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Ultimate Sugar Cookie Cheesecake with Creamy Vanilla Filling

A perfect slice of creamy sugar cookie cheesecake with a thick graham cracker crust, sitting on a white plate.
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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.

Ingredients

Scale
  • 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

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

Find it online: https://www.purecookingjoy.com/sugar-cookie-cheesecake-recipe/

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