Introduction

This Sugar Cookie Cheesecake is a delightful fusion of classic sugar cookies and creamy cheesecake. With a buttery cookie crust and rich, smooth filling, it’s a perfect dessert for celebrations or any sweet craving. Topped with mini cookies, glaze, and sprinkles, it’s both delicious and visually charming.

Sugar Cookie Cheesecake Recipe - Recipe Image

Ingredients

3 ¼ cups all-purpose flour
1 ¼ cups unsalted butter, softened
2 cups Regenerative Organic Certified® Cane Sugar
1 cup confectioners’ sugar
32 ounces full-fat cream cheese, softened
½ cup full-fat sour cream, room temperature
¼ cup heavy cream
1 tsp salt
½ tsp baking soda
½ tsp baking powder
5 large eggs, room temperature
2 large egg yolks, room temperature
5 ½ tsp vanilla extract
1 tsp almond extract
5 tbsp milk
⅓ cup sprinkles
½ tsp fresh lemon zest (optional)

Instructions

Step 1: Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. Cream ½ cup unsalted butter and ½ cup granulated sugar until light and fluffy. Beat in 1 large egg yolk and 1 tsp vanilla extract (add almond extract if using). Mix in 1 ¼ cups all-purpose flour and ¼ tsp salt until combined. Press this dough evenly into the pan and blind bake for 12-15 minutes until lightly golden. Let it cool completely.
Step 2: In a stand mixer, beat 32 ounces of softened cream cheese on low speed until smooth. Gradually add 1 ½ cups granulated sugar and 2 tbsp all-purpose flour, mixing to combine. Stir in ½ cup sour cream and ¼ cup heavy cream. Add 4 large eggs and 1 large egg yolk one at a time, mixing on the lowest speed just until incorporated. Mix in 1 tbsp vanilla extract, ½ tsp almond extract, and optional ½ tsp lemon zest. Pour the filling over the cooled crust and tap the pan gently to release air bubbles.
Step 3: Wrap the springform pan with a double layer of foil. Place it into a larger roasting pan and pour hot water halfway up the sides of the springform pan to create a water bath. Bake at 350°F (175°C) for 15 minutes. Then reduce the temperature to 325°F (160°C) and bake for another 60-75 minutes, until the edges are set but the center still jiggles slightly. Avoid overbaking.
Step 4: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly. Remove from the water bath, unwrap the foil, and transfer the cheesecake to a wire rack. Allow it to cool completely at room temperature for 2-3 hours. Run a thin knife around the edge before unclipping the pan. Cover and refrigerate for at least 6-8 hours, preferably overnight.
Step 5: For the mini sugar cookies: cream ½ cup unsalted butter with ½ cup granulated sugar. Beat in 1 large egg, 1 tsp vanilla extract, and ¼ tsp almond extract. Stir in 1 ½ cups all-purpose flour, ½ tsp baking powder, and ¼ tsp salt. Chill the dough, then roll out and cut into small shapes. Bake at 350°F (175°C) for 6-8 minutes and cool completely. For the glaze, whisk together 1 cup confectioners’ sugar, 2-3 tbsp milk, and ½ tsp vanilla until smooth. Arrange the cooled mini cookies on top of the chilled cheesecake, drizzle with glaze, and sprinkle with sprinkles. Allow the glaze to set before serving.
Step 6: Use a sharp knife dipped in hot water and wiped clean between each slice for clean cuts. Serve the cheesecake cold. Store any leftovers covered in the refrigerator for 5-7 days. To freeze, wrap tightly and keep for 1-2 months. Thaw overnight in the refrigerator before serving.

Tips & Variations

Use full-fat dairy ingredients to ensure a rich and creamy texture.
For extra flavor, add a teaspoon of lemon zest to the crust or filling.
Swap sprinkles for chopped nuts or mini chocolate chips for a different topping.
Make the mini sugar cookies the day before to save time on assembly day.

Storage

Store leftover cheesecake covered tightly in the refrigerator for up to 5-7 days. To freeze, wrap the cheesecake securely and freeze for 1-2 months. Thaw it overnight in the refrigerator before slicing. For best texture, serve the cheesecake chilled.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without the mini sugar cookie topping?

Yes, the mini sugar cookie topping is optional. The cheesecake is delicious on its own or can be topped with fruit, caramel, or chocolate instead.

How do I prevent the cheesecake from cracking?

To avoid cracks, bake in a water bath as instructed and allow the cheesecake to cool slowly in the turned-off oven. Also, avoid overbaking and mix ingredients gently.

Sugar Cookie Cheesecake Recipe

Print Recipe

★★★★★

4.8 from 80 reviews

This Sugar Cookie Cheesecake recipe combines the rich creaminess of classic cheesecake with the sweet, buttery flavor of sugar cookies for a delightful dessert. Featuring a sugar cookie crust, a smooth and luscious cream cheese filling baked in a water bath for perfect texture, and topped with mini sugar cookies and a sweet glaze, this cheesecake is perfect for celebrations or an indulgent treat.

Author: Bella
Prep Time: 45 minutes
Cook Time: 1 hour 20 minutes
Total Time: 8 hours 5 minutes (including chilling and cooling time)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Sugar Cookie Crust

½ cup unsalted butter, softened
½ cup granulated sugar
1 large egg yolk
1 tsp vanilla extract (optional almond extract)
1 ¼ cups all-purpose flour
¼ tsp salt

Cheesecake Filling

32 ounces full-fat cream cheese, softened
1 ½ cups granulated sugar
2 tbsp all-purpose flour
½ cup full-fat sour cream, room temperature
¼ cup heavy cream
4 large eggs, room temperature
1 large egg yolk, room temperature
1 tbsp vanilla extract
½ tsp almond extract
½ tsp fresh lemon zest (optional)

Mini Sugar Cookies

½ cup unsalted butter, softened
½ cup granulated sugar
1 large egg
1 tsp vanilla extract
¼ tsp almond extract
1 ½ cups all-purpose flour
½ tsp baking powder
¼ tsp salt

Glaze and Decoration

1 cup confectioners’ sugar
2–3 tbsp milk
½ tsp vanilla extract
⅓ cup sprinkles

Instructions

Prepare Sugar Cookie Crust: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly. In a mixing bowl, cream together ½ cup of softened unsalted butter and ½ cup granulated sugar until the mixture is light and fluffy. Beat in 1 large egg yolk and 1 teaspoon vanilla extract, with optional almond extract if desired. Gradually incorporate 1 ¼ cups of all-purpose flour and ¼ teaspoon of salt until just combined. Press this dough evenly into the prepared springform pan and bake for 12-15 minutes until the crust is lightly golden. Remove from oven and let cool completely before proceeding.
Craft Creamy Cheesecake Filling: In a stand mixer, beat 32 ounces of very soft full-fat cream cheese on low speed until smooth and creamy. Slowly add 1 ½ cups granulated sugar and 2 tablespoons all-purpose flour, mixing until fully combined. Blend in ½ cup sour cream and ¼ cup heavy cream for added richness. One by one, add 4 large eggs and 1 large egg yolk, mixing at the lowest speed just until incorporated to prevent overmixing. Stir in 1 tablespoon vanilla extract, ½ teaspoon almond extract, and optional ½ teaspoon fresh lemon zest for brightness. Pour this luscious filling over the cooled sugar cookie crust in the springform pan. Tap the pan gently on the counter to release any trapped air bubbles.
Bake Cheesecake with Water Bath: To ensure a smooth cheesecake texture, wrap the springform pan in two layers of foil to prevent water from leaking in during baking. Place the wrapped pan into a larger roasting pan, then pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake in the preheated oven at 350°F (175°C) for 15 minutes, then reduce the oven temperature to 325°F (160°C) and continue baking for 60-75 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle. Avoid overbaking to maintain creaminess.
Cool and Chill Thoroughly: Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour to cool slowly and prevent cracking. Carefully remove the springform pan from the water bath and unwrap the foil. Transfer the pan to a wire rack and allow the cheesecake to cool completely at room temperature for 2-3 hours. Run a thin knife around the edge of the cake before unclipping the springform ring. Cover the cheesecake tightly and refrigerate for at least 6-8 hours, ideally overnight, to let the flavors meld and texture set properly.
Decorate with Mini Cookies and Glaze: While the cheesecake chills, prepare mini sugar cookies. Cream ½ cup unsalted butter with ½ cup granulated sugar until fluffy. Beat in 1 large egg, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract. Stir in 1 ½ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt to form a dough. Chill the dough, then roll it out and cut into small shapes. Bake these mini cookies at 350°F (175°C) for 6-8 minutes until lightly golden and cool completely. Prepare the glaze by whisking together 1 cup confectioners’ sugar, 2-3 tablespoons milk, and ½ teaspoon vanilla extract until smooth. Arrange the cooled mini cookies atop the chilled cheesecake, drizzle with glaze, and sprinkle with ⅓ cup colorful sprinkles. Allow the glaze to set before serving.
Serve and Store: For clean slices, dip a sharp knife in hot water and wipe clean between each cut. Serve the cheesecake chilled for best texture and flavor. Store leftovers covered in the refrigerator for 5-7 days. For longer storage, freeze tightly wrapped for 1-2 months and thaw overnight in the refrigerator before enjoying.

Notes

Use full-fat cream cheese and sour cream for the creamiest texture.
Room temperature ingredients ensure even mixing and prevent curdling.
Wrapping the pan in foil and baking in a water bath helps prevent cracks and guarantees a smooth cheesecake.
Slow cooling in the oven prevents sudden temperature changes that cause cracks.
Mini sugar cookies can be customized with your favorite shapes or sprinkles.
Dipping the knife in hot water before slicing results in neat, clean cheesecake slices.
Leftovers can be frozen; just be sure to thaw properly overnight.

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