If you’re looking for the ultimate holiday dessert that combines the nostalgic sweetness of sugar cookies with the creamy decadence of cheesecake, then Sugar Cookie Cheesecake – Stephanie’s Sweet Treats is exactly what you need. This dessert is a show-stopping centerpiece that brings together buttery cookie crust, velvety cheesecake filling, and festive decorations. Perfect for Christmas, birthdays, or anytime you want to impress, this recipe isn’t just a treat – it’s an unforgettable experience.
In this post, we’ll walk you through everything you need to know: the story behind Stephanie’s Sweet Treats, the ingredients, step-by-step instructions, pro baking tips, variations, storage advice, and even answers to common questions. By the end, you’ll be ready to bake your very own Sugar Cookie Cheesecake – Stephanie’s Sweet Treats masterpiece.
Why Choose Sugar Cookie Cheesecake – Stephanie’s Sweet Treats?
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Two desserts in one: You get the crunch of sugar cookies plus the creaminess of cheesecake.
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Festive and customizable: Decorate it with holiday sprinkles, frosting, or fruit depending on the season.
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Crowd-pleasing dessert: It’s rich, indulgent, and guaranteed to impress at gatherings.
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Signature style from Stephanie’s Sweet Treats: Known for turning classic flavors into elevated creations, Stephanie makes this dessert approachable yet elegant.
Ingredients You’ll Need
Here’s everything required for Sugar Cookie Cheesecake – Stephanie’s Sweet Treats:
the Sugar Cookie Crust
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2 ½ cups sugar cookie crumbs (from homemade or store-bought sugar cookies)
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6 tbsp unsalted butter, melted
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2 tbsp granulated sugar
the Cheesecake Filling
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24 oz cream cheese, softened
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1 cup granulated sugar
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3 large eggs
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1 cup sour cream
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2 tsp vanilla extract
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1 tbsp all-purpose flour
For Topping (Optional but recommended)
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Whipped cream
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Holiday sprinkles or crushed sugar cookies
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White chocolate drizzle
Step-by-Step Instructions
1: Prepare the Crust
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Preheat oven to 325°F (160°C).
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Crush sugar cookies into fine crumbs using a food processor.
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Combine crumbs, sugar, and melted butter.
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Press firmly into the bottom of a springform pan.
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Bake for 10 minutes, then set aside.
2: Make the Cheesecake Batter
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In a large bowl, beat softened cream cheese until smooth.
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Add sugar and mix until creamy.
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Blend in eggs one at a time, scraping down sides.
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Mix in sour cream, vanilla, and flour until combined.
3: Bake the Cheesecake
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Pour batter over cooled sugar cookie crust.
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Place springform pan inside a roasting pan and fill with hot water (water bath method).
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Bake for 60–70 minutes until edges are set but the center is slightly wobbly.
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Turn off oven, crack the door, and let cheesecake cool slowly for 1 hour.
4: Chill and Decorate
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Refrigerate cheesecake for at least 4 hours or overnight.
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Before serving, decorate with whipped cream, sprinkles, or crushed cookies.
Pro Tips for the Perfect Sugar Cookie Cheesecake – Stephanie’s Sweet Treats
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Room temperature ingredients: Ensure cream cheese, eggs, and sour cream are at room temperature to avoid lumps.
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Don’t over-mix: Too much mixing adds air, which can cause cracks.
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Water bath method: Prevents cracks and ensures creamy texture.
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Chill overnight: The longer it chills, the better the flavor develops.
Variations to Try
One of the reasons Sugar Cookie Cheesecake – Stephanie’s Sweet Treats is so popular is its flexibility. Here are some delicious variations:
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Holiday Edition: Add red and green sprinkles into the batter for a Christmas twist.
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Birthday Cheesecake: Decorate with rainbow sprinkles and frosting swirls.
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Fruit Topping: Add strawberries, raspberries, or cherries for a fruity touch.
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Chocolate Drizzle: Drizzle melted white or dark chocolate over the top.
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Mini Cheesecakes: Use muffin tins for bite-sized versions.
Serving Suggestions
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Serve chilled with a glass of milk or a hot cup of coffee.
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Pair with fresh berries to balance the richness.
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Add extra sugar cookies on the side for dipping.
Storage Instructions
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Refrigerator: Store covered in the fridge for up to 5 days.
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Freezer: Wrap slices individually and freeze for up to 2 months. Thaw overnight in the fridge.
Frequently Asked Questions (FAQ)
Q: Can I use store-bought sugar cookie dough for the crust?
Yes, you can bake sugar cookie dough into a crust and use it instead of cookie crumbs.
Q: My cheesecake cracked – what went wrong?
Cracks are usually from over-mixing or not using a water bath. Don’t worry, whipped cream can cover imperfections!
Q: Do I need a springform pan?
Yes, it makes removing the cheesecake much easier.
Q: Can I make this gluten-free?
Yes, use gluten-free sugar cookies for the crust and gluten-free flour in the filling.
Nutritional Information (Per Slice, Approx.)
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Calories: 420
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Fat: 28g
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Carbs: 36g
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Protein: 7g
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Sugar: 27g
Why Stephanie’s Sweet Treats Version Stands Out
Many versions of sugar cookie cheesecake exist, but Stephanie’s Sweet Treats recipe has unique qualities:
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A buttery sugar cookie crust that stays firm.
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A creamy yet light cheesecake filling.
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Beautiful presentation with customizable decorations.
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Step-by-step approach that’s beginner-friendly yet professional.
Stephanie’s philosophy is to make desserts approachable but unforgettable. This Sugar Cookie Cheesecake – Stephanie’s Sweet Treats embodies that perfectly.
Conclusion
If you want a dessert that merges tradition with indulgence, you can’t go wrong with Sugar Cookie Cheesecake – Stephanie’s Sweet Treats. With its rich flavor, versatile presentation, and festive charm, it’s a dessert worth baking again and again.
Sugar Cookie Cheesecake – Stephanie's Sweet Treats
Ingredients
Method
- Instructions
- Prep & Heat: Preheat oven to 325°F (160°C). Line the bottom of a 9-inch springform pan with parchment. Double-wrap the outside of the pan with foil to waterproof it for a water bath.
- Make the Crust: In a bowl, mix sugar cookie crumbs, sugar, salt, and melted butter until the texture resembles wet sand. Press firmly into the bottom of the pan. Bake 10 minutes, then cool while you make the filling.
- Smooth the Cream Cheese: In a large bowl, beat cream cheese on medium speed until completely smooth and no lumps remain (about 2 minutes).
- Add Sugar & Eggs: Beat in granulated sugar until creamy. Add eggs one at a time, mixing on low just until combined and scraping the bowl.
- Finish the Batter: Mix in sour cream, vanilla, and flour (or cornstarch) on low until just combined. Avoid over-mixing.
- Assemble: Pour the batter over the baked crust. Tap gently to release air bubbles.
- Water Bath Bake: Place the springform pan into a roasting pan. Pour hot water into the roasting pan to reach halfway up the sides of the springform pan. Bake 60–70 minutes, until edges are set and the center still has a slight jiggle.
- Cool Gradually: Turn off oven, crack the door, and let cheesecake rest inside 60 minutes. Remove from water bath; discard foil.
- Chill: Run a thin knife around the edge to loosen. Refrigerate at least 4 hours or overnight until fully set.
- Decorate & Serve: Unmold, then top with whipped cream, sprinkles, crushed cookies, or a white-chocolate drizzle. Slice with a hot, dry knife for clean edges.
Notes
