Sugar Cookie Cheesecake

A sugar cookie dough crust topped with a vanilla cream cheese filling. The dough, store-bought or homemade, is pressed into the bottom of a springform pan and baked first. The filling goes on top, and the cheesecake bakes until the center is set but still slightly jiggly. It is finished with sprinkles if you like, and cut into 8 slices.

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Hands-on time is 20 minutes and baking is about 40, but the cheesecake needs to cool in the oven and then chill for at least 4 hours, so the total is 4 hours 20 minutes.

What Goes in It

Amounts are in the recipe card.

• Sugar cookie dough (2 cups): store-bought or homemade. It forms a soft crust. Store-bought saves time, and homemade dough should be well chilled before you press it into the pan.
• Cream cheese (one 8-ounce package, softened): the base of the filling. Softened to room temperature, it beats smooth.
• Granulated sugar (1/2 cup), vanilla extract (1 teaspoon) and salt (1/4 teaspoon): sweetness, flavor, and a pinch of salt to balance it.
• Egg (1 large) and sour cream (1/4 cup): the egg binds the filling, and the sour cream adds creaminess and a slight tang.
• Mini chocolate chips (1/2 cup) and sprinkles: both optional. The chips are folded into the filling, and the sprinkles go on top before serving.

Crust, Filling and Cooling

Heat the oven to 350°F and grease a 9-inch springform pan with non-stick spray. Press the cookie dough evenly into the bottom and bake 10 to 12 minutes, until lightly golden. Let the crust cool before adding the filling.

Beat the cream cheese with an electric mixer until smooth, then add the sugar, vanilla and salt. Add the egg and sour cream and beat until smooth and creamy, then fold in the chocolate chips if you are using them. Mix only until combined. Overmixing adds air bubbles that can lead to cracks.

Pour the filling over the cooled crust and spread it evenly. Bake 25 to 30 minutes, until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for 30 minutes, which cools it gradually and helps prevent cracks. Then cool it completely at room temperature and refrigerate for at least 4 hours or overnight. Chilling overnight lets it set properly and improves the flavor.

Before serving, add the sprinkles, remove the sides of the springform pan carefully and slice into wedges.

Equipment

A springform pan makes removal easy. A regular cake pan works, but serving takes more effort. A handheld or stand mixer gives a smooth filling, and a whisk works with more effort. Use a silicone spatula to scrape the bowl, and a kitchen scale if you do not have measuring cups.

Variations

• Fruit preserves: spread a layer of raspberry or strawberry preserves on top before chilling.
• Other mix-ins: crushed Oreos, candy pieces or nuts in place of the chocolate chips.
• Other extracts: almond or lemon extract instead of vanilla. Almond is nutty, and lemon adds a bright note.

If you love this flavor but want something you can scoop with no baking, try our sugar cookie cheesecake dip with graham crackers.

Toppings and Pairings

Fresh raspberries or strawberries, or a quick compote made by simmering berries with a little sweetener, go well with the rich filling. Whipped cream adds a light, airy contrast. Herbal tea or coffee is the usual drink to serve with it.

Storing

Cover the cheesecake tightly with plastic wrap or keep it in an airtight container in the refrigerator for up to 5 days. To freeze it, cool it completely and wrap it tightly in plastic wrap and aluminum foil. It keeps for up to 2 months. Thaw it in the refrigerator overnight.

Nutrition per Slice

One slice has about 320 calories, 22 grams of fat (12 grams saturated), 24 grams of carbohydrates, 24 grams of sugar, 5 grams of protein and 200 milligrams of sodium.

FAQ

Can I use homemade cookie dough?

Yes. Make sure it is well chilled before you press it into the pan.

Can I freeze the cheesecake?

Yes, for up to 2 months, wrapped tightly once it has cooled completely.

What can replace the cream cheese?

Mascarpone or Greek yogurt. The flavor and texture will vary slightly.

How long does it take to set?

After baking, 30 minutes cooling in the oven, then full cooling at room temperature, then at least 4 hours in the refrigerator, or overnight.

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Written and edited by The Foodie Yummy Kitchen Team

The Foodie Yummy Kitchen Team writes and edits the recipes on Foodie Yummy: classic American potluck salads, holiday sides and easy comfort food, with a few low-carb options. Every recipe lists exact quantities, numbered steps and a printable recipe card, plus notes on swaps, storage and make-ahead timing. Spot a problem with a recipe? Tell us through the contact page and we will correct it. About us