Sugar Cookie Dough Cheesecake
Sugar Cookie Dough Cheesecake
Ingredients
For the Cookie Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cubed
- 1 tablespoon milk
For the Sugar Cookie Dough Balls
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons sprinkles, red, green, and white/silver
For the Cheesecake Filling
- 32 ounces cream cheese, softened
- 1 1/2 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 4 large eggs
For the Sour Cream Frosting
- 1 cup sour cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish
- 2 tablespoons sprinkles, red, green, and gold/white decorative
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
⏱️ 5 min•🌡️ 350
- 2
For the Cookie Crust: In a medium bowl, whisk together the all-purpose flour, granulated sugar, and salt.
⏱️ 2 min
- 3
Add the cold, cubed unsalted butter to the dry ingredients. Using your hands, mash the butter into the flour mixture until it's well combined and forms a crumbly texture.
⏱️ 5 min
- 4
Pour in the milk and continue mixing with your hands until a cohesive dough forms.
⏱️ 2 min
- 5
Press the dough evenly into the bottom of the prepared springform pan. Bake for 20 minutes.
⏱️ 20 min•🌡️ 350
- 6
While the crust bakes, prepare the Sugar Cookie Dough Balls. In a separate medium bowl, mash together the softened unsalted butter, granulated sugar, and salt with a fork until well combined.
⏱️ 5 min
- 7
Stir in the milk and vanilla extract, then gradually mix in the all-purpose flour until a dough forms.
⏱️ 3 min
- 8
Fold in the red, green, and white/silver sprinkles. Roll the cookie dough mixture into small, bite-sized balls (about 1/2 inch in diameter). Place them on a plate or small baking sheet lined with parchment paper and freeze for at least 30 minutes to prevent them from sticking together in the cheesecake mixture.
⏱️ 10 min
- 9
Reduce oven temperature to 325°F (160°C).
00🌡️ 325
- 10
For the Cheesecake Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese, granulated sugar, all-purpose flour, almond extract, vanilla extract, and sour cream on medium speed until smooth and creamy, scraping down the sides of the bowl as needed.
⏱️ 8 min
- 11
Add the large eggs one at a time, beating well after each addition until just incorporated. Do not overmix.
⏱️ 3 min
- 12
Gently fold in the frozen sugar cookie dough balls into the cheesecake mixture.
⏱️ 2 min
- 13
Pour the cheesecake filling over the baked cookie crust in the springform pan. Place the springform pan on a baking sheet to catch any potential drips.
⏱️ 2 min
- 14
Bake for 1 hour and 15 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly.
⏱️ 75 min•🌡️ 325
- 15
Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 4 hours, or preferably overnight, to allow it to set fully.
- 16
For the Sour Cream Frosting: In a medium bowl, whisk together the sour cream, powdered sugar, and vanilla extract until smooth.
⏱️ 3 min
- 17
Once the cheesecake is chilled, carefully remove it from the springform pan. Spread or pipe the sour cream frosting evenly over the top of the cheesecake.
⏱️ 5 min
- 18
Generously sprinkle the top of the cheesecake with the decorative red, green, and gold/white sprinkles.
⏱️ 1 min
- 19
Slice and serve chilled. Store any leftover cheesecake in an airtight container in the refrigerator.
Kitchen Tools
Nutrition Facts (per serving)
Sugar Cookie Dough Cheesecake
Ingredients
For the Cookie Crust
- 1 1/2 cups all-purpose flour
- 1/2 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, cold, cubed
- 1 tablespoon milk
For the Sugar Cookie Dough Balls
- 1/4 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1/8 teaspoon salt
- 1 tablespoon milk
- 1/2 teaspoon vanilla extract
- 1/2 cup all-purpose flour
- 2 tablespoons sprinkles, red, green, and white/silver
For the Cheesecake Filling
- 32 ounces cream cheese, softened
- 1 1/2 cups granulated sugar
- 2 tablespoons all-purpose flour
- 1/2 teaspoon almond extract
- 1 teaspoon vanilla extract
- 1/2 cup sour cream
- 4 large eggs
For the Sour Cream Frosting
- 1 cup sour cream
- 1/2 cup powdered sugar
- 1/2 teaspoon vanilla extract
For Garnish
- 2 tablespoons sprinkles, red, green, and gold/white decorative
Instructions
- 1
Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
⏱️ 5 min•🌡️ 350 - 2
For the Cookie Crust: In a medium bowl, whisk together the all-purpose flour, granulated sugar, and salt.
⏱️ 2 min - 3
Add the cold, cubed unsalted butter to the dry ingredients. Using your hands, mash the butter into the flour mixture until it's well combined and forms a crumbly texture.
⏱️ 5 min - 4
Pour in the milk and continue mixing with your hands until a cohesive dough forms.
⏱️ 2 min - 5
Press the dough evenly into the bottom of the prepared springform pan. Bake for 20 minutes.
⏱️ 20 min•🌡️ 350 - 6
While the crust bakes, prepare the Sugar Cookie Dough Balls. In a separate medium bowl, mash together the softened unsalted butter, granulated sugar, and salt with a fork until well combined.
⏱️ 5 min - 7
Stir in the milk and vanilla extract, then gradually mix in the all-purpose flour until a dough forms.
⏱️ 3 min - 8
Fold in the red, green, and white/silver sprinkles. Roll the cookie dough mixture into small, bite-sized balls (about 1/2 inch in diameter). Place them on a plate or small baking sheet lined with parchment paper and freeze for at least 30 minutes to prevent them from sticking together in the cheesecake mixture.
⏱️ 10 min - 9
Reduce oven temperature to 325°F (160°C).
00🌡️ 325 - 10
For the Cheesecake Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese, granulated sugar, all-purpose flour, almond extract, vanilla extract, and sour cream on medium speed until smooth and creamy, scraping down the sides of the bowl as needed.
⏱️ 8 min - 11
Add the large eggs one at a time, beating well after each addition until just incorporated. Do not overmix.
⏱️ 3 min - 12
Gently fold in the frozen sugar cookie dough balls into the cheesecake mixture.
⏱️ 2 min - 13
Pour the cheesecake filling over the baked cookie crust in the springform pan. Place the springform pan on a baking sheet to catch any potential drips.
⏱️ 2 min - 14
Bake for 1 hour and 15 minutes, or until the edges are set and the center jiggles slightly when gently shaken. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly.
⏱️ 75 min•🌡️ 325 - 15
Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 4 hours, or preferably overnight, to allow it to set fully.
- 16
For the Sour Cream Frosting: In a medium bowl, whisk together the sour cream, powdered sugar, and vanilla extract until smooth.
⏱️ 3 min - 17
Once the cheesecake is chilled, carefully remove it from the springform pan. Spread or pipe the sour cream frosting evenly over the top of the cheesecake.
⏱️ 5 min - 18
Generously sprinkle the top of the cheesecake with the decorative red, green, and gold/white sprinkles.
⏱️ 1 min - 19
Slice and serve chilled. Store any leftover cheesecake in an airtight container in the refrigerator.