Sugar Cookie Cheesecake Recipe with Creamy Filling and Buttery Cookie Crust

Benefits and Advantages of sugar cookie cheesecake

The sugar cookie cheesecake recipe shines for its simplicity and irresistible flavor combination, making it loved by both beginner and experienced bakers. Its preparation is straightforward, utilizing common ingredients, which invites more home cooks to try this dessert with confidence. The crisp, buttery sugar cookie base adds a pleasant contrast and sweetness to the dense and creamy cheesecake filling, delivering a unique texture that delights the palate.

Furthermore, this dessert is flexible ingredients and toppings can be swapped or adjusted to accommodate dietary preferences and nutritional goals without compromising taste. Its blend of nostalgic sugar cookie flavors with rich cheesecake makes it a perfect centerpiece for celebrations or family gatherings, satisfying a wide range of tastes and ensuring that everyone enjoys a memorable treat.

Essential Ingredients for sugar cookie cheesecake

• 1 1/4 cups all-purpose flour (for shortbread crust)
• 1/2 cup powdered sugar (for shortbread crust)
• Pinch of kosher salt (for crust and dough)
• 1/2 cup unsalted butter, cold and cubed (shortbread crust)
• 2 tablespoons milk (shortbread crust)
• 6 tablespoons unsalted butter, room temperature (sugar cookie dough and frosting)
• 3/4 cup granulated sugar (sugar cookie dough and filling)
• 2 tablespoons milk (sugar cookie dough)
• 1/2 teaspoon vanilla extract (sugar cookie dough and filling)
• 1 cup all-purpose flour (sugar cookie dough)
• 4 blocks (8 ounces each) full-fat cream cheese, room temperature (cheesecake filling)
• 2 tablespoons all-purpose flour (optional, cheesecake filling)
• 1 teaspoon vanilla extract (cheesecake filling and frosting)
• 1/4 teaspoon almond extract (optional, cheesecake filling)
• 3/4 cup sour cream, room temperature (cheesecake filling)
• 4 large eggs, room temperature (cheesecake filling)
• 1 1/2 cups powdered sugar (sour cream frosting)
• Additional sprinkles (sugar cookie dough and frosting topping)

Dietary Substitutions to Customize Your sugar cookie cheesecake

To suit dietary preferences, the sugar cookie cheesecake offers versatile substitution options. For vegan adaptations, replace cream cheese with dairy-free alternatives made from nuts or soy, and substitute eggs with flaxseed or chia seed eggs (combined with water). The sugar cookie crust and dough can be made gluten-free by using gluten-free all-purpose flour or almond flour. If calorie reduction is desired, natural sweeteners like stevia or erythritol can replace granulated sugar, and reduced-fat cream cheese or sour cream versions can lower fat content.

It is also possible to accommodate nut allergies by opting for oat or graham cracker-based crusts instead of nut flours. These changes maintain the flavor profile and tender texture, allowing everyone to enjoy this delightful cheesecake regardless of dietary restrictions.

How to Prepare the Perfect sugar cookie cheesecake: Step-by-Step Guide

1. Preheat and prepare pan: Heat oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform or regular pan with parchment paper to allow easy removal.
2. Make shortbread crust: Combine 1 1/4 cups flour, 1/2 cup powdered sugar, and pinch of salt. Cut in cold 1/2 cup cubed butter by hand until crumbly. Add 2 tablespoons milk and gently mix until dough forms. Press dough evenly into the bottom of the pan and bake for 18-20 minutes until lightly golden.
3. Prepare sugar cookie dough balls: Beat 6 tablespoons softened butter and 3/4 cup sugar until fluffy. Add 2 tablespoons milk and 1/2 teaspoon vanilla. Stir in 1 cup flour and 1/2 teaspoon salt until just combined. Fold in 3 tablespoons sprinkles. Pinch dough into bite-sized balls and set aside.
4. Make cheesecake filling: Place a roasting pan on the oven bottom rack for a water bath and bring water to a boil on the stove. Beat 4 blocks cream cheese, 1 cup sugar, and 2 tablespoons flour on low speed until smooth. Add 1 teaspoon vanilla, optional 1/4 teaspoon almond extract, and 3/4 cup sour cream. Mix thoroughly but gently. Add 4 eggs one at a time, mixing just until combined after each addition. Fold in sugar cookie dough balls by hand.
5. Assemble and bake: Butter the pan sides. Pour cheesecake batter over prebaked crust. Place pan on middle oven rack. Pour boiling water into the roasting pan below to create steam to prevent cracking during baking.
6. Baking time: Bake for 1 hour 15 minutes or until edges are golden and center jiggles slightly like jello.
7. Cool gradually: Turn off oven, crack door open, leave cheesecake inside for 45 minutes to cool slowly. Remove and cool at room temperature for 30 minutes before refrigerating overnight to set fully.
8. Frost and decorate: Beat 6 tablespoons softened butter until smooth. Add 1/3 cup sour cream, 1 1/2 cups powdered sugar, and 1 teaspoon vanilla extract. Mix until creamy. Spread frosting over chilled cheesecake and top with sprinkles. Optionally, whip 1/2 cup heavy cream with 1 1/2 tablespoons powdered sugar and 2 tablespoons sprinkles for a whipped topping. Garnish with sugar cookie crumbs if desired.

Allowing the cheesecake to cool gradually inside the opened oven prevents cracks and ensures a smooth, creamy texture.

For a festive variation, try adding lemon zest to the filling for a citrus twist or mixing mini chocolate chips into the crust. This versatile recipe supports creativity and makes a colorful, indulgent dessert perfect for any occasion.

Advanced Tips and Variations

For best results in making sugar cookie cheesecake, use room temperature cream cheese, eggs, and butter for a smooth, lump-free filling. Avoid overmixing the batter to prevent excess air incorporation, which can cause cracks during baking. A water bath can be used to keep the baking environment moist and reduce cracking, although it is optional if the cheesecake is cooled gradually.

Add a refreshing twist by folding in lemon zest or mini chocolate chips into your cookie dough bites for extra flavor layers. Layer fruit preserves like raspberry or strawberry between the crust and filling for a fruity surprise. For vegan or gluten-free versions, use appropriate cream cheese substitutes and crust bases such as nut flours or gluten-free cookie crumbs. Chilling the cheesecake overnight enhances flavor and ensures the perfect set texture. Topping the finished cheesecake with colorful sprinkles or whipped cream mixed with sprinkles offers a festive presentation.

How to Store sugar cookie cheesecake: Best Practices

Store your sugar cookie cheesecake in an airtight container or cover it tightly with plastic wrap to prevent it from drying out and absorbing fridge odors. It will stay fresh in the refrigerator for up to 5 days. For longer storage, wrap the unfrosted cheesecake securely with plastic wrap and aluminum foil to avoid freezer burn and freeze it for up to 3 months.

Thaw frozen cheesecake overnight in the refrigerator before decorating or serving. Avoid reheating in the microwave as it may alter the creamy texture; instead, bring cheesecake to room temperature or warm it gently in a low-temperature oven if preferred. Following these steps maintains the delightful balance of creamy filling and crunchy cookie crust.

Nutritional Value of sugar cookie cheesecake

This sugar cookie cheesecake provides rich textures and flavors through its fat and sugar contents, mainly from cream cheese and cookie crust. Protein comes from eggs and cream cheese, while the sugar content contributes to sweetness and energy. Those watching calories or sugar can consider substitutes like reduced-fat cream cheese or natural sweeteners. The dairy ingredients offer small amounts of calcium and vitamin A, contributing to nutritional benefits.

FAQs: Frequently Asked Questions About sugar cookie cheesecake

Sugar Cookie Cheesecake Recipe with Creamy Filling and Buttery Cookie Crust

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• Author: Valentina Lewis
• Total Time: 2 hours 15 minutes plus overnight
• Yield: 12 servings 1x
• Diet: Vegetarian

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Description

🍪 Delight in this Sugar Cookie Cheesecake, blending a buttery cookie crust with creamy, blissful filling.
🧀 Perfect for celebrations, this dessert offers a festive appearance and irresistible flavor fusion!

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Ingredients

Scale 1x2x3x

Shortbread Crust
1 1/4 cups all-purpose flour (160g)
1/2 cup powdered sugar (60g)
Pinch of kosher salt
1/2 cup unsalted butter, cold and cubed (110g)
2 tablespoons milk
Sugar Cookie Dough
6 tablespoons unsalted butter, room temperature
3/4 cup granulated sugar (150g)
2 tablespoons milk
1/2 teaspoon vanilla extract
1 cup all-purpose flour (130g)
1/2 teaspoon kosher salt
3 tablespoons jimmies sprinkles
Cheesecake Filling
4 blocks (8 oz each) cream cheese, room temperature
1 cup granulated sugar (200g)
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
1/4 teaspoon almond extract
3/4 cup sour cream, room temperature (185g)
4 large eggs, room temperature
Sour Cream Frosting
6 tablespoons unsalted butter, room temperature
1/3 cup sour cream (80g)
1 1/2 cups powdered sugar (165g)
1 teaspoon vanilla extract
Additional sprinkles
Alternative Whipped Cream Topping
1/2 cup heavy whipping cream
1 1/2 tablespoons powdered sugar
2 tablespoons rainbow sprinkles
Optional sugar cookie pieces for garnish

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Instructions

1. Preheat oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment.
2. For Shortbread Crust: Mix flour, powdered sugar, and salt. Blend in cold butter until crumbly. Add milk and bring together. Press into pan and bake for 18–20 mins.
3. For Sugar Cookie Dough: Beat butter and sugar until fluffy. Add milk, vanilla, then flour and salt. Stir in sprinkles. Shape into small balls.
4. For Cheesecake Filling: Place a roasting pan of water in the oven for a water bath later. Boil a pot of water.
5. Beat cream cheese, sugar, and flour on low till smooth. Add vanilla, almond extracts, sour cream. Add eggs one at a time. Fold in cookie dough balls.
6. Butter the pan sides, pour batter over crust.
7. Place cheesecake in oven. Add boiling water to roasting pan.
8. Bake for 1 hour 15 mins until edges set, center jiggles.
9. Turn off oven, crack door, cool cheesecake inside for 45 mins, then at room temp for 30 mins. Refrigerate overnight.
10. For Frosting: Beat butter, add sour cream, powdered sugar, vanilla. Spread over cheesecake, top with sprinkles.
11. Optional: Whip cream, sugar till stiff peaks. Mix sprinkles, spread or pipe over cheesecake. Garnish.

Notes

🧈 Use full-fat cream cheese for rich texture and flavor.
🎨 Add sprinkles just before baking to keep colors vibrant.
💧 Bake using a water bath to prevent cracking.

• Prep Time: 1 hour
• Cooling & chilling time: Overnight
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 slice
• Calories: 525
• Sugar: 40g
• Sodium: 360mg
• Fat: 35g
• Saturated Fat: 22g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 1g
• Protein: 8g
• Cholesterol: 145mg

Keywords: Sugar Cookie, Cheesecake, Creamy, Buttery Crust