Sugar Cookie Cheesecake

Sugar Cookie Cheesecake is a delightful dessert that combines a buttery shortbread crust, sweet sprinkle-studded sugar cookie dough, and a rich, creamy cheesecake filling with a hint of almond. Topped with a smooth sour cream frosting and festive sprinkles, this cheesecake-bar hybrid is perfect for celebrations or anytime you want a treat that’s both buttery and creamy.

You’ll love this cheesecake because the crumbly shortbread crust provides a sturdy base, while the speckled cookie dough bites baked into the silky cheesecake layer add a fun texture surprise. The combination of vanilla, almond extract, and sprinkles gives a nostalgic yet elegant holiday vibe. The creamy sour cream frosting adds just the right balance to finish it off beautifully.

Ingredients

Shortbread Crust

• 1 ¼ cups all-purpose flour (160g)
• ½ cup powdered sugar (60g)
• Pinch of kosher salt
• ½ cup unsalted butter, cold and cubed (110g)
• 2 tablespoons milk

Sugar Cookie Dough

• 6 tablespoons unsalted butter, room temperature
• ¾ cup granulated sugar (150g)
• 2 tablespoons milk
• ½ teaspoon vanilla extract
• 1 cup all-purpose flour (130g)
• ½ teaspoon kosher salt
• 3 tablespoons jimmies sprinkles

Sugar Cookie Cheesecake Filling

• 4 (8oz) blocks full-fat cream cheese, room temperature
• 1 cup granulated sugar (200g)
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla extract
• ¼ teaspoon almond extract (optional)
• ¾ cup sour cream (185g), room temperature
• 4 large eggs, room temperature

Sour Cream Frosting

• 6 tablespoons unsalted butter, room temperature
• ⅓ cup sour cream (80g)
• 1½ cups powdered sugar (165g)
• 1 teaspoon vanilla extract
• Sprinkles, for topping

Instructions

1. Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.

2. In a small bowl, whisk flour, powdered sugar, and salt for the crust. Add cold cubed butter and work into flour with hands until crumbly. Mix in milk until dough is moist but crumbly. Press evenly into pan bottom and bake 18-20 minutes. Leave oven on.

3. In the same mixing bowl (no need to clean), cream butter and granulated sugar until smooth. Add milk and vanilla, then flour and salt. When nearly combined, fold in sprinkles. Roll dough into small bite-sized balls and set aside.

4. Beat cream cheese and sugar in a large bowl until smooth. Add flour, vanilla, almond extract, and sour cream, mixing well. Add eggs one at a time, mixing on low until just combined. Fold cookie dough balls gently into batter.

5. Butter sides of springform pan and pour cheesecake batter over crust evenly.

6. Place a roasting pan on oven’s bottom rack and fill with boiling water. Place cheesecake on middle rack above water. Bake 1 hour 15 minutes or until edges are golden and center jiggles slightly.

7. Turn off oven, crack door, and let cheesecake cool inside for 45 minutes. Then remove and cool at room temperature for 30 minutes. Chill overnight.

8. Prepare frosting: beat butter until smooth, add sour cream, powdered sugar, and vanilla. Spread frosting over chilled cheesecake and decorate with sprinkles.

9. Use parchment overhang to lift cheesecake from pan and slice. Serve immediately.

Tips for Success

• Use cold butter for crumbly crust and room temperature ingredients for smooth filling.

• Don’t overmix cheesecake batter to prevent cracks; fold cookie dough balls gently.

• Use jimmies or sprinkles to add festive color and texture.

• Baking with water bath prevents cracking and ensures creamy texture.

• Frost after cheesecake is fully chilled for clean styling.

Delicious Variations

• Swap almond extract for lemon or orange zest for citrus notes.

• Mix chocolate chips or chopped nuts into cookie dough balls.

• Top with fresh fruit like berries before frosting.

• Use gluten-free flour blends for a GF version.

• Replace sour cream frosting with whipped cream for lighter finish.

Frequently Asked Questions

Can I make this cheesecake ahead?

Yes, prepare the day before; flavors develop nicely overnight in fridge.

How to store leftovers?

Keep refrigerated, covered, for up to 4 days.

Is the almond extract necessary?

No, it’s optional but adds a lovely subtle flavor.

Can I freeze leftovers?

Freeze uncut or cut pieces wrapped well for up to 2 months; thaw overnight.

How can I get clean slices?

Chill thoroughly and use a hot, clean knife wiped between cuts.

Sugar Cookie Cheesecake

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• Author: Emma Hart
• Total Time: 7 hours 45 minutes
• Yield: 12 slices 1x
• Diet: Vegetarian

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Description

Three layers of buttery shortbread crust, sprinkle-filled sugar cookie dough bites, and velvety cheesecake with almond hint, topped with creamy sour cream frosting and colorful sprinkles. Nostalgic sweetness meets rich cheesecake indulgence.

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Ingredients

Scale 1x2x3x

Shortbread Crust

1¼ cups (160 g) all-purpose flour

½ cup (60 g) powdered sugar

Pinch of kosher salt

½ cup (110 g) cold unsalted butter, cubed

2 tbsp milk

Sugar Cookie Dough

6 tbsp unsalted butter, room temperature

¾ cup (150 g) granulated sugar

2 tbsp milk

½ tsp vanilla extract

1 cup (130 g) all-purpose flour

½ tsp kosher salt

3 tbsp jimmies sprinkles

Cheesecake Filling

4 (8 oz) blocks full-fat cream cheese, room temperature

1 cup (200 g) granulated sugar

2 tbsp all-purpose flour

1 tsp vanilla extract

¼ tsp almond extract (optional)

¾ cup (185 g) sour cream, room temperature

4 large eggs, room temperature

Sour Cream Frosting

6 tbsp unsalted butter, room temperature

⅓ cup (80 g) sour cream

1½ cups (165 g) powdered sugar

1 tsp vanilla extract

Sprinkles, for topping

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Instructions

1. Preheat oven: Set to 325°F (163°C). Line a 9‑inch springform pan with parchment paper and lightly grease.

2. Make crust: Whisk flour, powdered sugar, and salt together. Cut in cold butter until crumbly, then add milk and mix until moist. Press evenly into pan base and bake 18–20 minutes. Leave the oven on.

3. Prepare cookie dough: Beat butter and sugar until fluffy. Add milk and vanilla, then flour and salt. Fold in sprinkles. Form small bite‑sized balls and set aside.

4. Make cheesecake filling: Beat cream cheese and sugar until smooth. Add flour, vanilla, almond extract, and sour cream; mix gently. Add eggs one at a time, mixing on low until just combined. Fold in cookie dough balls.

5. Assemble cheesecake: Butter pan sides and pour cheesecake batter over cooled crust. Smooth top evenly.

6. Bake with water bath: Place a roasting pan with boiling water on the oven’s lower rack. Bake cheesecake on the middle rack for 1 hour 15 minutes until center jiggles slightly.

7. Cool gradually: Turn off oven, crack door, and cool inside for 45 minutes. Remove and let rest at room temperature 30 minutes, then refrigerate overnight.

8. Prepare frosting: Beat butter until creamy. Add sour cream, powdered sugar, and vanilla; mix until smooth.

9. Finish: Spread frosting over chilled cheesecake and top with sprinkles. Slice cleanly using a warmed knife.

See also  Raspberry Brownies

Notes

Use cold butter for crumbly crust; room-temperature ingredients for smooth cheesecake.

Fold cookie dough gently to keep texture.

Use water bath to avoid cracks in cheesecake.

Chill thoroughly before frosting and slicing.

Store refrigerated up to 4 days; freeze slices up to 2 months.

• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert, Cheesecake
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice (1/12 recipe)
• Calories: 520
• Sugar: 39
• Sodium: 210
• Fat: 33
• Saturated Fat: 20
• Unsaturated Fat: 12
• Carbohydrates: 49
• Fiber: 1
• Protein: 7
• Cholesterol: 165

Keywords: sugar cookie cheesecake, sprinkle cheesecake, holiday cheesecake recipe, sugar cookie dessert, creamy cheesecake with frosting