Description
This Sugar Cookie Cheesecake combines the beloved buttery sweetness of sugar cookies with the rich creaminess of classic cheesecake. Featuring a tender sugar cookie crust, luscious cream cheese filling baked in a gentle water bath for a smooth texture, and topped with delightful mini sugar cookies and a glossy glaze adorned with sprinkles, this dessert is perfect for celebrations or indulgent treats.
Ingredients
Scale
For the Sugar Cookie Crust
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg yolk
- 1 tsp vanilla extract (optional almond extract)
- 1 ¼ cups all-purpose flour
- ¼ tsp salt
For the Cream Cheesecake Filling
- 32 ounces full-fat cream cheese, softened
- 1 ½ cups granulated sugar
- 2 tbsp all-purpose flour
- ½ cup full-fat sour cream, room temperature
- ¼ cup heavy cream
- 4 large eggs, room temperature
- 1 large egg yolk, room temperature
- 1 tbsp vanilla extract
- ½ tsp almond extract
- ½ tsp fresh lemon zest (optional)
For Mini Sugar Cookies
- ½ cup unsalted butter, softened
- ½ cup granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- ¼ tsp almond extract
- 1 ½ cups all-purpose flour
- ½ tsp baking powder
- ¼ tsp salt
For the Glaze and Decoration
- 1 cup confectioners’ sugar
- 2–3 tbsp milk
- ½ tsp vanilla extract
- ⅓ cup sprinkles
Instructions
- Prepare Sugar Cookie Crust: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Cream together ½ cup softened unsalted butter and ½ cup granulated sugar until light and fluffy. Beat in 1 large egg yolk and 1 teaspoon vanilla extract (or almond extract if preferred). Mix in 1 ¼ cups all-purpose flour and ¼ teaspoon salt until combined. Press the dough evenly into the bottom of the prepared pan. Blind bake for 12-15 minutes until lightly golden. Remove and cool completely before filling.
- Craft Creamy Cheesecake Filling: Using a stand mixer, beat the 32 ounces of very softened cream cheese on low speed until smooth and creamy. Gradually add 1 ½ cups granulated sugar and 2 tablespoons flour, mixing until incorporated. Blend in ½ cup sour cream and ¼ cup heavy cream. Gently add 4 large eggs and 1 large egg yolk one at a time, mixing on the lowest speed after each addition just until combined. Stir in 1 tablespoon vanilla extract, ½ teaspoon almond extract, and optional ½ teaspoon fresh lemon zest. Pour this filling over the cooled sugar cookie crust, tapping the pan gently to release any air bubbles.
- Bake Cheesecake with Water Bath: Wrap the bottom and sides of the springform pan with a double layer of aluminum foil to prevent leaks. Set the pan inside a larger roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake at 350°F (175°C) for 15 minutes, then reduce oven temperature to 325°F (160°C) and continue baking for 60 to 75 minutes. The cheesecake is done when the edges are set but the center still slightly jiggles. Avoid overbaking.
- Cool and Chill Thoroughly: Turn off the oven and leave the cheesecake inside with the oven door slightly ajar for 1 hour. This slow cooling helps prevent cracks. Remove cheesecake from water bath and unwrap foil. Transfer to a wire rack and allow to cool completely at room temperature for 2-3 hours. Run a thin knife around the edges before releasing the springform pan. Cover the cheesecake and refrigerate for at least 6-8 hours, preferably overnight, to set fully.
- Decorate with Mini Cookies and Glaze: To make mini sugar cookies, cream ½ cup unsalted butter with ½ cup granulated sugar until fluffy. Beat in 1 large egg, 1 teaspoon vanilla extract, and ¼ teaspoon almond extract until combined. Mix in 1 ½ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt until a dough forms. Chill dough, then roll out and cut small cookie shapes. Bake at 350°F (175°C) for 6-8 minutes until edges are set. Cool cookies completely. For the glaze, whisk 1 cup confectioners’ sugar with 2-3 tablespoons milk and ½ teaspoon vanilla extract until smooth. Arrange the cooled mini cookies on top of the chilled cheesecake, drizzle with glaze, and scatter ⅓ cup sprinkles over the top. Allow glaze to set before serving.
- Serve and Store: Use a sharp knife dipped in hot water and wiped clean between each slice for clean cuts. Serve the cheesecake cold for best texture and flavor. Store any leftovers covered in the refrigerator for 5-7 days. For longer storage, freeze well-wrapped for 1-2 months, thawing overnight in the refrigerator before serving.
Notes
- Using room temperature ingredients, especially eggs and cream cheese, ensures a smooth cheesecake batter without lumps.
- Blind baking the crust helps prevent it from becoming soggy after pouring in the filling.
- Wrapping the pan in foil and baking in a water bath creates gentle steam baking to avoid cracks and uneven cooking.
- Slow cooling in the oven reduces the risk of the cheesecake cracking on top.
- Customize mini sugar cookies with your favorite shapes and decorations for festive occasions.
- Allow the glaze to fully set before cutting to avoid smearing.
- For a lighter version, you can substitute part of the cream cheese with Neufchâtel cheese, but the texture will be less rich.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sugar cookie cheesecake, cheesecake with sugar cookie crust, holiday cheesecake, baked cheesecake recipe, cream cheese dessert, mini sugar cookies, water bath cheesecake
