Description

This Sugar Cookie Cheesecake recipe offers a delightful fusion of classic cheesecake and buttery sugar cookies. It’s a cozy dessert perfect for any occasion, featuring a creamy filling, a sugar cookie crust, and festive sprinkles. Easy to make and always a crowd-pleaser.

Ingredients

Scale

1 (16 oz) package refrigerated sugar cookie dough
3 (8 oz) packages cream cheese, softened
3/4 cup granulated sugar
3 large eggs
1 teaspoon vanilla extract
1/2 cup sour cream
2 tablespoons all-purpose flour
1/4 cup rainbow sprinkles (plus more for garnish)

Instructions

Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
Press the sugar cookie dough evenly into the bottom of the prepared pan to form a crust. Bake for 15 minutes, then allow to cool slightly.
In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
Add eggs, one at a time, mixing well after each addition. Mix in vanilla extract, sour cream, and flour until fully incorporated. Gently fold in the sprinkles.
Pour the cheesecake batter over the cooled sugar cookie crust. Smooth the top with a spatula.
Bake for 40 minutes, or until the center is just set. Turn off the oven and let cheesecake cool inside for 1 hour. Refrigerate at least 4 hours or overnight. Garnish with additional sprinkles before serving.

Notes

Baking at a higher temperature can lead to brown edges and a gummy middle.
Allowing the cheesecake to cool slowly helps prevent cracking.
If you have leftover filling, microwave it in a mug for a quick snack.
Chocolate chip cookie dough can be used for the crust for a sweeter variation.
Lemon zest can be added to the filling for extra flavor.
Oatmeal cookie dough is not recommended for the base as it can become soggy.
A springform pan is ideal, but a regular cake pan lined with parchment paper can be used.
Store in an airtight container in the fridge for 3-4 days.
Slices can be frozen, wrapped tightly, and defrosted in the fridge.
Serving with whipped cream, berries, crushed candy canes, or maple drizzle are popular options.
For a less watery texture with low-fat cream cheese, add a spoon of flour.
Chilling the cheesecake properly is crucial for the best texture.
Baking the crust for the full duration can help prevent sogginess.
Homemade cookie dough can be used, but ensure it is a firmer dough.
A water bath is optional; cracks can be patched with sprinkles.
Raw cookie dough bits bake on top; use store-bought dough labeled safe to eat if concerned.

Prep Time: 25 mins
Cook Time: 55 mins
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 serving
Calories: 410 calories
Sugar: 0g
Sodium: 0mg
Fat: 24g
Saturated Fat: 0g
Unsaturated Fat: 0g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 0g
Protein: 7g
Cholesterol: 0mg

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