Sugar cookie cheesecake is a dreamy, festive dessert that combines the buttery sweetness of classic sugar cookies with the rich, creamy decadence of cheesecake. This holiday-inspired treat is the ultimate showstopper for Christmas gatherings, cookie exchanges, or cozy winter nights at home. With layers of homemade sugar cookie dough, velvety cheesecake filling, and a fun, sprinkle-filled frosting, every bite is bursting with nostalgic flavors and delightful textures. Whether you’re a seasoned baker or trying cheesecake for the first time, this recipe promises a rewarding and indulgent experience that looks as magical as it tastes.
Why You’ll Love This Sugar Cookie Cheesecake
If you adore sugar cookies and cheesecake, this dessert delivers the best of both worlds. The buttery sugar cookie crust provides a tender base that contrasts beautifully with the silky cheesecake center. Bite-sized cookie dough balls add a fun surprise throughout, while the creamy sugar cookie frosting on top ties it all together. This festive cheesecake is visually stunning, deliciously comforting, and sure to become a holiday favorite for both kids and adults alike.
Ingredients
For the sugar cookie dough:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1/4 cup (60mL) whole milk
- 2 teaspoons vanilla extract
- 2 1/2 cups (325g) all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup (40g) Christmas colored jimmies sprinkles
For the cheesecake filling:
- (4) 8oz bricks cream cheese (32oz / 900g), softened
- 1 cup (200g) granulated sugar
- 1/4 cup (33g) all-purpose flour
- 1/2 cup (120g) plain yogurt or sour cream
- 1/4 teaspoon salt
- 2 teaspoons vanilla extract
- 4 large eggs, at room temperature
For the sugar cookie dough frosting:
- 1/3 cup (45g) all-purpose flour
- 1/2 cup (115g) unsalted butter, softened
- 2 cups (260g) powdered sugar
- Pinch of salt
- 2 teaspoons vanilla extract
- 1-2 tablespoons whole milk
- 2 tablespoons Christmas colored jimmies sprinkles
- Assorted Christmas sprinkles (optional)
Step-by-Step: How to Make Sugar Cookie Cheesecake
- Prep the Oven and Pan: Preheat your oven to 325°F, then grease a 9 inch springform pan and line the base with parchment paper.
- Make Sugar Cookie Crust: Cream the butter and sugar until fluffy. Beat in the milk and vanilla. Stir in flour and salt to form a sticky dough. Use two-thirds of the dough to press into the prepared pan. Bake for 20-25 minutes until set and lightly golden.
- Form Cookie Dough Balls: Mix sprinkles into the remaining dough. Roll into 1/2 teaspoon-sized balls and set aside.
- Make Cheesecake Filling: Beat cream cheese and sugar until smooth. Mix in flour, yogurt, salt, and vanilla. Add eggs one at a time on low speed, being careful not to overmix.
- Assemble Layers: Pour 1/3 of the cheesecake batter over the baked crust. Add half the cookie dough balls. Layer with more batter, remaining dough balls, and finish with the last of the cheesecake batter.
- Bake with Water Bath: Place a pan of hot water on the bottom oven rack. Bake cheesecake above it for 70-80 minutes, until set on the edges with a slight jiggle in the center.
- Cool Gradually: Let cool in the oven with the door ajar for 1 hour. Then cool on the counter to room temperature before refrigerating for at least 6 hours.
- Make Frosting: Heat-treat the flour. Beat butter, then mix in powdered sugar and cooled flour. Add salt, vanilla, and milk. Fold in sprinkles.
- Decorate and Serve: Unlatch the pan, frost the top of the cheesecake, and decorate with additional sprinkles if desired. Serve chilled.
Helpful Tips
- Always bring dairy ingredients to room temperature for smooth blending.
- Use low speed when mixing eggs to avoid excess air.
- A water bath helps prevent major cracking and ensures even baking.
- If cracks appear, don’t worry – the frosting covers them beautifully.
- Chill the cheesecake overnight for the best texture.
Substitutions And Variations
- Gluten-Free: Use a gluten-free all-purpose flour blend.
- Different Sprinkles: Customize with non-seasonal sprinkles for birthdays or other holidays.
- Flavored Yogurt: Use vanilla yogurt for an extra layer of sweetness.
- Mini Cheesecakes: Make individual cheesecakes using a muffin tin and liners.
Storage Instructions
Store the cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze individual slices wrapped in plastic and foil for up to 2 months. Thaw overnight in the fridge before serving.
Nutritional Information
Each slice (based on 12 servings) approximately contains:
- Calories: 580
- Fat: 37g
- Saturated Fat: 22g
- Carbohydrates: 55g
- Sugar: 40g
- Protein: 7g
- Fiber: 0.5g
Keep in mind that these nutritional values are approximate and can vary depending on the specific ingredients you use.
Serving Suggestions
Serve this cheesecake as a stunning centerpiece at holiday dinners or Christmas parties. Pair it with hot cocoa, peppermint coffee, or a chilled glass of milk. For added flair, top each slice with a swirl of whipped cream or a drizzle of white chocolate sauce.
Frequently Asked Questions About Sugar Cookie Cheesecake
Can I make this cheesecake ahead of time? Yes! It actually tastes better after chilling overnight, making it a perfect make-ahead dessert.
What if I don’t have a springform pan? You can use a deep 9-inch cake pan lined with parchment, but removing the cheesecake may be trickier.
Do I need a water bath? While optional, a water bath helps the cheesecake bake evenly and reduces cracking.
Can I use store-bought cookie dough? For convenience, you can use store-bought sugar cookie dough, but homemade gives the best texture and flavor.
How do I know when the cheesecake is done? The edges should be set and slightly golden, while the center should jiggle slightly when gently shaken.
Final Thoughts
Thank you so much for joining me in making this festive sugar cookie cheesecake! I absolutely love how this dessert combines nostalgic sugar cookie charm with the rich indulgence of cheesecake. It’s surprisingly easy to make and truly a crowd-pleaser for the holidays. I hope it brings joy to your celebrations and earns a permanent spot in your seasonal dessert rotation. Wishing you happy baking, sweet moments, and lots of cheer this holiday season!
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Sugar Cookie Cheesecake
- Total Time: 8 hours (includes cooling and chilling time)
- Yield: 12 servings 1x
Description
Sugar Cookie Cheesecake combines classic sugar cookie flavors with rich, creamy cheesecake for a fun, festive dessert that’s perfect for the holidays.
Ingredients
For the sugar cookie dough:
1 cup (225g) unsalted butter, softened
1 cup (200g) granulated sugar
1/4 cup (60mL) whole milk
2 teaspoons vanilla extract
2 1/2 cups (325g) all-purpose flour
1/4 teaspoon salt
1/4 cup (40g) Christmas colored jimmies sprinkles
For the cheesecake filling:
(4) 8oz bricks cream cheese (32oz / 900g), softened
1 cup (200g) granulated sugar
1/4 cup (33g) all-purpose flour
1/2 cup (120g) plain yogurt or sour cream
1/4 teaspoon salt
2 teaspoons vanilla extract
4 large eggs, at room temperature
For the sugar cookie dough frosting:
1/3 cup (45g) all-purpose flour
1/2 cup (115g) unsalted butter, softened
2 cups (260g) powdered sugar
Pinch of salt
2 teaspoons vanilla extract
1–2 tablespoons whole milk
2 tablespoons Christmas colored jimmies sprinkles
Assorted Christmas sprinkles (optional)
Instructions
- Prep the Oven and Pan: Preheat your oven to 325°F, then grease a 9 inch springform pan and line the base with parchment paper.
- Make Sugar Cookie Crust: Cream the butter and sugar until fluffy. Beat in the milk and vanilla. Stir in flour and salt to form a sticky dough. Use two-thirds of the dough to press into the prepared pan. Bake for 20-25 minutes until set and lightly golden.
- Form Cookie Dough Balls: Mix sprinkles into the remaining dough. Roll into 1/2 teaspoon-sized balls and set aside.
- Make Cheesecake Filling: Beat cream cheese and sugar until smooth. Mix in flour, yogurt, salt, and vanilla. Add eggs one at a time on low speed, being careful not to overmix.
- Assemble Layers: Pour 1/3 of the cheesecake batter over the baked crust. Add half the cookie dough balls. Layer with more batter, remaining dough balls, and finish with the last of the cheesecake batter.
- Bake with Water Bath: Place a pan of hot water on the bottom oven rack. Bake cheesecake above it for 70-80 minutes, until set on the edges with a slight jiggle in the center.
- Cool Gradually: Let cool in the oven with the door ajar for 1 hour. Then cool on the counter to room temperature before refrigerating for at least 6 hours.
- Make Frosting: Heat-treat the flour. Beat butter, then mix in powdered sugar and cooled flour. Add salt, vanilla, and milk. Fold in sprinkles.
- Decorate and Serve: Unlatch the pan, frost the top of the cheesecake, and decorate with additional sprinkles if desired. Serve chilled.
Notes
This cheesecake is best made a day ahead to allow full setting and flavor development. Cracks are normal due to cookie dough moisture and are covered by frosting.
- Prep Time: 45 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
Nutrition
- Serving Size: 1 slice
- Calories: 580
- Sugar: 40g
- Carbohydrates: 55g
- Protein: 7g