Sugar Cookie Cheesecake

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Hi, I’m Michonne, the baker behind Cook Joy Recipes! Growing up, I always loved the holidays because they meant sugar cookies—frosted, decorated, and sprinkled with joy. As I got older, I discovered my love for cheesecake, and one day I thought: why not combine the two? That’s how Sugar Cookie Cheesecake was born. It’s creamy, rich, and decadent, sitting on a buttery sugar cookie crust and topped with sweet cookie crumbles. This cheesecake is festive enough for Christmas but so good you’ll want to bake it year-round.

Why You’ll Love This Sugar Cookie Cheesecake

  • Two desserts in one – Creamy cheesecake meets buttery sugar cookies.
  • Show-stopping centerpiece – Perfect for holiday gatherings, birthdays, or potlucks.
  • Customizable – Add sprinkles, frosting swirls, or holiday candies.
  • Make-ahead friendly – Cheesecake tastes even better the next day.
  • Crowd-pleaser – Loved by kids and adults alike.

Key Ingredients

  • Sugar cookie dough – Store-bought or homemade for the crust and topping.
  • Cream cheese – Softened to room temperature for a smooth filling.
  • Granulated sugar – To sweeten the cheesecake.
  • Eggs – Helps the cheesecake set properly.
  • Sour cream – Adds creaminess and tang.
  • Vanilla extract – Brings out warm, cozy flavors.
  • Whipped cream & sprinkles (optional) – For topping and decoration.

Step-by-Step Instructions

  1. Preheat oven – Set to 325°F. Grease a 9-inch springform pan.
  2. Prepare the crust – Press sugar cookie dough into the bottom of the pan. Bake 10–12 minutes until lightly golden. Cool slightly.
  3. Make the filling – Beat cream cheese and sugar until smooth. Add eggs one at a time, then mix in sour cream and vanilla.
  4. Assemble cheesecake – Pour filling over the cookie crust. Drop small pieces of sugar cookie dough on top.
  5. Bake – Place pan in a water bath (optional for even baking). Bake 50–60 minutes, until edges are set and center is slightly jiggly.
  6. Cool & chill – Let cool at room temperature, then refrigerate at least 4 hours or overnight.
  7. Decorate – Top with whipped cream, sugar cookie crumbles, or festive sprinkles.
Sugar Cookie Cheesecake

Tips for Success

  • Room-temp ingredients – Prevents lumps in the filling.
  • Don’t overmix – Too much air can cause cracks.
  • Use a water bath – Keeps cheesecake smooth and creamy.
  • Chill overnight – Deepens flavor and improves texture.
  • Dress it up – Add colorful sprinkles for a holiday vibe!

Storage & Freezing

  • Store in the fridge, covered, for up to 5 days.
  • Freeze individual slices wrapped tightly for up to 2 months. Thaw overnight in the fridge before serving.

Serving Ideas

  • Holiday dessert table – Decorate with red and green sprinkles.
  • Birthday party – Add frosting swirls and colorful sprinkles.
  • Casual treat – Serve with coffee or hot cocoa for a cozy evening.

Frequently Asked Questions

Can I use store-bought sugar cookie dough?
Yes! It saves time and still tastes amazing.

Do I need a water bath for this cheesecake?
It’s optional but recommended for a smooth, crack-free texture.

Can I make Sugar Cookie Cheesecake ahead of time?
Yes, it actually tastes better the next day after chilling.

Can I use a different crust?
Of course—graham crackers or vanilla wafers work too, but the sugar cookie crust makes it special.

More Cheesecake Recipes You’ll Love

Sugar Cookie Cheesecake
Print Recipe

Sugar Cookie Cheesecake

Creamy cheesecake with a sugar cookie crust and sugar cookie topping — a festive dessert that’s perfect for the holidays!
Prep Time30 minutes
Cook Time1 hour
Chill Time6 hours
Total Time1 hour 30 minutes
Course: Dessert
Cuisine: American
Keyword: Christmas dessert, holiday cheesecake, sugar cookie cheesecake, sugar cookie dessert
Servings: 12 slices
Calories: 420kcal
Author: Michonne Zendaya
Cost: 12

Equipment

  • 9-inch springform pan
  • parchment paper
  • mixing bowls
  • hand mixer or stand mixer
  • measuring cups and spoons
  • spatula

Ingredients

  • 2 3/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1/2 cup light brown sugar, packed
  • 2 large eggs
  • 2 tsp vanilla extract
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar (for filling)
  • 3 large eggs (for filling)
  • 1 cup sour cream
  • 1 tsp vanilla extract (for filling)
  • 1 cup sugar cookie dough (for topping)
  • 1/4 cup sprinkles

Instructions

  • Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  • Make the sugar cookie dough: In a medium bowl, whisk flour, baking soda, baking powder, and salt. In a large bowl, cream butter, granulated sugar, and brown sugar until fluffy. Beat in eggs and vanilla. Add dry ingredients until combined.
  • Press half of the sugar cookie dough into the bottom of the prepared pan for the crust. Chill the rest for topping.
  • Make the cheesecake filling: In a large bowl, beat cream cheese and sugar until smooth. Add eggs one at a time, mixing after each. Mix in sour cream and vanilla until combined.
  • Pour filling over crust in springform pan. Drop spoonfuls of reserved cookie dough on top. Sprinkle with sprinkles.
  • Bake for 55–65 minutes, until edges are set but center is slightly jiggly. Turn off oven, crack door, and let cheesecake cool 1 hour.
  • Refrigerate cheesecake at least 6 hours or overnight before slicing and serving.

Notes

Chill cheesecake for at least 6 hours before serving. Store leftovers in the refrigerator for up to 5 days.