Description

This Sugar Cookie Cheesecake is a decadent dessert combining a buttery shortbread crust, creamy vanilla cheesecake filling studded with homemade sugar cookie dough bites, and topped with a smooth sour cream frosting adorned with festive sprinkles. Perfect for holiday gatherings or any special occasion, it offers the perfect balance of sweet, creamy, and buttery flavors in every slice.

Ingredients

Scale

Shortbread Crust:

1 1/4 cup (160g) all-purpose flour
1/2 cup (60g) powdered sugar
Pinch of kosher salt
1/2 cup (110g) unsalted butter, cold and cubed
2 tbsp milk

Sugar Cookie Dough Bites:

6 tbsp unsalted butter, room temperature
3/4 cup (150g) granulated sugar
2 tbsp milk
1/2 tsp vanilla extract
1 cup (130g) all-purpose flour
1/2 tsp kosher salt
3 tbsp jimmies sprinkles

Cheesecake Filling:

4 x 8oz (904g total) blocks full fat cream cheese, room temperature
1 cup (200g) granulated sugar
2 tbsp all-purpose flour
1 tsp vanilla extract
1/4 tsp almond extract (optional)
3/4 cup (185g) sour cream, room temperature
4 large eggs, room temperature

Sour Cream Frosting:

6 tbsp unsalted butter, room temperature
1/3 cup (80g) sour cream
1 1/2 cups (165g) powdered sugar
1 tsp vanilla extract
Sprinkles, for topping

Cook Mode Prevent your screen from going dark

Instructions

Prepare the Shortbread Crust: In a mixing bowl, combine 1 1/4 cup flour, powdered sugar, and a pinch of kosher salt. Cut in the cold, cubed butter until the mixture resembles coarse crumbs. Add 2 tbsp milk and mix until the dough just comes together. Press the dough evenly into the bottom of a springform pan to form the crust.
Make Sugar Cookie Dough Bites: In a separate bowl, cream together 6 tbsp room temperature butter and 3/4 cup granulated sugar until light and fluffy. Add 2 tbsp milk and 1/2 tsp vanilla extract, mixing well. Stir in 1 cup flour and 1/2 tsp kosher salt to form a soft dough. Gently fold in 3 tbsp jimmies sprinkles. Roll the dough into small bite-sized balls or chunks. Set aside.
Prepare Cheesecake Filling: In a large bowl, beat the cream cheese until smooth and creamy. Gradually add 1 cup granulated sugar and 2 tbsp flour, beating until fully incorporated. Mix in 1 tsp vanilla extract and optional 1/4 tsp almond extract. Add 3/4 cup sour cream and mix until smooth. Add eggs one at a time, beating on low speed after each addition just until combined.
Assemble the Cheesecake: Pour half of the cheesecake filling over the prepared crust in the pan. Evenly scatter the sugar cookie dough bites over the filling. Pour the remaining cheesecake filling on top, spreading gently to cover the dough bites.
Bake the Cheesecake: Bake at 325°F (163°C) for approximately 1 hour and 15 minutes or until the center is set but still slightly jiggly. Remove from oven and let cool completely.
Make Sour Cream Frosting: While the cheesecake cools, beat 6 tbsp room temperature unsalted butter until creamy. Add 1/3 cup sour cream and mix until smooth. Gradually add 1 1/2 cups powdered sugar and 1 tsp vanilla extract, beating until fluffy.
Frost and Decorate: Once the cheesecake has cooled completely, spread the sour cream frosting evenly over the top. Sprinkle additional festive sprinkles for decoration. Chill the cheesecake in the refrigerator for at least 4 hours or overnight before serving to allow flavors to meld and slices to set properly.

Notes

This sugar cookie cheesecake combines a buttery shortbread crust, creamy vanilla cheesecake filling with sugar cookie dough bites, and a sour cream frosting topped with sprinkles for a festive touch.
Use full fat cream cheese and sour cream at room temperature for the smoothest filling texture.
Chilling the cheesecake thoroughly before slicing ensures clean, neat pieces.
This dessert is perfect for holiday parties and special occasions, serving 10-12 slices.
You can omit the almond extract if you prefer a purely vanilla flavor.

Nutrition

Serving Size: 1 slice (approx. 1/12th of cake)
Calories: 480
Sugar: 36g
Sodium: 210mg
Fat: 32g
Saturated Fat: 19g
Unsaturated Fat: 10g
Trans Fat: 0.5g
Carbohydrates: 42g
Fiber: 1g
Protein: 7g
Cholesterol: 125mg