Introduction

This Sugar Cookie Cheesecake combines a buttery sugar cookie crust with a smooth, creamy cheesecake filling, making it a delightful dessert for any occasion. Topped with whipped cream and fresh berries, it’s both festive and comforting.

A round cheesecake with a thick, crumbly brown crust at the bottom, topped by a creamy off-white layer speckled with small red and green bits inside; the cheesecake surface is smooth, garnished with two swirls of whipped cream each decorated with red, green, and white sprinkles, and the whole top sprinkled evenly with the same tiny colorful sprinkles. The cake is presented on a dark wooden serving board, with a slice removed to show the inside layers clearly, resting on a white marbled surface with blurred warm lights in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
2 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup sour cream (optional)
1 tablespoon all-purpose flour
Whipped cream (optional)
Sugar sprinkles (optional)
Fresh berries (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a bowl, cream together the softened butter and 1/4 cup sugar until fluffy. Beat in the egg and 1 teaspoon vanilla extract.
Step 2: In another bowl, whisk together 1 1/2 cups flour, baking powder, and salt. Gradually combine the dry ingredients with the wet mixture to form a dough.
Step 3: Press the dough evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 to 12 minutes, then remove and let cool slightly.
Step 4: Lower the oven temperature to 325°F (163°C). In a large bowl, beat the softened cream cheese until smooth. Add 1 cup sugar and 1 teaspoon vanilla extract, mixing well.
Step 5: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then mix in the sour cream and 1 tablespoon flour until the filling is smooth and creamy.
Step 6: Pour the cheesecake filling over the prepared crust, smoothing the top with a spatula. Tap the pan gently on the counter to release any trapped air bubbles.
Step 7: Bake for 40 to 50 minutes. The cheesecake should be set around the edges but slightly jiggly in the center. Cover the edges with foil if they begin to brown too much.
Step 8: Let the cheesecake cool at room temperature for 30 minutes, then refrigerate for at least 3 to 4 hours or overnight to fully set.
Step 9: Remove the cheesecake from the pan and garnish with whipped cream, sugar sprinkles, and fresh berries if desired before serving.

Tips & Variations

For a richer crust flavor, add a pinch of cinnamon or nutmeg to the cookie dough.
Use full-fat cream cheese and sour cream for the creamiest texture.
Add lemon zest to the filling for a bright, citrusy twist.
Swap fresh berries for a homemade fruit compote to customize flavors.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, allow slices to come to room temperature for about 15 minutes; avoid microwaving to keep texture intact. For longer storage, you can freeze the cheesecake wrapped tightly for up to 1 month, thawing overnight in the fridge before serving.

How to Serve

The image shows a two-layer cake on a round wooden board, with a slice cut out to reveal its inside. The bottom layer is a light beige cake base, and the middle layer is thick white cream with red and green candy bits mixed in. The top layer has smooth white frosting with three dollops of cream around the edge and is sprinkled with red, green, and brown crumbs and small candy balls. The background is a white marbled texture with blurred warm lights and a second cake in the distance. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different crust instead of sugar cookie crust?

Yes, a graham cracker crust or a traditional shortbread crust can be used if you prefer a different base. Each will give the cheesecake a unique texture and flavor.

Why is my cheesecake cracking?

Cracks often form if the cheesecake bakes too quickly or is overbaked. Baking at a lower temperature and avoiding sudden temperature changes by cooling slowly can help prevent cracks.