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Sugar Cookie Cheesecake with Cookie Dough Swirl

A close-up slice of marbled sugar cookie cheesecake with a graham cracker crust, sitting on a white plate in bright light.
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Create a show-stopping Sugar Cookie Cheesecake that combines a buttery cookie crust, creamy vanilla filling, and chunks of sugar cookie dough baked inside. This festive dessert is perfect for holiday gatherings.

Ingredients

Scale
  • For the Sugar Cookie Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) cold unsalted butter, cut into pieces
  • 1 large egg yolk
  • For the Cheesecake Filling:
  • 3 (8 ounce) packages full-fat cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 cup sour cream
  • 3 large eggs, room temperature
  • For the Sugar Cookie Dough Swirl:
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract (optional)
  • 1 cup all-purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 cup mini baking chips or sprinkles (optional)
  • For Topping (Optional):
  • White chocolate ganache
  • Extra sprinkles

Instructions

  1. Prepare the Sugar Cookie Crust: Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, sugar, and salt for the crust. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Mix in the egg yolk until a dough forms. Press the dough evenly into the bottom of a 9-inch springform pan. Bake for 12 to 15 minutes until lightly golden. Remove and let cool slightly. Reduce oven temperature to 325°F (160°C).
  2. Prepare the Sugar Cookie Dough Swirl: In a separate bowl, beat the softened butter, brown sugar, and granulated sugar until creamy. Beat in the vanilla and almond extract. In a small bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in any chips or sprinkles. Set aside.
  3. Make the Cheesecake Filling: In a large bowl, beat the softened cream cheese, sugar, and vanilla extract until smooth. Beat in the sour cream. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix.
  4. Assemble and Bake: Pour half of the cheesecake batter over the cooled crust. Drop small spoonfuls of the cookie dough mixture over the batter. Pour the remaining cheesecake batter over the top. Drop the remaining cookie dough mixture randomly over the top layer. Use a knife to gently swirl the dough into the filling.
  5. Bake the Cheesecake: Wrap the outside of the springform pan tightly with heavy-duty aluminum foil. Place the pan in a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this creates a water bath). Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  6. Cool the Cheesecake: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. Remove from the water bath and foil. Let it cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  7. Serve: Before serving, top with white chocolate ganache and extra sprinkles if desired. Release the springform sides and slice.

Notes

  • For a crack-free top, use room temperature ingredients for the filling and avoid overmixing the batter once the eggs are added.
  • If you skip the water bath, watch the cheesecake closely as it may bake faster and risk cracking.
  • You can use store-bought sugar cookie dough for the swirl to save time, but ensure it is firm when adding to the filling.

Nutrition

Find it online: https://juliameal.com/sugar-cookie-cheesecake-recipe/