Description

This indulgent sugar cookie cheesecake combines the best of both worlds—a rich, creamy cheesecake layered on top of a buttery shortbread crust and topped with sweet sugar cookie dough. The addition of a sour cream frosting and festive sprinkles makes this a show-stopping dessert for any occasion!

Ingredients

Scale

Shortbread Crust:

1 1/4 cup (160g) all-purpose flour
1/2 cup (60g) powdered sugar
Pinch of kosher salt
1/2 cup (110g) unsalted butter, cold and cubed
2 tbsp milk

Sugar Cookie Dough:

6 tbsp unsalted butter, room temp
3/4 cup (150g) granulated sugar
2 tbsp milk
1/2 tsp vanilla extract
1 cup (130g) all-purpose flour
1/2 tsp kosher salt
3 tbsp jimmies sprinkles

Sugar Cookie Cheesecake:

4 8oz blocks full fat cream cheese, room temp
1 cup (200g) granulated sugar
2 tbsp all-purpose flour
1 tsp vanilla extract
1/4 tsp almond extract (optional)
3/4 cup (185g) sour cream, room temp
4 large eggs, room temp

Sour Cream Frosting:

6 tbsp unsalted butter, room temp
1/3 cup (80g) sour cream
1 1/2 cups (165g) powdered sugar
1 tsp vanilla extract
Sprinkles, for topping

Instructions

Make the shortbread crust:
- Preheat the oven to 350°F (175°C).
- In a bowl, mix the flour, powdered sugar, and salt.
- Cut in the cold butter until the mixture resembles coarse crumbs. Add the milk and mix until dough forms. Press the dough into the bottom of a greased 9-inch springform pan.
- Bake for 10–12 minutes or until lightly golden. Let cool.
Prepare the sugar cookie dough:
- Beat the butter and granulated sugar together until light and fluffy.
- Add milk and vanilla extract, then mix in the flour and salt. Stir in the jimmies sprinkles.
- Roll dough into small balls and place them on a parchment-lined baking sheet. Bake at 350°F (175°C) for about 8-10 minutes or until golden around the edges. Allow cookies to cool.
Make the cheesecake layer:
- Beat the cream cheese and granulated sugar together until smooth.
- Add flour, vanilla, and almond extract (if using).
- Add sour cream and mix until fully incorporated.
- Beat in the eggs one at a time. Pour the cheesecake batter into the cooled crust.
Bake the cheesecake:
- Bake at 325°F (165°C) for 55-60 minutes or until the edges are set, and the center slightly jiggles.
- Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then transfer to the fridge to chill for at least 4 hours.
Prepare the sour cream frosting:
- Beat the butter and sour cream until smooth.
- Gradually add powdered sugar and vanilla extract, mixing until creamy.
- Spread the frosting over the chilled cheesecake.

Decorate:
- Place the baked sugar cookies on top of the cheesecake, and sprinkle with festive jimmies.

Notes

For a more colorful dessert, you can use different colored sprinkles to decorate

The cheesecake can be made a day ahead to allow for better flavor and texture

Ensure all ingredients, especially the cream cheese and eggs, are at room temperature for a smoother batter

Prep Time: 25 minutes (not including cooling time)
Cook Time: 1 hour 30 minutes (includes baking and cooling)
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Sugar cookie cheesecake, festive cheesecake, dessert, cheesecake with sprinkles, holiday dessert