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Ultra Creamy Sugar Cookie Cheesecake with Buttery Crust

A close-up slice of creamy sugar cookie cheesecake topped with golden brown cookie crumbles.
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Make this decadent Sugar Cookie Cheesecake featuring a buttery sugar cookie crust and an ultra-creamy vanilla filling, perfect for holiday gatherings or any special occasion.

Ingredients

Scale
  • 1 package (16.5 oz) refrigerated sugar cookie dough, divided
  • 1/4 cup unsalted butter, melted
  • 24 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon lemon zest (optional, for brightness)
  • 3 large eggs
  • 1/4 cup all-purpose flour
  • 1/2 cup festive sprinkles (optional, for decoration)

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. Bake for 10 to 12 minutes until lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar, vanilla extract, and lemon zest (if using), beating until fully combined and creamy.
  4. Beat in the eggs one at a time, mixing just until each egg is incorporated. Mix in the flour until just combined. Do not overmix the batter.
  5. Pour the cheesecake filling over the cooled cookie crust.
  6. Prepare the swirl: Take the remaining one-third of the sugar cookie dough. Break it into small, bite-sized pieces (about 1/2 inch). Gently press these dough pieces into the top of the cheesecake batter. You can lightly swirl them with a knife if desired.
  7. Bake the cheesecake for 45 to 55 minutes. The edges should look set, but the center should still have a slight wobble.
  8. Turn off the oven, prop the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.
  10. Before serving, remove the sides of the springform pan. Top with festive sprinkles if you reserved any. Slice and serve your creamy cheesecake.

Notes

  • For the creamiest texture, ensure your cream cheese is fully softened to room temperature before mixing.
  • To prevent the crust from becoming too hard, do not overbake the initial crust layer.
  • If you want a more pronounced sugar cookie flavor in the filling, you can mix 1/4 cup of finely crushed sugar cookies into the batter before adding the eggs.

Nutrition

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