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There is nothing quite like the blend of tangy cheesecake and sweet melt-in-your-mouth sugar cookies all in one bite. This sugar cookie cheesecake brings together the classic creamy cheesecake filling and a nostalgic cookie crust, making it a festive dessert for birthdays, holidays, or simply when you want something truly special.
My kids went wild the first time I served this at a holiday brunch. Now they beg for it every birthday and love helping with the sprinkles.
Gather Your Ingredients
- Refrigerated sugar cookie dough: Makes the crust super easy and gives a soft chewy base, look for brands with real butter for flavor
- Crushed sugar cookies: Offer a crunchier crust, try to use bakery cookies for extra freshness
- Melted butter: Helps the crust hold together and adds richness, unsalted is best to control salt levels
- Cream cheese: Is the key to a smooth tangy filling, always use full-fat and let it soften fully at room temperature
- Granulated sugar: Sweetens both the crust and filling, choose fine sugar to ensure a creamy texture
- Large eggs: Bind the filling and give it that classic structure, fresh eggs work best
- Sour cream: Makes the cheesecake luscious and balances sweetness, use original not low-fat
- Vanilla extract: Rounds out the dessert with deep aroma, opt for a real extract rather than imitation
- All-purpose flour: Keeps the filling sturdy, only a little is needed to help it slice cleanly
- Sprinkles or sugar cookie crumbles: Add crunch, color and nostalgia, choose festive shapes for holidays
How to Make It
- Prep the Pan:
- Grease a nine-inch springform pan with soft butter using a paper towel to get every corner and line the bottom with parchment paper to guarantee an easy release.
- Make the Crust:
- Decide if you want a classic dough base or a crumbly cookie crust. For dough, press the refrigerated sugar cookie dough evenly into the pan using your fingertips. For cookie crumbs, mix two cups of cookie crumbs with melted butter until it resembles wet sand, then press into an even layer using a flat bottom cup. Bake for about twelve minutes until just set and let cool slightly so the crust does not get soggy with filling.
- Mix the Filling:
- In a large bowl beat softened cream cheese and granulated sugar together until perfectly smooth with no lumps. This can take up to five minutes on medium speed. Add eggs one at a time, beating well and scraping down the bowl after each. Mix in sour cream, vanilla extract, and all-purpose flour by hand so you do not overmix or create bubbles. The batter should be glossy and thick.
- Pour and Bake:
- Gently pour the filling over the cooled crust and smooth the top with a spatula. Tap the pan on the counter to release air bubbles. Place the pan on a baking sheet to catch any drips. Bake at three hundred twenty five degrees Fahrenheit for fifty to sixty minutes until the center is just barely set and the edges are slightly puffed. Turn off the oven, crack the door, and let it cool for an hour to avoid cracks.
- Chill Completely:
- Cool the cheesecake at room temperature before moving it to the fridge. Cover and chill for at least four hours or overnight for best flavor and texture. The wait is the hardest part but the results are worth it.
- Decorate and Serve:
- Unmold the chilled cheesecake and transfer to a serving plate. Pipe or dollop whipped cream around the edges, then shower with sprinkles or extra crumbled cookies. Slice with a knife dipped in hot water for clean edges and serve chilled.
The vanilla extract in this recipe always reminds me of my grandmother baking with me on Sunday afternoons. She always said a cheesecake is only as good as its creamy filling and she was right.
Flavor Boosters
If you cannot find refrigerated sugar cookie dough, make your own quick mix with softened butter, sugar, flour, and a splash of vanilla, crushed until it holds together. Neufchatel cheese works in place of full fat cream cheese for a lighter version, but the classic richness will be milder. Almond extract can swap in for a fun twist on the vanilla.
Serving Suggestions
Dress up the top with colorful sprinkles for birthdays, add pastel colors at Easter, scatter red and green for Christmas, or go with crushed chocolate cookies for an extra decadent touch. Whip up some fresh berries on the side if you want balance for the sweetness.
Creative Twists
Switch to ginger snaps or spiced cookies in the fall for a pumpkin spice aroma. Use lemon zest and baby blue sprinkles for spring baby showers. Mix crushed candy canes with white chocolate chips in the crust for a holiday version.
When ready to decorate let the kids help with sprinkles for a dessert everyone will be proud to share. Enjoy a slice with a cup of coffee or some fresh berries for a perfect finish.
Common Questions About This Recipe
- → How do I prevent cracks in my cheesecake?
Ensure all ingredients, especially cream cheese and eggs, are at room temperature. Avoid overmixing and allow the cheesecake to cool gradually in the oven with the door cracked open before chilling.
- → Can I use homemade sugar cookie dough for the crust?
Yes, homemade dough works well and can be substituted for refrigerated dough in the same amount. Adjust baking times as needed if your dough is thicker or softer.
- → How long should I chill the cheesecake before serving?
Chill the cheesecake in the refrigerator for at least 4 hours, but overnight chilling yields the best texture and flavor.
- → Are sprinkles necessary for the top?
Sprinkles add festive color, but you can also use extra sugar cookie crumbles, whipped cream, or leave the top plain for a classic look.
- → Can I make this cheesecake ahead of time?
Absolutely. The cheesecake can be made and stored in the fridge up to 2 days in advance. Hold off on toppings until just before serving for best presentation.