Look, I’m gonna be honest—this sugar cookie cheesecake has ruined regular cheesecake for me. I made it for Christmas last year and now my family refuses to let me make plain cheesecake ever again. They’re like “where are the sprinkles?” every single time I even mention the word cheesecake.
The first time I tried making this, I used store-bought cookie dough for the crust because I thought I was being smart and saving time. Wrong. It was so sweet that my teeth hurt just looking at it. My husband took one bite and made this face like he’d just bitten into a lemon. Version 2.0 with homemade sugar cookie crust? Perfection.
I think I originally saw something like this on Instagram… or maybe it was one of those late-night Pinterest rabbit holes? Honestly can’t remember. But I’ve tweaked it so many times that it’s basically my recipe now.
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What Makes This Homemade Cheesecake Recipe Special
Here’s the thing about sugar cookie cheesecake—it’s like taking two of the best desserts in the world and smashing them together into one ridiculously indulgent creation. You’ve got that buttery, slightly crispy sugar cookie crust on the bottom, then this ultra-creamy vanilla cheesecake filling, and then (because apparently we don’t know when to stop) more cookie dough folded right into the filling itself.
The combination is insane. The slight crunch from the crust against that silky smooth cheesecake filling with little pockets of cookie dough throughout? It’s texture heaven. And the sprinkles aren’t just for looks—they add these tiny pops of vanilla flavor and color that make every bite feel like a celebration.
My neighbor Katie, who claims she doesn’t like cheesecake (I know, red flag), tried this at my daughter’s birthday party and had two slices. TWO. Then she texted me at 11 PM asking for the recipe. So yeah, it’s that good.
Ingredients for the Best Sugar Cookie Cheesecake
Shopping for this is mostly straightforward, but you need to plan ahead because everything needs to be room temperature. EVERYTHING. I once tried making cheesecake with cold cream cheese because I was impatient, and it was lumpy and gross. Don’t be like past me.
For the Sugar Cookie Crust:
- 1¼ cups all-purpose flour
- ½ cup powdered sugar
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, cold and cubed
- 1 tablespoon milk
- ½ teaspoon vanilla extract
For the Cookie Dough Bites:
- 6 tablespoons unsalted butter, softened
- ¾ cup granulated sugar
- 2 tablespoons milk
- 1 teaspoon vanilla extract
- 1 cup all-purpose flour
- ½ teaspoon salt
- 3 tablespoons rainbow jimmies sprinkles
For the Cheesecake Filling:
- 4 (8-ounce) blocks cream cheese, room temperature (seriously, room temp)
- 1 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 tablespoon vanilla extract
- ¼ teaspoon almond extract (optional, sometimes I skip it)
- ¾ cup sour cream, room temperature
- 4 large eggs, room temperature
For Topping:
- 1 cup heavy whipping cream
- 2 tablespoons powdered sugar
- Rainbow sprinkles for decorating
A note about the sprinkles: use jimmies (the stick-shaped ones), NOT nonpareils (those tiny ball ones). The nonpareils bleed color into everything and you’ll end up with a gray cheesecake. Ask me how I know.
And please, PLEASE use Philadelphia cream cheese. I tried a generic brand once to save like two dollars, and it was grainy and weird. Some things are worth spending the extra money on.
How to Make This Easy Cheesecake Dessert from Scratch
Step 1: Make the Sugar Cookie Crust
Preheat your oven to 325°F. In a medium bowl, mix together the flour, powdered sugar, and salt for the crust. Add the cold cubed butter and work it in with a fork or your fingers until it looks like coarse crumbs. Mix in the milk and vanilla.
Press this mixture evenly into the bottom of a 9-inch springform pan. Really press it down—you want it compact. Bake for about 15-20 minutes until it’s lightly golden around the edges. Let it cool while you prep the filling.
Step 2: Make Cookie Dough Bites
In a medium bowl, cream together the softened butter and sugar until fluffy. Add the milk and vanilla, then mix in the flour and salt. Fold in the sprinkles.
Scoop out small portions (about ½ teaspoon each) and roll them into little balls. Put them on a plate and stick them in the fridge while you make the cheesecake filling. These little cookie dough bites are what make this cheesecake special—they’re like buried treasure in every slice.
Step 3: Make the Creamy Cheesecake Filling
This is where people usually mess up, so pay attention. In a large bowl (or stand mixer with paddle attachment), beat the room temperature cream cheese, sugar, and flour on LOW speed until smooth. Not medium, not high. LOW. If you beat it too fast, you’ll incorporate too much air and your cheesecake will crack like the San Andreas fault.
Add the vanilla, almond extract (if using), and sour cream. Mix on low until combined. Scrape down the bowl—there’s always cream cheese hiding on the sides.
Add the eggs ONE AT A TIME, mixing on low speed after each addition. As soon as each egg disappears into the batter, stop mixing. Overmixing = cracks. And nobody wants a cracked cheesecake. Well, it’ll still taste good, but it won’t look as pretty.
Gently fold in those cookie dough bites by hand with a spatula. Don’t use the mixer—you’ll break them up.
Step 4: Bake with a Water Bath
Pour the filling over your cooled crust. Now here’s the key—oh wait, I forgot to mention—you need to wrap the outside of your springform pan with aluminum foil. Like, really wrap it. Water’s about to be involved and you don’t want it seeping in.
Place the wrapped springform pan in a large roasting pan. Put it in the oven, then carefully pour hot water into the roasting pan until it comes about halfway up the sides of the springform pan. This water bath is what keeps your cheesecake from cracking and helps it cook evenly.
Bake for 60-70 minutes. The edges should be set but the center should still have a slight jiggle when you nudge the pan. It’ll look underdone. That’s what you want. It continues cooking as it cools.
Turn off the oven and crack the door open. Let the cheesecake sit in there for 45 minutes. This gradual cooling prevents cracks (I’m really obsessed with preventing cracks, can you tell?).
Step 5: Chill It
Take the cheesecake out of the water bath and remove the foil. Let it cool to room temperature, then refrigerate for at least 6 hours. I always make mine the night before I need it. Overnight chilling is best.
Step 6: Whipped Cream Topping
Before serving, beat the heavy cream and powdered sugar together until stiff peaks form. Spread or pipe it on top of the chilled cheesecake. Go crazy with sprinkles on top. There’s no such thing as too many sprinkles on a sugar cookie cheesecake.
Tips for a Thick Creamy Cheesecake Every Time
Room temperature ingredients are non-negotiable. Set your cream cheese, eggs, and sour cream out at least 2 hours before you start. Cold ingredients create a lumpy batter that doesn’t bake evenly.
Don’t skip the water bath. I know it seems fussy, but it really does make a difference. The steam creates a gentle, even heat that prevents cracking and keeps the texture silky.
Low and slow mixing. Seriously. Every time you turn on that mixer, use low speed. High speed = air bubbles = cracks. I sound like a broken record about the cracks, but it’s because I’ve had SO many cracked cheesecakes in my past.
Don’t overbake. That jiggly center is your friend. It’ll firm up as it chills. If you bake it until the center is completely set, it’ll be dry and dense.
Make it ahead. This cheesecake actually tastes better after sitting in the fridge overnight. The flavors meld together and the texture gets even creamier.
Store it properly. Keep it covered in the fridge for up to 5 days. If you can make it last that long. In my house, it’s gone in like 36 hours.
Why This Sugar Cookie Base Cheesecake Is My Go-To
I’ve made a lot of cheesecakes in my life (probably too many, but who’s counting), and this one is consistently the biggest hit. It works for literally any occasion—birthdays, holidays, random Tuesday afternoons when you need cheesecake (don’t judge).
The combination of that buttery shortbread crust, the smooth vanilla filling, and those pockets of cookie dough is just unbeatable. Plus, it looks impressive with all the sprinkles, so people think you spent way more effort than you actually did.
My mom tried this last month and said it reminded her of those Pillsbury sugar cookies we used to eat raw from the tube as kids (before everyone got all worried about raw eggs). But like, elevated and fancy. And not giving you salmonella. That’s the dream, right?
Actually, you know what? I’m craving this again just writing about it. Thanks a lot, brain.
Anyway, make this sugar cookie cheesecake and tell me how it goes! Do you fold the cookie dough in or leave it out? Let me know in the comments because I’m genuinely curious if people have strong opinions about this.
Happy baking! 🍰🍪
