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Festive Sugar Cookie Cheesecake with Homemade Sugar Cookie Crust

A close-up of a rich slice of sugar cookie cheesecake with a marbled brown and white swirl topping on a white plate.
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Make this creamy, festive cheesecake featuring a buttery sugar cookie crust and swirls of sugar cookie dough. It is a show-stopping dessert perfect for holiday gatherings.

Ingredients

Scale
  • For the Sugar Cookie Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • For the Cheesecake Filling:
  • 24 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 large eggs
  • 1/4 cup sour cream
  • For the Swirls/Topping:
  • 1 cup refrigerated sugar cookie dough (or homemade dough scraps)
  • 1/4 cup festive sprinkles (optional)

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, and salt for the crust.
  2. In a separate large bowl, beat the softened butter and 1/2 cup sugar until light and fluffy. Beat in the egg yolk and vanilla extract. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.
  3. Press the dough evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 to 12 minutes until lightly golden. Remove from the oven and let it cool slightly while you prepare the filling. Reduce the oven temperature to 325°F (160°C).
  4. Prepare the Filling: In a large bowl, beat the softened cream cheese and 1 cup sugar until smooth. Beat in the vanilla extract and almond extract. Add the eggs one at a time, mixing well after each addition. Stir in the sour cream until the mixture is smooth and creamy.
  5. Pour the cheesecake filling over the cooled crust in the springform pan.
  6. Create the Swirls: Take small spoonfuls of the refrigerated sugar cookie dough and drop them randomly over the top of the cheesecake filling. If using sprinkles, scatter them over the top now.
  7. Use a butter knife or skewer to gently swirl the cookie dough pieces into the cheesecake batter to create a marbled effect. Do not overmix.
  8. Bake: Bake at 325°F (160°C) for 50 to 60 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Cool and Chill: Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 1 hour. Remove the cheesecake from the oven, run a thin knife around the edge, and let it cool completely on a wire rack.
  10. Once cool, cover the pan and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For the creamiest texture, bring your cream cheese and eggs to room temperature before starting the filling.
  • If you want a more pronounced sugar cookie flavor, reserve a few small pieces of the raw cookie dough to press onto the sides of the crust before baking.
  • Use a water bath if you prefer to minimize cracking, though this recipe is designed to be simpler without one.

Nutrition

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