Sugar Cookie Cheesecake is a dreamy dessert that combines the soft sweetness of sugar cookies with the rich, creamy texture of classic cheesecake. With a sugar cookie crust and a smooth vanilla cheesecake filling, this treat is as elegant as it is comforting—perfect for holidays, birthdays, or whenever I want something extra special.
Why You’ll Love This Recipe
I love how this recipe blends two classic desserts into one irresistible slice. The sugar cookie base adds a buttery, sweet crunch that perfectly balances the creamy cheesecake on top. It’s festive, fun, and endlessly customizable with sprinkles, fruit, or frosting—though honestly, I love it just as it is.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the crust:
prepared sugar cookie dough (homemade or store-bought)
For the cheesecake filling:
cream cheese
granulated sugar
sour cream
eggs
vanilla extract
all-purpose flour (optional, for stability)
Optional toppings:
whipped cream
sprinkles
sugar cookie crumbles
fruit preserves or fresh berries
directions
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I preheat the oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
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I press the sugar cookie dough evenly into the bottom of the pan to form the crust. I bake it for about 10–12 minutes, just until it’s puffed but not fully cooked. I let it cool slightly.
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While the crust cools, I beat the cream cheese and sugar until smooth and creamy.
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I mix in sour cream and vanilla, then add the eggs one at a time, beating just until combined. I sometimes add a tablespoon of flour for extra structure.
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I pour the cheesecake mixture over the cookie crust and smooth the top.
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I bake the cheesecake for 50–60 minutes, until the edges are set and the center has a slight jiggle.
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I turn off the oven and let the cheesecake cool inside with the door cracked for an hour, then chill in the fridge for at least 4 hours, or overnight.
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Before serving, I decorate with whipped cream, sprinkles, or crushed sugar cookies if I want a festive touch.
Servings and timing
This recipe makes about 10–12 slices.
Prep time: 20 minutes
Bake time: 50–60 minutes
Cooling/chilling time: 5–6 hours (including rest and chill)
Variations
Sometimes I mix rainbow sprinkles into the filling for a funfetti version. I’ve also topped it with a thin layer of raspberry jam or lemon curd for a fruity finish. For a different crust, I use sugar cookie crumbs mixed with melted butter and press it like a graham cracker crust.
storage/reheating
I store the cheesecake in the fridge, covered, for up to 5 days. For longer storage, I freeze slices wrapped tightly and thaw them overnight in the fridge. I don’t reheat this one—it’s best served chilled or at room temperature.
FAQs
Can I use homemade sugar cookie dough?
Yes, and I often do. I make sure it’s well chilled so it presses easily into the pan and holds up during baking.
Do I need a water bath?
I don’t always use one, but it helps prevent cracking. If I’m going for a flawless top, I wrap the pan in foil and place it in a roasting pan with hot water.
Can I make this in advance?
Absolutely—I always make it a day ahead to let the texture set fully and the flavors deepen.
What if my cheesecake cracks?
No worries—I cover it with whipped cream or toppings. It still tastes amazing and the cookie crust keeps it looking festive.
How do I know when it’s done?
I look for set edges and a center that still jiggles slightly. It firms up more as it cools and chills.
Conclusion
Sugar Cookie Cheesecake is a dessert I turn to when I want something playful yet indulgent. It’s creamy, sweet, and always a showstopper—whether I dress it up or keep it simple. If I’m craving both a cookie and cheesecake, this is the best of both worlds.
Print
Sugar Cookie Cheesecake
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Total Time: 6 hours
- Yield: 12 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Sugar Cookie Cheesecake is a sweet and creamy dessert with a buttery sugar cookie crust and smooth vanilla cheesecake filling. It’s festive, indulgent, and perfect for special occasions.
Ingredients
- Crust:
- 1 roll (about 16 oz) prepared sugar cookie dough (store-bought or homemade)
- Cheesecake Filling:
- 24 oz cream cheese, softened
- 3/4 cup granulated sugar
- 1/2 cup sour cream
- 3 large eggs
- 2 tsp vanilla extract
- 1 tbsp all-purpose flour (optional)
- Optional Toppings:
- Whipped cream
- Sprinkles
- Sugar cookie crumbles
- Fruit preserves or fresh berries
Instructions
- Preheat oven to 325°F (160°C) and lightly grease a 9-inch springform pan.
- Press sugar cookie dough into the bottom of the pan. Bake for 10–12 minutes until puffed but not fully set. Let cool slightly.
- Beat cream cheese and sugar until smooth. Mix in sour cream and vanilla.
- Add eggs one at a time, mixing just until combined. Stir in flour if using.
- Pour filling over the crust and smooth the top.
- Bake for 50–60 minutes until edges are set and center jiggles slightly.
- Cool in the oven with the door cracked for 1 hour, then refrigerate for at least 4 hours or overnight.
- Top with whipped cream, sprinkles, or cookie crumbles before serving if desired.
Notes
- Use homemade sugar cookie dough for a from-scratch version.
- Mix sprinkles into the filling for a funfetti cheesecake.
- Top with fruit preserves or lemon curd for added flavor.
- A water bath helps prevent cracking, but it’s optional.
- Cover cracks with whipped cream or toppings for a festive finish.
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 30g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg
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