Sugar Cookie Cheesecake

Why You’ll Love Sugar Cookie Cheesecake Recipe

I enjoy this recipe because it blends two classic desserts into one indulgent showstopper. I like how the sugar cookie dough adds texture and sweetness, while the cheesecake stays smooth and balanced. I also appreciate that it’s perfect for celebrations, since it looks impressive and feeds a crowd without needing complicated decorating skills.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

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

Directions

I start by preheating the oven to 325°F, greasing a 9-inch springform pan, and lining the bottom with parchment paper. I cream the butter and sugar together until light and fluffy, then mix in the milk and vanilla. I add the flour and salt and mix until a smooth, sticky dough forms. I press about two-thirds of the dough into the pan to form the crust and bake it until golden and no longer shiny.

I mix sprinkles into the remaining dough, roll it into small balls, and set them aside. For the filling, I beat the cream cheese and sugar until smooth, then mix in the flour, yogurt, salt, and vanilla. I add the eggs one at a time on low speed until just combined. I layer the cheesecake batter and cookie dough balls over the crust, finishing with a smooth top layer.

I place a pan of boiling water on the bottom rack of the oven and bake the cheesecake until the edges are set and the center is slightly wobbly. I let it cool gradually in the oven, then bring it to room temperature before chilling it in the fridge for several hours. For the frosting, I heat treat the flour, beat the butter and powdered sugar together, add the remaining ingredients, and fold in sprinkles. I frost the chilled cheesecake and finish with extra sprinkles before serving.

Servings and Timing

I usually slice this cheesecake into 12 generous servings. I plan about 40 minutes for preparation, roughly 1 hour and 15 minutes for baking, and at least 7 hours for cooling and chilling. From start to finish, I expect the total time to be close to 9 hours, with most of that being hands-off chilling time.

Variations

I sometimes use different holiday sprinkle mixes to match the season or occasion. I’ve also made this with a chocolate sugar cookie dough for a fun twist. When I want extra richness, I add a thin layer of white chocolate ganache under the frosting.

Storage/Reheating

I store this cheesecake covered in the refrigerator for up to four days. I prefer serving it cold straight from the fridge, but I sometimes let slices sit at room temperature for a few minutes to soften slightly. I don’t recommend freezing once frosted, but the unfrosted cheesecake freezes well.

FAQs

Can I make this cheesecake ahead of time?

I like making it a day in advance since the flavor and texture improve after chilling overnight.

Why do I need a springform pan?

I use a springform pan because it allows me to remove the cheesecake cleanly without damaging the sides.

What does the water pan do?

I use it to create steam, which helps the cheesecake bake evenly and reduces cracking.

Can I skip the cookie dough balls inside?

I’ve skipped them before, and the cheesecake is still delicious, just less textured.

How do I know when the cheesecake is done?

I look for set edges and a center that still jiggles slightly when gently shaken.

Can I use low-fat cream cheese?

I’ve tried it, but I prefer full-fat for the creamiest texture and best flavor.

Why heat treat the flour for frosting?

I do this to make sure the flour is safe to eat since the frosting isn’t baked.

Can I use sour cream instead of yogurt?

I’ve used sour cream many times, and it works just as well.

What’s the best way to cut clean slices?

I wipe my knife clean between cuts for neat, bakery-style slices.

Is this cheesecake very sweet?

I find it rich but balanced, with the cheesecake tanginess offsetting the sweet cookie layers.

Conclusion

I keep this sugar cookie cheesecake in my holiday baking rotation because it never fails to impress. I love the contrast between the buttery cookie dough, creamy filling, and playful sprinkles. Every time I serve it, it feels festive, indulgent, and completely worth the effort.