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Ultimate Creamy Sugar Cookie Cheesecake

A close-up slice of creamy sugar cookie cheesecake topped with white frosting and colorful sprinkles.
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A rich, creamy baked cheesecake featuring a thick, buttery sugar cookie crust and a smooth vanilla filling. This dessert is perfect for holiday gatherings.

Ingredients

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  • 1 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup (2 sticks) unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/4 cup milk
  • 1 cup reserved baked sugar cookie pieces (for crust)
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 large eggs, room temperature
  • 1/2 cup sour cream
  • 1/4 cup heavy cream
  • 1/2 cup crumbled baked sugar cookies (for filling swirl, optional)
  • 1/4 cup festive sprinkles (for topping, optional)

Instructions

  1. Prepare the sugar cookie base: Bake your favorite sugar cookie recipe until lightly golden. Cool completely. Reserve 1 cup of whole cookies for the crust and 1/2 cup crumbled for the filling swirl.
  2. Make the crust: Preheat your oven to 350 degrees F (175 degrees C). In a food processor, pulse the reserved 1 cup of cooled sugar cookies until they form coarse crumbs. Mix the crumbs with 1/4 cup melted butter (not listed in main ingredients, add if needed for binding, otherwise use 1/4 cup of the initial butter amount if possible) and press firmly into the bottom of a 9-inch springform pan. Bake the crust for 10 minutes. Remove and let cool slightly. Reduce oven temperature to 325 degrees F (160 degrees C).
  3. Prepare the filling: Beat the softened cream cheese, 1 1/2 cups sugar, and 1/4 cup flour in a large bowl until smooth. Mix in vanilla extract and almond extract. Beat in eggs one at a time, mixing just until combined after each addition. Gently stir in sour cream and heavy cream. Do not overmix.
  4. Assemble the cheesecake: Pour half of the cheesecake batter over the cooled crust. Sprinkle half of the crumbled sugar cookies (if using for swirl) over the batter. Pour the remaining batter on top. If desired, gently swirl the top with a knife.
  5. Bake using a water bath: Wrap the outside bottom of the springform pan tightly with heavy-duty aluminum foil. Place the pan in a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  6. Bake for 60 to 75 minutes, or until the edges are set but the center still jiggles slightly.
  7. Cool the cheesecake: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath, remove the foil, and let it cool completely on a wire rack.
  8. Chill: Refrigerate the cheesecake for at least 6 hours, or preferably overnight, before serving. Top with festive sprinkles before serving.

Notes

  • For a crack-free cheesecake, ensure all dairy ingredients (cream cheese, eggs, sour cream) are at room temperature before mixing.
  • If you prefer a bar format, press the cookie crust into a 9×13 inch pan and bake the filling for 40-50 minutes at 325 degrees F.
  • Use high-quality vanilla extract for the best flavor in the filling.

Nutrition

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