Sugar cookie cheesecake has been my absolute go-to dessert for any celebration, and I’ve discovered it’s surprisingly easy to make at home! I still remember the first time I tried a slice; it was at a friend’s holiday party, and the combination of creamy cheesecake and sweet, buttery sugar cookies was pure magic. The aroma alone, a delightful blend of vanilla and baked goodness, filled the room and promised something truly special. If you’re looking for a dessert that’s both festive and incredibly delicious, this sugar cookie cheesecake recipe is for you. Let’s get baking!
Why You’ll Love This Sugar Cookie Cheesecake
Get ready to fall head over heels for this delightful dessert. It’s more than just a cheesecake; it’s a celebration in every bite!
- Incredibly Creamy Texture: The rich, smooth cheesecake filling is pure bliss.
- Perfectly Sweet Sugar Cookie Flavor: We’ve infused that classic buttery sugar cookie taste throughout.
- Festive and Fun Presentation: Topped with whipped cream and sprinkles, it’s a showstopper for any occasion.
- Easy to Make: This easy sugar cookie cheesecake recipe breaks down the process so anyone can achieve bakery-quality results.
- Versatile for Any Event: Whether it’s a holiday party or a casual get-together, this dessert is always a hit.
- Satisfies Cravings: It’s the ultimate treat for anyone who loves both cheesecake and cookies.
- A Crowd-Pleaser: This homemade sugar cookie cheesecake is guaranteed to disappear fast!
Ingredients for Sugar Cookie Cheesecake
Gather these ingredients for our delightful sugar cookie cheesecake recipe. Using room temperature ingredients is key for a super smooth filling. These components work together to create that amazing flavor and texture.
- 1 1/2 cups graham cracker crumbs – this forms the base of our delicious cheesecake with sugar cookie crust
- 1/4 cup granulated sugar – sweetens the crust
- 1/2 cup unsalted butter, melted – binds the crust together
- 24 oz cream cheese, softened – the essential creamy base for our cheesecake
- 1 cup granulated sugar – for the perfect sweetness in the filling
- 3/4 cup sour cream, room temperature – adds moisture and tang
- 1 tsp vanilla extract – enhances all the flavors
- 3 large eggs, room temperature – bind the filling and provide richness
- 1 1/4 cups chopped sugar cookies – the star ingredient for that authentic sugar cookie flavor!
- 1/4 tsp salt – balances the sweetness
- 1 cup heavy whipping cream – for the topping
- 2 tbsp powdered sugar – sweetens the whipped cream
- 1/2 tsp vanilla extract – for the whipped cream
- Holiday sprinkles for garnish – for that festive touch
- Extra sugar cookies (optional) – for extra crunch and decoration
How to Make Sugar Cookie Cheesecake
Making this delightful sugar cookie cheesecake is a rewarding experience. Follow these steps carefully for a dessert that’s both beautiful and incredibly tasty. The combination of the creamy filling and the sweet cookie bits is truly a dream!
- Step 1: Preheat your oven to 325°F (163°C). Get your springform pan ready.
- Step 2: In a medium bowl, combine the graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Mix until it resembles wet sand.
- Step 3: Press this mixture firmly and evenly into the bottom of your 9-inch springform pan. Bake the crust for about 8–10 minutes until it’s lightly golden. Let it cool completely while you prepare the filling.
- Step 4: In a large mixing bowl, beat the softened cream cheese on medium speed for 2–3 minutes until it’s wonderfully smooth and creamy. Scrape down the sides of the bowl as needed.
- Step 5: Add the 1 cup of granulated sugar to the cream cheese and continue mixing until the mixture is well combined and fluffy.
- Step 6: Gradually mix in the sour cream, 1 teaspoon of vanilla extract, and salt until everything is fully incorporated. Don’t overmix here!
- Step 7: Reduce your mixer speed to low and add the eggs one at a time, mixing just until each egg is combined. Overmixing at this stage can lead to cracks.
- Step 8: Gently fold in the 1 1/4 cups of chopped sugar cookies with a spatula. You want to distribute them evenly throughout the filling without breaking them up too much.
- Step 9: Pour this luscious filling over your cooled crust and smooth the top with a spatula for an even surface.
- Step 10: For an extra creamy texture and to prevent cracking, you can prepare a water bath. Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Step 11: Carefully place the water bath (with the cheesecake) into the preheated oven. Bake for 55–65 minutes. You’ll know it’s ready when the edges are set, but the center still has a slight jiggle.
- Step 12: Once baked, turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside for 1 hour. This slow cooling process is crucial for preventing cracks.
- Step 13: Gently remove the cheesecake from the oven (and water bath, if used). Let it cool completely to room temperature on a wire rack.
- Step 14: Once cooled, cover the pan loosely with plastic wrap or foil and refrigerate for at least 6 hours, or ideally overnight. This allows the flavors to meld and the cheesecake to fully set.
- Step 15: Before serving, whip the heavy cream with powdered sugar and 1/2 teaspoon vanilla extract until stiff peaks form. Pipe or dollop this whipped cream onto the chilled cheesecake.
- Step 16: Decorate with festive sprinkles and extra sugar cookies if desired. Slice with a sharp knife (wiped clean between cuts) and serve your beautiful homemade sugar cookie cheesecake!
Preparing the Sugar Cookie Crust
To start your sugar cookie cheesecake, mix graham cracker crumbs with sugar and melted butter until moist. Press this mixture firmly into your springform pan to create your delicious sugar cookie crust. Bake it for 8-10 minutes until lightly golden, then let it cool completely.
Creating the Cream Cheese Filling
Next, beat softened cream cheese until smooth, then add sugar until fluffy. Mix in sour cream, vanilla, and salt. Finally, gently beat in the eggs one at a time, followed by the chopped sugar cookies. This creates the rich sugar cookie cheesecake filling.
Assembling and Baking the Cheesecake
Pour the creamy filling over the cooled crust. Bake at 325°F (163°C) for 55-65 minutes until the edges are set. Consider a water bath for even baking. After baking, cool it slowly in the oven with the door ajar for an hour, then at room temperature before chilling.
Pro Tips for the Best Sugar Cookie Cheesecake
Achieving that perfect slice of sugar cookie cheesecake is all about a few key techniques. I’ve learned these tricks over many baking adventures, and they make a huge difference in the final result. Follow these tips, and you’ll be serving up a dessert that’s both beautiful and incredibly delicious!
- Always use room temperature cream cheese and eggs for the smoothest, creamiest filling. Cold ingredients can lead to lumps and a less-than-perfect texture.
- Don’t overmix the batter once the eggs are added. This is crucial for preventing cracks and ensuring a tender cheesecake. Gentle folding is best.
- The slow cooling process in the oven is vital. It prevents sudden temperature changes that can cause cracks. Be patient!
- Chilling overnight is non-negotiable for the best flavor and texture. It allows the cheesecake to fully set and the flavors to meld beautifully.
What’s the secret to perfect Sugar Cookie Cheesecake?
The real secret lies in the gentle handling of the batter, especially after adding the eggs, and the slow cooling process. This ensures a silky-smooth texture and prevents those dreaded cracks in your beautiful sugar cookie cheesecake.
Can I make Sugar Cookie Cheesecake ahead of time?
Absolutely! This homemade sugar cookie cheesecake is perfect for making ahead. You can prepare the entire cheesecake up to 24 hours in advance and keep it refrigerated, covered loosely. It actually tastes even better the next day!
How do I avoid common mistakes with Sugar Cookie Cheesecake?
The most common mistake is overmixing the batter, which causes cracks. Also, cool the cheesecake slowly in the oven after baking. Rushing this step can also lead to cracks. Finally, make sure to chill it thoroughly overnight for the best texture.
Best Ways to Serve Sugar Cookie Cheesecake
This delightful sugar cookie cheesecake dessert is a star on its own, but here are a few ways to make it even more special. For an extra touch of sweetness and texture, consider pairing a slice with a glass of cold milk or a warm cup of coffee. You could also serve it alongside fresh berries like raspberries or strawberries to add a bright, fruity contrast to the rich, creamy cheesecake. If you’re feeling extra decadent, a dollop of extra whipped cream and a sprinkle of cookie crumbs makes for a truly irresistible presentation of this gourmet sugar cookie cheesecake.
Nutrition Facts for Sugar Cookie Cheesecake
This sugar cookie cheesecake is a decadent treat, and here’s a breakdown of its nutritional highlights per serving. Keep in mind these are estimates and can vary based on your specific ingredients, especially the sugar cookies used.
- Calories: 480 kcal
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 0.5g
- Sugar: 29g
- Protein: 7g
- Sodium: 290mg
- Cholesterol: 135mg
Nutritional values are estimates and may vary based on specific ingredients used.
How to Store and Reheat Sugar Cookie Cheesecake
Properly storing your delicious sugar cookie cheesecake ensures it stays amazing for days. Once it has completely cooled to room temperature after chilling, carefully transfer it to an airtight container or wrap it tightly with plastic wrap followed by aluminum foil. This helps prevent it from absorbing any odors from the refrigerator. Your homemade delight should stay fresh in the fridge for about 3 to 4 days. If you find yourself with more delicious cheesecake than you can finish, it freezes beautifully! Wrap individual slices securely in plastic wrap, then foil, and freeze for up to 3 months. To reheat, thaw frozen slices overnight in the refrigerator. For best results, enjoy this sugar cookie cheesecake dessert cold or at room temperature.
Frequently Asked Questions About Sugar Cookie Cheesecake
What is sugar cookie cheesecake?
Sugar cookie cheesecake is a delightful dessert that marries the creamy, rich texture of classic cheesecake with the sweet, buttery flavor of sugar cookies. It typically features a cookie-based crust and incorporates chopped sugar cookies into the cheesecake filling, often finished with whipped cream and sprinkles. It’s a popular choice for holidays and celebrations!
Can I make a no-bake sugar cookie cheesecake?
While this recipe is for a baked version, you could adapt it into a sugar cookie cheesecake no bake dessert. You’d likely need to use a different crust base, perhaps crushed sugar cookies mixed with butter and sugar, and a no-bake filling that sets with gelatin or relies on whipped cream and cream cheese. The texture will be softer than a baked cheesecake.
What are the best sugar cookies to use for cheesecake?
For the best sugar cookie cheesecake, I recommend using classic, buttery sugar cookies that hold their shape well. Store-bought ones work great, but if you’re making a homemade sugar cookie cheesecake, use your favorite recipe. Avoid cookies that are too soft or crumbly, as they might dissolve too much into the filling.
How do I get a smooth sugar cookie cheesecake filling?
To achieve a smooth sugar cookie cheesecake filling, ensure all your dairy ingredients – cream cheese, sour cream, and eggs – are at room temperature. Beat the cream cheese until completely smooth before adding other ingredients, and mix the eggs in on low speed until just combined. This gentle approach minimizes air incorporation and helps create that silky texture.
Variations of Sugar Cookie Cheesecake You Can Try
Looking to mix things up? This delicious sugar cookie cheesecake dessert is wonderfully versatile. You can easily adapt it to fit different needs or simply explore new flavor combinations. Here are a few ideas to inspire your next bake!
- White Chocolate Sugar Cookie Cheesecake: For an extra layer of sweetness, fold in some melted white chocolate into the cream cheese filling. This adds a luxurious flavor that pairs beautifully with the sugar cookie notes.
- Sugar Cookie Cheesecake Bars: Prefer a more portable treat? Bake the mixture in a rectangular pan (like a 9×13 inch) and cut into bars once chilled. This is perfect for parties and easier serving.
- Holiday Sugar Cookie Cheesecake: Get festive by using holiday-shaped sugar cookies for chopping and topping. You can also add a touch of almond extract to the filling and use festive colored sprinkles for a truly seasonal delight.
- Cream Cheese Sugar Cookie Cheesecake: If you want an even richer flavor, you can slightly increase the cream cheese and reduce the sour cream. This will give you a denser, more intensely creamy cheesecake experience with that beloved cookie flavor.
Sugar Cookie Cheesecake: A Heavenly 1-Pan Dessert
- Total Time: 7 hours
- Yield: 12 slices 1x
- Diet: Vegetarian
Description
This Sugar Cookie Cheesecake is a festive and indulgent dessert that combines the creamy texture of cheesecake with the sweet, buttery flavor of sugar cookies. Topped with whipped cream and sprinkles, it’s a delightful treat perfect for holidays and celebrations.
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3/4 cup sour cream, room temperature
- 1 tsp vanilla extract
- 3 large eggs, room temperature
- 1 1/4 cups chopped sugar cookies
- 1/4 tsp salt
- 1 cup heavy whipping cream
- 2 tbsp powdered sugar
- 1/2 tsp vanilla extract
- Holiday sprinkles for garnish
- Extra sugar cookies (optional)
Instructions
- Preheat oven to 325°F (163°C). Combine graham cracker crumbs, granulated sugar, and melted butter in a bowl until the texture resembles wet sand.
- Press the crust mixture firmly into the bottom of a 9-inch springform pan. Bake for 8–10 minutes and let cool.
- In a large mixing bowl, beat the softened cream cheese on medium speed for about 2–3 minutes until smooth and creamy.
- Add granulated sugar and continue mixing until well combined and fluffy.
- Mix in sour cream, vanilla extract, and salt until fully incorporated.
- Reduce the mixer speed to low and add eggs one at a time, mixing just until each is combined.
- Gently fold in the chopped sugar cookies with a spatula.
- Pour the filling into the cooled crust and smooth the top with a spatula.
- Optional: Place the springform pan inside a large roasting pan and pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 55–65 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the oven door, and let the cheesecake cool inside for 1 hour.
- Remove the cheesecake from the oven and water bath (if used). Let it cool to room temperature on a cooling rack.
- Once cooled, cover the pan loosely with plastic wrap or foil and refrigerate for at least 6 hours, ideally overnight.
- Right before serving, whip the heavy cream with powdered sugar and vanilla extract until stiff peaks form.
- Pipe or dollop whipped cream on top of the cheesecake and decorate with festive sprinkles and crushed sugar cookies.
- Slice, serve, and enjoy!
Notes
- Use room temperature ingredients for a smooth batter.
- Avoid overmixing after adding eggs to prevent cracks.
- For clean slices, dip your knife in hot water and wipe between cuts.
- Chill the cheesecake overnight for the best texture and flavor.
- Store leftovers tightly covered in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cheesecake)
- Calories: 480 kcal
- Sugar: 29g
- Sodium: 290mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 13g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 0.5g
- Protein: 7g
- Cholesterol: 135mg