Description
This Sugar Cookie Cheesecake combines a buttery sugar cookie crust, creamy vanilla cheesecake filling, and safe-to-eat cookie dough bites for a festive dessert that’s perfect for holidays. It’s a crowd-pleasing make-ahead recipe that’s as fun to bake as it is to eat!
Ingredients
For the crust:
16 oz sugar cookie dough (homemade or store-bought)
For the cookie dough bites:
½ cup all-purpose flour (heat-treated)
¼ cup unsalted butter, softened
¼ cup granulated sugar
1 teaspoon vanilla extract
Pinch of salt
1 teaspoon milk (if needed)
2 tablespoons mini chocolate chips or sprinkles (optional)
For the cheesecake filling:
24 oz (3 packages) cream cheese, softened
¾ cup granulated sugar
1 teaspoon vanilla extract
3 large eggs
½ cup sour cream or Greek yogurt
Pinch of salt
Optional toppings:
Whipped cream, melted white chocolate, or crushed sugar cookies
Instructions
Preheat oven to 325°F. Line a 9-inch springform pan with parchment paper.
Press sugar cookie dough evenly into the bottom. Bake for 10–12 minutes until lightly golden. Cool completely.
Make cookie dough bites: Cream butter, sugar, and vanilla. Stir in flour and salt. Add milk if dry. Fold in chips or sprinkles. Roll into tiny balls and chill.
Beat cream cheese and sugar until smooth. Add vanilla, then eggs one at a time. Fold in sour cream. Gently fold in half the cookie dough bites.
Pour filling over cooled crust and smooth the top. Bake for 50–60 minutes, until edges are set but center jiggles slightly.
Turn off oven, crack the door, and cool inside for 1 hour. Transfer to rack, cool fully, then refrigerate for at least 6 hours or overnight.
Decorate with whipped cream, crushed cookies, or extra dough bites before serving.
- Prep Time: 25 minutes
- Cook Time: 1 hour
Nutrition
- Serving Size: 12 slices