Introduction

This Sugar Cookie Cheesecake combines the best of two beloved desserts into one festive treat. With a buttery sugar cookie crust, a rich and creamy cheesecake filling, and a sprinkle-studded frosting, it’s perfect for holiday celebrations or any special occasion.

A creamy cheesecake with one thick layer, light beige in color and speckled with red and green sprinkles mixed inside the batter. The top is covered evenly with white icing and decorated with red, white, and green sprinkles scattered lightly across the surface. The cheesecake sits on a thin, golden brown crust at the bottom, visible from the cut side. The background is a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup (225g) unsalted butter, softened to room temperature
1 cup (200g) granulated sugar
1/4 cup (60mL) whole milk, at room temperature
2 teaspoons pure vanilla extract
2 1/2 cups (325g) all-purpose flour, spooned and leveled
1/4 teaspoon salt
1/4 cup (40g) Christmas colored jimmies sprinkles
(4) 8oz bricks cream cheese (32oz / 900g total), softened to room temperature
1 cup (200g) granulated sugar
1/4 cup (33g) all-purpose flour, spooned and leveled
1/2 cup (120g) plain yogurt or sour cream, at room temperature
1/4 teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, at room temperature
1/3 cup (45g) all-purpose flour, spooned and leveled
1/2 cup (115g) unsalted butter, softened to room temperature
2 cups (260g) powdered sugar
Pinch of salt
2 teaspoons pure vanilla extract
1-2 tablespoons whole milk
2 tablespoons Christmas colored jimmies sprinkles
Assorted Christmas sprinkles (optional – for decorating)

Instructions

Step 1: Position a rack in the center of your oven and another rack on the bottom. Preheat your oven to 325°F. Grease a 9″ springform pan and line the bottom with parchment paper.
Step 2: In a large bowl, combine butter and sugar. Using an electric mixer fitted with the paddle attachment or a wooden spoon by hand, cream together until pale and fluffy.
Step 3: Add the milk and vanilla and beat until combined.
Step 4: Add flour and salt and fold together until you have a sticky, streak-free cookie dough.
Step 5: Portion out about 2/3 of the cookie dough and drop it into the bottom of your prepared springform pan. Spread into an even layer.
Step 6: Bake the cookie crust in the center of your preheated oven for 20-25 minutes or until the surface is no longer shiny and the edges are lightly golden brown.
Step 7: Set the crust aside to cool slightly but keep the oven preheated to 325°F.
Step 8: Line a baking sheet or large plate with parchment paper. To the remaining 1/3 of the cookie dough, add in the sprinkles and mix to combine. Scoop out little bite-sized pieces of dough about 1/2 a teaspoon each and roll into balls. Place them onto the parchment and set aside.
Step 9: Make the cheesecake filling: In a large bowl, combine cream cheese and sugar. Using an electric or stand mixer, or a wooden spoon by hand, cream together until lump free.
Step 10: Scrape down the bottom and sides of your bowl. Add flour, yogurt, salt, and vanilla. Beat together until combined.
Step 11: On low speed (if using a mixer), mix the eggs into the batter one at a time, mixing just until each egg disappears before adding the next. After adding two eggs, scrape down the bowl before continuing. Take care not to overmix.
Step 12: Pour about 1/3 of the cheesecake batter over the slightly cooled cookie crust (it’s okay if it’s still warm).
Step 13: Drop half of the cookie dough balls evenly on top. Layer another 1/3 of the cheesecake batter over the cookie dough to cover, then add the remaining cookie dough balls evenly on top. Pour the remaining cheesecake batter on top and spread into an even layer.
Step 14: Fill a separate large baking pan with about 2 inches of boiling water and position it on the bottom rack of your oven. Place the cheesecake on the center rack above the pan filled with water.
Step 15: Bake the cheesecake for 1 hour 10 minutes to 1 hour 20 minutes or until puffed and golden brown around the edges. The center should wiggle slightly when you gently shake the pan but the edges should be firm.
Step 16: Turn off the oven and crack the door open slightly. Cool the cheesecake for about 30 minutes in the oven with the door ajar. Run a paring knife around the edges to loosen it from the pan.
Step 17: Continue cooling the cheesecake in the oven for another 30 minutes (total 1 hour cooling). Remove and let cool to room temperature on the counter. Then refrigerate for at least 6 hours or until firm.
Step 18: Make the sugar cookie dough frosting: Heat treat the flour by baking or microwaving it, then let it cool completely and sift to remove clumps.
Step 19: In a large bowl, whip the butter until lump free. Gradually add powdered sugar, 1 cup at a time, mixing well after each addition. Mix in the cooled flour.
Step 20: Add salt, vanilla, and 1 tablespoon milk. Whip until light and fluffy. Add more milk if needed to achieve desired consistency.
Step 21: Fold the jimmies sprinkles into the frosting.
Step 22: Unlatch the sides of the springform pan and transfer the cheesecake onto a serving plate or cake stand. Spread the frosting on top and decorate with assorted sprinkles if desired. Serve immediately or keep refrigerated until ready to serve.

Tips & Variations

Make sure all your dairy ingredients and eggs are at room temperature to ensure a smooth cheesecake batter.
Use a water bath to prevent cracking and maintain moisture while baking.
You can substitute plain yogurt with sour cream for a tangier flavor in the cheesecake.
Heat treat the flour for the frosting to ensure it’s safe to eat raw.
Feel free to swap holiday sprinkles for other colors or shapes to suit different occasions.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep it tightly wrapped or in an airtight container to maintain freshness. Reheat is not recommended; serve chilled for the best texture and flavor.

How to Serve

A round cheesecake with a thick light golden crust holds two creamy white layers inside that have red, green, and white sprinkles mixed in. The top is covered with a smooth white frosting, also decorated with red, green, and white long sprinkles, some of which have fallen onto the brown parchment paper underneath. The cake sits on the parchment on a white marbled surface with out-of-focus crystal glasses and green decorations in the background, giving a warm festive feel. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Why does the cheesecake crack?

Because of the moisture in the cookie dough and the nature of cream cheese baking, cracks are common and normal. The water bath and gentle cooling help minimize cracks but won’t eliminate them entirely.

Can I make this cheesecake ahead of time?

Yes, this cheesecake can be made a day or two in advance and stored in the fridge. Just frost and decorate it before serving for the freshest presentation.