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Sugar Cookie Cheesecake with Cookie Dough Bites and Sour Cream Frosting Recipe

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4.1 from 75 reviews

This Sugar Cookie Cheesecake features a buttery shortbread crust topped with a creamy vanilla cheesecake batter studded with homemade sugar cookie dough bites. Baked gently in a water bath to a smooth and luscious finish, it is crowned with a tangy sour cream frosting and colorful sprinkles, making it an irresistible festive dessert perfect for holiday gatherings.

  • Total Time: 2 hours 15 minutes + overnight chill
  • Yield: 10-12 slices

Ingredients

Shortbread Crust

  • 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

Sugar Cookie Dough

  • 6 tbsp unsalted butter, room temperature
  • 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

Sugar Cookie Cheesecake

  • 4 (8oz) blocks full fat cream cheese, room temperature
  • 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 temperature
  • 4 large eggs, room temperature

Sour Cream Frosting

  • 6 tbsp unsalted butter, room temperature
  • 1/3 cup (80g) sour cream
  • 1 1/2 cups (165g) powdered sugar
  • 1 tsp vanilla extract
  • Sprinkles, for topping

Instructions

  1. Prepare the Shortbread Crust: Preheat your oven to 325°F (163°C) and grease a 9" springform pan, lining the bottom with parchment paper. In a small bowl, whisk together the flour, powdered sugar, and salt. Add the cold, cubed butter and use your hands to thoroughly incorporate it into the flour mixture until crumbly. Mix in the milk until the dough is moist but crumbly. Press the dough evenly into the bottom of the prepared pan and bake for 18-20 minutes. Keep the oven temperature at 325°F for the next steps.
  2. Make the Sugar Cookie Dough: Using the same bowl, combine the room temperature butter and granulated sugar and beat until smooth. Mix in the milk and vanilla extract, then fold in the flour and salt until almost combined. Gently fold in the jimmies sprinkles. Pinch off tiny bite-sized pieces and roll them into small balls. Set these cookie dough bites aside on a plate.
  3. Prepare the Cheesecake Batter: Place a roasting pan on the bottom rack of your oven. Bring a pot of water to a boil on the stovetop to prepare for a water bath. In a large bowl, beat the cream cheese, sugar, and flour together on low speed until smooth. Scrape down the bowl; add vanilla and almond extract, and sour cream; mix again on low. Scrape down once more and beat in the eggs one at a time on low speed. Gently fold the cookie dough bites into the batter using a rubber spatula. Butter the sides of the crust-lined pan and pour in the cheesecake batter.
  4. Baking with a Water Bath: Carefully pour the boiling water into the roast pan in the oven to create the water bath. Place the cheesecake on the middle rack directly above the roasting pan. Bake for 1 hour and 15 minutes, or until the edges are golden and the center has a slight jiggle when nudged. Then, turn off the oven, crack the door open, and let the cheesecake rest in the oven for 45 minutes.
  5. Cool and Chill: Remove the cheesecake from the oven. Allow it to cool at room temperature for 30 minutes, then refrigerate it overnight to chill fully. Note that the surface may crack due to the cookie dough bites — you can smooth the cracks with a palette knife or leave them as is since frosting will cover the cheesecake.
  6. Prepare the Sour Cream Frosting: After the cheesecake has chilled, beat the softened butter in a mixer until smooth. Add the sour cream, powdered sugar, and vanilla extract and continue beating until creamy. Spread the frosting evenly over the cheesecake and decorate with sprinkles before serving.

Notes

  • Use room temperature ingredients for smoother batter and even baking.
  • The water bath helps prevent cracking and promotes a creamy texture, but surface cracks may still occur due to cookie dough chunks.
  • If cracks appear, gently spread them together with a palette knife before frosting, or leave them as is since frosting will cover imperfections.
  • Chilling overnight is essential for the cheesecake to set properly and develop flavor.
  • You can substitute almond extract with more vanilla extract if preferred or omit it entirely.
  • Store leftover cheesecake covered in the refrigerator for up to 5 days.
  • Author: Amelia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/sugar-cookie-cheesecake-with-cookie-dough-bites-and-sour-cream-frosting-recipe/