Description

This Sugar Cookie Cheesecake combines a buttery sugar cookie crust with a creamy, rich cheesecake filling studded with colorful sprinkles. Baked to perfection, this delightful dessert boasts a slight jiggle in the center for the ideal texture and is perfect for celebrations or holiday gatherings. Finished with whipped cream and extra sprinkles, it offers a festive and indulgent treat that’s both easy to make and visually appealing.

Ingredients

Scale

Crust

1 roll (16.5 oz) refrigerated sugar cookie dough

Cheesecake Filling

16 oz cream cheese, softened
1 cup granulated sugar
2 large eggs
1 tsp vanilla extract
1/2 cup sour cream
2 tbsp all-purpose flour
1/4 tsp salt
1/2 cup rainbow sprinkles (optional)

Topping

Whipped cream for topping (optional)
Additional rainbow sprinkles for garnish (optional)

Cook Mode Prevent your screen from going dark

Instructions

Prepare the oven and pan: Preheat the oven to 325°F (163°C) and line a 9-inch springform pan with parchment paper to ensure easy removal later.
Make the cookie crust: Press the refrigerated sugar cookie dough evenly into the bottom of the prepared pan, slightly pushing it up the sides to form a crust. Bake for 10–12 minutes until set, then remove from the oven and let it cool slightly.
Mix the cream cheese and sugar: In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy using a mixer for best results.
Add eggs and flavorings: Add the eggs one at a time to the cream cheese mixture, mixing well after each addition. Stir in the vanilla extract, sour cream, all-purpose flour, and salt until fully incorporated and smooth.
Fold in sprinkles: Gently fold in the rainbow sprinkles if using to add bursts of color throughout the cheesecake.
Assemble and bake the cheesecake: Pour the cheesecake batter over the pre-baked sugar cookie crust and smooth the top with a spatula. Bake for 45–55 minutes until the edges are set and the center is slightly jiggly when gently shaken.
Cool in oven: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 1 hour to prevent cracking and maintain moisture.
Chill: After cooling in the oven, transfer the cheesecake to the refrigerator and chill for at least 4 hours or overnight to set fully.
Serve and garnish: Before serving, top with whipped cream and additional sprinkles if desired for a festive finish. Slice with a knife dipped in hot water for clean cuts.

Notes

You can substitute the refrigerated sugar cookie dough with a homemade sugar cookie dough recipe if preferred.
Do not overbake the cheesecake; the center should still be slightly jiggly when you remove it from the oven to ensure a creamy texture.
For cleaner cheesecake slices, dip your knife in hot water and wipe it dry between each cut.