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.
Ingredients
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
Instructions
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Preheat oven: Set to 325°F (163°C). Line a 9‑inch springform pan with parchment paper and lightly grease.
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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.
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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.
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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.
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Assemble cheesecake: Butter pan sides and pour cheesecake batter over cooled crust. Smooth top evenly.
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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.
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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.
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Prepare frosting: Beat butter until creamy. Add sour cream, powdered sugar, and vanilla; mix until smooth.
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Finish: Spread frosting over chilled cheesecake and top with sprinkles. Slice cleanly using a warmed knife.
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