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Showstopper Holiday Sugar Cookie Cheesecake

Close-up of a rich slice of sugar cookie cheesecake featuring a thick crust, creamy filling, and golden crumb topping.
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Create a truly impressive dessert by combining the creamy texture of cheesecake with the sweet flavor of sugar cookies. This recipe features a buttery cookie crust, a rich vanilla filling, and is perfect for festive gatherings.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour for crust
  • 1/2 teaspoon baking soda for crust
  • 1/2 teaspoon salt for crust
  • 3/4 cup unsalted butter, softened for crust
  • 1 cup cane sugar for crust
  • 1 teaspoon vanilla extract for crust
  • 1 large egg for crust
  • 1 egg yolk for crust
  • 1/3 cup Christmas sprinkles (optional, for decoration/mix-in)
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar for filling
  • 1/4 cup all-purpose flour for filling
  • 1 teaspoon vanilla extract for filling
  • 1/2 cup sour cream
  • 3 large eggs for filling
  • White chocolate ganache and extra sprinkles for topping (optional)

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing it.
  2. Make the sugar cookie crust: In a bowl, mix the 1 3/4 cups flour, baking soda, and salt. In a separate bowl, cream together the softened butter and 1 cup sugar until light and fluffy. Beat in the 1 egg, 1 egg yolk, and 1 teaspoon vanilla extract. Gradually add the dry ingredients to the wet ingredients until just combined. If using, gently fold in the sprinkles now.
  3. Press the cookie dough evenly into the bottom of the prepared springform pan to form the crust. Bake the crust for 12 to 15 minutes until lightly golden. Let it cool slightly while you prepare the filling. Reduce the oven temperature to 325°F (160°C).
  4. Make the creamy cheesecake filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the 1 cup granulated sugar and 1/4 cup flour until fully incorporated. Mix in the 1 teaspoon vanilla extract and sour cream.
  5. Beat in the 3 eggs one at a time, mixing only until each egg is just combined. Do not overmix the batter.
  6. Pour the cheesecake filling over the cooled sugar cookie crust.
  7. Bake the cheesecake at 325°F (160°C) for 50 to 65 minutes. The edges should look set, but the center should still have a slight jiggle.
  8. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracking.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.
  10. Before serving, top with white chocolate ganache and extra festive sprinkles if desired. Carefully release the sides of the springform pan.

Notes

  • For the best texture, make sure your cream cheese and eggs are at room temperature before you start mixing the filling.
  • If you want to add sugar cookie dough balls into the filling, prepare a small batch of standard sugar cookie dough and drop spoonfuls over the filling before baking.
  • To achieve a crack-free top, use a water bath (bain-marie) when baking the cheesecake for the most consistently creamy texture.

Nutrition

Find it online: https://tastetaught.com/sugar-cookie-cheesecake-recipe/