Introduction

This Sugar Cookie Cheesecake combines the rich creaminess of classic cheesecake with delightful bursts of colorful sugar cookie dough bites. Topped with a luscious sour cream frosting and sprinkles, it’s a playful dessert perfect for celebrations or anytime you want a sweet treat with a fun twist.

A round cake with a thick, smooth, light golden brown crust base is topped with a thick layer of white frosting spread in a spiral pattern, decorated with colorful sprinkles in red, green, pink, and white scattered evenly on top. A single slice is cut and slightly lifted by a fork, revealing the cake's inner texture which is pale with multicolored bits of sprinkles baked inside. The cake sits on white parchment paper over a white marbled surface, and the details of the sprinkles and creamy frosting are clear and vibrant. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
6 tbsp unsalted butter, room temp
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
4 (8oz) blocks full fat cream cheese, room temp
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 temp
4 large eggs, room temp
6 tbsp unsalted butter, room temp
1/3 cup (80g) sour cream
1 1/2 cups (165g) powdered sugar
1 tsp vanilla extract
Sprinkles, for topping

Instructions

Step 1: Preheat the oven to 325°F and grease a 9″ springform pan. Line the bottom with parchment paper.
Step 2: In a small bowl, whisk together 1 1/4 cups flour, powdered sugar, and a pinch of salt. Add the cold cubed butter and use your hands to crumble it into the flour until fully combined. Mix in 2 tablespoons milk to form a moist, crumbly dough.
Step 3: Press the dough evenly into the bottom of the springform pan. Bake for 18-20 minutes, then keep the oven temperature at 325°F.
Step 4: In the same bowl (no need to clean), beat 6 tablespoons of softened butter with 3/4 cup granulated sugar until smooth. Mix in 2 tablespoons milk and 1/2 teaspoon vanilla extract.
Step 5: Stir in 1 cup flour and 1/2 teaspoon salt until almost combined. Fold in 3 tablespoons sprinkles, then pinch off small pieces and roll into bite-sized dough balls. Set aside on a plate.
Step 6: Place a roasting pan on the bottom rack of the oven. Bring a medium pot of water to a boil on the stove.
Step 7: For the cheesecake batter, beat cream cheese, 1 cup granulated sugar, and 2 tablespoons flour on low speed until smooth. Scrape the bowl, then mix in 1 teaspoon vanilla, almond extract (if using), and 3/4 cup sour cream.
Step 8: Scrape again and add eggs one at a time, mixing on low after each addition. Gently fold in the sugar cookie dough balls with a rubber spatula.
Step 9: Butter the sides of the cheesecake pan. Pour the batter over the baked crust.
Step 10: Carefully pour the boiling water into the roasting pan in the oven, then immediately place the cheesecake on the middle rack above the water.
Step 11: Bake for 1 hour and 15 minutes, until edges are golden and the center jiggles slightly when nudged.
Step 12: Turn off the oven, crack the door open, and let the cheesecake sit inside for 45 minutes.
Step 13: Remove the cheesecake and let cool at room temperature for 30 minutes. Transfer to the refrigerator and chill overnight. (Note: cracks may form on the surface due to the cookie dough, which can be smoothed or left as is before frosting.)
Step 14: Make the sour cream frosting by beating 6 tablespoons butter until smooth. Add 1/3 cup sour cream, 1 1/2 cups powdered sugar, and 1 teaspoon vanilla. Mix until combined.
Step 15: Spread the frosting evenly over the chilled cheesecake. Top with sprinkles and enjoy!

Tips & Variations

Use room temperature ingredients for a smoother cheesecake batter.
For extra flavor, add a teaspoon of lemon zest to the frosting.
Substitute sprinkles with mini chocolate chips or white chocolate chunks for a different texture.
A water bath helps prevent cracks but expect some surface cracking due to the cookie dough pieces; smoothing with a palette knife before frosting works well.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Reheat slices gently at room temperature for 15 minutes before serving, or enjoy chilled for the best texture and flavor.

How to Serve

A thick cheesecake with three visible layers sits on a white plate atop a white marbled surface. The bottom layer is a dense, light brown crust, the middle layer is a creamy pale yellow cheesecake with small colorful sprinkles inside, and the top layer is white frosting generously spread and decorated with multicolored festive sprinkles in red, green, pink, and white. One slice has been cut and is slightly lifted, showing the smooth texture of the cheesecake and frosting. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake gluten-free?

You can substitute the all-purpose flour for a gluten-free flour blend suitable for baking. Make sure the sprinkles you use are also gluten-free to keep the recipe safe.

Why does my cheesecake crack on top?

Cracks can form due to overbaking or rapid temperature changes. Using a water bath and allowing the cheesecake to cool gradually with the oven door cracked helps minimize cracking. In this recipe, cracks are expected due to the cookie dough bits but are hidden by the frosting.