Introduction

Discover the delightful combination of rich cheesecake and buttery sugar cookies in this Amazing Sugar Cookie Cheesecake. Sweet, creamy, and straightforward to make, it’s the perfect dessert to impress family and friends.

A baked dip in a white square casserole dish with blue handles filled with an orange creamy layer topped with melted white cheese and small dollops of white cream shaped like little ghosts with black eyes and mouths, scattered with small pieces of light green celery on top. The dish is placed on a rustic brown woven fabric, surrounded by small orange and white pumpkins, with a black bowl of pale yellow square crackers to the side, all set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ½ cups (180g) all-purpose flour (for crust)
½ cup (113g) unsalted butter, softened (for crust)
½ cup (100g) granulated sugar (for crust)
1 large egg yolk (for crust)
1 teaspoon pure vanilla extract (for crust)
¼ teaspoon almond extract (optional, for crust)
¼ teaspoon salt (for crust)
32 ounces (four 8-ounce blocks) full-fat cream cheese, softened (for filling)
1 ½ cups (300g) granulated sugar (for filling)
¼ cup (30g) all-purpose flour (for filling)
2 teaspoons pure vanilla extract (for filling)
¼ teaspoon almond extract (optional, for filling)
½ teaspoon salt (for filling)
1 cup (240g) full-fat sour cream, room temperature (for filling)
5 large eggs, room temperature (for filling)
2 large egg yolks, room temperature (for filling)
1 cup (226g) unsalted butter, softened (for topping cookies)
1 ½ cups (300g) granulated sugar (for topping cookies)
1 large egg (for topping cookies)
2 teaspoons pure vanilla extract (for topping cookies)
½ teaspoon almond extract (for topping cookies)
2 ½ cups (300g) all-purpose flour (for topping cookies)
1 teaspoon baking powder (for topping cookies)
½ teaspoon salt (for topping cookies)
Holiday sprinkles or sanding sugar (optional, for decoration)
8 ounces (one 8-ounce block) full-fat cream cheese, softened (for frosting, optional)
½ cup (113g) unsalted butter, softened (for frosting, optional)
3-4 cups (360-480g) powdered sugar, sifted (for frosting, optional)
2-3 tablespoons heavy cream or milk (for frosting, optional)
1 teaspoon pure vanilla extract (for frosting, optional)
Pinch of salt (for frosting, optional)

Instructions

Step 1: Preheat oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
Step 2: Cream ½ cup softened butter and ½ cup granulated sugar until light and fluffy. Beat in 1 large egg yolk, 1 teaspoon vanilla extract, and optional ¼ teaspoon almond extract until smooth. Gradually mix in 1 ½ cups flour and ¼ teaspoon salt until dough forms; do not overmix.
Step 3: Press dough evenly into the pan bottom. Pre-bake for 10-12 minutes until edges are lightly golden. Cool slightly on a wire rack. Keep oven on.
Step 4: In a large bowl, beat 32 ounces softened cream cheese for 3-4 minutes until very smooth, scraping the bowl often.
Step 5: On low speed, gradually mix in 1 ½ cups granulated sugar, ¼ cup flour, ½ teaspoon salt, 2 teaspoons vanilla extract, and optional ¼ teaspoon almond extract until just combined. Do not overmix.
Step 6: Stir in 1 cup room temperature full-fat sour cream until smooth. Add 5 large eggs and 2 large egg yolks, one at a time, mixing on the lowest speed until just incorporated after each addition.
Step 7: Wrap the outside of the springform pan with two layers of heavy-duty aluminum foil.
Step 8: Pour filling over the cooled crust. Place the foil-wrapped pan into a larger roasting pan. Pour hot water into the roasting pan halfway up the sides of the springform pan. Bake at 350°F (175°C) for 1 hour to 1 hour 15 minutes, until edges are set and center jiggles slightly. Do not overbake.
Step 9: Turn off oven, prop door open, and leave cheesecake inside for 1 hour. Remove from oven and water bath; remove foil. Cool completely on a wire rack for 2-3 hours.
Step 10: Cover loosely and chill in the refrigerator for at least 6-8 hours, or preferably overnight, for best setting and flavor.
Step 11: For the topping cookies, cream 1 cup softened butter and 1 ½ cups granulated sugar until light and fluffy. Beat in 1 large egg, 2 teaspoons vanilla extract, and ½ teaspoon almond extract.
Step 12: Whisk together 2 ½ cups flour, 1 teaspoon baking powder, and ½ teaspoon salt in a separate bowl. Gradually mix dry ingredients into wet ingredients until dough forms.
Step 13: Chill dough for 30-60 minutes. Roll out dough to ⅛-¼ inch thick and cut out small cookies. Preheat oven to 375°F (190°C). Bake cookies on parchment-lined sheets for 7-10 minutes until edges are lightly golden. Cool completely.
Step 14: (Optional) For cream cheese frosting, beat 8 ounces softened cream cheese and ½ cup softened butter until smooth. Gradually add 3-4 cups sifted powdered sugar, then 2-3 tablespoons heavy cream or milk, 1 teaspoon vanilla extract, and a pinch of salt; beat until light and fluffy.
Step 15: Unmold chilled cheesecake onto a serving platter. If using, spread cream cheese frosting evenly over the top. Arrange cooled sugar cookies and optional holiday sprinkles or sanding sugar for decoration.
Step 16: Slice and serve immediately. Store any leftover cheesecake covered in the refrigerator for up to 5 days.

Tips & Variations

For a richer flavor, use full-fat cream cheese and sour cream in the filling.
If almond extract isn’t available, simply omit it or add an extra ½ teaspoon vanilla extract.
To prevent cracking, avoid overmixing filling and bake cheesecake in a water bath as directed.
Decorate with fresh berries or a drizzle of chocolate for a festive touch.
Make smaller cookies for bite-sized toppings or larger ones for a decorative border.

Storage

Store leftover cheesecake covered in the refrigerator for up to 5 days. Keep the cookie toppings separate if you want to maintain their crisp texture longer. Reheat slices gently in the microwave for 10-15 seconds if desired, or enjoy chilled for best flavor and texture.

How to Serve

The dish is a baked casserole in a white ceramic rectangular dish with blue handles, placed on a rough brown cloth. The casserole has a golden-orange top layer with a creamy melted texture. On top, there are nine small white ghost-shaped decorations made of soft cream or cheese, each with two black circular eyes and a small black oval mouth, arranged evenly across the surface. Small green celery pieces are scattered between the ghosts, adding a fresh contrast. The background shows several small orange and white pumpkins and a white bowl filled with light beige crackers, all set on a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake gluten-free?

You can substitute the all-purpose flour with a gluten-free blend in both crust and cookie topping. Be sure to use a brand suitable for baking and keep the quantities the same for best results.

How do I prevent the cheesecake from cracking?

Mix the filling just until combined and avoid overbeating, and bake the cheesecake in a water bath to maintain moisture and even cooking. Allow the cheesecake to cool gradually in the oven with the door slightly open before refrigerating.