Hi, I’m Sarah, and this dessert has big cozy energy. Picture the buttery crunch of a sugar cookie hugging the creamy, cloud-like center of classic cheesecake. That is Sugar Cookie Cheesecake in all its festive, party-ready glory. The texture contrast wins every time, and you can keep it classic or lean into playful variations for any holiday. I’ll walk you through everything so you can bake a showstopper without stress and serve slices that earn applause.

Why You’ll Love This Sugar Cookie Cheesecake

• It tastes like a birthday party and a bakery cheesecake had the happiest mashup ever.
• You can use homemade crust or grab store-bought dough for a shortcut that still feels special.
• The creamy filling meets a tender cookie base for the dreamiest bite.
• Rainbow sprinkles make it kid-approved and celebration-ready.
• The method stays simple, so you bake confidently and enjoy the process.

Sarah

Irresistible Sugar Cookie Cheesecake Recipe

This dessert offers big cozy energy, combining the buttery crunch of a sugar cookie with the creamy, cloud-like center of classic cheesecake. It’s a festive, party-ready treat that promises delightful texture contrast and can be customized for any holiday.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 20 minutes mins

Servings: 12 servings

Course: Dessert

Cuisine: American

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

For the Cookie Crust

• 1/2 cup butter room temperature
• 1/2 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 cup flour
• 1/4 cup rainbow sprinkles

For the Cheesecake Filling

• 4 bricks PHILADELPHIA Cream Cheese 8 ounce, room temperature
• 1 cup granulated sugar
• 2 teaspoons vanilla
• 4 eggs

For the Whipped Cream Topping

• 1/2 cup heavy whipping cream
• 1 1/2 Tablespoons powdered sugar
• 2 Tablespoons rainbow sprinkles

Optional garnish

• Sugar cookie pieces

Equipment

• 9 inch springform pan
• Mixing bowl
• mixer with whisk attachment

Method

 

1. Preheat oven to 325°F.
2. Lightly spray a 9 inch springform pan with cooking spray and set aside.

Make the cookie crust

1. Beat the butter and 1/2 cup granulated sugar for 1 to 2 minutes until fluffy.
2. Mix in 1 egg and 1 teaspoon vanilla until smooth.
3. Add salt and baking soda. Mix until incorporated, scraping the bowl.
4. Add flour and mix until just combined. Stir in 1/4 cup sprinkles.
5. Press the cookie dough evenly into the bottom of the prepared pan.

Make the cheesecake filling

1. Clean your mixing bowl. Beat the cream cheese and 1 cup sugar until smooth.
2. Add 2 teaspoons vanilla.
3. Add the 4 eggs one at a time, mixing just until combined after each. Scrape the sides and bottom so everything blends without lumps. Do not overmix.

Bake

1. Pour the cream cheese mixture over the cookie base to build your Sugar Cookie Cheesecake.
2. Bake for 55 to 60 minutes, until the center is almost set.
3. Remove from the oven and let it cool. Cover and refrigerate at least 4 hours before serving.

Whipped cream topping

1. When the cheesecake is chilled, whisk the heavy cream and powdered sugar using a mixer with the whisk attachment until stiff peaks form.
2. Fold in 2 tablespoons sprinkles. Pipe or spread whipped cream on top.
3. Garnish with sugar cookie pieces if desired.

Notes

• For the smoothest filling, use room temperature cream cheese and eggs.
• Save time by using 16-18 ounces of store-bought sugar cookie dough for the crust.
• Avoid cracks by mixing on low speed and not overmixing after adding the eggs.
• Use jimmies or confetti quins so the sprinkle colors don’t bleed.
• This cheesecake can be made a day ahead and chilled overnight for best results.

Ingredients You’ll Need

To make this Sugar Cookie Cheesecake, gather everything first and bring the dairy and eggs to room temperature for silky-smooth filling. Use jimmies or confetti quins for sprinkles so the colors won’t bleed. You might also enjoy trying out a gingerbread dessert that perfectly suits holiday occasions.

• 1/2 cup butter, room temperature
• 1/2 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 1/4 cup flour
• 1/4 cup rainbow sprinkles
• 4 (8 ounce) bricks PHILADELPHIA Cream Cheese, room temperature
• 1 cup granulated sugar
• 2 teaspoons vanilla
• 4 eggs
• 1/2 cup heavy whipping cream
• 1 1/2 Tablespoons powdered sugar
• 2 Tablespoons rainbow sprinkles
• Optional garnish: Sugar cookie pieces.

Step-by-Step Instructions for Sugar Cookie Cheesecake

Follow these steps for a smooth, confident bake. I separated crust, filling, and topping to keep things easy.

1) Prep

• Preheat oven to 325°F.
• Lightly spray a 9 inch springform pan with cooking spray and set aside.

2) Make the cookie crust

• Beat the butter and 1/2 cup granulated sugar for 1 to 2 minutes until fluffy.
• Mix in 1 egg and 1 teaspoon vanilla until smooth.
• Add salt and baking soda. Mix until incorporated, scraping the bowl.
• Add flour and mix until just combined. Stir in 1/4 cup sprinkles.
• Press the cookie dough evenly into the bottom of the prepared pan.

3) Make the cheesecake filling

• Clean your mixing bowl. Beat the cream cheese and 1 cup sugar until smooth.
• Add 2 teaspoons vanilla.
• Add the 4 eggs one at a time, mixing just until combined after each. Scrape the sides and bottom so everything blends without lumps. Do not overmix.

4) Bake

• Pour the cream cheese mixture over the cookie base to build your Sugar Cookie Cheesecake.
• Bake for 55 to 60 minutes, until the center is almost set.
• Remove from the oven and let it cool. Cover and refrigerate at least 4 hours before serving.

5) Whipped cream topping

• When the cheesecake is chilled, whisk the heavy cream and powdered sugar using a mixer with the whisk attachment until stiff peaks form.
• Fold in 2 tablespoons sprinkles. Pipe or spread whipped cream on top.
• Garnish with sugar cookie pieces if desired.

Using Store-Bought Dough

Short on time? Use refrigerated sugar cookie dough to make an easy, delicious crust for Sugar Cookie Cheesecake.

• Use about 16 to 18 ounces of pre-made sugar cookie dough.
• Press the dough into the bottom of a greased 9 inch springform pan in an even layer. Chill it for 10 minutes while you mix the filling to help minimize puffing.
• Skip par-baking. Pour the cheesecake filling directly over the chilled cookie dough.
• Bake at 325°F until the center looks almost set. Expect a similar 55 to 60 minute bake, though thickness and brand can shift time slightly. Start checking at 50 minutes.
• Cool, chill, and top as directed.
• Bonus: Store-bought dough gives a uniform sweetness and a familiar bakery-cookie flavor, and you still get that creamy-chewy Sugar Cookie Cheesecake contrast everyone loves.

Tips for Perfect Cheesecake

• Use room temperature cream cheese and eggs so the filling turns velvety.
• Mix on low and stop when combined to avoid air bubbles and cracks.
• Gently tap the filled pan on the counter to pop any surface bubbles.
• For fewer cracks, use a water bath: wrap the outside of the springform in two layers of heavy foil, set it in a larger pan, add hot water halfway up the sides, and bake. Time may extend slightly.
• Slice cleanly with a long hot knife. Wipe and rewarm between cuts.

Cheesecake Bar Adaptation

Craving Sugar Cookie Cheesecake bars for a potluck or bake sale? Easy.

• Pan: Line a 9×13 metal baking pan with parchment with overhang for lifting. Lightly spray.
• Crust: Press the same cookie dough into an even layer.
• Filling: Use the same cheesecake mixture. Pour over the crust.
• Bake: Bake at 325°F for 35 to 45 minutes until the center is almost set and edges look puffed. Bars bake faster because of the larger surface area and thinner depth.
• Chill: Cool completely, then chill 4 hours before slicing.
• Serve: Add the sprinkle-studded whipped cream after chilling. Cut into 20 to 24 squares using a hot knife for crisp edges.
• Tip: If you prefer thicker bars, use a 9×9 pan and add 10 to 15 minutes to the bake time.

Recipe Variations & Theming

Let your Sugar Cookie Cheesecake match any occasion with these flavor swaps and festive themes.

Troubleshooting Guide

• Cracked top: Overmixing or drastic temperature changes often cause cracks. Mix on low just until combined, avoid opening the oven early, and cool gradually. A water bath cushions temperature swings.
• Watery or loose center: You underbaked it. Look for edges that are set and a slight wobble in the center. Chill fully for at least 4 hours to firm.
• Hard crust: Overbaked crust happens if your oven runs hot. Use an oven thermometer, and press the cookie layer evenly so it bakes uniformly.
• Soggy crust in a water bath: Wrap the springform in tight double foil. Place it in a larger pan and add hot water only halfway up the sides.
• Lumpy filling: Cream the room temperature cream cheese and sugar until smooth before adding eggs. Scrape the bowl often.

How to Store Sugar Cookie Cheesecake

Storing Sugar Cookie Cheesecake correctly keeps every slice creamy and fresh.

• Refrigerate: Cover the chilled cheesecake tightly. Store up to 5 days. Keep whipped cream topping off until serving if you can.
• Freeze whole: Freeze uncovered until firm, then wrap in plastic and foil. Freeze up to 2 months. Thaw overnight in the fridge still wrapped to prevent condensation.
• Freeze slices: Wrap each slice, then place in a freezer bag to prevent freezer burn. Thaw in the fridge or at room temperature for 30 minutes.
• Travel tip: Chill the pan on ice packs, slice at the event, and add sprinkles right before serving for the brightest colors.

Conclusion

We did it, friend. You now have a festive, bakery-worthy Sugar Cookie Cheesecake that delivers buttery cookie crunch and a plush, creamy center every time. Keep it classic with rainbow sprinkles or dress it for any holiday. If you bake it, drop a comment, share your photos, or ask questions so I can cheer you on. I love seeing your creations and helping you bake with confidence. Now grab those sprinkles and let’s celebrate.