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Festive Sugar Cookie Cheesecake

A hand holding a thick slice of sugar cookie cheesecake filled with colorful sprinkles and topped with whipped cream and more sprinkles.
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Make this creamy, show-stopping Sugar Cookie Cheesecake for your next gathering. It features a buttery sugar cookie crust and a rich, smooth filling, perfect for holiday celebrations.

Ingredients

Scale
  • 1 roll (16 oz) refrigerated sugar cookie dough
  • 2 cups crushed sugar cookies
  • 1/4 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1/2 cup sour cream
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • Festive sprinkles for topping

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  2. Prepare the crust: Press half of the refrigerated sugar cookie dough into the bottom of the prepared pan. Bake for 10 minutes, then remove and let cool slightly.
  3. Create the cookie crumble: Mix the crushed sugar cookies with the melted butter. Press this mixture over the partially baked cookie dough layer. Bake for another 5 minutes. Let cool.
  4. Prepare the filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the sugar and beat until combined. Mix in the sour cream and vanilla extract. Beat in the eggs one at a time, mixing just until incorporated after each addition. Do not overmix.
  5. Pour the cheesecake filling over the cooled crust layers in the springform pan.
  6. Bake for 45 to 55 minutes, or until the edges are set and the center has a slight jiggle.
  7. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  8. Remove the cheesecake from the oven and let it cool completely on a wire rack.
  9. Chill the cheesecake in the refrigerator for at least 6 hours, or preferably overnight, before serving.
  10. Before serving, top the chilled cheesecake with festive sprinkles. Remove the springform ring carefully.

Notes

  • For a no-bake option, chill the crust layers without baking, and use a filling stabilized with gelatin or whipped cream instead of eggs.
  • Use high-quality cream cheese for the best, ultra-creamy cheesecake filling texture.
  • If you want to swirl in extra sugar cookie dough pieces, press small balls of raw dough onto the top of the filling before baking.

Nutrition

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