You know that moment when someone walks into your kitchen, stops mid-sentence, and just inhales? That's what happens when this is in the oven.It started last Christmas when Karla showed up early to help with dessert. She peeked under the foil at the finished cheesecake sitting on the counter and said, "Wait. Is that frosting? On a cheesecake?" Then she dipped her finger in before I could stop her.
This is Sugar Cookie Cheesecake dough baked into a crust, cheesecake filling with little pockets of cookie dough hiding inside, and honest-to-goodness sugar cookie frosting spread on top. It tastes exactly like sneaking bites of raw cookie dough when you were supposed to be helping your mom bake, except now it's a whole dessert and nobody can tell you no.
Why This Sugar Cookie Cheesecake Works Every Time
I made this last December for our family Christmas dinner, and my sister Karla ate two slices before anyone even finished their first. She kept saying, "Wait, there's cookie dough in the Sugar Cookie Cheesecake?" like she couldn't believe it was legal.
The secret is layering. You get the buttery sugar cookie base, then smooth cheesecake filling with little bites of sprinkle-studded dough scattered throughout, and finally that soft frosting on top that tastes exactly like licking the beaters when you were seven.
Liam, my nephew, tried to sneak a cookie dough ball while I was assembling it. I caught him mid-reach, and he just grinned and said, "But Auntie, you always say taste-testing is important." He wasn't wrong.
The Sugar Cookie Cheesecake does crack a little because of the cookie dough, but honestly? It gives it character. Plus, the frosting covers everything, so no one even notices.
Jump to:
- Why This Sugar Cookie Cheesecake Works Every Time
- Sugar Cookie Cheesecake Ingredients
- How to Make Sugar Cookie Cheesecake (Step by Step)
- Smart Substitutions That Actually Work
- Equipment For Sugar Cookie Cheesecake
- How to Store This Sugar Cookie Cheesecake
- Serving Ideas That Feel Special
- Top Tip
- What Makes This Sugar Cookie Cheesecake Dessert So Special
- FAQ
- Why You'll Keep Making This
- Related
- Pairing
- Sugar Cookie Cheesecake
Sugar Cookie Cheesecake Ingredients
See Recipe Card Below This Post For ingtedient Quantites
For the sugar cookie dough:
- Butter, softened
- Sugar
- Whole milk, room temperature
- Pure vanilla extract
- All-purpose flour
- Salt
- Christmas jimmies sprinkles
For the cheesecake filling:
- Cream cheese, softened
- Granulated sugar
- All-purpose flour
- Plain yogurt or sour cream, room temperature
- Salt
- Pure vanilla extract
- Eggs, room temperature
For the sugar cookie frosting:
- All-purpose flour
- Unsalted butter, softened
- Powdered sugar
- Pinch of salt
- Pure vanilla extract
- Whole milk
- Christmas jimmies sprinkles
- Extra sprinkles for decorating
How to Make Sugar Cookie Cheesecake (Step by Step)
Make the cookie dough base:
Start by heating your oven to 325°F. Grease your 9-inch springform pan and line the bottom with parchment paper so nothing sticks.
Cream the butter and sugar together until it's pale and fluffy, about two minutes. Add the milk and vanilla, then fold in the flour and salt until you've got a thick, sticky dough.
Take about two-thirds of that dough and press it firmly into the bottom of your pan. Bake it for 22 minutes until the edges turn golden and it's no longer shiny in the center. Let it cool a bit while you work on the filling.
With the leftover dough, mix in those colorful sprinkles, then roll tiny half-teaspoon portions into balls. Set them aside on a plate.
Prepare the filling:
Beat the cream cheese and sugar together until completely smooth with no lumps. This takes longer than you think, maybe three minutes.
Add the flour, yogurt, salt, and vanilla. Mix well. Then add the eggs one at a time on low speed, scraping down the bowl after every two eggs. You don't want to overmix here or you'll get too much air in the batter.
Layer and bake:
Pour about a third of the cheesecake batter over your cooled crust. Drop half of those cookie dough balls on top, spacing them out. Add another third of the batter, then the rest of the cookie dough balls. Finish with the remaining batter and smooth the top gently.
Fill a large baking pan with two inches of boiling water and set it on the bottom oven rack. This creates steam that keeps the cheesecake moist. Put your cheesecake on the center rack and bake for about 1 hour 15 minutes until it's puffed and golden around the edges.
Turn off the oven, crack the door open slightly, and let it cool inside for 30 minutes. Run a knife around the edges, then let it cool for another 30 minutes before moving it to the counter.
Once it reaches room temperature, refrigerate it for at least 6 hours. I usually make mine the night before.
Make the frosting:
Heat-treat your flour first by baking it at 350°F for 6 minutes or microwaving it until it hits 160°F. This makes it safe to eat raw. Let it cool completely, then sift it.
Beat the butter until creamy. Add the powdered sugar gradually, then mix in the cooled flour, salt, and vanilla. Add milk a tablespoon at a time until it's spreadable but not runny. Fold in the sprinkles last.
Finish it off:
Release your springform pan carefully and transfer the cheesecake to a pretty serving plate. Spread that frosting on top however you like, messy or neat, then add more sprinkles if you're feeling festive.
For more Christmas treats, try my Best Eggnog Bread Pudding Recipe or these gorgeous Stamped Chocolate Espresso Cookies.
Smart Substitutions That Actually Work
No sour cream? Greek yogurt works perfectly and adds a nice tang.
Want to skip the water bath? You can, but the edges might crack more. The frosting will cover it anyway.
Different sprinkles? Use whatever colors match your holiday theme. Red and green, winter white and silver, whatever makes you happy.
Can't find jimmies? Nonpareils or even mini chocolate chips work in the dough balls.
Equipment For Sugar Cookie Cheesecake
You'll want a 9-inch springform pan for this. Regular cake pans don't work because you can't get the Sugar Cookie Cheesecake out cleanly.
A good electric mixer makes the cream cheese smooth faster, but you can absolutely do it by hand with a wooden spoon and some patience.
Mixing bowls in a few sizes help keep things organized.
That's really it. This isn't a fancy-equipment kind of recipe.
How to Store This Sugar Cookie Cheesecake
Keep it covered in the fridge for up to five days. The frosting stays soft, and the flavors actually get better after a day or two.
You can freeze slices wrapped tightly in plastic wrap and foil for up to two months. Thaw them overnight in the fridge before serving.
Don't leave it out at room temperature for more than two hours because of the cream cheese.
Serving Ideas That Feel Special
Serve this cold, straight from the fridge. The contrast between the cool, creamy filling and that soft frosting is perfect.
Add a drizzle of chocolate or caramel sauce on the plate for a fancy restaurant look.
Pair it with hot coffee or a cup of peppermint tea.
For Christmas dinner, serve it with a small scoop of vanilla ice cream on the side.
Top Tip
The first time I made this, I forgot to soften the cream cheese properly. I tried to rush it in the microwave and ended up with half-melted, half-cold chunks. The filling looked like cottage cheese.
I almost gave up, but then I just kept mixing. After about five solid minutes of beating, it smoothed out completely. Now I know that patience fixes almost everything in baking.
Karla still brings up that first attempt every Christmas. "Remember when you almost served us chunky Sugar Cookie Cheesecake?" she'll say, laughing. But she also asks me to make it every single year now, so I must be doing something right.
What Makes This Sugar Cookie Cheesecake Dessert So Special
This recipe combines two classics into one show-stopping treat. You get the creamy texture of Sugar Cookie Cheesecake with the nostalgic sweetness of sugar cookies, and it's easier than you'd think.
The crust is actual baked sugar cookie dough, not graham crackers. The filling is rich and tangy with sour cream. And those little cookie dough bites? They stay soft and chewy even after baking, like hidden treasures.
It's festive enough for Christmas but simple enough that you won't spend all day stressed in the kitchen.
If you love holiday baking, you might also enjoy my Best Grinch Oreo Balls Recipe for something quick and fun with the kids.
FAQ
What is the secret to a perfect Sugar Cookie Cheesecake?
Room temperature butter is everything. It creams properly with the sugar and creates that tender, melt-in-your-mouth texture. Also, don't overbake them. Pull them out when the edges are just barely golden.
What is the secret to making good cheesecake?
Everything needs to be at room temperature so it mixes smoothly. Don't overmix once you add the eggs, or you'll get cracks. And be patient with the cooling process-rushing it causes problems.
What is the difference between New York style cheesecake and regular cheesecake?
New York style uses only cream cheese, eggs, sugar, and cream for an extra-dense, rich texture. Regular Sugar Cookie Cheesecake often includes sour cream or yogurt, making it lighter and tangier. This recipe leans toward regular style with that yogurt addition.
What are the three ingredients in cheesecake?
At its most basic, you need cream cheese, eggs, and sugar. Everything else is just making it better. This recipe adds flour for stability, yogurt for tang, and vanilla for flavor.
Why You'll Keep Making This
This sugar cookie cheesecake has become my go-to for holiday gatherings because it looks impressive but doesn't require any fancy techniques. You're basically making cookie dough and cheesecake filling, two things most of us have done a hundred times.
The homemade Sugar Cookie Cheesecake tastes so much better than anything you'd buy at a bakery. You can control the sweetness, add extra sprinkles, make it your own.
And watching people take that first bite? When their eyes get wide and they reach for their fork again before they've even finished chewing? That's why I bake.
Try this for your next celebration. Your kitchen will smell amazing, and you'll have a dessert that people actually remember.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Sugar Cookie Cheesecake
Sugar Cookie Cheesecake
Equipment
- 1 9-inch springform pan for baking and assembling the cheesecake. Regular cake pans won't work as they don't allow for easy removal.
- 1 Electric mixer for faster mixing of cream cheese, though it can be done by hand with a wooden spoon.
- 2-3 Mixing bowls help keep things organized while preparing the dough, filling, and frosting.
Ingredients
For the sugar cookie dough:
- 1 ¼ cups 270g unsalted butter softened for rich buttery flavor
- 1 ¼ cups 220g granulated sugar adds sweetness
- ¼ cup 60mL whole milk at room temperature to bind dough
- 2 ¼ teaspoons pure vanilla extract adds depth of flavor
- 2 ¾ cups 360g all-purpose flour spooned and leveled for a firm base
- ¼ teaspoon salt enhances sweetness
- ¼ cup 45g Christmas colored jimmies sprinkles festive decoration
For the cheesecake filling:
- 4 8oz bricks cream cheese (32oz / 900g total)softened for creamy texture
- 1 ¼ cups 250g granulated sugar sweetens the cheesecake
- ¼ cup 33g all-purpose flour spooned and leveled to help set the filling
- ½ cup 120g plain yogurt or sour cream at room temperature for smoothness
- ¼ teaspoon salt balances sweetness
- 2 teaspoons pure vanilla extract adds warmth
- 5 large eggs at room temperature for structure
For the sugar cookie dough frosting:
- ⅓ cup 45g all-purpose flour, spooned and leveled for the frosting base)
- ½ cup 115g unsalted butter softened for a creamy texture
- 2 ¼ cups 290g powdered sugar for smooth sweet frosting
- Pinch of salt balances sweetness
- 2 teaspoons pure vanilla extract flavoring
- 1-2 tablespoons whole milk adjust for desired frosting consistency
- 2 tablespoons Christmas colored jimmies sprinkles to decorate
- Assorted Christmas sprinkles optional for extra festive touch
Instructions
- Preheat your oven to 325°F and grease a 9-inch springform pan. Line the bottom with parchment paper.
- Cream together the butter and sugar in a large bowl using an electric mixer or wooden spoon until light and fluffy.
- Add milk and vanilla extract to the mixture and beat until fully combined.
- Incorporate the flour and salt into the dough, mixing until a smooth, sticky texture forms.
- Press about ⅔ of the dough into the prepared pan, creating an even layer.
- Bake the cookie crust in the preheated oven for 20-25 minutes, or until golden brown and no longer shiny. Let cool slightly while keeping the oven at 325°F.
- Place remaining dough on a parchment-lined tray and mix in the sprinkles. Scoop out small bite-sized pieces and roll them into balls.
- For the cheesecake filling, beat together the cream cheese and sugar until smooth.
- Add flour, yogurt, salt, and vanilla, mixing until fully combined.
- Add eggs one at a time, mixing on low speed until each egg is fully incorporated.
- Pour ⅓ of the cheesecake batter over the cooled crust. Drop half of the cookie dough balls on top of the batter. Pour another ⅓ of the cheesecake batter, covering the dough balls, then add the remaining dough balls. Finish with the last of the cheesecake batter.
- Place a separate pan filled with 2 inches of boiling water on the oven's bottom rack and bake the cheesecake for 1 hour 10 minutes to 1 hour 20 minutes until the edges are golden and the center is slightly wobbly.
- Turn off the oven and let the cheesecake cool with the door slightly ajar for 30 minutes. After 30 minutes, run a knife around the edges to loosen it from the pan. Let the cheesecake cool for another 30 minutes in the oven.
- Remove the cheesecake from the oven and let it reach room temperature. Chill in the fridge for at least 6 hours.
- For the frosting, heat treat the flour by either baking it at 350°F for 5-7 minutes or microwaving it in 30-second bursts until it reaches 160°F. cool the flour completely before using.
- Beat butter until smooth in a bowl.
- Gradually add powdered sugar, mixing until smooth.
- Add cooled flour, salt, vanilla, and 1 tablespoon milk, whipping until light and fluffy. If needed, add more milk to adjust the consistency.
- Fold the sprinkles into the frosting.
- Remove the cheesecake from the springform pan and transfer to a serving plate. Spread frosting over the top and garnish with additional sprinkles if desired.
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