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Decadent Sugar Cookie Cheesecake with Buttery Crumb Crust

A whole sugar cookie cheesecake with a slice removed, topped with whipped cream and colorful sprinkles.
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Make this show-stopping Sugar Cookie Cheesecake for your next gathering. It features an easy, buttery sugar cookie crust and a rich, creamy vanilla cheesecake filling, perfect for holiday baking.

Ingredients

Scale
  • 1 package (16 ounces) refrigerated sugar cookie dough
  • 1 cup crushed sugar cookies
  • 1/4 cup unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest (optional, for brightness)
  • 3 large eggs
  • 1/2 cup festive sprinkles (for topping)

Instructions

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  2. Prepare the crust: Press about two-thirds of the refrigerated sugar cookie dough evenly into the bottom of the prepared springform pan.
  3. In a small bowl, combine the crushed sugar cookies and melted butter. Press this mixture over the dough layer in the pan.
  4. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly while you prepare the filling. Reduce the oven temperature to 325°F (160°C).
  5. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Add the granulated sugar and vanilla extract, mixing until just combined.
  6. Beat in the eggs one at a time, mixing on low speed after each addition until incorporated. Do not overmix the batter once the eggs are added.
  7. Pour the cheesecake filling over the slightly cooled crust in the springform pan.
  8. Take the remaining one-third of the refrigerated sugar cookie dough and break it into small pieces. Gently press these pieces into the top of the cheesecake batter. Sprinkle the festive sprinkles over the top.
  9. Bake the cheesecake for 50 to 60 minutes, or until the edges are set and the center has only a slight jiggle.
  10. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  11. Remove the cheesecake from the oven and cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For a truly creamy texture, make sure your cream cheese is fully at room temperature before mixing.
  • If you want to prevent cracking during baking, wrap the outside of the springform pan in heavy-duty aluminum foil and place it in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath.
  • If you do not have refrigerated sugar cookie dough, you can use 1 1/2 cups of crushed store-bought sugar cookies mixed with 1/4 cup melted butter for the crust base.

Nutrition

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