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The Ultimate Sugar Cookie Cheesecake with Buttery Crust

A cut mini sugar cookie cheesecake showing the thick graham cracker crust and creamy filling with a brown sugar swirl top.
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Make this showstopper dessert that combines a rich, creamy vanilla cheesecake filling with a buttery sugar cookie crust. This recipe is perfect for holiday gatherings and special family meals.

Ingredients

Scale
  • For the Sugar Cookie Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 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
  • 1/2 cup sour cream, room temperature
  • For the Sugar Cookie Dough Swirl/Topping:
  • 1 cup all-purpose flour
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 large egg yolk
  • 1/4 cup festive sprinkles (optional)

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan. In a medium bowl, whisk together the flour, sugar, baking soda, and salt for the crust. Cut in the softened butter until the mixture resembles coarse crumbs. Mix in the egg yolk and vanilla until just combined. Press the dough evenly into the bottom of the prepared springform pan. Bake for 10 to 12 minutes until lightly golden. Remove and let cool slightly. Reduce oven temperature to 325°F (160°C).
  2. Make the Cookie Dough Swirl: While the crust cools, prepare the sugar cookie dough. In a separate bowl, beat the softened butter, brown sugar, and granulated sugar until creamy. Mix in the baking powder and salt. Beat in the egg yolk and vanilla extract. Gradually add the flour until a soft dough forms. Stir in the festive sprinkles, if using. Set aside half of this dough for topping later.
  3. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually add the sugar and flour, mixing until just combined. Beat in the vanilla and almond extracts. Add the eggs one at a time, mixing on low speed after each addition until blended. Mix in the sour cream until the filling is smooth. Do not overmix.
  4. Assemble and Bake: Pour about two-thirds of the cheesecake filling over the cooled crust. Drop small spoonfuls of the reserved sugar cookie dough mixture over the filling. Pour the remaining cheesecake filling over the top. Dollop the remaining cookie dough mixture randomly over the top layer. Use a knife or skewer to gently swirl the dough pieces into the filling for a marbled effect.
  5. Bake: Wrap the bottom 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 to prevent cracks). Bake at 325°F (160°C) for 60 to 75 minutes, or until the edges are set but the center still has a slight jiggle.
  6. Cool and Chill: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour. 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, before serving.
  7. Serve: Run a thin knife around the edge before releasing the springform side. Serve chilled.

Notes

  • For a crack-free cheesecake, ensure all dairy ingredients (cream cheese, eggs, sour cream) are at true room temperature before mixing.
  • If you skip the water bath, bake at a lower temperature (300°F or 150°C) for a longer time.
  • You can use store-bought sugar cookie dough for the crust and swirl elements to save time.

Nutrition

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