Go Back
Sugar Cookie Cheesecake – Stephanie's Sweet Treats

Sugar Cookie Cheesecake – Stephanie's Sweet Treats

A show-stopping dessert that fuses buttery sugar cookies with a silky, bakery-style cheesecake. Perfect for holidays, parties, and make-ahead entertaining—creamy, sliceable, and endlessly customizable.
Print Recipe Pin Recipe
Prep Time 25 minutes
Cook Time 1 hour 10 minutes
Total Time 3 hours 35 minutes
Ingredients Method Notes

Ingredients
  

  • Ingredients
  • Sugar Cookie Crust
  • 2 ½ cups 250–270 g sugar cookie crumbs (from homemade or store-bought cookies)
  • 6 tbsp 85 g unsalted butter, melted
  • 2 tbsp 25 g granulated sugar
  • Pinch of fine salt optional
  • Cheesecake Filling
  • 24 oz 680 g cream cheese, softened (full-fat, brick style)
  • 1 cup 200 g granulated sugar
  • 3 large eggs room temperature
  • 1 cup 240 g sour cream, room temperature
  • 2 tsp pure vanilla extract
  • 1 tbsp 8 g all-purpose flour (or cornstarch)
  • Topping Optional
  • Lightly sweetened whipped cream
  • Festive sprinkles or crushed sugar cookies
  • White chocolate for drizzling

Method
 

  1. Instructions
  2. 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.
  3. 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.
  4. Smooth the Cream Cheese: In a large bowl, beat cream cheese on medium speed until completely smooth and no lumps remain (about 2 minutes).
  5. 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.
  6. Finish the Batter: Mix in sour cream, vanilla, and flour (or cornstarch) on low until just combined. Avoid over-mixing.
  7. Assemble: Pour the batter over the baked crust. Tap gently to release air bubbles.
  8. 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.
  9. Cool Gradually: Turn off oven, crack the door, and let cheesecake rest inside 60 minutes. Remove from water bath; discard foil.
  10. Chill: Run a thin knife around the edge to loosen. Refrigerate at least 4 hours or overnight until fully set.
  11. 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

Recipe Notes
Room-temp dairy = ultra-smooth filling. Cold ingredients cause lumps.
Don’t over-mix. Too much air leads to cracks and a fluffy (not creamy) texture.
Water bath is worth it. It promotes even baking and a glossy top.
No water bath? Bake at 300°F (150°C) a bit longer and cool very slowly; expect minor cracks (cover with whipped cream).
Flavor twists: Stir ¼ cup sprinkles into the batter for a funfetti look, add lemon zest for brightness, or drizzle dark chocolate for contrast.
Mini option: Divide among lined muffin tins; bake 18–22 minutes.
Storage: Refrigerate, covered, up to 5 days. Freeze slices well-wrapped up to 2 months; thaw overnight in the fridge.
Nutrition (per slice, estimated)
Calories: ~420 • Fat: 28 g • Carbs: 36 g • Protein: 7 g • Sugar: ~27 g • Sodium: ~260 mg