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Sugar Cookie Cheesecake Recipe

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★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://spatulaqueen.com/sugar-cookie-cheesecake-recipe-2/