Sugar Cookie Cheesecake Recipe

Introduction

This Sugar Cookie Cheesecake combines the buttery crunch of sugar cookies with the creamy, rich texture of classic cheesecake. It’s a delightful dessert perfect for celebrations or any time you crave a sweet, comforting treat.

Ingredients

• 3 ¼ cups all-purpose flour
• 1 ¼ cups unsalted butter, softened
• 2 cups Regenerative Organic Certified® Cane Sugar
• 1 cup confectioners’ sugar
• 32 ounces full-fat cream cheese, softened
• ½ cup full-fat sour cream, room temperature
• ¼ cup heavy cream
• 1 tsp salt
• ½ tsp baking soda
• ½ tsp baking powder
• 5 large eggs, room temperature
• 2 large egg yolks, room temperature
• 5 ½ tsp vanilla extract
• 1 tsp almond extract
• 5 tbsp milk
• ⅓ cup sprinkles
• ½ tsp fresh lemon zest (optional)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan. In a bowl, cream ½ cup unsalted butter and ½ cup granulated sugar until light and fluffy. Beat in 1 large egg yolk and 1 teaspoon vanilla extract (and optional almond extract). Mix in 1 ¼ cups all-purpose flour and ¼ teaspoon salt until combined. Press the dough evenly into the pan. Blind bake for 12-15 minutes until lightly golden. Let it cool completely.
2. Step 2: Using a stand mixer, beat 32 ounces of very soft cream cheese on low speed until smooth. Gradually add 1 ½ cups granulated sugar and 2 tablespoons all-purpose flour, mixing until combined. Add ½ cup sour cream and ¼ cup heavy cream and blend well. Gently beat in 4 large eggs and 1 large egg yolk one at a time on the lowest speed until just incorporated. Stir in 1 tablespoon vanilla extract, ½ teaspoon almond extract, and optional ½ teaspoon lemon zest. Pour this filling over the cooled crust and gently tap the pan to release any air bubbles.
3. Step 3: Wrap the springform pan with a double layer of foil to prevent water leaks. Place the pan inside a larger roasting pan and pour hot water halfway up the sides of the springform pan. Bake at 350°F (175°C) for 15 minutes, then reduce the oven temperature to 325°F (160°C) and bake for an additional 60-75 minutes, until the edges are set but the center still slightly jiggles. Avoid overbaking.
4. Step 4: Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly. Remove from the water bath, unwrap the foil, and transfer to a wire rack. Let cool completely at room temperature for 2-3 hours. Run a thin knife around the edge of the pan before unclipping the springform. Cover and refrigerate for at least 6-8 hours or preferably overnight.
5. Step 5: To make mini sugar cookies: cream ½ cup unsalted butter and ½ cup granulated sugar until smooth. Beat in 1 large egg, 1 teaspoon vanilla, and ¼ teaspoon almond extract. Mix in 1 ½ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt. Chill the dough, roll it out, and cut into small shapes. Bake at 350°F (175°C) for 6-8 minutes. Let cool. For the glaze, whisk together 1 cup confectioners’ sugar, 2-3 tablespoons milk, and ½ teaspoon vanilla until smooth. Arrange the cooled mini cookies on top of the chilled cheesecake, drizzle with glaze, and add sprinkles. Allow the glaze to set.
6. Step 6: When ready to serve, use a sharp knife dipped in hot water and wiped clean between slicing for perfect pieces. Serve cold. Store leftovers covered in the refrigerator for 5-7 days or freeze tightly wrapped for 1-2 months. Thaw frozen cheesecake overnight in the refrigerator before serving.

Tips & Variations

• For a citrusy twist, add lemon zest to both the crust and filling for a bright flavor.
• Use full-fat cream cheese and sour cream for the creamiest texture.
• To make decorating easier, prepare the mini cookies a day ahead and store them airtight.
• Swap sprinkles for chopped nuts or chocolate chips for different textures.

Storage

Keep the cheesecake covered in the refrigerator for up to 5-7 days to maintain freshness. If freezing, wrap it tightly in plastic wrap and aluminum foil to prevent freezer burn; it will keep well for 1-2 months. Thaw overnight in the fridge before serving and avoid refreezing once thawed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without the mini cookies on top?

Yes, the mini cookies and glaze are optional decorative toppings. The cheesecake is delicious on its own with the sugar cookie crust and cheesecake filling.

Why should I use a water bath when baking the cheesecake?

The water bath ensures gentle, even baking by providing moisture and preventing the cheesecake from cracking. It helps maintain a smooth, creamy texture in the final dessert.