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