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Amazing Sugar Cookie Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.1 from 77 reviews
  • Author: Maria
  • Prep Time: 1 hour 30 minutes
  • Cook Time: 1 hour 35 minutes
  • Total Time: 3 hours 5 minutes plus chilling time (6-8 hours or overnight)
  • Yield: 1 (9-inch) cheesecake
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Amazing Sugar Cookie Cheesecake combines a buttery sugar cookie crust with a creamy, smooth cheesecake filling, topped with delicate sugar cookies and optional cream cheese frosting. Perfect for holidays or special occasions, this decadent dessert is rich, flavorful, and visually stunning with its festive decoration options.

Ingredients

Scale

For the Crust

  • 1 ½ cups (180g) all-purpose flour
  • ½ cup (113g) unsalted butter, softened
  • ½ cup (100g) granulated sugar
  • 1 large egg yolk
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon almond extract (optional)
  • ¼ teaspoon salt

For the Cheesecake Filling

  • 32 ounces (four 8-ounce blocks) full-fat cream cheese, softened
  • 1 ½ cups (300g) granulated sugar
  • ¼ cup (30g) all-purpose flour
  • 2 teaspoons pure vanilla extract
  • ¼ teaspoon almond extract (optional)
  • ½ teaspoon salt
  • 1 cup (240g) full-fat sour cream, room temperature
  • 5 large eggs, room temperature
  • 2 large egg yolks, room temperature

For the Sugar Cookie Topping

  • 1 cup (226g) unsalted butter, softened
  • 1 ½ cups (300g) granulated sugar
  • 1 large egg
  • 2 teaspoons pure vanilla extract
  • ½ teaspoon almond extract
  • 2 ½ cups (300g) all-purpose flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • Holiday sprinkles or sanding sugar (optional, for decoration)

For the Cream Cheese Frosting (Optional)

  • 8 ounces (one 8-ounce block) full-fat cream cheese, softened
  • ½ cup (113g) unsalted butter, softened
  • 3-4 cups (360-480g) powdered sugar, sifted
  • 2-3 tablespoons heavy cream or milk
  • 1 teaspoon pure vanilla extract
  • Pinch of salt

Instructions

  1. Prepare Sugar Cookie Crust: Preheat the oven to 350°F (175°C). Line the bottom of a 9-inch springform pan with parchment paper for easy removal later.
  2. Mix Crust Dough: In a bowl, cream together ½ cup softened butter and ½ cup granulated sugar until the mixture is light and fluffy. Beat in 1 large egg yolk, 1 teaspoon vanilla extract, and optional ¼ teaspoon almond extract until the dough is smooth. Gradually add 1 ½ cups flour and ¼ teaspoon salt, mixing gently until the dough forms but do not overmix.
  3. Bake Crust: Press the dough evenly into the bottom of the prepared pan. Bake in the oven for 10-12 minutes until the edges turn lightly golden. Remove and allow to cool slightly on a wire rack. Keep the oven on for the next steps.
  4. Prepare Cheesecake Filling Base: In a large bowl, beat 32 ounces of softened cream cheese on medium-high speed for 3-4 minutes until it becomes very smooth and creamy, scraping down the bowl often to avoid lumps.
  5. Add Dry Ingredients and Flavor to Filling: On low speed, gradually add 1 ½ cups granulated sugar, ¼ cup flour, ½ teaspoon salt, 2 teaspoons vanilla extract, and optional ¼ teaspoon almond extract to the cream cheese, mixing just until combined. Avoid overmixing to keep the texture silky.
  6. Add Sour Cream and Eggs to Filling: Stir in 1 cup room temperature full-fat sour cream until smooth. Then add 5 large eggs and 2 large egg yolks one at a time, mixing on the lowest speed just until incorporated after each addition to maintain airiness.
  7. Prepare for Water Bath: Wrap the outside of the springform pan tightly with two layers of heavy-duty aluminum foil to prevent water from seeping in during baking.
  8. Bake Cheesecake: Pour the cheesecake filling over the cooled crust in the pan. Place the foil-wrapped pan inside a larger roasting pan and carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan. Bake at 350°F (175°C) for 1 hour to 1 hour 15 minutes, or until the edges are set but the center still jiggles slightly to ensure a creamy texture. Avoid overbaking.
  9. Cool Cheesecake Gradually: After baking, turn off the oven and prop the door open slightly. Leave the cheesecake inside for 1 hour to cool slowly, helping to prevent cracks. Remove the cheesecake from the oven and water bath, unwrap the foil, and cool completely on a wire rack for 2-3 hours.
  10. Chill Cheesecake: Cover the cheesecake loosely with plastic wrap or foil and refrigerate for at least 6-8 hours, preferably overnight, to allow it to fully set and develop flavor.
  11. Prepare Sugar Cookie Topping Dough: Cream 1 cup softened butter with 1 ½ cups granulated sugar until light and fluffy. Beat in 1 large egg, 2 teaspoons vanilla extract, and ½ teaspoon almond extract until combined. In a separate bowl, whisk together 2 ½ cups flour, 1 teaspoon baking powder, and ½ teaspoon salt. Gradually mix the dry ingredients into the wet until a dough forms.
  12. Chill and Bake Topping Cookies: Chill the dough for 30-60 minutes to firm it up. Roll out the dough to ⅛ to ¼ inch thickness and cut into small cookie shapes. Preheat the oven to 375°F (190°C). Bake cookies on parchment-lined sheets for 7-10 minutes until the edges are lightly golden. Cool completely on wire racks before using as topping.
  13. Make Cream Cheese Frosting (Optional): Beat 8 ounces softened cream cheese and ½ cup softened butter together until smooth and creamy. Gradually add 3-4 cups sifted powdered sugar, then mix in 2-3 tablespoons heavy cream or milk, 1 teaspoon vanilla extract, and a pinch of salt. Beat until light and fluffy, adjusting consistency with more liquid if needed.
  14. Assemble and Decorate: Carefully remove the chilled cheesecake from the springform pan and transfer onto a serving platter. If desired, spread an even layer of cream cheese frosting over the top. Arrange the cooled sugar cookies on top and optionally sprinkle with holiday sprinkles or sanding sugar to enhance festive appeal.
  15. Serve and Store: Slice the cheesecake and serve immediately for best flavor and texture. Store any leftovers covered in the refrigerator for up to 5 days to maintain freshness.

Notes

  • For the best texture, ensure all dairy ingredients like cream cheese, sour cream, and eggs are at room temperature before mixing.
  • Using a water bath during cheesecake baking helps to prevent cracks and ensures even cooking.
  • Do not overbake the cheesecake; the center should still jiggle gently when done.
  • Chilling the cheesecake overnight greatly improves the flavor and texture.
  • The sugar cookie topping can be customized with different shapes and colors for various occasions.
  • The cream cheese frosting is optional but adds a luscious finishing touch to the dessert.
  • Wrap the springform pan tightly with foil for the water bath to avoid leaks.

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