Sugar Cookie Cheesecake Dessert

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Sugar Cookie Cheesecake Dessert is the perfect fusion of two holiday classics: the nostalgic sweetness of sugar cookies and the velvety richness of cheesecake. With its festive sprinkles baked right into the creamy filling, every slice feels like a celebration. The buttery cookie crust anchors the dessert with a satisfying crunch, while the cloud of whipped topping makes it as delightful to look at as it is to eat.

Whether you’re looking for a showstopping dessert for your holiday party or just craving a cozy indulgence on a winter evening, this cheesecake brings charm and comfort in every bite. It’s whimsical enough for kids to love, but decadent enough for adults to appreciate. This is the kind of treat that earns you recipe requests wherever it’s served.

Why You’ll Love This Sugar Cookie Cheesecake Dessert

• Combines two beloved desserts in one
• Visually stunning with holiday-colored sprinkles
• Smooth, creamy texture with a crunchy base
• Easy to customize with different toppings
• Ideal for parties, potlucks, or cozy nights in

Preparation Phase & Tools to Use

To get started on this cheesecake, you’ll need a few key kitchen tools. First and foremost is a springform pan, which ensures easy release without damaging the crust or filling. A stand mixer or hand mixer is essential for beating the cream cheese until it’s ultra-smooth. Mixing bowls, a rubber spatula, and measuring cups and spoons are basics, but don’t overlook a cooling rack and parchment paper to keep the process clean and seamless. Lastly, a baking sheet underneath your pan can catch any possible leaks.

Preparation Tips

Use full-fat cream cheese at room temperature to achieve that signature creamy texture—cold cream cheese tends to clump and resist blending. When incorporating eggs, add them one at a time and mix on low speed to avoid over-whipping, which can introduce air bubbles and lead to cracks. Chill your crust in the freezer before pouring in the filling for a crisp base that won’t turn soggy. After baking, allow the cheesecake to cool gradually by turning off the oven and cracking the door open—this helps prevent sinking or cracking. Finally, don’t skip the chilling time in the fridge; overnight is best for the flavors to fully set and meld together.

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Ingredients for this Sugar Cookie Cheesecake Dessert

For the Crust:

• 1 and 1/2 cups crushed sugar cookies or graham crackers
• 1/4 cup granulated sugar
• 6 tablespoons unsalted butter, melted

For the Cheesecake Filling:

• 3 (8 oz) blocks of full-fat cream cheese, softened
• 1 cup granulated sugar
• 1/2 cup sour cream, room temperature
• 1 teaspoon pure vanilla extract
• 3 large eggs, room temperature
• 1/2 cup heavy cream
• 1/2 cup holiday sprinkles (avoid nonpareils that may bleed)

For the Topping:

• 1 and 1/2 cups whipped cream or whipped topping
• Additional holiday sprinkles for garnish

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Step 1: Prepare the Crust

Preheat your oven to 325°F (163°C). In a mixing bowl, combine the crushed sugar cookies (or graham crackers), sugar, and melted butter. Stir until the texture resembles wet sand. Press the mixture firmly into the bottom of a 9-inch springform pan lined with parchment paper. Bake for 8–10 minutes until lightly golden. Set aside to cool while you prepare the filling.

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Step 2: Make the Cheesecake Filling

In a large bowl or stand mixer, beat the softened cream cheese on medium speed until smooth and creamy, about 2–3 minutes. Add the sugar and beat again until well incorporated. Mix in sour cream and vanilla extract, scraping down the sides as needed.

Add the eggs one at a time, mixing on low speed until just combined. Overmixing can cause cracks, so keep the mixing gentle at this stage. Stir in the heavy cream until smooth. Gently fold in the sprinkles with a rubber spatula to avoid bleeding colors.

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Step 3: Assemble and Bake

Pour the filling over the cooled crust in the springform pan. Smooth the top with a spatula. Place the pan on a baking sheet to catch any leaks. Bake for 55–65 minutes, or until the center is slightly jiggly but the edges are set. Turn off the oven, crack the door, and let the cheesecake cool inside for 1 hour.

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Step 4: Chill and Decorate

Remove the cheesecake from the oven and let it cool to room temperature. Then refrigerate for at least 6 hours, preferably overnight. Once chilled, top with whipped cream and additional sprinkles before serving. For clean slices, dip your knife in hot water and wipe between cuts.

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Notes

This Sugar Cookie Cheesecake Dessert truly shines when made a day in advance, as the flavors deepen and the texture becomes even creamier. For the crust, using actual sugar cookies adds a nostalgic flavor, but graham crackers work well too. If using sprinkles, opt for jimmies or confetti-style rather than nonpareils, which tend to bleed into the batter. Room temperature ingredients are non-negotiable—this helps everything blend smoothly for a velvety filling.

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Watch Out for These Mistakes While Cooking

• Using cold ingredients: Cold cream cheese or eggs can result in a lumpy batter.
• Overmixing the batter: This can cause the cheesecake to puff up and crack as it cools.
• Skipping the water bath (optional): While not required, a water bath can help achieve an ultra-smooth surface with fewer cracks.
• Not cooling gradually: Sudden temperature changes can lead to sinking or cracking.
• Using the wrong sprinkles: Avoid nonpareils—they bleed color and can ruin the presentation.

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Storage Instructions

Store any leftover cheesecake in the refrigerator, covered tightly with plastic wrap or in an airtight container. It will stay fresh for up to 5 days. If you want to freeze it, wrap the cheesecake (whole or sliced) in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving. Avoid topping it with whipped cream or sprinkles until just before serving if freezing.

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Estimated Nutrition

Per slice, based on 12 servings:

• Calories: 430
• Total Fat: 31g
• Saturated Fat: 18g
• Cholesterol: 125mg
• Sodium: 280mg
• Carbohydrates: 30g
• Sugar: 24g
• Fiber: 0g
• Protein: 6g

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Frequently Asked Questions

What type of sprinkles should I use?

Use jimmies or confetti-style sprinkles. Avoid nonpareils as they tend to bleed into the batter.

Can I use low-fat cream cheese?

It’s not recommended. Full-fat cream cheese gives the best texture and flavor.

How do I prevent cracks in my cheesecake?

Avoid overmixing, use room temperature ingredients, and let it cool slowly in the oven after baking.

Can I make this cheesecake ahead of time?

Absolutely! In fact, it’s best made the day before so it can set properly in the fridge.

Do I need a water bath?

While not required, a water bath helps prevent cracks and ensures even baking.

What if I don’t have a springform pan?

You can use a deep cake pan, but it will be harder to remove the cheesecake cleanly.

How do I get clean slices?

Dip a sharp knife in hot water and wipe clean between each cut.

Can I freeze this cheesecake?

Yes. Wrap tightly and freeze for up to a month. Thaw in the fridge before serving and add toppings afterward.

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Conclusion

The Sugar Cookie Cheesecake Dessert is more than just a treat—it’s a holiday centerpiece that combines joy, nostalgia, and indulgence in every slice. With its smooth filling, cookie crust, and festive sprinkles, it captures the essence of seasonal baking while staying approachable for home bakers. Serve it up at your next gathering, and watch it disappear slice by slice. Whether you’re baking for loved ones or just treating yourself, this cheesecake is guaranteed to brighten the table and lift spirits.

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