) granulated sugar (cookie dough)
  • 2 tbsp milk (cookie dough)
  • 1/2 tsp vanilla extract (cookie dough)
  • 1 cup (130g) all-purpose flour (cookie dough)
  • 1/2 tsp kosher salt (cookie dough)
  • 3 tbsp jimmies sprinkles (cookie dough)
  • 4 blocks (8oz each) full fat cream cheese, room temp
  • 1 cup (200g) granulated sugar
  • 2 tbsp all-purpose flour (batter)
  • 1 tsp vanilla extract (batter)
  • 1/4 tsp almond extract (optional)
  • 3/4 cup (185g) sour cream, room temp (batter)
  • 4 large eggs, room temp
  • 6 tbsp unsalted butter, room temp (frosting)
  • 1/3 cup (80g) sour cream (frosting)
  • 1 1/2 cups (165g) powdered sugar (frosting)
  • 1 tsp vanilla extract (frosting)
  • Sprinkles, for topping

Instructions

  1. Preheat oven to 325°F. Grease and line a 9” springform pan with parchment paper.
  2. Make the crust: Mix flour, powdered sugar, and salt. Cut in butter until crumbly. Add milk and press into pan. Bake for 18–20 minutes.
  3. In the same bowl, cream butter and sugar for dough. Add milk and vanilla. Stir in flour, salt, and sprinkles. Roll into bite-sized balls and set aside.
  4. Make the cheesecake filling: Beat cream cheese, sugar, and flour until smooth. Add extracts and sour cream. Mix in eggs one at a time on low speed.
  5. Fold cookie dough bites into the batter. Pour onto the cooled crust.
  6. Prepare a water bath: Place a roast pan with boiling water on the bottom rack. Bake cheesecake above it for 1 hour and 15 minutes.
  7. Turn off oven, crack the door, and let it sit for 45 minutes. Cool at room temp for 30 minutes, then chill overnight.
  8. Make frosting: Beat butter, then add sour cream, powdered sugar, and vanilla. Spread over chilled cheesecake and decorate with sprinkles.

Notes

  • Use room temperature ingredients to prevent lumps.
  • Cracks are normal due to cookie dough steam—frosting will cover them.
  • Store in the fridge for up to 1 week in an airtight container.
  • For gluten-free, use 1:1 GF flour and cornstarch in the batter.

Nutrition

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