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.

Ingredients

Scale

Shortbread Crust

1 1/4 cup (160g) all-purpose flour
1/2 cup (60g) powdered sugar
Pinch of kosher salt
1/2 cup (110g) unsalted butter, cold and cubed
2 tbsp milk

Sugar Cookie Dough

6 tbsp unsalted butter, room temperature
3/4 cup (150g) granulated sugar
2 tbsp milk
1/2 tsp vanilla extract
1 cup (130g) all-purpose flour
1/2 tsp kosher salt
3 tbsp jimmies sprinkles

Cheesecake Batter

4 (8oz) blocks full fat cream cheese, room temperature
1 cup (200g) granulated sugar
2 tbsp all-purpose flour
1 tsp vanilla extract
1/4 tsp almond extract (optional)
3/4 cup (185g) sour cream, room temperature
4 large eggs, room temperature
6 tbsp unsalted butter, room temperature

Sour Cream Frosting

1/3 cup (80g) sour cream
1 1/2 cups (165g) powdered sugar
1 tsp vanilla extract
6 tbsp unsalted butter, room temperature (from the cheesecake batter ingredients)
Sprinkles, for topping

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

Nutrition

Serving Size: 1 slice (1/12 of cheesecake)
Calories: 470 kcal
Sugar: 36 g
Sodium: 210 mg
Fat: 30 g
Saturated Fat: 18 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g
Carbohydrates: 42 g
Fiber: 1 g
Protein: 7 g
Cholesterol: 125 mg

Keywords: sugar cookie cheesecake, sugar cookie dough cheesecake, cheesecake with cookie dough, sugar cookie dessert, baked cheesecake