Description

This Sugar Cookie Cheesecake combines the buttery, crumbly charm of sugar cookie dough with the creamy richness of classic cheesecake. Featuring a shortbread crust, bite-sized sugar cookie dough balls baked into a luscious cream cheese filling, and topped with a smooth sour cream frosting and colorful sprinkles, this dessert is a delightful treat for celebrations or everyday indulgence.

Ingredients

Scale

Shortbread Crust

1 1/4 cup (160g) all-purpose flour
1/2 cup (60g) powdered sugar
Pinch of kosher salt
1/2 cup (110g) unsalted butter, cold and cubed
2 tbsp milk

Sugar Cookie Dough

6 tbsp unsalted butter, room temperature
3/4 cup (150g) granulated sugar
2 tbsp milk
1/2 tsp vanilla extract
1 cup (130g) all-purpose flour
1/2 tsp kosher salt
3 tbsp jimmies sprinkles

Cheesecake Batter

4 (8oz) blocks full fat cream cheese, room temperature
1 cup (200g) granulated sugar
2 tbsp all-purpose flour
1 tsp vanilla extract
1/4 tsp almond extract (optional)
3/4 cup (185g) sour cream, room temperature
4 large eggs, room temperature

Sour Cream Frosting

6 tbsp unsalted butter, room temperature
1/3 cup (80g) sour cream
1 1/2 cups (165g) powdered sugar
1 tsp vanilla extract
Sprinkles, for topping

Instructions

Preheat and Prepare Crust: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal of the cheesecake later.
Make Shortbread Crust: In a small bowl, whisk together the flour, powdered sugar, and kosher salt. Add in the cold cubed butter and use your fingers to thoroughly mash the butter into the flour mixture until it is moist but crumbly. Mix in the milk until combined. Press this dough evenly into the bottom of the prepared pan. Bake for 18-20 minutes until set and lightly golden. Keep the oven turned on at 325°F after removing the crust.
Prepare Sugar Cookie Dough: In the same bowl (no need to clean), combine the room temperature butter and granulated sugar. Beat with an electric mixer or fork until smooth and creamy. Stir in the milk and vanilla extract. Add the flour and salt, mixing until combined but not overmixed. Gently fold in the jimmies sprinkles. Pinch off small bite-sized pieces and roll them into tiny balls. Set aside on a plate.
Set Up Water Bath: Place a roasting pan on the bottom rack of the oven. Fill a medium pot with water and bring it to a boil on the stove; this will be used later to create steam during baking for even cooking.
Make Cheesecake Batter: In a large bowl, beat the room temperature cream cheese, granulated sugar, and flour on low speed until smooth. Scrape down the sides to ensure even mixing. Blend in the vanilla and almond extracts, followed by the sour cream. Mix until smooth. Scrape again, then mix in the eggs one at a time on low speed, ensuring each is incorporated fully before adding the next.
Fold in Cookie Dough Balls: Gently fold the small cookie dough balls into the cheesecake batter using a rubber spatula to prevent breaking them up too much.
Prepare Pan and Pour Batter: Butter the sides of the springform pan to help the cheesecake release later. Pour the cheesecake batter evenly over the baked shortbread crust.
Bake with Water Bath: Carefully pour the boiling water from the pot into the roasting pan at the bottom of the oven to create steam for gentle baking. Quickly place the cheesecake pan on the middle rack just above the roast pan. Bake for 1 hour and 15 minutes, or until the edges are golden and the center has a slight jiggle when nudged.
Cool in Oven: Turn off the oven and crack the door open slightly. Allow the cheesecake to cool inside the oven for 45 minutes. This gradual cooling helps prevent cracks.
Room Temperature Cooling and Refrigeration: Remove the cheesecake from the oven and let it rest at room temperature for 30 minutes. Then cover and refrigerate it overnight to chill completely. Note that the surface may crack due to the cookie dough pieces; this can be smoothed with a small palette knife or left as is since it will be covered with frosting.
Make Sour Cream Frosting: After chilling, in a clean bowl, beat the butter until smooth. Add the sour cream and continue mixing. Gradually add the powdered sugar and vanilla extract until fully combined and smooth.
Frost and Decorate: Spread the sour cream frosting evenly over the chilled cheesecake. Top with sprinkles for a festive and colorful finish. Serve and enjoy!

Notes

The surface of the cheesecake may crack because of the cookie dough pieces; it’s purely aesthetic and does not affect flavor.
Use room temperature ingredients for a smoother batter and even baking.
Water bath is crucial for preventing the cheesecake from cracking and ensuring a creamy texture.
If almond extract is unavailable or unwanted, it can be omitted without compromising taste.
Ensure the cream cheese and eggs are at room temperature for best mixing results.
To make slice removal easier, chill the cheesecake overnight before slicing.

Prep Time: 35 minutes
Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking, Water Bath
Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 520 kcal
Sugar: 38g
Sodium: 210mg
Fat: 35g
Saturated Fat: 21g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 42g
Fiber: 1g
Protein: 7g
Cholesterol: 140mg

Keywords: sugar cookie cheesecake, cheesecake with cookie dough, sugar cookie dessert, baked cheesecake, sour cream frosting cheesecake, celebration dessert