How can I make sugar cookie cheesecake gluten free?

To make sugar cookie cheesecake gluten free, substitute the flour in both the crust and cookie dough with a gluten-free all-purpose baking flour. For the cheesecake batter, replace the flour with cornstarch to maintain the right texture. Note that gluten-free ingredients may slightly change the consistency, so ensure the crust and dough are pressed firmly and baked as usual. This approach allows those with gluten sensitivities to enjoy the dessert without sacrificing flavor.

How long does sugar cookie cheesecake stay fresh in the fridge?

After baking and applying any frosting, cover the sugar cookie cheesecake tightly with plastic wrap or place it in an airtight container. Stored this way, it will stay fresh in the refrigerator for up to one week. For the best taste and texture, consume it within this time frame. Avoid leaving cheesecake at room temperature for extended periods to prevent spoilage.

Do I need to bake sugar cookie cheesecake in a water bath to avoid cracks?

Baking sugar cookie cheesecake in a water bath is optional. This recipe doesn't require it if you mix the batter gently after adding each egg and allow the cheesecake to cool slowly at room temperature once baked. Minor cracks may appear but won’t affect the flavor. You can cover any cracks with whipped cream or crushed cookies for a polished look.

Can I prepare sugar cookie cheesecake in advance and freeze it?

Yes, sugar cookie cheesecake can be made ahead of time and frozen. Once fully cooled and frosted, wrap it tightly with plastic wrap and aluminum foil to prevent freezer burn. Freeze for up to one month. When ready to serve, thaw the cheesecake overnight in the refrigerator to maintain its creamy texture. Avoid refreezing after thawing.

Can I use different cookies for the sugar cookie cheesecake crust?

Absolutely. While slice-and-bake sugar cookies like Pillsbury work well, you can use other similar small sugar cookies or shortbread cookies for the crust. Baking times may vary slightly, so watch for a lightly golden brown color on the crust when baking. Using different cookies allows you to customize the flavor and texture of the base layer.

Sugar Cookie Cheesecake Recipe with Buttery Crust and Filling

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!

Ingredients

Scale

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

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