Key Ingredients
Butter – Binds the crumbs together, adds rich flavor, and creates a tender yet slightly crisp base for the cheesecake.
Cream Cheese – The main ingredient of this delicious cheesecake. It gives it the rich, creamy, smooth texture and tangy flavor that cheesecake is known for.
Sour Cream– Adds extra creaminess and a slight tang, which balances the sweetness from the sugar and cookies. It also makes the cheesecake texture a bit lighter and silkier.
Vanilla & Almond Extract – Vanilla enhances all the flavors, giving the cheesecake a warm, sweet aroma and deepening the overall taste. Almond adds a subtle nutty, aromatic note that complements the sugar cookie flavor perfectly.
Sprinkles – The final nostalgic touch to this dessert that is both deliciously crunchy and inviting!
FAQ’s
Helpful tips
Here are some important Pro tips by Maude
- For the cookie crust, be sure to chill the dough in the pan before baking! Just like real sugar cookies, we want the crust to be cold going into the oven.
- Always ALWAYS use room temperature ingredients when making cheesecake! Room-temperature cream cheese, eggs, and dairy blend more smoothly and reduce lumps in the batter. Cold ingredients can cause overmixing, which leads to cracks.
- Always scrape down the bowl and mixer often to ensure a smooth batter with no hidden lumps. When adding eggs, mix on low speed and stop as soon as they’re incorporated to avoid adding excess air. If small air bubbles appear on top of the batter, gently tap the pan on the counter before baking.
- For clean slices, use a long sharp knife dipped in hot water and wiped dry between each cut. This gives neat, bakery-style slices.
- If your cheesecake does crack, don’t worry. Whipped cream, fruit, or a light dusting of powdered sugar easily covers imperfections, and cracks don’t affect the taste at all.
More Recipes!
Here are some more cookie recipes you might enjoy!
No Bake Strawberry Cheesecake Bars
White Chocolate Raspberry Cheesecake Bars
Chocolate Cheesecake with Brownie Crust
NYC Style Chocolate Chip Cookies
If you try this recipe, I would love your feedback! Please leave a star rating, a comment below or on the reel in Instagram! Also please share what you made and tag @eatmaudes !! Thank you so much for stopping by and making yumminess with me!
Frosted Sugar Cookie Cheesecake
Servings
12 servings
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Equipment
Ingredients
Sugar Cookie Crust
- 1 stick (113.5 g) Butter, softened to room temperature
- 1 Cup (200 g) Sugar
- 2 Cups (250 g) Flour (not packed, but spooned and leveled if not measuring in grams)
- 1/2 tsp (2 g) Baking powder
- 1/4 tsp (1.5 g) Salt
- 1 large egg
- 1 tsp (4 ml) Vanilla extract
- 1/2 tsp (2 ml) Almond extract
- 1/4 - 1/3 (55 g) cup Sprinkles
Cheesecake
- 4 8 oz (904 g) packages cream cheese, room temperature
- 3/4 cup (150 g) granulated sugar
- 1/2 plus 1 tbsp (135 g) cup sour cream, room temperature
- 2 tbsp (30 ml) heavy whipping cream, room temperature
- 1 1/2 tsp (6 ml) vanilla extract
- 1/2 tsp (2 ml) almond extract
- 1 tsp (5 g) orange juice, room temperature
- Pinch of salt
- 3 large eggs, room temperature
- 1 large egg yolk, room temperature
Whipped Cream Topping
- 1½ cups (360 g) heavy whipping cream, very cold
- ½ cup (60 g) powdered sugar
- 1 tsp (4 ml) vanilla extract
- more sprinkles
Instructions
Enable Step-by-Step Mode- To begin, we will make the sugar cookie crust. Prepare a 9-inch springform pan by fastening a round of parchment paper over the bottom of the pan before locking the ring in place. Lightly grease the sides of the pan. Set the pan aside.
- Using a stand mixer with paddle attachment, beat your sugar and butter for about 3 minutes until light in color and fluffy. Add the egg, vanilla and almond extracts. Mix gently until combined.
- Sift all dry ingredients into the bowl. I like to run the mixer on low for about 4 seconds and then use a spatula to fully incorporate everything. Add the sprinkles. Mix well until everything is incorporated.
- Press the dough evenly into the bottom of the prepared springform pan. Chill the crust in the refrigerator for about 20-30 minutes to help it firm up.
- Preheat your oven to 350°F (175°C). Once chilled, bake the crust at 350°F for 20–25 minutes, or until lightly golden and set. Remove from the oven and allow it to cool slightly while you prepare the filling. Reduce the oven temperature to 325°F (165°C).
- For the cheesecake filling, using a hand mixer or stand mixer with paddle attachment, beat the room-temperature cream cheese until completely smooth and free of lumps, scraping down the bowl as needed. Add the granulated sugar and mix until fully incorporated. Blend in the sour cream and heavy whipping cream until smooth, then add the vanilla extract, almond extract, orange juice, and salt. Mix gently until combined. Add the eggs one at a time, mixing on low speed just until incorporated, followed by the egg yolk. Be careful not to overmix, as this can introduce too much air into the batter.
- Pour the cheesecake filling over the baked sugar cookie crust and smooth the top. Place the springform pan on the center oven rack. On the rack directly below it, place a large pan filled with hot water to create a water bath and add moisture to the oven during baking. Bake the cheesecake at 325°F for about 50 minutes, until the edges are set but the center still has a slight wobble.
- Once baking is complete, turn the oven off and prop the oven door open slightly using a wooden spoon. Allow the cheesecake to sit in the oven for 45 minutes to cool gradually, which helps prevent cracking. Afterward, remove the cheesecake from the oven and let it cool completely at room temperature, then cover with plastic wrap and refrigerate for at least 4 hours (or overnight preferred) before removing from the pan.
- For the whipped cream topping, pour the cold heavy whipping cream into a chilled stand mixer bowl with whisk attachment (or hand whisk works fine) and begin whipping on medium speed until it starts to thicken slightly. Add the powdered sugar and vanilla extract. Whip until soft to medium peaks form.
- Top the cheesecake with the whipped cream and more sprinkles. Slice and serve!
- Storage: Cheesecake should be sealed in an airtight container and stored in the fridge for up to 3-4 days.