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Showstopper Sugar Cookie Cheesecake with Festive Sprinkles

Two slices of creamy sugar cookie cheesecake topped with whipped cream and colorful sprinkles, served on a white plate.
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Create a decadent, show-stopping dessert by combining a buttery sugar cookie crust with a creamy vanilla cheesecake filling, perfect for holiday gatherings or special family meals.

Ingredients

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  • For the Sugar Cookie Crust:
  • 1 3/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup unsalted butter, room temperature
  • 1 cup cane sugar
  • 1 teaspoon vanilla extract
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 1/3 cup Christmas sprinkles (optional, for swirl)
  • For the Cheesecake Filling:
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups cane sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs, room temperature
  • For the Topping (Optional):
  • White chocolate ganache
  • Extra sprinkles

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by lightly greasing it.
  2. Make the sugar cookie crust: In a medium bowl, whisk together the flour, baking soda, and salt.
  3. In a large bowl, beat the butter and 1 cup of sugar until creamy. Beat in the vanilla, egg, and egg yolk until just combined.
  4. Gradually add the dry ingredients to the wet ingredients, mixing on low speed until a soft cookie dough forms. Do not overmix.
  5. Press about two-thirds of the dough evenly into the bottom of the prepared springform pan to form the crust. Reserve the remaining dough.
  6. For the filling: Beat the softened cream cheese in a large bowl until smooth. Gradually beat in the 1 1/2 cups of sugar until fully incorporated.
  7. Mix in the vanilla extract and sour cream. Beat in the eggs one at a time, mixing just until each egg is incorporated. Scrape down the sides of the bowl as needed.
  8. Pour the cheesecake filling over the crust in the pan.
  9. Take the reserved cookie dough and crumble small pieces over the top of the cheesecake filling. If using sprinkles, gently swirl a few sprinkles into the top layer of the filling for a festive look.
  10. Bake for 55 to 65 minutes. The edges should look set, but the center should still have a slight jiggle.
  11. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This helps prevent cracking.
  12. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  13. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.
  14. Before serving, top with white chocolate ganache and extra sprinkles if desired. Carefully release the springform side.

Notes

  • Use room temperature ingredients for the cheesecake filling; this prevents lumps and ensures a smooth texture.
  • To prevent cracking, bake the cheesecake in a water bath (place the springform pan inside a larger roasting pan filled with hot water before placing it in the oven).
  • If you skip the water bath, cooling the cheesecake slowly in the turned-off oven is essential for a crack-free top.

Nutrition

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