Introduction

This Sugar Cookie Cheesecake combines the best of both worlds: a buttery sugar cookie crust and a rich, creamy cheesecake filling. Topped with mini sugar cookies and a light glaze, it’s a festive dessert perfect for any occasion.

Sugar Cookie Cheesecake Recipe - Recipe Image

Ingredients

3 ¼ cups all-purpose flour
1 ¼ cups unsalted butter, softened
2 cups Regenerative Organic Certified® Cane Sugar
1 cup confectioners’ sugar
32 ounces full-fat cream cheese, softened
½ cup full-fat sour cream, room temperature
¼ cup heavy cream
1 tsp salt
½ tsp baking soda
½ tsp baking powder
5 large eggs, room temperature
2 large egg yolks, room temperature
5 ½ tsp vanilla extract
1 tsp almond extract
5 tbsp milk
⅓ cup sprinkles
½ tsp fresh lemon zest (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan. In a bowl, cream ½ cup unsalted butter with ½ cup granulated sugar until light and fluffy. Beat in 1 large egg yolk and 1 teaspoon vanilla extract (and almond extract if using). Mix in 1 ¼ cups all-purpose flour and ¼ teaspoon salt until combined. Press the dough evenly into the bottom of the prepared pan. Blind bake for 12-15 minutes until lightly golden. Cool completely.
Step 2: In a stand mixer, beat 32 ounces of softened cream cheese on low speed until smooth. Gradually add 1 ½ cups granulated sugar and 2 tablespoons all-purpose flour, mixing until combined. Stir in ½ cup sour cream and ¼ cup heavy cream. Gently add 4 large eggs and 1 egg yolk, one at a time, mixing on the lowest speed until just incorporated. Stir in 1 tablespoon vanilla extract, ½ teaspoon almond extract, and optionally ½ teaspoon lemon zest. Pour the cheesecake filling over the cooled crust, tapping the pan to release air bubbles.
Step 3: Wrap the springform pan with a double layer of foil. Place it in a larger roasting pan and pour hot water halfway up the sides of the springform pan to create a water bath. Bake at 350°F (175°C) for 15 minutes, then reduce the oven temperature to 325°F (160°C) and bake for 60-75 minutes, or until the edges are set and the center slightly jiggles. Avoid overbaking.
Step 4: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly. Remove the cheesecake from the water bath, unwrap the foil, and place it on a wire rack. Let it cool completely at room temperature for 2-3 hours. Run a thin knife around the edge before unclipping the springform pan. Cover and refrigerate for at least 6-8 hours, preferably overnight.
Step 5: To make mini sugar cookies, cream ½ cup unsalted butter with ½ cup granulated sugar. Beat in 1 large egg, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract. Mix in 1 ½ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt. Chill the dough, then roll out and cut into small shapes. Bake at 350°F (175°C) for 6-8 minutes and allow to cool. For the glaze, whisk 1 cup confectioners’ sugar with 2-3 tablespoons milk and ½ teaspoon vanilla extract until smooth. Arrange cooled mini cookies on top of the chilled cheesecake, drizzle with glaze, and sprinkle with sprinkles. Let the glaze set before serving.
Step 6: When serving, use a sharp knife dipped in hot water and wiped clean between slices for clean cuts. Serve cold. Store any leftovers covered in the refrigerator for 5-7 days or freeze tightly wrapped for 1-2 months. Thaw overnight in the refrigerator before serving.

Tips & Variations

For a stronger almond flavor, increase the almond extract to 1 teaspoon in the filling and cookies.
Use room temperature ingredients to ensure a smooth cheesecake batter and even baking.
Adding fresh lemon zest brightens the cheesecake and balances the sweetness.
Try decorating with different colored sprinkles or edible glitter for seasonal variations.

Storage

Store leftover cheesecake covered in the refrigerator for up to 5-7 days to retain freshness. You can also freeze the cheesecake tightly wrapped for 1-2 months. When ready to serve, thaw it overnight in the refrigerator. Avoid freezing the glaze and mini cookies on top; add those fresh after thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the crust ahead of time?

Yes, you can prepare and blind bake the sugar cookie crust a day ahead. Store it tightly wrapped at room temperature until ready to add the cheesecake filling.

Why should I use a water bath for baking cheesecake?

The water bath helps provide gentle, even heat which prevents cracking and ensures a creamy texture in the cheesecake by keeping the baking environment moist.

Sugar Cookie Cheesecake Recipe

Print Recipe

★★★★★

4.9 from 145 reviews

Indulge in a luscious Sugar Cookie Cheesecake that perfectly combines the buttery crunch of sugar cookie crust with a creamy, smooth cheesecake filling. Topped with delightful mini sugar cookies and a sweet glaze, this dessert is a showstopper for any occasion.

Author: Isabella
Prep Time: 35 minutes
Cook Time: 1 hour 30 minutes
Total Time: 10 hours 5 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Sugar Cookie Crust

½ cup unsalted butter, softened
½ cup granulated sugar
1 large egg yolk
1 tsp vanilla extract (optional almond extract)
1 ¼ cups all-purpose flour
¼ tsp salt

Cheesecake Filling

32 ounces full-fat cream cheese, softened
1 ½ cups granulated sugar
2 tbsp all-purpose flour
½ cup full-fat sour cream, room temperature
¼ cup heavy cream
4 large eggs, room temperature
1 large egg yolk, room temperature
1 tbsp vanilla extract
½ tsp almond extract
½ tsp fresh lemon zest (optional)

Mini Sugar Cookies

½ cup unsalted butter
½ cup granulated sugar
1 large egg
1 tsp vanilla extract
¼ tsp almond extract
1 ½ cups all-purpose flour
½ tsp baking powder
¼ tsp salt

Glaze and Decoration

1 cup confectioners’ sugar
2–3 tbsp milk
½ tsp vanilla extract
⅓ cup sprinkles

Instructions

Prepare Sugar Cookie Crust: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan. Cream together ½ cup unsalted butter and ½ cup granulated sugar until the mixture is light and fluffy. Beat in 1 large egg yolk and 1 teaspoon vanilla extract (or almond extract if using). Gradually blend in 1 ¼ cups all-purpose flour and ¼ teaspoon salt to form a dough. Press the dough evenly into the bottom of the prepared pan. Blind bake for 12-15 minutes or until the crust is lightly golden. Allow it to cool completely before adding the filling.
Craft Creamy Cheesecake Filling: Using a stand mixer, beat 32 ounces of softened cream cheese on low speed until smooth. Slowly incorporate 1 ½ cups granulated sugar and 2 tablespoons all-purpose flour until combined evenly. Blend in ½ cup full-fat sour cream and ¼ cup heavy cream. Add 4 large eggs and 1 egg yolk one at a time, mixing on the lowest speed just until incorporated to avoid overmixing. Stir in 1 tablespoon vanilla extract, ½ teaspoon almond extract, and optional ½ teaspoon fresh lemon zest for brightness. Pour this filling over the cooled sugar cookie crust, then gently tap the pan to release air bubbles.
Bake Cheesecake with Water Bath: Wrap the springform pan with a double layer of foil to prevent leaks. Place the pan inside a larger roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. Bake initially at 350°F (175°C) for 15 minutes. Reduce the oven temperature to 325°F (160°C) and continue baking for an additional 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle. Avoid overbaking to maintain creamy texture.
Cool and Chill Thoroughly: Turn off the oven and leave the cheesecake inside with the door slightly ajar for one hour to cool slowly and prevent cracking. Remove from the water bath and discard the foil wrap. Transfer the cheesecake to a wire rack and cool completely at room temperature for 2-3 hours. Before unclipping the pan, run a thin knife carefully around the edges to loosen. Cover and refrigerate for at least 6-8 hours or preferably overnight to fully set.
Decorate with Mini Cookies and Glaze: Prepare the mini sugar cookies by creaming ½ cup unsalted butter with ½ cup granulated sugar until light and fluffy. Beat in 1 large egg, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract. Mix in 1 ½ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt to form dough. Chill the dough, roll it out, and cut into small shapes. Bake mini cookies at 350°F (175°C) for 6-8 minutes until set but not browned. Cool completely. For the glaze, whisk together 1 cup confectioners’ sugar, 2-3 tablespoons milk, and ½ teaspoon vanilla extract until smooth. Arrange mini cookies atop the chilled cheesecake, drizzle with the glaze, and sprinkle with ⅓ cup sprinkles. Allow glaze to set before serving.
Serve and Store: Use a sharp knife dipped in hot water and wiped clean between slices to cut neat pieces. Serve the cheesecake cold. Store any leftovers covered in the refrigerator for 5-7 days. For longer storage, freeze tightly wrapped for 1-2 months and thaw overnight in the refrigerator before serving.

Notes

Ensure all dairy ingredients are at room temperature to prevent lumps and create a smooth batter.
Do not overmix the cheesecake filling to avoid cracks and dense texture.
Using a water bath helps maintain even heat and moisture, reducing cheesecake cracking.
Slow cooling inside the oven prevents sudden temperature changes and cracking.
If almond extract is not preferred, omit or replace with additional vanilla extract.
The mini sugar cookies add a fun decorative touch and texture contrast but are optional.
Use a springform pan for easy removal of the cheesecake without damage.

Keywords: sugar cookie cheesecake, cheesecake recipe, sugar cookie crust, creamy cheesecake, dessert, baked cheesecake, mini sugar cookies