Description

A delightful mashup of creamy cheesecake and buttery sugar cookies, this Sugar Cookie Cheesecake is a comforting and slightly messy dessert. It features a sugar cookie crust and filling, perfect for nostalgic moments or holiday baking.

Ingredients

Scale

1 (16.5 oz) roll refrigerated sugar cookie dough
16 oz cream cheese, softened
3/4 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
Optional: sprinkles for decorations

Instructions

Preheat your oven to 325°F (160°C).
Butter a 9-inch springform pan.
Press about 2/3 of the cookie dough into the bottom of the pan for the crust.
Bake for 12 minutes, then let it cool slightly.
In a large bowl, beat the softened cream cheese with the sugar until creamy.
Mix in eggs, vanilla, and sour cream.
Pour the cheesecake mixture on top of the cooled crust.
Dot spoonfuls of the remaining cookie dough over the top.
Bake for 50-55 minutes, or until the edges are set and the middle jiggles slightly.
Let cool on the counter for a while, then chill in the fridge for at least 4 hours or overnight.
Decorate with sprinkles before serving.

Notes

Baking at a higher temperature can result in brown edges and a gummy middle.
Allowing the cheesecake to cool slowly helps prevent cracking. Cracks can be covered with sprinkles.
Leftover filling can be microwaved for a quick snack.
Chocolate chip cookie dough can be used for the crust for a sweeter taste.
Lemon zest can be added to the filling for a brighter flavor.
Oatmeal cookie dough is not recommended for the base as it can become soggy.
If you don’t have a springform pan, a regular cake tin lined with parchment paper can be used.
The cheesecake will keep for 3-4 days in the fridge in an airtight container.
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.
Do not rush the chilling process; serving it lukewarm affects the texture.
If using low-fat cream cheese, add a spoon of flour to prevent it from becoming too watery.
Baking the crust for 12-15 minutes can help prevent a soggy bottom.
Ensure homemade cookie dough is a firmer dough to prevent leakage.
A water bath is optional; skipping it and patching cracks is acceptable.
Raw cookie dough bits on top bake fully, but store-bought dough labeled safe to eat raw can be used 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: N/A
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 0g
Protein: 7g
Cholesterol: 0mg

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