If you’ve been craving a dessert that tastes like your childhood sugar cookies took a luxurious vacation and came back as their best selves, then buckle up—this Sugar Cookie Cheesecake is about to sweep you off your feet. This dreamy treat combines the buttery sweetness of a classic sugar cookie with the silky, melt-in-your-mouth texture of cheesecake. It’s the ultimate “I deserve something amazing today” recipe.
And because you know me—I’m always here to help you bring gourmet flavors into your home without the stress—you can trust that this is every bit as simple as it is stunning. Whether you’re prepping for a family gathering, a birthday, or a “just because I’m fabulous” baking night, this recipe delivers big smiles and bigger flavors.
Table of Contents
Why You’ll Love This Sugar Cookie Cheesecake
Let me tell you, this Sugar Cookie Cheesecake is the kind of recipe people remember. Picture this: a soft, tender sugar cookie crust that tastes like the holidays and bake sales rolled into one, topped with a luscious layer of creamy cheesecake that feels like a warm hug for your tastebuds. It’s dessert perfection.
This recipe is also incredibly friendly for busy home cooks—yes, even if you’ve got hungry kids circling the kitchen like tiny dessert sharks. You’ll appreciate that the ingredients are simple, the steps easy, and the results spectacular.
This is the kind of cheesecake that has your guests whispering, “Wait… you made this?”
Ingredients You’ll Need
Before we dive into the fun part, let’s take a look at what you’ll need for your star dessert.
For the Sugar Cookie Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream (optional, for extra creaminess)
- 1 tablespoon all-purpose flour
For the Topping (optional but delightful):
- Whipped cream
- Sugar sprinkles
- Fresh berries
How to Make Sugar Cookie Cheesecake
Now it’s time to bring this beautiful dessert to life. I’ll walk you through each step the same way I would if we were cooking side-by-side in my kitchen, with flour on our aprons and something delicious in the oven.
1. Make the Sugar Cookie Crust
Preheat your oven to 350°F (175°C).
In a mixing bowl, cream the butter and granulated sugar until fluffy—imagine the texture of freshly whipped frosting. Add the egg and vanilla extract, giving the mixture a good beat so everything gets cozy.
In another bowl, whisk together the flour, baking powder, and salt. Slowly add the dry mixture to the wet ingredients until a soft dough forms.
Press this dough firmly and evenly into the bottom of a 9-inch springform pan. Bake the crust for 10–12 minutes, or until the edges are lightly golden. Then let it cool slightly while you prep the filling.
2. Prepare the Cheesecake Filling
In a large bowl, beat the softened cream cheese until smooth. Like “no lumps left, promise me you’ll check twice” smooth. Add sugar and vanilla extract, mixing again until the mixture is silky.
Add the eggs one at a time, mixing well after each. Stir in the sour cream (if using) and flour until everything comes together in a creamy, dreamy filling.
3. Assemble the Cheesecake
Pour your filling over the cooled cookie crust. Smooth the top with a spatula—it’s oddly satisfying—and tap the pan on your counter to release any air bubbles hiding inside.
4. Bake the Cheesecake
Lower your oven temperature to 325°F (163°C). Bake for 40–50 minutes, until the edges are lightly golden and the center has a gentle jiggle (think: Jell-O doing a slow dance).
If the edges begin to brown too much, cover them with foil and keep baking.
5. Cool the Cheesecake
Let the cheesecake cool on your counter for about 30 minutes. Then chill it in the refrigerator for at least 3–4 hours—overnight if you want the best texture.
6. Decorate & Serve
After chilling, release the cheesecake from the springform pan. Top with whipped cream, sprinkles, or berries to match the occasion—or your mood. Slice. Serve. Watch it disappear.
7. Enjoy!
Pair with coffee, tea, or a quiet moment to yourself. You’ve earned it.
Chef Omar’s Tips for Cheesecake Success
Let’s talk strategy—because not every cheesecake wants to behave on the first try, and I want yours to shine.
✨ Room-temperature cream cheese is key.
Cold cream cheese will give you lumps. Nobody has time for lumpy cheesecake.
✨ Don’t overmix.
Mixing too much can add excess air, which leads to cracks. Gentle is the name of the game.
✨ That little jiggle? It’s a good sign.
If you’re poking your cheesecake wondering if it’s underbaked—stop. A soft wobble in the center means it’ll finish setting as it cools.
✨ Add toppings right before serving.
This keeps everything fresh and gives your sprinkles maximum sparkle power.
And yes… if your cheesecake cracks anyway? Don’t panic. Add whipped cream and pretend it was all part of the plan. Works every time.
A Little Story From My Kitchen
I first made this Sugar Cookie Cheesecake on a day when friends showed up unannounced—yes, the kind of surprise visit that sends you scrambling to tidy up the living room. I needed a dessert that looked like I’d been planning it for days but came together without stress. The result? Silence at the table followed by the words every chef loves to hear: “You have to give me this recipe.”
It’s been a treasured favorite ever since.
Sugar Cookie Cheesecake FAQs
Can I make this Sugar Cookie Cheesecake ahead of time?
Absolutely. Cheesecake actually tastes even better the next day.
Can I swap the sugar cookie crust for something else?
Yes! A graham cracker crust works beautifully, though you’ll miss that nostalgic sugar cookie vibe.
How long does this cheesecake last in the fridge?
About 4–5 days if stored in an airtight container. (Good luck making it last that long!)
Can I freeze Sugar Cookie Cheesecake?
You can. Freeze slices individually, then thaw in the fridge overnight for best results.
Can I add mix-ins to the filling?
Go for it! White chocolate chips or crushed sugar cookies make fun additions.
Bringing It All Together
There’s something wonderfully comforting—and a little magical—about a dessert that combines two beloved classics into one showstopping treat. This Sugar Cookie Cheesecake brings sweetness, creaminess, and charm to your table with minimal fuss and maximum flavor.
If you’re ready to wow your family, impress your guests, or treat yourself to a moment of pure joy, this cheesecake is calling your name. Bake it, share it, and savor it—your kitchen just became the sweetest spot in the house.
Happy cooking, my friend.
Craving More Sweet Treats? Try These Reader Favorites!
If this Sugar Cookie Cheesecake has you in your dessert era (welcome, friend!), you’re going to love exploring a few more irresistible treats from our kitchen. These are perfect for holidays, celebrations, or those evenings when you just want something sweet and comforting:
- If creamy, cozy desserts make your heart happy, you’ve got to try this Christmas Eve Cinnamon Vanilla Custard Pie—it’s velvety, warm, and absolutely magical.
- Want something delightfully addictive to snack on? This Christmas Crack is the crunchy, chocolatey treat everyone fights over at parties.
- For cookie lovers who adore nostalgic flavors, these Italian Christmas Cookies bring buttery sweetness and festive charm to every bite.
- And if you’re in the mood for something fun, shareable, and unbelievably tasty, these Butterfinger Balls are a chocolate–peanut butter dream come true.
Each of these recipes pairs beautifully with the cozy, feel-good vibes of Sugar Cookie Cheesecake—so go ahead, treat yourself to another delicious adventure!
Print
Sugar Cookie Cheesecake
- Total Time: 1 hour 10 minutes
- Yield: 8–10 servings 1x
Description
This rich and creamy Sugar Cookie Cheesecake pairs a buttery sugar cookie crust with a smooth, festive cheesecake filling. Topped with whipped cream and colorful sprinkles, it’s the perfect holiday dessert for parties, gatherings, or anytime you’re craving something sweet and celebratory.
Ingredients
Sugar Cookie Crust
1 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
Cheesecake Filling
2 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup sour cream (optional)
1 tablespoon all-purpose flour
Topping (Optional)
Whipped cream
Sugar sprinkles
Fresh berries
Instructions
Make the Crust:
Preheat oven to 350°F (175°C). Cream butter and sugar until light and fluffy. Mix in egg and vanilla. In a separate bowl, whisk flour, baking powder, and salt. Combine with wet ingredients to form a soft dough. Press into a 9-inch springform pan and bake 10–12 minutes until lightly golden. Cool slightly.Prepare Filling:
Beat cream cheese until smooth. Add sugar and vanilla. Mix in eggs one at a time. Stir in sour cream and flour until creamy.Assemble:
Pour cheesecake filling over cooled crust. Smooth top and tap pan to release air bubbles.Bake:
Reduce oven to 325°F (163°C). Bake 40–50 minutes, until edges are set and the center slightly jiggles. Cover edges with foil if browning too quickly.Cool & Chill:
Cool 30 minutes at room temperature. Refrigerate 3–4 hours or overnight.Serve:
Top with whipped cream, sprinkles, or berries. Slice and enjoy!
Notes
Room-temperature cream cheese prevents lumps.
A gentle jiggle in the center means it’s done baking.
Chill overnight for the best texture.
Cracks can be hidden with whipped cream—your delicious secret!
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 Slice
- Calories: 420 kcal
- Sugar: 32 g
- Sodium: 260 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 115 mg