Name: Sugar Cookie Cheesecake
Prep time: 30 min
Cook time: 65 min
Total time: 195 min
Ingredients: 1 cup unsalted butter, softened to room temperature; 1 cup granulated sugar; 1/4 cup whole milk, room temperature; 2 teaspoons pure vanilla extract; 2 1/2 cups all-purpose flour, spooned and leveled; 1/4 teaspoon salt; 1/4 cup Christmas colored jimmies sprinkles; 4 8 oz bricks cream cheese, softened to room temperature ((32 oz / 900 g total)); 1 cup granulated sugar; 1/4 cup all-purpose flour, spooned and leveled; 1/2 cup plain yogurt or sour cream, room temperature; 1/4 teaspoon salt; 2 teaspoons pure vanilla extract; 4 large eggs, at room temperature; 1/3 cup all-purpose flour, spooned and leveled ((see note below)); 1/2 cup unsalted butter, softened to room temperature; 2 cups powdered sugar, sifted; 1 pinch salt; 2 teaspoons pure vanilla extract; 1–2 tablespoons whole milk ((to thin, if needed)); 2 tablespoons Christmas colored jimmies sprinkles; to taste Assorted Christmas sprinkles ((optional, for top))

introduction

Sugar Cookie Cheesecake is a fun holiday dessert that mixes soft sugar cookie dough with a creamy cheesecake center. This cake brightens any party and uses familiar ingredients. If you like cookies and cheesecake, this recipe gives you both in one slice. For a different cookie note, try a chewy butter cookie idea like brown sugar cinnamon butter cookies for inspiration.

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why make this recipe

Quick to follow steps and simple tools.
Uses common pantry items for a festive result.
Great for holiday parties, gifts, or family dinners.
It looks impressive but stays easy to make — creamy center and soft sugar cookie crust.
Sprinkles add color and fun, perfect to wow kids and guests.

This version stands out because the sugar cookie dough becomes the crust and the cheesecake stays smooth and dense. The sprinkles give a cheerful crunch and make each slice feel like a celebration.

Ingredients :

For the sugar cookie dough (crust and accents)

1 cup (225 g) unsalted butter, softened to room temperature
1 cup (200 g) granulated sugar
1/4 cup (60 mL) whole milk, room temperature
2 teaspoons pure vanilla extract
2 1/2 cups (325 g) all-purpose flour, spooned and leveled
1/4 teaspoon salt
1/4 cup (40 g) Christmas colored jimmies sprinkles

For the cheesecake filling

(4) 8 oz bricks cream cheese (32 oz / 900 g total), softened to room temperature
1 cup (200 g) granulated sugar
1/4 cup (33 g) all-purpose flour, spooned and leveled
1/2 cup (120 g) plain yogurt or sour cream, room temperature
1/4 teaspoon salt
2 teaspoons pure vanilla extract
4 large eggs, at room temperature

For the frosting and decoration

1/3 cup (45 g) all-purpose flour, spooned and leveled (see note below)
1/2 cup (115 g) unsalted butter, softened to room temperature
2 cups (260 g) powdered sugar, sifted
Pinch of salt
2 teaspoons pure vanilla extract
1–2 tablespoons whole milk (to thin, if needed)
2 tablespoons Christmas colored jimmies sprinkles
Assorted Christmas sprinkles (optional, for top)

Note: If you use raw flour in a no-bake frosting, heat-treat it first (bake at 350°F / 175°C for 5–7 minutes and cool) to make it safe.

How to Make Sugar Cookie Cheesecake

Prep and chill time. Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment. Let your butter and eggs come to room temp before starting — this helps the batter mix smooth.
Make the sugar cookie dough (for crust and accents). In a large bowl, beat 1 cup softened butter with 1 cup granulated sugar until light and fluffy, about 2–3 minutes. Add 1/4 cup milk and 2 tsp vanilla and mix until even. Stir in 2 1/2 cups flour and 1/4 tsp salt until a soft dough forms. Mix in 1/4 cup jimmies sprinkles. If dough is sticky, chill in fridge 20–30 minutes — this makes it easier to press. (Chilling firms the dough so the crust holds shape.)
Form the crust. Reserve about 1 cup of dough for cookie accents. Press the remaining dough evenly on the bottom and slightly up the sides of the prepared springform pan. Press firmly so the crust is compact and even. If the dough cracks, press pieces together — it will bake smooth.
Make the cheesecake filling. In a large bowl, beat the softened cream cheese until very smooth and lump-free. Add 1 cup sugar and 1/4 cup flour and beat until combined. Add 1/2 cup plain yogurt (or sour cream), 1/4 tsp salt, and 2 tsp vanilla. Mix until smooth. Add the 4 eggs one at a time, mixing gently after each egg — do not overbeat. Stop when the batter looks glossy and slightly thick. (Adding eggs slowly reduces air bubbles and helps prevent cracks.)
Fill and bake. Pour the cheesecake batter over the pressed cookie crust and smooth the top with a spatula. Break the reserved cookie dough into small pieces and press a few pieces gently into the top of the cheesecake for cookie bites, or leave them for baking beside the cake. Place the pan on a middle rack and bake at 325°F for 50–65 minutes. The center should be set but still slightly jiggly. (The cake firms as it cools.)
Cool and chill. Turn off the oven and leave the door ajar for 30 minutes to help the cake cool slowly — this reduces cracking. Then remove the cheesecake and cool completely at room temperature. Cover and chill in the fridge for at least 4 hours, ideally overnight.
Make the sugar cookie dough frosting. Heat-treat the 1/3 cup flour first (optional but recommended): spread on a baking sheet and bake at 350°F for 5–7 minutes, then cool. In a bowl, beat 1/2 cup softened butter until creamy. Add the cooled flour, 2 cups powdered sugar, a pinch of salt, and 2 tsp vanilla. Beat until thick. Add 1–2 tbsp milk as needed to reach spreadable consistency. Stir in 2 tbsp jimmies sprinkles. (The flour adds body; heat-treat it to be safe.)
Finish and decorate. Remove the chilled cheesecake from the pan and place on a serving plate. Spread the frosting over the top or pipe small rosettes. Sprinkle extra Christmas sprinkles on top for color. Let the frosting set for 15–30 minutes before slicing.

how to serve Sugar Cookie Cheesecake

Slice with a hot, dry knife for clean cuts: run under hot water and wipe dry between slices.
Serve chilled or slightly cool at room temperature (15–20 minutes) so the cheesecake is creamy.
Add fresh berries or whipped cream for contrast, or extra cookie crumbs on the plate for crunch.

how to store Sugar Cookie Cheesecake

Refrigerate: Keep in an airtight container or cover the cake with plastic wrap. Store up to 5 days.
Freeze: Wrap slices tightly in plastic and foil, then place in a freezer bag. Freeze up to 2 months. Thaw in the fridge overnight before serving.
Tip: Frosting may soften if frozen; refresh with a few minutes at room temp before serving.

tips to make Sugar Cookie Cheesecake

Use room-temperature eggs and cream cheese for a smooth filling.
Do not overmix the cheesecake after adding eggs — this keeps it dense and crack-free.
If you see cracks, top with frosting and sprinkles to hide them.
Press crust firmly and evenly so the bottom bakes without holes.
Heat-treat flour used in no-bake frostings to avoid raw flour risk.

variation (if any)

Gluten-free: Replace all-purpose flour with a 1-to-1 gluten-free flour blend for the crust and frosting.
Swap the sprinkles for mini chocolate chips or chopped nuts for a different texture.
Add lemon zest to the cheesecake batter for a citrus twist.
Make individual mini cheesecakes by pressing dough into lined muffin tins and filling with the same batter.

FAQs

Can I use low-fat cream cheese or yogurt?

Yes, you can use low-fat cream cheese or yogurt, but expect a slightly softer texture and tangier taste. The cake may be less rich and may need extra chilling time to set.

How do I prevent the cheesecake from cracking?

Avoid overmixing after adding eggs and cool the cake slowly. Leaving the oven door slightly open for 30 minutes after baking helps. Also, use room-temp ingredients and avoid high oven heat.

Is this recipe freezer-friendly?

Yes. Freeze slices wrapped well in plastic and foil. Store in an airtight container up to 2 months. Thaw in fridge overnight before serving.

Can I make this without the cookie crust?

Yes. You can bake the cheesecake in a plain greased pan and make separate sugar cookies to serve on the side. If you want a graham base, swap the cookie dough for a graham cracker crust.

Conclusion

Sugar Cookie Cheesecake is a festive crowd-pleaser that combines a soft cookie dough base with a creamy cheesecake center. It is simple to follow, looks special, and tastes like a holiday party in every bite. If you want a similar idea or extra inspiration, check out this lovely Sugar Cookie Cheesecake – Butternut Bakery post for more photos and tips. If you try this recipe, please leave a comment and a star rating — and share a photo on social media. What sprinkles did you use? Let us know below!