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Showstopper Sugar Cookie Cheesecake Recipe

Close-up of a slice of sugar cookie cheesecake showing chunks of sugar cookies embedded in the creamy filling.
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Make this indulgent Sugar Cookie Cheesecake featuring a buttery cookie crust, creamy vanilla filling, and festive sugar cookie dough pieces baked inside. This recipe delivers a reliable, impressive dessert perfect for holiday gatherings or special occasions.

Ingredients

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  • 1 3/4 cups all-purpose flour for crust and dough
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 1 cup cane sugar
  • 1 tsp vanilla extract
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 1/3 cup Christmas sprinkles (optional, for dough)
  • 3 (8 ounce) packages cream cheese, softened
  • 1 cup granulated sugar for filling
  • 1/4 cup sour cream
  • 1 tsp vanilla extract for filling
  • 3 large eggs for filling
  • 4 ounces white chocolate, melted (for topping)

Instructions

  1. Prepare the sugar cookie dough for the crust and mix-ins. Combine 1 1/2 cups flour, baking soda, and salt. In a separate bowl, cream together butter and 1/2 cup cane sugar until light. Beat in 1 egg and 1 egg yolk one at a time, then mix in 1 teaspoon vanilla. Gradually add the dry ingredients. Divide the dough: press 2/3 into the bottom of a 9-inch springform pan for the crust. Mix sprinkles into the remaining 1/3 dough, form small balls, and set aside.
  2. Preheat your oven to 350°F (175°C). Bake the crust for 10 minutes. Let it cool slightly. Reduce the oven temperature to 325°F (160°C).
  3. Prepare the cheesecake filling. Beat the softened cream cheese, 1 cup granulated sugar, and sour cream until smooth. Mix in 1 teaspoon vanilla extract. Beat in the 3 large eggs one at a time, mixing just until combined after each addition. Do not overmix.
  4. Assemble the cheesecake. Pour half of the cheesecake batter over the cooled crust. Gently drop the reserved sugar cookie dough balls over the batter. Pour the remaining batter over the top.
  5. Bake the cheesecake for 55 to 65 minutes, or until the edges are set and the center has a slight jiggle.
  6. Cool the cheesecake slowly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour. Remove from the oven and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  7. Prepare the topping. Melt the white chocolate. Once the cheesecake is chilled, spread the melted white chocolate over the top. Decorate with extra sprinkles if desired before the chocolate sets. Release the springform sides before serving.

Notes

  • For a crack-free top, use room temperature ingredients for the filling and avoid overmixing the batter once the eggs are added.
  • If you prefer a no-bake option, you can skip baking the crust and filling, using a no-bake cheesecake recipe base instead, but this recipe yields a richer, baked texture.
  • This dessert is excellent when made a day ahead, as chilling time improves the texture and flavor.

Nutrition

Find it online: https://kingscook.com/sugar-cookie-cheesecake-recipe/