Amazing 450-Calorie Sugar Cookie Cheesecake

If you’re anything like me, the thought of creating a truly decadent, soul-satisfying dessert for a big gathering used to fill me with a little bit of dread. I mean, you want something impressive, right? Something that makes people stop talking when you bring it to the table?

Well, say goodbye to that stress! I’ve cracked the code on the ultimate **sugar cookie cheesecake**. We’re taking everything you love about that buttery, classic sugar cookie flavor and merging it perfectly with a rich, unbelievably creamy baked cheesecake. Trust me when I say this gourmet cookie fusion is exactly what your holiday table needs. This recipe is completely tested and approved for every special occasion we’ve had over the past few years, and it always disappears first. You just found your new favorite festive dessert baking project!

Why This Sugar Cookie Cheesecake is Your Next Showstopper Dessert Recipe

When it comes to holiday baking, I want impact without the headache. This recipe delivers exactly that, making it my top choice for any gathering. It’s truly a Showstopper Dessert Recipe.

• It’s the ultimate flavor fusion—buttery cookies meet silky cheesecake.
• Those colorful sprinkles make it genuinely festive and visually appealing.
• It’s an approachable recipe that still feels gourmet. Perfect for Festive Dessert Baking!

If you need something guaranteed to impress your guests while keeping your entertaining simple, pin this one right now. You won’t regret it!

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Gathering the Ingredients for Your Ultimate Sugar Cookie Cheesecake Recipe

Okay, getting ready to bake this magic hybrid means we need our components lined up! Because we want that super smooth, Creamy Baked Cheesecake texture, make sure your dairy and eggs are truly at room temperature—it makes a huge difference, I promise. Getting organized now means the baking process flows perfectly later on.

For the Buttery Sugar Cookie Crust

For the base that holds everything together, you’ll need the following precise amounts:

• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened—remember, softened, not melted!
• 1/2 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract

For the Creamy Baked Cheesecake Filling

This is where the rich center comes from. Make absolutely certain your cream cheese and eggs are fully softened before you even think about hitting the mixer button. Seriously, room temperature ingredients are non-negotiable here!

• 3 (8 ounce) packages cream cheese, softened
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract (this is my little secret!)
• 3 large eggs, room temperature

For the Optional Sugar Cookie Dough Swirl

If you want that fun, colorful pop inside, you’ll whip up this simple dough. The festive sprinkles are what make this an Appealing Dessert Centerpiece!

• 1/2 cup softened butter
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon baking powder
• Pinch of salt
• 1/4 cup festive sprinkles

Optional Toppings

To make the top look absolutely professional for your gathering, keep these handy:

• White chocolate ganache
• Extra sprinkles

Step-by-Step Instructions for Your Sugar Cookie Cheesecake

Alright, let’s get baking! This process looks like a few steps, but nothing is complicated, I promise. We are building layers of deliciousness here, and I’m going to walk you through every single one to make sure you nail that perfect texture. Getting ready for that easy holiday baking session?

Preparing and Pre-Baking the Sugar Cookie Crust Recipe

We start by building the foundation for this whole masterpiece. Grab that 9-inch springform pan, and seriously, line the bottom with parchment paper—it’s your insurance policy later!

1. First things first: get your oven heated up to 350°F (175°C). We need that heat rolling.
2. In a medium bowl, you’re just whisking your dry crust ingredients—the 1 1/2 cups of flour, baking soda, and salt—to combine them evenly.
3. Now for the wet stuff in a separate large bowl: beat that softened butter and the first half-cup of sugar until it gets nice and fluffy. Then mix in your egg yolk and vanilla.
4. Slowly add the dry mix into the wet mix, combining until you just have a soft dough stopping point. Don’t beat it to death!
5. Press that dough right into the bottom of your prepared springform pan. Pop it into the oven for about 10 minutes just to set it up. Pull it out, and immediately drop your oven temperature down to 325°F (160°C) for the cheesecake part.

Mixing the Vanilla Cheesecake Filling

This is where the magic happens, people! For this Vanilla Cheesecake Filling, we need super smooth ingredients. If your cream cheese is cold, it *will* create lumps.

1. In your biggest mixing bowl, beat the softened cream cheese with 1 1/2 cups of sugar and that small amount of flour until it looks completely homogenous—no lumps allowed!
2. Now add your vanilla and that hint of almond extract. That almond gives it such a lovely background note that really elevates it past a basic dessert.
3. This is the crucial part: slowly beat in your eggs, one at a time, mixing only until it just disappears into the batter. Stop! Seriously, if you overmix now, you’ll build air bubbles that collapse and cause cracks. We are aiming for smooth, not fluffy here.

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Assembling and Swirling the Sugar Cookie Cheesecake

We are layering flavor and texture now, which is what makes this a great best sugar cookie dessert!

1. Gently pour about half of that gorgeous filling right over your warm, pre-baked crust.
2. While that settles, quickly make your optional sugar cookie dough swirl—just cream the butter and sugar, mix in the dry bits, and fold in those festive sprinkles. It’s fast, I promise.
3. Drop small spoonfuls of that sprinkle dough randomly over the first cheesecake layer.
4. Pour the rest of the filling over the top, covering most of the cookie bits. Take a butter knife and gently swirl the top layer only. You want marbled ribbons, not a uniform mix. You’re aiming for that perfect Layered Cookie Cheesecake look!

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Baking the Sugar Cookie Cheesecake with a Water Bath

A water bath is my non-negotiable trick for any Decadent Creamy Desserts like this. It steams the base gently, which equals zero cracks.

1. Wrap the outside of your springform pan in two or three thick layers of heavy-duty aluminum foil. Make sure the foil goes all the way up the sides so water can’t sneak in!
2. Place the wrapped pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it comes about halfway up the sides of the cheesecake pan.
3. Bake at 325°F (160°C) for about 60 to 75 minutes. You are looking for the edges to be firm, but the very center should *still* have a slight, delicate jiggle when you nudge the pan. That jiggle means it’s not overdone!

Cooling and Chilling for the Best Sugar Cookie Cheesecake

We beat the heat slowly! Rushing the cooling is the number one way to destroy a perfect cheesecake top, so don’t skip this crucial finish to your Homemade Cheesecake Tutorial.

1. Once the baking time is up, turn the oven OFF. Don’t touch the temperature! Just crack the oven door open a few inches—you can wedge a wooden spoon in there to keep it propped. Let it sit inside for a full hour like this. It lets the temperature drop gradually.
2. After that hour, carefully take the cheesecake out of the water bath and remove the foil. Let it cool completely on a wire rack on the counter.
3. When it’s totally room temperature, cover it loosely (you don’t want condensation sticking to the sides) and move it into the fridge. It needs a minimum of six hours, but honestly? Make it the day before you serve it. The flavors get so much better overnight!

Tips for Success with Your Creamy Baked Cheesecake

Listen, I know cheesecake can be intimidating, but success comes down to a couple of non-negotiable steps. First, that temperature thing matters! If your cream cheese is cold, you get lumps, plain and simple. Take it out early!

Also, the water bath is your best friend for creating that incredibly smooth, Creamy Baked Cheesecake texture. If you absolutely cannot use a water bath—maybe you’re baking in a portable oven or something—you can try a very low oven temperature (like 300°F) for much longer, but I really recommend the steam method instead, just like we did in the instructions. It’s the secret to a perfect topping every time, avoiding those dreaded cracks.

If you’re looking for other desserts that pull off that incredible texture contrast, check out my recipe for apple pie cheesecake too! It uses similar low-and-slow techniques.

Storage and Reheating Instructions for Your Sugar Cookie Cheesecake

Now that you’ve made this glorious masterpiece, the question becomes: How do I keep it tasting amazing until the very last slice? Because this is a baked cheesecake, not a fresh cream dessert, it holds up beautifully, which makes it one of my favorite recipes for Baking for Gatherings—you can totally make it ahead!

Once you’ve released the sides of the springform pan, make sure you cover the cheesecake tightly. I usually use plastic wrap, but foil works great too. Keep it in the refrigerator. It stays perfectly creamy and delicious for up to four or five days. Seriously, the flavor actually seems to deepen a tiny bit on day two!

If you find yourself with way too much cheesecake—which, oops, I often do—you can absolutely freeze portions of it. Just make sure you slice it first, place the slices on a parchment-lined tray to flash freeze them solid, and *then* transfer them to an airtight container. It thaws beautifully overnight in the fridge, making it a fantastic asset for future celebrations. That way you always have a slice of this Sweet Indulgent Dessert ready to go!

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Frequently Asked Questions About This Sugar Cookie Cheesecake

Can I skip the sugar cookie dough swirl baked inside?

You totally can! If you want a simpler version, this is still going to be the Best Sugar Cookie Dessert you’ve ever made just based on the crust and the filling. Just leave out the swirl ingredients! You’ll save about 15 minutes of prep time, too. It will be a classic vanilla cheesecake on top of a cookie base, and it’s just as creamy and delicious without the extra step.

Is there a way to turn this into a No-Bake Cookie Cheesecake Alternative?

That’s a great question if you’re trying to avoid turning on the oven, especially in summer! However, this specific recipe relies on the eggs and the baking process in a water bath to create that truly decadent, rich filling texture. If you skip baking, you’re shifting into a completely different recipe category, more like a stabilized heavy cream filling. If you need a No-Bake Cookie Cheesecake Alternative, I recommend looking for a recipe specifically designed with gelatin or whipped cream stabilizer, as this one won’t set correctly without the heat!

What exactly is the almond extract for in the filling?

Oh, that little bit of almond extract is my secret weapon for making things taste special! It really complements the vanilla and the subtle buttery notes of the sugar cookie crust without making the whole thing taste like marzipan. It just adds a depth of flavor that makes people ask, “What *is* that good flavor?” It transforms a basic filling into something more complex and worthy of being a Gourmet Cookie Fusion.

What happens if I don’t have festive sprinkles for the swirl?

If you don’t have the colored sprinkles for the swirl—or maybe you’re making this outside of the holiday season—don’t worry about it one bit! You can substitute them with finely chopped bits of plain sugar cookie dough, or even mini chocolate chips if you’re feeling adventurous. For a simpler look that still honors the cookie flavor, just substitute the sprinkles with an extra tablespoon of flour in the swirl mixture so it bakes up a little chewier.

How thick should the crust be pressed into the pan?

For the crust, you want it to be firm and even, but don’t press it too hard! If you pack it down like concrete, it starts to behave more like a shortbread bar rather than a crust, and it gets really hard to cut later. Use the bottom of a flat measuring cup to gently press the dough evenly across the bottom of the pan. It should be about 1/4 inch thick after you press it in following the instructions in my best sugar cookie recipe guide for inspiration.

Serving Suggestions for This Festive Dessert Baking Creation

This Sugar Cookie Cheesecake is so rich and decadent, it really shines when paired with something that offers a little lift or tartness. Next to a perfect cup of hot coffee, it’s heaven on earth, especially after a big meal.

If you’re looking for something cold, skip the heavy sauces! A bright raspberry coulis or a tart cherry sauce cuts through that creamy sweetness perfectly. It’s one of my favorite little tricks for making Holiday Cheesecake Ideas feel complete. And if you’re planning on having cocktails, I always pair mine with a nice cool white Christmas margarita—the citrus sings alongside the vanilla!

Estimated Nutritional Data for a Slice of Sugar Cookie Cheesecake

I always include this information because I believe in being totally transparent about what we’re cooking up here—we deserve to know what we’re diving into when we make a truly Sweet Indulgent Dessert like this!

Keep in mind that these numbers are just an estimate. Since we are making something this decadent, the exact fat and sugar content depend on the brands of cream cheese and butter you use. But this gives you a great baseline for your Baking for Gatherings planning!

• Serving Size: 1 slice
• Calories: 450
• Fat: 28g (17g Saturated Fat)
• Carbohydrates: 42g
• Sugar: 35g
• Protein: 7g
• Cholesterol: 110mg
• Sodium: 250mg

Remember, this is meant to be a special treat, a centerpiece for a celebration, not an everyday snack. Enjoy every single bite guilt-free!

Share Your Sugar Cookie Cheesecake Creations

Honestly, I hope you loved making this as much as I love eating it! The best part about sharing these Easy Holiday Baking recipes is seeing your gorgeous results online. When you bake something this special—a true Appealing Dessert Centerpiece—you have to show it off!

So, please, snap a picture of your stunningly swirled, sprinkle-topped Sugar Cookie Cheesecake and tag me! I always love hearing how the recipe worked for you. Did you use white chocolate ganache or keep it simple? Let me know!

Don’t forget to leave a rating right here on the page so other folks know what a fantastic Showstopper Dessert Recipe this is. If you want to see even more of my kitchen adventures, behind-the-scenes chaos, and maybe a few quick tips I post daily, make sure you follow along on my Facebook page. I’m always posting about the latest bakes over there!

If you’re looking for more inspiration for your next baking day, head over to the main blog page—there are always new ideas rolling in!

Ultimate Sugar Cookie Cheesecake with Creamy Vanilla Filling

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You get a decadent, showstopper dessert that merges the buttery flavor of sugar cookies with a rich, creamy baked cheesecake. This recipe is perfect for holiday gatherings and special occasions.

• Author: purejoyalex
• Prep Time: 30 min
• Cook Time: 75 min
• Total Time: 115 min
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• For the Sugar Cookie Crust:
• 1 1/2 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1/2 cup (1 stick) unsalted butter, softened
• 1/2 cup granulated sugar
• 1 large egg yolk
• 1 teaspoon vanilla extract
• For the Cheesecake Filling:
• 3 (8 ounce) packages cream cheese, softened
• 1 1/2 cups granulated sugar
• 1/4 cup all-purpose flour
• 1 teaspoon vanilla extract
• 1/4 teaspoon almond extract
• 3 large eggs, room temperature
• For the Sugar Cookie Dough Swirl (Optional):
• 1/2 cup softened butter
• 1/2 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup all-purpose flour
• 1/4 teaspoon baking powder
• Pinch of salt
• 1/4 cup festive sprinkles
• For Topping (Optional):
• White chocolate ganache
• Extra sprinkles

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Instructions

1. Prepare the crust: Preheat your oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper.
2. In a medium bowl, whisk together the 1 1/2 cups flour, baking soda, and salt for the crust.
3. In a separate large bowl, beat the softened butter and 1/2 cup sugar until light and fluffy. Beat in the egg yolk and vanilla extract.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.
5. Press the dough evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and set aside while you prepare the filling. Reduce the oven temperature to 325°F (160°C).
6. Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, and 1/4 cup flour until smooth. Mix in the vanilla and almond extracts.
7. Beat in the eggs one at a time, mixing just until each egg is incorporated. Do not overmix the batter.
8. Pour half of the cheesecake filling over the warm crust.
9. Prepare the sugar cookie dough swirl (if using): In a small bowl, cream together the 1/2 cup butter and 1/2 cup sugar. Beat in the vanilla. Mix in the 1 cup flour, baking powder, and salt until a soft dough forms. Gently fold in the sprinkles.
10. Drop small spoonfuls of the sugar cookie dough over the first layer of filling. Pour the remaining cheesecake filling over the dough. Gently swirl the top with a knife to create a marbled effect.
11. Bake: Wrap the outside of the springform pan tightly in heavy-duty aluminum foil. Place the pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath).
12. Bake for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
13. Cool: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
14. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
15. Serve: Before serving, top with white chocolate ganache and extra sprinkles, if desired. Release the sides of the springform pan. Slice and enjoy this sweet indulgent dessert.

Notes

• For the creamiest texture, ensure your cream cheese and eggs are at true room temperature before starting the filling.
• If you skip the water bath, watch the baking time closely to prevent the top from browning too much.
• This dessert is excellent made a day ahead, as the chilling time allows the flavors to fully meld.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 35g
• Sodium: 250mg
• Fat: 28g
• Saturated Fat: 17g
• Unsaturated Fat: 11g
• Trans Fat: 0g
• Carbohydrates: 42g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 110mg