Sugar Cookie Cheesecake

October 15, 2024 by Cook Best Recipes, Updated October 15, 2024

Indulge in this delightful sugar cookie cheesecake, featuring a creamy vanilla filling with homemade sugar cookie dough bites, all on a buttery shortbread crust. Topped with sour cream frosting and festive sprinkles, it s the perfect dessert for any holiday gathering!

Ingredients

• 1 1/4 cup (160g) all-purpose flour
• 1/2 cup (60g) powdered sugar
• Pinch of kosher salt
• 1/2 cup (110g) unsalted butter, cold and cubed
• 2 tbsp milk
• 6 tbsp unsalted butter, room temperature
• 3/4 cup (150g) granulated sugar
• 2 tbsp milk
• 1/2 tsp vanilla extract
• 1 cup (130g) all-purpose flour
• 1/2 tsp kosher salt
• 3 tbsp jimmies sprinkles
• 4 (8oz) blocks full fat cream cheese, room temperature
• 1 cup (200g) granulated sugar
• 2 tbsp all-purpose flour
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 3/4 cup (185g) sour cream, room temperature
• 4 large eggs, room temperature
• 6 tbsp unsalted butter, room temperature
• 1/3 cup (80g) sour cream
• 1 1/2 cups (165g) powdered sugar
• 1 tsp vanilla extract
• Sprinkles, for topping

Instructions

1. Preheat the oven to 325°F (163°C) and grease a 9" springform pan, lining the bottom with parchment paper.
2. In a small bowl, whisk together 1 1/4 cup flour, 1/2 cup powdered sugar, and a pinch of salt. Cut in 1/2 cup cold butter until crumbly, then mix in 2 tbsp milk. Press the dough into the bottom of the prepared pan and bake for 18-20 minutes. Leave the oven at 325°F.
3. In the same bowl, combine 6 tbsp room temperature butter and 3/4 cup granulated sugar. Mix until smooth, then add 2 tbsp milk and 1/2 tsp vanilla. Gradually mix in 1 cup flour, 1/2 tsp salt, and finally 3 tbsp sprinkles. Roll into small cookie dough balls and set aside.
4. Place a roasting pan on the bottom rack of the oven and fill a medium pot with water to boil. In a large bowl, beat 4 blocks of cream cheese, 1 cup sugar, and 2 tbsp flour until smooth. Mix in 1 tsp vanilla, 1/4 tsp almond extract (if using), and 3/4 cup sour cream. Add eggs one at a time, mixing on low speed.
5. Gently fold the cookie dough bites into the cheesecake batter. Pour the batter over the cooled crust, then carefully add boiling water to the roasting pan in the oven.
6. Bake for 1 hour and 15 minutes, until the edges are golden and the center jiggles slightly. Turn off the oven, crack the door, and let the cheesecake sit for 45 minutes.
7. Remove from the oven and let cool for 30 minutes before refrigerating overnight.
8. For the frosting, beat 6 tbsp room temperature butter until smooth, mix in 1/3 cup sour cream, then add 1 1/2 cups powdered sugar and 1 tsp vanilla. Spread over the chilled cheesecake and top with sprinkles.

Nutritional Information

Nutrition facts may vary. Please calculate based on specific ingredients used.