What happens when your two favorite desserts join forces? You get Sugar Cookie Cheesecake, a luscious, creamy treat that’s as fun as it is delicious! Imagine a buttery sugar cookie crust topped with the silkiest cheesecake layer, all crowned with a flurry of whipped cream and festive sprinkles. It’s irresistibly sweet, comfortingly nostalgic, and sure to be the showstopper of any dessert table. Whether you’re baking for the holidays or just indulging in a little homey decadence, Sugar Cookie Cheesecake is always a crowd-pleaser!

Ingredients You’ll Need
One of the best things about this recipe is how simple the ingredients are—each one brings its own special magic, turning everyday components into a dessert that’s anything but ordinary. Here’s what you’ll need and why every ingredient matters.
- Refrigerated sugar cookie dough (1, 16.5 oz roll): This handy shortcut forms a chewy, sweet, and golden base with barely any effort—no need to make cookie dough from scratch!
- Cream cheese (24 oz, softened): The core of any great cheesecake, this gives your filling that indispensable creamy, tangy richness.
- Granulated sugar (1 cup): Adds just the right amount of sweetness to complement the cookie crust and tangy cheese.
- Large eggs (3): These help set and stabilize your luscious cheesecake layer, making every bite smooth and velvety.
- Vanilla extract (1 teaspoon): Infuses the cheesecake filling with warm, classic depth.
- Almond extract (1/2 teaspoon, optional): Brings a subtle, bakery-style flavor for extra charm—totally optional, but highly recommended!
- Sour cream (1/2 cup): This secret ingredient keeps the filling ultra-creamy and beautifully balanced.
- Whipped cream (for topping): Piled on top for cloud-like peaks and extra indulgence.
- Sprinkles (for topping): Add a pop of color and fun—especially festive for celebrations.
- Crumbled sugar cookies (for topping): Sprinkle over the top for extra texture and to double down on that cookie flavor.
How to Make Sugar Cookie Cheesecake
Step 1: Prepare the Cookie Crust
Start by preheating your oven to 325°F (163°C) and giving your 9-inch springform pan a good greasing—this makes removing the cheesecake a breeze later on. Press the sugar cookie dough evenly into the bottom of the pan to create an inviting, golden-baked crust. Pop that into the oven and bake for 15 minutes, just until it starts to set and take on a faint blush of color. Let it cool for a few minutes so it’s ready to cradle the creamy filling.
Step 2: Make the Cheesecake Filling
While your cookie crust cools, beat your softened cream cheese until it’s smooth as silk. Add in the sugar and continue mixing until combined—stopping to scrape down the bowl to ensure no lumps remain. Beat in the eggs one at a time, followed by a fragrant splash of vanilla extract and that alluring hint of almond extract if you’re using it. Lastly, blend in the sour cream, which pulls everything together into a perfectly creamy, dreamy filling.
Step 3: Assemble the Cheesecake
Pour the luscious filling over the pre-baked sugar cookie crust and use a spatula to smooth out the top. This step always feels so satisfying as you watch the two layers meet! Give the pan a gentle tap on the counter to release any hidden air bubbles—it’s a little baker’s trick for a perfect finish.
Step 4: Bake to Perfection
Slide the springform pan into your oven and bake for 50 to 60 minutes. You’ll know your Sugar Cookie Cheesecake is ready when the center just barely jiggles—like a soft-set custard—and the edges look slightly puffed. Don’t worry if it looks a tad underdone; it will firm up as it cools.
Step 5: Cool Gradually, Then Chill
Here comes the most patient part of all: turn off the oven, crack the door, and let your cheesecake slowly cool inside for an hour. This slow cool down helps prevent cracks and keeps the texture smooth as velvet. Afterwards, move the cheesecake to the fridge, and let it chill at least four hours (or overnight if you can wait!).
Step 6: Top and Serve
Just before serving, add generous swirls of whipped cream, a flurry of colorful sprinkles, and some extra crumbled sugar cookies on top—pure celebration in dessert form! All that’s left is to slice, serve, and bask in the compliments.
How to Serve Sugar Cookie Cheesecake

Garnishes
Sugar Cookie Cheesecake practically begs for a playful finish! For the most classic look, top slices with swirls of whipped cream and a generous rain of rainbow sprinkles. If you have extra sugar cookies on hand, crumble them over the top for a doubly delicious crunch and whimsical charm. You can also dust on a little powdered sugar for a touch of elegance if you’re feeling fancy.
Side Dishes
This cheesecake shines all on its own, but if you want to round out your dessert spread, serve it with fresh berries like strawberries or raspberries for a burst of tartness. A hot cup of coffee or a cozy mug of tea also pairs beautifully, balancing all that sweet richness. For a showy occasion, offer some fruit compote or a drizzle of chocolate sauce on the side.
Creative Ways to Present
Want to add a little extra fun? Transform your Sugar Cookie Cheesecake into mini cheesecakes by pressing the dough into muffin tins and baking individually—a great option for parties or kid’s birthdays. You could even portion the cheesecake into bars for picnic-friendly squares. For celebrations, arrange slices with different colored sprinkles or festive cookie toppers tailored to holidays and special occasions.
Make Ahead and Storage
Storing Leftovers
Wrap any leftover Sugar Cookie Cheesecake tightly with plastic wrap or foil and keep it in the fridge for up to five days. The crust holds up well and the flavor only deepens over time, making those leftover slices an extra special treat for late-night snacking or surprise guests.
Freezing
If you want to save some for later, Sugar Cookie Cheesecake freezes beautifully. Simply cool it completely, then wrap individual slices (or the whole cake) in plastic wrap and foil before freezing. It will keep for up to two months—just remember to thaw it overnight in the fridge for the dreamiest texture.
Reheating
This cheesecake is best enjoyed chilled, but if you prefer a softer texture, let the slice come to room temperature for 15–20 minutes before serving. There’s no need to microwave or bake—just a short rest brings it to that perfect creamy state. Skip reheating altogether if you want to maintain that signature velvety goodness.
FAQs
Can I use homemade sugar cookie dough instead of store-bought?
Absolutely! If you have a favorite sugar cookie dough recipe, feel free to use that for the crust. Just make sure to use the same amount (about 16.5 oz) and bake as directed for the perfect chewy, sweet base.
Why did my cheesecake crack?
Cheesecake cracks most often when it’s overmixed or cooled too quickly. To prevent this, be gentle when mixing the batter, and always let your Sugar Cookie Cheesecake cool slowly in the oven before refrigerating. Even if it does crack, a generous topping of whipped cream will hide any imperfections!
Do I need a water bath for this recipe?
No water bath is necessary for this Sugar Cookie Cheesecake. The cookie crust and gentle cooling method help keep the texture creamy and reduce the risk of cracks without any extra steps. It’s simple, stress-free, and still yields a gorgeous cheesecake every time.
Can I make this ahead of time for a special occasion?
Definitely! In fact, Sugar Cookie Cheesecake tastes even better after chilling for a day or two, as the flavors meld together. Just keep it covered in the refrigerator until you’re ready to garnish and serve.
Is there a gluten-free option for this recipe?
Absolutely! Simply use your favorite gluten-free sugar cookie dough for the crust, and the cheesecake filling is already naturally gluten-free. Be sure to double-check that all your toppings are gluten-free as well.
Final Thoughts
If you’re looking for a dessert that brings out joy in every bite, Sugar Cookie Cheesecake is your answer. With its just-right sweetness, dreamy creaminess, and playful cookie twist, it never fails to impress. Don’t wait for a special occasion—grab those ingredients and treat yourself (and anyone lucky enough to share a slice) to the happiest cheesecake around!
Print
Sugar Cookie Cheesecake Recipe
- Total Time: 6 hours 20 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the decadent fusion of sugar cookies and creamy cheesecake with this delightful Sugar Cookie Cheesecake recipe. Perfect for any occasion, this dessert will impress your guests with its rich flavors and velvety texture.
Ingredients
For the Crust:
- 1 (16.5 oz) roll refrigerated sugar cookie dough
For the Filling:
- 24 oz cream cheese (softened)
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup sour cream
For the Topping (optional):
- Whipped cream
- sprinkles
- crumbled sugar cookies
Instructions
- Preheat the oven: Preheat to 325°F (163°C) and grease a 9-inch springform pan.
- Prepare the crust: Press sugar cookie dough into the pan to form a crust, bake for 15 minutes, then cool.
- Make the filling: Beat cream cheese until smooth, add sugar, eggs, extracts, and sour cream. Pour over crust.
- Bake: Bake for 50–60 minutes until set. Cool in the oven, then chill for 4 hours.
- Finish: Top with whipped cream, sprinkles, or crumbled cookies. Slice and serve chilled.
Notes
- Line the pan with parchment for easy removal.
- Avoid overmixing to prevent cracks in the cheesecake.
- Prep Time: 20 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 30g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 115mg