If you have a sweet tooth that craves both creamy indulgence and nostalgic cookie goodness, then you are going to LOVE this Sugar Cookie Cheesecake. This delightful dessert marries the buttery, tender charm of classic sugar cookies with the luscious, velvety texture of cheesecake, creating a treat that’s as comforting as it is show-stopping. Each bite offers the perfect balance between a rich, creamy cheesecake base studded with bursts of colorful sugar cookie dough balls and sprinkles, finished with a dreamy sour cream frosting that’s both tangy and sweet. It’s a gorgeous crowd-pleaser that easily becomes a centerpiece dessert for any celebration or special occasion. Trust me when I say, once you try this Sugar Cookie Cheesecake, it will become a go-to favorite that you’ll want to make again and again.

Sugar Cookie Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Gathering your ingredients for this Sugar Cookie Cheesecake is straightforward and rewarding. Each component plays a vital role, whether it’s building the crust’s crisp foundation, creating the soft sugar cookie bites, or delivering that silky cheesecake filling crowned with luscious frosting. Simple pantry staples come together beautifully to create layers of rich, buttery, and sweet flavors.

All-purpose flour: Essential for structure in both the crust and cookie dough, giving that perfect balance between tender and sturdy.
Powdered sugar: Adds a delicate sweetness and smooth texture to the crust and frosting.
Kosher salt: Just a pinch enhances all the other flavors and rounds out sweetness.
Unsalted butter: Used cold and room temperature to create both flaky crust and rich, creamy batter; freshness impacts taste tremendously.
Milk: Moistens the dough for softness without making it soggy, balancing texture perfectly.
Granulated sugar: Adds necessary sweetness and a slight crunch to sugar cookie dough and cheesecake filling.
Vanilla extract: Provides classic aromatic warmth that complements every part of the dessert.
Jimmies sprinkles: Pops of color and fun folded right into the cookie dough for that unmistakable festive look.
Full fat cream cheese: The star of the cheesecake’s texture, making it luxuriously smooth and creamy.
Sour cream: Adds subtle tang and moisture to the cheesecake and frosting, balancing sweetness with brightness.
Large eggs: Bind ingredients and contribute to the rich, dense finish that cheesecake lovers adore.
Almond extract (optional): A small touch can elevate the flavor complexity but isn’t necessary if you prefer a straightforward vanilla profile.

How to Make Sugar Cookie Cheesecake

Step 1: Prepare the Shortbread Crust

Start by preheating your oven to 325°F and greasing plus lining a 9-inch springform pan with parchment paper to ensure easy removal later. In a small bowl, whisk together flour, powdered sugar, and salt. Then drop in cold cubed butter and work it in by hand until the mixture resembles coarse crumbs. Add milk last to create a dough that’s moist but still crumbly. Press this dough evenly on the bottom of your pan and bake for 18 to 20 minutes until it’s lightly golden. This crisp, buttery base sets the stage for all the deliciousness to come.

Step 2: Make the Sugar Cookie Dough Bites

Without cleaning the bowl you used for the crust, combine room temperature butter with granulated sugar using an electric mixer or sturdy fork until smooth and creamy. Next, add milk and vanilla, then mix in the flour and salt until just combined. Now the fun part: fold in the sprinkles to make colorful cookie dough bites. Pinch off bite-sized chunks and roll them gently into little balls. Keep these on a plate while you prepare the cheesecake batter. These tiny bursts of sugar cookie dough baked inside the cheesecake will create delightful pockets of soft, sweet surprise.

Step 3: Prepare the Sugar Cookie Cheesecake Batter

Place a roasting pan on the bottom oven rack and bring a pot of water to a boil. In a large bowl fitted with a mixer paddle, beat the cream cheese, sugar, and flour on low speed until silky smooth. Scrape down the sides and add vanilla, almond extract if using, and sour cream, blending gently. Then incorporate eggs one at a time, mixing on low to keep the batter smooth and avoid incorporating too much air. Gently fold in the cookie dough bites by hand to ensure they stay intact. Butter the sides of your springform pan and pour the batter in, spreading evenly.

Step 4: Bake the Sugar Cookie Cheesecake

Carefully pour the boiling water into the roasting pan inside the oven to create a water bath, which bakes the cheesecake gently and prevents cracking. Place the cheesecake on the middle rack just above the water bath and bake for 1 hour and 15 minutes. You’ll know it’s done when the edges are golden and the center slightly jiggles when nudged. Turn off the oven, crack open the door, and let the cheesecake rest inside for 45 minutes. Then remove and cool at room temperature for 30 minutes before refrigerating overnight to set completely. Expect some surface cracks due to the cookie dough inclusions; you can lightly smooth these out or leave them as character marks for a homemade vibe.

Step 5: Make the Sour Cream Frosting and Finish

Once chilled, whip up the sour cream frosting by beating butter until smooth. Add sour cream, powdered sugar, and vanilla extract, and mix until fluffy and spreadable. Generously frost the cooled cheesecake and sprinkle extra colorful sprinkles on top for a festive finish. Now your Sugar Cookie Cheesecake is ready to wow your friends, family, and your sweet tooth alike!

How to Serve Sugar Cookie Cheesecake

Garnishes

Adding garnishes elevates this Sugar Cookie Cheesecake’s presentation and flavor. Fresh berries like raspberries or strawberries bring bright acidity that contrasts beautifully with the rich cake. Extra sprinkles on top add nostalgic flair and invite smiles. For a touch of elegance, a dusting of powdered sugar or a drizzle of white chocolate ganache can make it look as decadent as it tastes.

Side Dishes

Serve this cheesecake with a light side to balance the sweetness. Vanilla bean ice cream or a scoop of lemon sorbet refreshes the palate, while a small bowl of mixed fresh fruit lends natural juiciness and contrast. A hot cup of coffee or a sweet dessert wine can also complement the flavors remarkably well, rounding out the experience.

Creative Ways to Present

Think beyond the standard slice! Try making mini Sugar Cookie Cheesecakes in individual ramekins or tart pans for parties. You can also layer chunks of the cake into parfait glasses with whipped cream and berries for an elegant trifle. Decorating with edible glitter or sprinkles matching the season adds a festive, playful touch that’s sure to impress guests.

Make Ahead and Storage

Storing Leftovers

Store your leftover Sugar Cookie Cheesecake covered tightly with plastic wrap or in an airtight container in the refrigerator. It will keep well for up to 5 days, allowing the flavors to meld even more while keeping the texture creamy and luscious. Just make sure to keep it chilled for the best taste experience.

Freezing

If you want to save some for later or prepare in advance, this cheesecake freezes beautifully. Wrap it securely in plastic wrap and then aluminum foil to prevent freezer burn. Freeze for up to 2 months. Thaw overnight in the refrigerator before serving to preserve the creamy integrity and fresh flavors.

Reheating

Cheesecake is best enjoyed cold, so reheating is not recommended. However, if you prefer a slightly softer texture after refrigeration, let it sit at room temperature for about 15 to 20 minutes before slicing to soften just enough without melting the frosting or compromising the structure.

FAQs

Can I use low-fat cream cheese for this recipe?

For the creamiest, richest Sugar Cookie Cheesecake, full-fat cream cheese is best. Low-fat versions can alter the texture, possibly making the cheesecake less smooth and less stable during baking. If you must substitute, expect a lighter but less traditional result.

What if I don’t have jimmies sprinkles? Can I use other types?

Absolutely! Feel free to use any type of colorful sprinkles you like, such as nonpareils or confetti dots. Just keep in mind that some may bleed more color into the dough while baking. Choose your favorite for personalized fun.

Why do I need a water bath for baking the cheesecake?

The water bath ensures gentle, even baking by maintaining a moist oven environment. This prevents cracks and curdling, resulting in a silky, smooth Sugar Cookie Cheesecake with a perfect texture. It’s worth the extra step for professional-quality results!

Can I make the sugar cookie dough bites in advance?

You can prepare the cookie dough bites ahead of time and store them covered in the refrigerator for up to 24 hours. Just roll them into balls and keep chilled until adding to the batter. This helps streamline the baking day without sacrificing freshness.

Is the almond extract necessary in this recipe?

Almond extract is optional here but highly recommended if you want an extra layer of nutty warmth that pairs beautifully with vanilla and butter. If you’re not a fan or allergic, just leave it out and your Sugar Cookie Cheesecake will still be deliciously satisfying.

Final Thoughts

This Sugar Cookie Cheesecake is truly a celebration of everything we love about classic desserts — the nostalgic joy of sugar cookies combined with the rich creaminess of cheesecake, finished with a luscious frosting that ties it all together. Whether you’re making it for family, friends, or just because you deserve something wonderful, this recipe is an absolute showstopper that will fill your kitchen with warmth and smiles. Give it a go, and I promise you’ll find yourself coming back to this comforting, tasty favorite again and again.

Sugar Cookie Cheesecake Recipe

★★★★★

4.8 from 5 reviews

Author: Elara
Total Time: 12 hours 10 minutes
Yield: 12 servings 1x
Diet: Vegetarian

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Description

This Sugar Cookie Cheesecake combines the buttery richness of a shortbread crust with chunks of sweet sugar cookie dough baked into a creamy, smooth cheesecake. Finished with a luscious sour cream frosting and colorful sprinkles, this dessert is a festive, nostalgic treat perfect for celebrations or any time you crave a delightful mix of cookie and cheesecake flavors.

Instructions

Prepare Shortbread Crust: Preheat the oven to 325°F (163°C) and grease and line the bottom of a 9-inch springform pan with parchment paper. In a small mixing bowl, whisk together the flour, powdered sugar, and salt. Add the cold, cubed butter and use your hands to thoroughly incorporate it into the flour until crumbly. Mix in milk until the dough is moist but crumbly. Press the dough evenly into the bottom of the pan and bake for 18-20 minutes. Keep oven temperature at 325°F for next steps.
Make Sugar Cookie Dough: In the same mixing bowl (no need to clean), beat together butter and granulated sugar with an electric mixer or fork until smooth. Mix in milk and vanilla extract. Stir in flour and salt until nearly combined. Add sprinkles and mix gently to combine. Pinch off small bite-sized pieces and roll them into little balls. Set aside on a plate.
Prepare Water Bath and Batter: Place a roasting pan on the bottom rack of the oven. Bring a medium pot of water to boil on the stovetop. Meanwhile, in a large bowl, beat cream cheese, sugar, and flour with a mixer on low speed until smooth. Scrape down the sides, add vanilla and optional almond extract, then sour cream, and mix gently on low speed. Add eggs one at a time, mixing gently after each. Fold in the cookie dough balls gently with a rubber spatula.
Assemble and Bake Cheesecake: Butter the sides of the springform pan and pour in the batter over the cooled crust. Carefully pour the boiling water into the roasting pan in the oven, creating a water bath. Place the cheesecake on the middle rack above the roasting pan. Bake for 1 hour and 15 minutes or until edges are golden and center slightly jiggles when nudged. Turn off oven, crack open the door, and let cheesecake sit in the oven for 45 minutes.
Cool and Chill: Remove cheesecake from oven and cool at room temperature for 30 minutes. Then cover and refrigerate overnight to chill and set completely. Note: Surface may crack due to cookie dough bites; this is normal and can be smoothed with a palette knife or left as is since frosting covers the top.
Make Sour Cream Frosting: After chilling, beat butter with a mixer until smooth. Add sour cream, then powdered sugar and vanilla extract, mixing until fluffy. Spread this frosting evenly over the cheesecake and decorate with sprinkles. Serve chilled and enjoy!

Notes

Use room temperature ingredients for the cheesecake batter to ensure smooth mixing.
Cold butter is important for the shortbread crust to achieve a tender, crumbly texture.
The water bath helps prevent cracking and ensures even baking of the cheesecake.
Cookie dough pieces in the batter may cause a cracked surface; this does not affect flavor and can be disguised with frosting.
For best results, chill the cheesecake overnight before frosting and serving.
Optional almond extract adds a nice depth of flavor but can be omitted for a more classic vanilla taste.
Keeps well refrigerated for up to 3-4 days when covered.

Prep Time: 35 minutes
Cook Time: 1 hour 35 minutes
Category: Dessert
Method: Baking
Cuisine: American