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My kitchen transforms into cheesecake paradise every holiday season with this Sugar Cookie Cheesecake always stealing the show. I stumbled on this creation while trying to merge my two favorite sweet treats, and now it's my go-to holiday specialty. The smooth vanilla center with chunks of sugar cookie dough sitting on a rich shortbread bottom makes something truly wonderful. Top it off with that zesty sour cream topping and fun sprinkles and you've got something nobody can turn down!
What Makes This Cheesecake Special
There's this warm feeling of nostalgia when you bite into this cheesecake that takes me straight back to making cookies as a kid. The mix of that velvety filling with hidden pockets of sugar cookie dough just brings pure happiness. I love seeing everyone's surprise when they find those buttery cookie bits throughout. It's now the dessert everyone asks for at our holiday get-togethers.
What You'll Need for Sugar Cookie Cheesecake
- Shortbread Crust: 1 ½ cups all-purpose flour, ½ cup powdered sugar, ¼ teaspoon salt, ¾ cup unsalted butter (room temperature), 1 tablespoon milk.
- Cheesecake Filling: 16 oz Philadelphia full-fat cream cheese (room temperature), 1 cup granulated sugar, 3 large eggs (room temperature), ½ teaspoon almond extract, 1 teaspoon vanilla extract, ½ cup sour cream.
- Sugar Cookie Dough: 1 ¼ cups all-purpose flour, ½ cup unsalted butter (room temperature), ½ cup granulated sugar, ¼ teaspoon salt, 1 teaspoon vanilla extract, festive sprinkles.
- Sour Cream Frosting: 1 cup sour cream, ¼ cup powdered sugar, 1 teaspoon vanilla extract, additional sprinkles for garnish.
Step-by-Step Sugar Cookie Cheesecake Instructions
- Make the Crust
- Heat oven to 350°F (175°C). Mix flour, powdered sugar, and salt in a bowl. Work in butter until you get crumbs, then add milk to form a dough. Push dough into a parchment-lined springform pan. Bake until light brown, about 20 minutes.
- Create the Sugar Cookie Dough
- Using your bowl again, beat butter and sugar together. Add flour, salt, and vanilla extract. Mix in sprinkles. Form small balls and put in fridge.
- Whip up the Cheesecake Filling
- Mix cream cheese and sugar slowly until creamy. Put in eggs one by one, then stir in extracts and sour cream. Gently fold cookie dough balls into mixture.
- Put it Together and Bake
- Add filling over the cooled crust. For better baking, set a roasting pan with hot water on the bottom rack. Bake at 325°F (165°C) for 60–70 minutes. Let it cool in the oven with door slightly open.
- Finish with Frosting
- Stir sour cream, powdered sugar, and vanilla until blended. Spread on top of cooled cheesecake and add sprinkles. Let it chill at least 4 hours or leave overnight before cutting.
Secrets to Cheesecake Success
After making tons of cheesecakes, I've learned you can't rush things. Make sure everything's at room temp for that really smooth mixture. My best trick is always using parchment paper so nothing sticks! Don't skip the water bath either it keeps everything moist and stops those annoying cracks from forming.
How to Store and Serve
This cheesecake doesn't hang around long in my home but any leftovers stay good in the fridge for up to a week. I like to fancy up each piece with a bit of whipped cream and extra sprinkles for parties. It goes perfectly with hot coffee or during holiday time a nice glass of eggnog.
Different Ways to Make It
I always have fun playing with this recipe! Sometimes I'll use chocolate chip cookie dough instead for something different. At Christmas time I go with red and green sprinkles and for Easter I switch to soft pastel colors. My family goes wild when I put a layer of homemade cherry sauce between the bottom and filling it's such a nice surprise.
Fixing Common Problems
Cracks in the Cheesecake:
Don't stress about seeing cracks those bits of cookie dough can let out steam while baking. The topping will cover everything anyway and it'll taste just as good.
Soft Crust:
If your bottom seems too soft bake it another 5 minutes before adding the filling. You want it to look slightly golden.
Cheesecake Sticking to the Pan:
Parchment paper will save you! Make sure to line the bottom and grease the sides really well.
Looking Back
This cheesecake carries so many wonderful memories for me. From family gatherings to winter celebrations it always makes everyone at the table happy. The way those layers of buttery bottom creamy middle and sweet topping come together makes dessert dreams come true. Every time I bake it I fall for baking all over again.
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Frequently Asked Questions
- → Why’s a water bath important?
Adding water in the oven keeps the air humid, letting the cheesecake bake evenly without cracking. It also helps create that silky texture inside.
- → How far ahead can I prepare it?
Make it in advance since it needs to chill overnight. It’ll last up to two or three days in the fridge—just don’t add the frosting until you’re ready to serve.
- → Why use room-temperature ingredients?
Cold ingredients can cause lumps! Let everything warm up so mixing is smoother, which also ensures the cheesecake bakes evenly.
- → What if cracking happens?
No stress! The frosting hides cracks. You can also smooth them out a bit with a knife before putting the topping on.
- → Can I freeze it for later?
Absolutely. Wrap it up without frosting and freeze for up to two months. The night before serving, let it defrost in the fridge and finish with the frosting.