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The Ultimate Creamy Sugar Cookie Cheesecake with Homemade Dough Crust

Cross-section view of a rich sugar cookie cheesecake slice showing a graham cracker crust, creamy filling, and cookie crumble topping.
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Create a show-stopping dessert featuring a buttery sugar cookie crust and an ultra-creamy vanilla cheesecake filling. This recipe is perfect for holidays and special gatherings.

Ingredients

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  • 1 package (16 oz) refrigerated sugar cookie dough (for crust and swirl)
  • 2 cups crushed sugar cookies (optional, for extra crust texture)
  • 1/4 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream or heavy cream
  • 3 large eggs
  • 1/4 cup festive sprinkles (optional, for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  2. Prepare the crust: Press about two-thirds of the refrigerated sugar cookie dough evenly into the bottom of the prepared springform pan. If using crushed cookies, mix them with the melted butter and press into the bottom.
  3. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly while you prepare the filling. Reduce the oven temperature to 325°F (160°C).
  4. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the granulated sugar and beat until combined. Mix in the vanilla extract and sour cream or heavy cream.
  5. Beat in the eggs one at a time, mixing just until each egg is incorporated. Do not overmix the batter.
  6. Pour half of the cheesecake batter over the cooled crust.
  7. Prepare the sugar cookie dough swirl: Crumble the remaining one-third of the refrigerated sugar cookie dough over the first layer of batter.
  8. Gently pour the remaining cheesecake batter over the crumbled dough.
  9. Optional swirl: Take small pieces of the remaining raw sugar cookie dough and gently press them into the top of the cheesecake batter for decoration or swirl them lightly with a knife.
  10. Bake the cheesecake at 325°F (160°C) for 50 to 65 minutes, or until the edges are set and the center has 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 prevents cracking.
  12. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  13. Once cool, cover the pan loosely with plastic wrap and refrigerate for at least 6 hours, or preferably overnight, before serving.
  14. Before serving, carefully remove the sides of the springform pan and top with festive sprinkles, if desired.

Notes

  • For a truly creamy texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • To prevent cracking, bake the cheesecake in a water bath, or follow the slow cooling method described in step 6.
  • If you want a firmer crust, you can bake the crust for 12-15 minutes before adding the filling.

Nutrition

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