Sugar Cookie Cheesecake
Creamy cheesecake with a sugar cookie crust and sugar cookie topping — a festive dessert that’s perfect for the holidays!
Servings: 12 slices
Calories: 420kcal
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.