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