Sugar Cookie Cheesecake Recipe – A cozy, brightly sprinkled treat

Introduction

The kitchen smells like warm vanilla and butter, and the tiny nonpareils whisper under the spoon as I stir—this is the comfort I chase on quiet afternoons. I first baked this Sugar Cookie Cheesecake for a holiday potluck, and the crunch-and-creamy combo stole the room. This always takes me back to Sunday dinners. If you’re curious about variations, I often pair it with lighter cookies like my brown sugar cookies with maple glaze for a cookie board.

Why You’ll Love This

• Sweet, buttery crust meets silky cheesecake — kid-approved every time.
• Bright, festive sprinkles add color without extra fuss.
• Simple pantry ingredients; you likely have most on hand.
• Chill-ahead dessert that travels well for parties.

Quick Recipe Snapshot

• Servings: 8–10
• Prep time: 20 minutes
• Cook time: 55 minutes
• Total time: 4 hours 20 minutes (includes chilling)
• Skill level: Easy
• Taste: sweet + buttery with vanilla warmth
  Warm and steady: follow the steps, chill fully, and you’ll slice clean wedges.

Ingredients You’ll Need

• 2 cups crushed sugar cookies or graham crackers
• 1/4 cup granulated sugar
• 6 tbsp melted butter
• 24 oz cream cheese, softened
• 1 cup granulated sugar
• 1 cup sour cream
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 1/2 cup Christmas sprinkles (nonpareils or jimmies)
• 1 cup whipped cream
• Extra sprinkles for topping

Chef notes:

• Room-temperature cream cheese for no lumps.
• Unsalted butter helps control salt.
• Use a springform pan for easy release.

How to Make It

1. First, preheat the oven to 325°F (160°C). This gives the filling a gentle bake.
2. In a bowl, mix crushed cookies, 1/4 cup sugar, and melted butter until moistened. Press firmly into the bottom of a springform pan; the crust should hold together when pressed.
3. Then, beat the softened cream cheese and 1 cup sugar until smooth and silky; scrape the bowl often. You’ll smell the vanilla bloom.
4. Next, add sour cream, eggs, vanilla, and almond extract (if using). Beat until combined; don’t overmix. The batter should be thick and glossy.
5. Gently fold in the Christmas sprinkles so they stay whole; this keeps pops of color in the filling. Pour the filling over the crust and smooth the top.
6. Bake for 55 minutes. The edges should look set and slightly puffed; the center will still jiggle a bit when you gently shake the pan.
7. Allow the cheesecake to cool on the counter until it stops steaming. Then refrigerate for at least 4 hours, preferably overnight, to set fully.
8. Finally, before serving, spread or pipe whipped cream and scatter extra sprinkles for a cheerful finish.

For a similar crust idea and texture tips, I sometimes borrow tricks from my buttery brown sugar cinnamon cookies notes.

Kitchen Tips (From My Kitchen)

1. Time-saver: Use a hand mixer to soften cream cheese quickly with a splash of milk.
2. Common mistake + fix: Overbaking dries it out; remove when center still jiggles.
3. Simple variation: Fold in lemon zest for a bright, fresh note.

Serving Ideas

• Holiday centerpiece: Slice and serve with coffee after a big dinner.
• Brunch favorite: Pair with berries and a dollop of crème fraîche.
• Kid party treat: Make mini cheesecakes in muffin tins and let kids add sprinkles.
• Casual weeknight dessert: A small wedge with a warm mug of tea.
  Garnish with extra whipped cream or a drizzle of caramel if you like.

For another cookie-forward dessert pairing, consider the maple butter cookies alongside slices.

Storing & Leftovers

• Fridge: Store covered for up to 4 days.
• Freezer: Wrap tightly and freeze for up to 1 month; thaw overnight in fridge.
• Reheat: Bring to room temp before serving to protect texture.
  Leftover idea: Turn slices into ice cream sandwiches with soft vanilla ice cream.

FAQs

Q: Can I make this ahead?
A: Yes—make it a day ahead and chill overnight for the best texture; it frees you up the day of serving.

Q: Can I substitute sour cream?
A: You can use full-fat Greek yogurt, but flavor will shift slightly; strain if watery.

Q: How do I know when it’s done?
A: The edges should be set and lightly pulled from the pan, while the center still has a gentle jiggle.

Q: Can I freeze Sugar Cookie Cheesecake?
A: Yes, wrap tightly and freeze up to a month; thaw in the fridge before serving.

Final Thoughts

I love how the sugar-cookie crust and creamy filling play off each other; the sprinkles are just cheerful punctuation. Try it once as written, and then tweak the extracts or toppings to make it your own. I hope this becomes one of your reliable, cozy desserts—this Sugar Cookie Cheesecake

Conclusion

If you’d like another perspective on presentation and variations, I like the approach shown at Palatable Pastime’s take. Also, for a slightly different spin on texture and decorations, check out the ideas at Butternut Bakery’s version.

Sugar Cookie Cheesecake

A cozy, brightly sprinkled treat with a sweet, buttery crust and silky cheesecake filling, perfect for any gathering.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 55 minutes mins

Total Time 4 hours hrs 20 minutes mins

Servings: 10 servings

Course: Dessert, Snack

Cuisine: American

Calories: 450

Ingredients Method Notes

Ingredients

  

For the crust

• 2 cups crushed sugar cookies or graham crackers
• 1/4 cup granulated sugar
• 6 tbsp melted butter Unsalted butter for better control of salt.

For the filling

• 24 oz cream cheese, softened Room temperature for no lumps.
• 1 cup granulated sugar
• 1 cup sour cream Full-fat Greek yogurt can be substituted.
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 tsp almond extract (optional)
• 1/2 cup Christmas sprinkles (nonpareils or jimmies) Add for color.
• 1 cup whipped cream For topping.
• Extra sprinkles for topping

Method

 

Preparation

1. Preheat the oven to 325°F (160°C).
2. In a bowl, mix crushed cookies, 1/4 cup sugar, and melted butter until moistened. Press firmly into the bottom of a springform pan.

Making the Filling

1. Beat the softened cream cheese and 1 cup sugar until smooth and silky.
2. Add the sour cream, eggs, vanilla, and almond extract (if using). Beat until combined, making sure not to overmix.
3. Gently fold in the Christmas sprinkles.
4. Pour the filling over the crust and smooth the top.

Baking

1. Bake for 55 minutes. The edges should look set and slightly puffed; the center will still jiggle a bit.
2. Allow the cheesecake to cool on the counter, then refrigerate for at least 4 hours.

Serving

1. Spread or pipe whipped cream on top and scatter extra sprinkles.

Notes

Make a day ahead and chill overnight for the best texture. Can be stored in the fridge for up to 4 days or in the freezer for up to 1 month.