Description
Indulge in this delightful Sugar Cookie Cheesecake, combining a buttery shortbread crust with colorful sugar cookie dough bits folded into a creamy cheesecake filling, all topped with a luscious sour cream frosting and sprinkles for a celebratory finish. Perfect for dessert lovers seeking a festive and flavorful treat.
Ingredients
Shortbread Crust
- 1 1/4 cup (160g) all-purpose flour
- 1/2 cup (60g) powdered sugar
- Pinch of kosher salt
- 1/2 cup (110g) unsalted butter, cold and cubed
- 2 tbsp milk
Sugar Cookie Dough
- 6 tbsp unsalted butter, room temperature
- 3/4 cup (150g) granulated sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
- 1 cup (130g) all-purpose flour
- 1/2 tsp kosher salt
- 3 tbsp jimmies sprinkles
Cheesecake Batter
- 4 8oz blocks full fat cream cheese, room temperature
- 1 cup (200g) granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 3/4 cup (185g) sour cream, room temperature
- 4 large eggs, room temperature
Sour Cream Frosting
- 6 tbsp unsalted butter, room temperature
- 1/3 cup (80g) sour cream
- 1 1/2 cups (165g) powdered sugar
- 1 tsp vanilla extract
- Sprinkles, for topping
Instructions
- Preheat and prepare crust pan: Preheat the oven to 325°F (163°C). Grease and line the bottom of a 9-inch springform pan with parchment paper to prevent sticking.
- Make the shortbread crust: In a small bowl, whisk together flour, powdered sugar, and salt. Add cold cubed butter and use your hands to crumble it into the flour until fully incorporated. Mix in milk until the dough is moist but crumbly. Press the dough evenly into the bottom of the springform pan. Bake for 18-20 minutes, then keep the oven set at 325°F.
- Prepare sugar cookie dough: Using the same bowl, add room temperature butter and granulated sugar. Cream together with an electric mixer or fork until smooth. Mix in milk and vanilla extract, then fold in flour and salt until almost combined. Stir in jimmies sprinkles and mix final dough. Pinch off small bite-sized portions and roll into balls. Set aside on a plate.
- Prepare for water bath: Place a roasting pan on the bottom rack of the oven. Bring a medium pot of water to a boil on the stovetop; this will be used for a water bath to bake the cheesecake gently.
- Make cheesecake batter: In a large bowl, mix cream cheese, sugar, and flour on low speed until smooth. Scrape down the bowl, then mix in vanilla extract, almond extract (if using), and sour cream on low speed. Scrape the bowl again and mix in eggs one at a time, maintaining low speed to prevent air incorporation.
- Fold in cookie dough bites: Gently fold the prepared sugar cookie dough balls into the cheesecake batter using a rubber spatula for even distribution without breaking them.
- Assemble cheesecake: Butter the sides of the springform pan. Pour the batter evenly into the prepared crust.
- Water bath baking: Carefully pour the boiling water into the roasting pan in the oven. Immediately place the cheesecake on the middle rack just above the roasting pan. Bake for 1 hour and 15 minutes, until edges are golden and the center slightly jiggles when nudged.
- Cool cheesecake: Turn off the oven and crack open the door to let the cheesecake cool inside for 45 minutes to prevent cracking from sudden temperature changes.
- Room temperature cooling: Remove cheesecake from oven and cool at room temperature for 30 minutes before refrigerating.
- Chill overnight: Transfer cheesecake to refrigerator to chill overnight to set fully.
- Prepare sour cream frosting: After chilling, in a mixer bowl, beat butter until smooth. Add sour cream, powdered sugar, and vanilla extract and mix until creamy and well combined.
- Frost and decorate: Spread the sour cream frosting evenly over the chilled cheesecake. Garnish with sprinkles for a fun, festive finish. Serve and enjoy!
Notes
- Due to the cookie dough pieces in the batter, surface cracking is likely; use a palette knife to fix cracks or cover with frosting for a smooth finish.
- Ensure all dairy ingredients are at room temperature to achieve a smooth, lump-free batter.
- Using a water bath prevents the cheesecake from drying out and cracking by providing gentle, even heat.
- Store leftover cheesecake covered in the refrigerator for up to 4 days.
- This recipe yields a festive dessert perfect for celebrations and holidays.
