Sugar Cookie Cheesecake Recipe

If you’ve ever dreamt of combining two of the best desserts into one unforgettable treat, I’ve got just the thing for you — my Sugar Cookie Cheesecake Recipe. This dessert is an absolute showstopper, with a buttery shortbread crust, creamy vanilla cheesecake packed with chewy sugar cookie dough bites, and a luscious sour cream frosting sprinkled with festive jimmies. Trust me, once you try this, it’ll quickly become your go-to recipe for celebrations, cozy nights, or whenever you want to impress your friends and family with something truly special.

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Ingredients You’ll Need

Every ingredient in this Sugar Cookie Cheesecake Recipe plays a part in that perfect balance of texture and flavor. From the cold butter that makes the crust flaky to the room-temperature cream cheese ensuring a silky cheesecake, I’ll share little tips to help you pick the best ingredients and get the best results.

• All-purpose flour: The backbone for both the crust and cookie dough bites in the cheesecake. I always use a light scoop-and-level method to avoid dense texture.
• Powdered sugar: Perfect for the crust and sour cream frosting because it dissolves smoothly for a silky finish.
• Kosher salt: Just a pinch enhances all the sweetness and balances the flavors, don’t skip it!
• Unsalted butter (cold and cubed): Cold butter is key for that shortbread crust texture, so don’t soften it before cutting in.
• Milk: Adds just enough moisture to bind the crust and cookie dough without making them gummy.
• Granulated sugar: For that classic sugar cookie sweetness and creamy cheesecake filling.
• Vanilla extract: Use real vanilla extract here — it’s a game changer for deepening flavor.
• Jimmies sprinkles: These fun sprinkles get baked right into the cookie dough bites, giving extra pops of color and a slight crunch.
• Full-fat cream cheese (room temp): The star of the cheesecake — room temp is crucial to avoid lumps in your batter.
• Sour cream: Adds moisture, tang, and creaminess, particularly in the filling and frosting layers.
• Large eggs (room temp): Helps create that rich, dense texture we love in cheesecake — bring them to room temp for better mixing.

Variations

I love experimenting with this Sugar Cookie Cheesecake Recipe depending on the season or who I’m serving it to. Feel free to make it your own by swapping out sprinkles or adding your favorite mix-ins – it’s all about making the recipe work for your palate!

• Flavor swaps: I sometimes swap almond extract for the vanilla in the filling for a fragrant twist that totally changes the vibe in a good way.
• Gluten-free crust: Use a gluten-free flour blend for the crust and cookie bites if you need to accommodate dietary restrictions. Just watch the texture as you might need a little less flour.
• Decoration variations: Instead of sprinkles, try crushed peppermint for a holiday flair or chopped nuts for a lovely crunch.

How to Make Sugar Cookie Cheesecake Recipe

Step 1: Prepare the Crust and Cookie Dough Bites

Start by combining the flour, powdered sugar, and salt in a bowl, then cut in the cold, cubed butter using a pastry cutter or your fingers until the mixture looks like coarse crumbs. At this point, add milk to bring the dough together gently. I like to chill this shortbread dough while I move on to the cheesecake filling so it’s easier to handle later. For the cookie dough bites, combine softened butter, sugar, milk, vanilla, flour, salt, and those beautiful jimmies sprinkles. This dough doesn’t contain eggs, so it’s safe to eat small bites raw or bake into the cheesecake filling for chewy, sweet surprises.

Step 2: Make the Cheesecake Filling

Beat the room-temperature cream cheese until smooth — this is key! Then add sugar, flour, vanilla, and optional almond extract, beating well to blend. Stir in sour cream and add the eggs one at a time, mixing just until combined. Overmixing can cause cracks, so gentle is the way to go. Fold in that cookie dough gently, so you have nice chunks throughout the batter.

Step 3: Assemble and Bake

Press the chilled shortbread crust into the bottom of your springform pan, then pour in the cheesecake filling with cookie dough bites scattered throughout. Bake in a preheated oven for about 1 hour and 15 minutes until the edges are set but the center still jiggles slightly. Let it cool completely before adding the sour cream frosting topping.

Step 4: Finish with Sour Cream Frosting and Sprinkles

Whip together butter, sour cream, powdered sugar, and vanilla extract until smooth and fluffy. Spread this frosting over the cooled cheesecake and scatter your favorite sprinkles on top. Chill at least 2 hours before slicing — patience pays off big here, I promise!

How to Serve Sugar Cookie Cheesecake Recipe

Garnishes

I’m a big fan of keeping it simple with this cheesecake. The sour cream frosting already adds a lovely tang, so I love topping it with matching jimmies sprinkles or even crushed sugar cookies for extra texture. Sometimes, I’ll add a drizzle of white chocolate or a dusting of edible glitter when serving for holidays — it’s all about making it look as joyful as it tastes!

Side Dishes

This cheesecake is rich and satisfying on its own, but if I’m serving it with other dishes, I like simple fruit sides like fresh raspberries or sliced strawberries to cut through the richness. A dollop of lightly whipped cream can complement the tangy frosting, too.

Creative Ways to Present

I’ve had great fun presenting this Sugar Cookie Cheesecake Recipe as mini cheesecakes in ramekins for holiday parties — the individual portions are perfect for buffets. Another time, I used a springform pan with themed cookie cutters pressed into the crust edges for an extra festive touch. Don’t be afraid to get creative!

Make Ahead and Storage

Storing Leftovers

I usually cover the cake tightly with plastic wrap or store it in an airtight container and keep it in the fridge for up to 4 days. This cake holds up beautifully — in fact, the flavors meld even better the next day, making leftovers almost as good as fresh.

Freezing

I’ve successfully frozen slices wrapped tightly in plastic wrap and then foil for up to 2 months. When you’re ready to eat, just thaw in the fridge overnight. The texture and flavor come through remarkably well, which is great if you want to prep ahead of a big event.

Reheating

Since this is a chilled cheesecake, I don’t recommend reheating, but if you prefer softer frosting, just let it sit at room temperature for about 20-30 minutes before serving. That way, you keep the creamy texture without melting the frosting entirely.

FAQs

Final Thoughts

This Sugar Cookie Cheesecake Recipe feels like a little bit of magic every time I make it. I love how that first bite surprises you with soft chewy cookie dough nestled in creamy cheesecake atop a buttery crust — it’s like the best memories of baking with loved ones rolled into one slice. I genuinely believe anyone can make this at home and delight friends and family, even if cheesecake seems intimidating. So roll up your sleeves and give it a try — I can’t wait for you to experience this delicious mash-up as much as I do!

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