Introduction

This Sugar Cookie Cheesecake combines the buttery crunch of sugar cookie crust with a rich, creamy cheesecake filling. Topped with mini sugar cookies and a sweet glaze, it’s a delightful dessert that’s as fun to make as it is to eat.

A slice of cheesecake sits on a white plate with a crumbly, golden brown base layer. The middle layer is thick and creamy white with embedded colorful bits of red and green inside. On top, a smooth layer of white frosting is spread evenly, decorated with small cookie dough balls that are speckled with red, green, and white sprinkles. Additional sprinkles are scattered over the frosting. A spoon with a small bite of cheesecake rests on the left side of the plate. The setting is a white marbled surface with soft, neutral background elements. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

3 ¼ cups all-purpose flour
1 ¼ cups unsalted butter, softened
2 cups Regenerative Organic Certified® Cane Sugar
1 cup confectioners’ sugar
32 ounces full-fat cream cheese, softened
½ cup full-fat sour cream, room temperature
¼ cup heavy cream
1 tsp salt
½ tsp baking soda
½ tsp baking powder
5 large eggs, room temperature
2 large egg yolks, room temperature
5 ½ tsp vanilla extract
1 tsp almond extract
5 tbsp milk
⅓ cup sprinkles
½ tsp fresh lemon zest (optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan. Cream ½ cup unsalted butter with ½ cup granulated sugar until light and fluffy. Beat in 1 large egg yolk, 1 teaspoon vanilla extract, and almond extract if using. Mix in 1 ¼ cups all-purpose flour and ¼ teaspoon salt. Press this dough evenly into the pan and blind bake for 12 to 15 minutes until lightly golden. Let the crust cool completely.
Step 2: In a stand mixer, beat 32 ounces of softened cream cheese on low speed until smooth. Gradually add 1 ½ cups granulated sugar and 2 tablespoons all-purpose flour, mixing until combined. Blend in ½ cup sour cream and ¼ cup heavy cream. Add 4 large eggs and 1 egg yolk one at a time, mixing on the lowest speed just until incorporated. Stir in 1 tablespoon vanilla extract, ½ teaspoon almond extract, and lemon zest if desired. Pour the filling over the cooled crust and tap the pan gently to release any air bubbles.
Step 3: Wrap the springform pan in a double layer of foil. Place it into a larger roasting pan and pour hot water halfway up the sides of the springform pan. Bake at 350°F (175°C) for 15 minutes. Then reduce the oven temperature to 325°F (160°C) and bake for 60 to 75 minutes, until the edges are set and the center slightly jiggles. Avoid overbaking.
Step 4: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool slowly. Remove the cheesecake from the water bath, unwrap the foil, and transfer it to a wire rack. Let it cool completely at room temperature for 2 to 3 hours. Run a thin knife around the edges before unclipping the pan. Cover and refrigerate for at least 6 to 8 hours, preferably overnight.
Step 5: To make mini sugar cookies, cream ½ cup unsalted butter with ½ cup granulated sugar. Beat in 1 large egg, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract. Mix in 1 ½ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt. Chill the dough, then roll out and cut small shapes. Bake at 350°F (175°C) for 6 to 8 minutes. Cool completely. For the glaze, whisk together 1 cup confectioners’ sugar, 2 to 3 tablespoons milk, and ½ teaspoon vanilla extract until smooth. Arrange cooled mini cookies on top of the chilled cheesecake, drizzle with glaze, and sprinkle with sprinkles. Allow the glaze to set.
Step 6: Use a sharp knife dipped in hot water and wiped clean between each slice for clean cuts. Serve the cheesecake cold. Store leftovers covered in the refrigerator for 5 to 7 days. For longer storage, freeze tightly wrapped for 1 to 2 months and thaw overnight in the refrigerator before serving.

Tips & Variations

For extra flavor, add a teaspoon of lemon zest to the crust or filling for a fresh, citrusy note.
Swap almond extract for pure vanilla extract if you prefer a simpler flavor profile.
Use a water bath to ensure a creamy texture without cracks on your cheesecake surface.
Allow the cheesecake to chill thoroughly overnight for the best slicing and texture.
Mini sugar cookies can be decorated with colored sugars or sprinkles to match seasonal themes.

Storage

Store leftover cheesecake tightly covered in the refrigerator for 5 to 7 days. When serving, use a warm knife for clean slices. You can freeze the cheesecake for 1 to 2 months by wrapping it tightly in plastic wrap and foil. Thaw it overnight in the refrigerator before serving for best results.

How to Serve

A slice of cheesecake sits on a white plate over a white marbled surface, showing three main layers: a golden brown crumbly base at the bottom, a thick creamy off-white middle layer mixed with small red and green bits, and a smooth white icing layer on top. The icing is decorated with small round cookie balls sprinkled with red, white, and green tiny round candies, matching the colors inside the middle layer. A spoon with a bit of the cheesecake and crumbs rests beside the slice. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a water bath?

While it’s possible, using a water bath helps the cheesecake bake evenly and prevents cracks. If you skip it, monitor closely to avoid overbaking and expect a less creamy texture.

How do I prevent the sugar cookie crust from getting soggy?

Blind baking the crust thoroughly until lightly golden creates a barrier to keep it crisp under the creamy filling. Make sure the crust is completely cool before adding the cheesecake mixture.