Go Back
–+ servings
Slice of Sugar Cookie Cheesecake topped with red, green, and white sprinkles, with a festive background.

Sugar Cookie Cheesecake

5 from 1 vote
A decadent cheesecake layered with Sugar Cookie Cheesecake dough, perfect for Christmas celebrations.
Print Recipe Pin Recipe
Prep Time 40 minutes
Cook Time 1 minute
cooling time 7 minutes
Total Time 48 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

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

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.

Method
 

  1. Preheat your oven to 325°F and grease a 9-inch springform pan. Line the bottom with parchment paper.
  2. Cream together the butter and sugar in a large bowl using an electric mixer or wooden spoon until light and fluffy.
  3. Add milk and vanilla extract to the mixture and beat until fully combined.
  4. Incorporate the flour and salt into the dough, mixing until a smooth, sticky texture forms.
  5. Press about ⅔ of the dough into the prepared pan, creating an even layer.
  6. 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.
  7. Place remaining dough on a parchment-lined tray and mix in the sprinkles. Scoop out small bite-sized pieces and roll them into balls.
  8. For the cheesecake filling, beat together the cream cheese and sugar until smooth.
  9. Add flour, yogurt, salt, and vanilla, mixing until fully combined.
  10. Add eggs one at a time, mixing on low speed until each egg is fully incorporated.
  11. 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.
  12. 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.
  13. 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.
  14. Remove the cheesecake from the oven and let it reach room temperature. Chill in the fridge for at least 6 hours.
  15. 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.
  16. Beat butter until smooth in a bowl.
  17. Gradually add powdered sugar, mixing until smooth.
  18. Add cooled flour, salt, vanilla, and 1 tablespoon milk, whipping until light and fluffy. If needed, add more milk to adjust the consistency.
  19. Fold the sprinkles into the frosting.
  20. 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.

Nutrition

Serving: 90gCalories: 350kcalCarbohydrates: 40gProtein: 5gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gCholesterol: 60mgSodium: 160mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

This sugar cookie cheesecake is a holiday showstopper with a buttery, sweet crust, velvety filling, and festive sprinkles for that extra holiday cheer.

Tried this recipe?

Let us know how it was!