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Creamy Sugar Cookie Cheesecake: A Festive Showstopper

A perfect square slice of sugar cookie cheesecake with a thick crust and swirled topping, sitting on a white plate.
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You can make this decadent Sugar Cookie Cheesecake that combines a buttery cookie crust with a rich, creamy vanilla filling. It is a perfect centerpiece for holiday gatherings or any special occasion.

Ingredients

Scale
  • For the Sugar Cookie Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1 large egg
  • 1 teaspoon vanilla extract
  • For the Cheesecake Filling:
  • 24 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1/2 cup sour cream
  • For the Sugar Cookie Dough Swirl/Topping (Optional):
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup festive sprinkles

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan. In a medium bowl, whisk together the flour, sugar, baking soda, and salt for the crust. Cut in the softened butter until the mixture resembles coarse crumbs. Mix in the egg and vanilla extract until a soft dough forms. Press the dough evenly into the bottom of the prepared springform pan. Bake for 10 to 12 minutes, until lightly golden. Remove from the oven and let it cool slightly while you prepare the filling. Reduce the oven temperature to 325°F (160°C).
  2. Prepare the Filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the sugar, flour, vanilla extract, and salt until combined. Beat in the eggs one at a time, mixing just until incorporated after each addition. Mix in the sour cream until the batter is smooth. Do not overmix.
  3. Prepare the Cookie Dough Swirl (Optional): In a separate bowl, beat the butter, brown sugar, and granulated sugar until creamy. Beat in the egg yolk and vanilla. Mix in the flour, baking soda, and salt until just combined. Stir in the festive sprinkles.
  4. Assemble and Bake: Pour half of the cheesecake filling over the cooled crust. Drop small spoonfuls of the sugar cookie dough mixture over the filling. Pour the remaining cheesecake filling over the top. Drop small spoonfuls of the remaining cookie dough mixture over the top layer. Use a knife or skewer to gently swirl the dough into the filling to create a marbled effect.
  5. Bake the Cheesecake: Wrap the outside bottom of the springform pan tightly with heavy-duty aluminum foil. Place the wrapped pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this creates a water bath to prevent cracking). Bake at 325°F (160°C) for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  6. Cool Slowly: Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling helps prevent cracks. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack.
  7. Chill: Once cool, cover the cheesecake loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the creamiest texture, make sure your cream cheese and eggs are at true room temperature before starting the filling.
  • If you skip the water bath, watch your cheesecake closely; it may bake faster and is more likely to crack.
  • You can top the chilled cheesecake with a simple vanilla glaze or a thin layer of store-bought sugar cookie frosting instead of the dough swirl for an easier finish.

Nutrition

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