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Amazing Sugar Cookie Cheesecake: Sweet, Creamy & Simple Recipe

★★★★★

4.7 from 117 reviews
  • Author: Jack
  • Total Time: 9 hours (including chilling time and preparation)
  • Yield: 12 servings 1x

Description

This Amazing Sugar Cookie Cheesecake combines the buttery, tender texture of sugar cookies with the rich, creamy decadence of classic cheesecake. Featuring a pre-baked sugar cookie crust, a smooth and luscious cream cheese filling, and topped with delicate sugar cookies and optional cream cheese frosting, this dessert is perfect for holidays and special occasions. The cheesecake is baked in a water bath to ensure a velvety texture, while the sugar cookie topping adds a festive crunch and sweetness.

Ingredients

Scale

For the Crust

  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon almond extract (optional)
  • ¼ teaspoon salt

For the Filling

  • 32 ounces (four 8-ounce blocks) full-fat cream cheese, softened
  • 1 ½ cups (300g) granulated sugar
  • ¼ cup (30g) all-purpose flour
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon almond extract (optional)
  • ½ teaspoon salt
  • 1 cup (240g) full-fat sour cream, room temperature
  • 5 large eggs, room temperature
  • 2 large egg yolks, room temperature

For the Topping Cookies

  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon almond extract
  • 2 ½ cups (300g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Holiday sprinkles or sanding sugar (optional)

For the Frosting (Optional)

  • 8 ounces (one 8-ounce block) full-fat cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3–4 cups (360-480g) powdered sugar, sifted
  • 2–3 tablespoons heavy cream or milk
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Prepare Sugar Cookie Crust: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper to prevent sticking and ensure easy removal.
  2. Mix Crust Dough: Cream together ½ cup softened butter and ½ cup granulated sugar until light and fluffy. Add 1 large egg yolk, 1 teaspoon vanilla extract, and optional ¼ teaspoon almond extract, and mix until smooth. Gradually add 1 ½ cups flour and ¼ teaspoon salt, stirring until the dough forms. Avoid overmixing to keep the crust tender.
  3. Bake Crust: Press the dough evenly into the bottom of the prepared pan. Bake for 10-12 minutes until the edges are lightly golden. Let it cool slightly on a wire rack while keeping the oven on for the next steps.
  4. Prepare Cheesecake Filling Base: In a large bowl, beat 32 ounces of softened cream cheese on medium speed for 3-4 minutes until very smooth and creamy, scraping down the sides often for an even texture.
  5. Add Dry Ingredients and Flavor to Filling: On low speed, gradually add 1 ½ cups granulated sugar, ¼ cup flour, ½ teaspoon salt, 2 teaspoons vanilla extract, and optional ¼ teaspoon almond extract. Mix just until combined without overbeating to prevent cracks.
  6. Add Sour Cream and Eggs to Filling: Stir in 1 cup full-fat sour cream until smooth. Add 5 large eggs and 2 egg yolks one at a time, mixing on the lowest speed just until each is incorporated. This ensures a silky texture.
  7. Prepare for Water Bath: Wrap the outside of the springform pan with two layers of heavy-duty aluminum foil to prevent water from leaking into the cheesecake during baking.
  8. Bake Cheesecake: Pour the filling over the cooled crust. Place the foil-wrapped pan into a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake at 350°F (175°C) for 1 hour to 1 hour 15 minutes until the edges are set but the center still jiggles slightly.
  9. Cool Cheesecake Gradually: Turn off the oven and prop the door open. Leave the cheesecake inside for 1 hour to cool slowly, which helps avoid cracks. Remove from the oven and water bath, remove foil, then cool completely on a wire rack for 2-3 hours.
  10. Chill Cheesecake: Cover the cheesecake loosely and refrigerate for at least 6-8 hours, preferably overnight, to set fully and develop flavor.
  11. Prepare Sugar Cookie Topping Dough: Cream 1 cup softened butter with 1 ½ cups sugar until light and fluffy. Beat in 1 large egg, 2 teaspoons vanilla extract, and ½ teaspoon almond extract. In a separate bowl, whisk together 2 ½ cups flour, 1 teaspoon baking powder, and ½ teaspoon salt. Gradually add dry ingredients to wet, mixing until dough forms.
  12. Chill and Bake Topping Cookies: Chill the dough for 30-60 minutes to firm it up. Roll out dough to ⅛-¼ inch thickness and cut into small cookie shapes. Preheat oven to 375°F (190°C). Bake cookies on parchment-lined sheets for 7-10 minutes until edges are lightly golden. Cool completely before decorating.
  13. Make Cream Cheese Frosting (Optional): 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. Continue beating until light and fluffy.
  14. Assemble and Decorate: Unmold the chilled cheesecake onto a serving platter. If using, spread cream cheese frosting evenly over the top. Arrange the cooled sugar cookies on top, adding holiday sprinkles or sanding sugar as desired for festive decoration.
  15. Serve and Store: Slice the cheesecake and serve immediately. Store any leftovers tightly covered in the refrigerator for up to 5 days to maintain freshness.

Notes

  • Using room temperature ingredients (cream cheese, eggs, sour cream) ensures a smooth filling without lumps.
  • Do not overmix the batter to avoid incorporating too much air, which can cause cracks.
  • The water bath helps the cheesecake bake evenly and prevents cracking.
  • Chilling the cheesecake overnight improves texture and flavor.
  • The almond extract is optional but adds a lovely subtle flavor.
  • Make sure to seal the springform pan with foil tightly to prevent water leaks during the water bath baking.
  • Use parchment paper on the bottom of the springform pan for easy removal.
  • The frosting and toppings are optional but add a festive touch and extra sweetness.
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 15 minutes + 10-12 minutes for crust + 7-10 minutes for topping cookies
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Sugar Cookie Cheesecake, holiday cheesecake, sugar cookies, cream cheese dessert, water bath cheesecake, festive dessert

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Find it online: https://eatwithjack.com/amazing-sugar-cookie-cheesecake-sweet-creamy-and-simple-recipe/