Sugar Cookie Cheesecake: My Cozy, Slightly Messy Recipe Guide
Have You Ever Eaten Cheesecake That Tastes Like Cookies?
Alright, pull up a chair because, wow—Sugar Cookie Cheesecake is that perfect mashup you don’t realize you need until you do. The first time I made this, it was a total accident; I had a half-batch of sugar cookie dough and, frankly, a cheesecake craving that would not be ignored. Long story short, my cousin came over, ate three slices before dinner, and I abandoned my plans to be a salad person forever (like that was gonna happen!).
Why This Recipe Lives Rent-Free in My Head
I make this when I’m feeling nostalgic or, let’s be real, when I overdo it baking cookies and end up with extra dough. My family basically stampedes to the table—my little brother once hid a slice behind the juice carton. It’s buttery, creamy, and—bonus—does not require magical kitchen skills (though I once tried to beat the egg whites by hand, big mistake). Oh, and if you’re just here for the cookie part, I totally get it.
What You’ll Need (and What I Swap When I’m Out of Stuff)
- 1 (16.5 oz) roll refrigerated sugar cookie dough (or swap homemade sugar cookie dough if you’re feeling ambitious; my gran loved Pillsbury, but honestly, they’re all OK)
- 16 oz (two blocks) cream cheese, softened (full-fat gives best flavor, but I won’t judge low-fat people)
- 3/4 cup granulated sugar (I sometimes sneak in a bit of brown sugar, maybe 2 tablespoons)
- 2 large eggs
- 1 tsp vanilla extract (ran out once and used almond—kinda nice!)
- 1/2 cup sour cream (plain Greek yogurt works in a pinch)
- Optional: sprinkles for decorations (my niece says it’s “illegal” not to use them)
How I Actually Make This (and Where I Usually Get Distracted)
- Preheat your oven to about 325°F (160°C). If you forget, just pretend to be chilling the dough on purpose. Butter a 9-inch springform pan, or, if you don’t have one, do your best with a regular cake tin lined with parchment (I’ve done both; springform’s neater but messy works too).
- Press about 2/3 of your cookie dough into the bottom of the pan for the crust—don’t fuss about neatness here. If you’re the type to use a measuring cup for pressing, you’re my kind of person. Bake for 12 minutes, then let it cool a smidge.
- Meanwhile, in a big bowl (I use an old mixing bowl with a crack in the side—adds character), beat the softened cream cheese with the sugar until it’s creamy; then mix in eggs, vanilla, and sour cream. This is where I sneak a little taste—quality control!
- Pour the cheesecake mixture on top of the cooled crust. Dot spoonfuls of the remaining cookie dough over the top (they’ll mostly sink—it always looks wonky at this stage but trust me).
- Bake around 50-55 minutes, or until the edges look set but the middle jiggles a bit. Don’t stress about it cracking—it’s rustic. Let cool on the counter for a good stretch, then chill in the fridge at least 4 hours (overnight is best but patience isn’t my strong suit).
- Decorate with sprinkles—okay, this is optional but honestly adds joy.
Notes That Made This Recipe (Slightly) Better
- I tried baking at a higher temp once to save time—ended up with brown edges and a gummy middle. Not cute.
- Letting the cheesecake cool slowly (like, don’t jam it right into the fridge when hot) helps it stop cracking so badly. Or just cover cracks with sprinkles. Works a treat.
- If you end up with leftover filling (sometimes happens?), pour it into a mug and microwave for a fake cheesecake snack. Not fancy, but, hey—it works.
Things I’ve Tried (Some Actually Tasted Good!)
- Chocolate chip cookie dough crust: really sweet, but not bad for a birthday vibe.
- Lemon zest in the filling: pops the flavor, especially in summer.
- One time I tried oatmeal cookie dough for the base… it got weirdly soggy. Wouldn’t recommend—unless you like mushy textures?!
Don’t Have a Springform Pan? No Stress
Honestly, I lived 5 years without one and just lined my regular cake pan (even used a pie plate once, by accident!). Getting it out is tricky, but if it falls apart, just call it a sugar cookie cheesecake trifle. No one minds.
How I *Try* to Store It (But It’s Usually Gone Quick)
Technically, this’ll keep 3-4 days in the fridge in an airtight container. Realistically, I’ve never had leftovers past day two. If you want to freeze it, wrap slices really tight and defrost in the fridge. Or just eat it half-frozen on a hot day, which is what my cousin does.
Serving This Up—My Favorite Ways
I like it plain, maybe with extra whipped cream or berries if I’m being fancy. But at Christmas—little kids in my family beg for crushed candy canes and, actually, it’s not half bad. My uncle Ron even adds a little maple drizzle (Canadians, am I right?).
Things I’ve Learned From Mess-Ups (A.K.A. My Pro Tips)
- Don’t rush chilling. I once served it kinda lukewarm because I was impatient; texture—meh, flavor—pretty good, but it slumped like an old mattress.
- If you use low-fat cream cheese, add a spoon of flour so it isn’t too watery (no idea why, but it works—someone on King Arthur Baking explained it way better).
- Dropping the pan on the counter to settle air—half the time I forget, doesn’t really ruin it anyway.
Real Questions People Have Asked (And My Not-So-Professional Answers)
- Can I make this ahead? Totally, and actually I think it tastes better the next day. More time in the fridge = more flavor jamming together.
- How do I keep the crust from being soggy? Try baking it for the full 12-15 minutes before adding filling. Or, on second thought, just eat it as-is if you like it soft (I won’t tell!).
- Can I use homemade cookie dough? Oh for sure—just make sure it’s a firmer dough. My friend tried a super buttery one and it, uh, leaked everywhere. Still tasty, though.
- Do I need a water bath? You can, but I usually skip it and patch the cracks later—life’s too short, yeah?
- Are the raw cookie dough bits safe? They do fully bake on top, but if you’re worried, use store-bought dough labeled safe to eat (here’s a handy explainer)
And just a heads up—if you drop a forkful on the floor and your dog gets it before you can, you’re not alone. Happens to me all the time. (Do NOT recommend sharing with cats, though!)
Ingredients
- 1 (16 oz) package refrigerated sugar cookie dough
- 3 (8 oz) packages cream cheese, softened
- 3/4 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 2 tablespoons all-purpose flour
- 1/4 cup rainbow sprinkles (plus more for garnish)
Instructions
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1Preheat oven to 325°F (163°C). Grease a 9-inch springform pan.
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2Press the sugar cookie dough evenly into the bottom of the prepared pan to form a crust. Bake for 15 minutes, then allow to cool slightly.
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3In a large mixing bowl, beat the cream cheese and sugar together until smooth and creamy.
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4Add eggs, one at a time, mixing well after each addition. Mix in vanilla extract, sour cream, and flour until fully incorporated. Gently fold in the sprinkles.
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5Pour the cheesecake batter over the cooled sugar cookie crust. Smooth the top with a spatula.
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6Bake for 40 minutes, or until the center is just set. Turn off the oven and let cheesecake cool inside for 1 hour. Refrigerate at least 4 hours or overnight. Garnish with additional sprinkles before serving.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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