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Sugar Cookie Cheesecake
Michonne Zendaya

Sugar Cookie Cheesecake

Creamy cheesecake with a sugar cookie crust and sugar cookie topping — a festive dessert that’s perfect for the holidays!
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Prep Time 30 minutes
Cook Time 1 hour
Chill Time 6 hours
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

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

Equipment

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

Method
 

  1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. 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.
  3. Press half of the sugar cookie dough into the bottom of the prepared pan for the crust. Chill the rest for topping.
  4. 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.
  5. Pour filling over crust in springform pan. Drop spoonfuls of reserved cookie dough on top. Sprinkle with sprinkles.
  6. 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.
  7. 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.