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Ultimate Holiday Sugar Cookie Cheesecake with Vanilla Bean Filling and Sprinkles

A cross-section view of a rich sugar cookie cheesecake studded with cookie pieces and topped with whipped cream and colorful sprinkles.
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Make this rich, baked cheesecake featuring a crunchy sugar cookie crust, a creamy vanilla bean filling, and small pieces of sugar cookie dough mixed throughout. Top it with a simple frosting and festive sprinkles for a showstopper dessert.

Ingredients

Scale
  • 1 1/2 cups crushed plain sugar cookies (about 20 cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla bean paste
  • 1/2 teaspoon almond extract
  • 4 large eggs, room temperature
  • 1 cup small, chilled, safe-to-eat sugar cookie dough balls (made with pasteurized eggs or heat-treated flour)
  • 8 ounces cream cheese, softened (for topping)
  • 1/2 cup powdered sugar (for topping)
  • 1 teaspoon vanilla extract (for topping)
  • 2 tablespoons milk or heavy cream (for topping)
  • 1/2 cup festive sprinkles (for decoration)

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside bottom of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Mix the crushed sugar cookies, 1/4 cup sugar, and melted butter until combined. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake for 10 minutes. Remove and let cool slightly. Reduce oven temperature to 325°F (160°C).
  3. Prepare the filling: In a large bowl, beat the softened cream cheese, 1 1/2 cups sugar, and flour until smooth. Beat in the vanilla bean paste and almond extract.
  4. Add the eggs one at a time, mixing on low speed just until each egg is incorporated. Do not overmix.
  5. Gently fold in the small sugar cookie dough balls. Pour the filling over the cooled crust.
  6. Bake the cheesecake in a water bath: Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
  7. Bake for 60 to 75 minutes, or until the edges are set and the center has a slight jiggle.
  8. Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour.
  9. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack, then chill in the refrigerator for at least 6 hours, or preferably overnight.
  10. Prepare the topping: Beat the 8 ounces of softened cream cheese, powdered sugar, vanilla extract, and milk until smooth and fluffy.
  11. Spread the topping evenly over the chilled cheesecake. Decorate immediately with festive sprinkles before serving.

Notes

  • Use room temperature ingredients for the cheesecake filling to prevent lumps.
  • Ensure your sugar cookie dough balls are small (about 1/2 inch) so they bake safely within the cheesecake.
  • If you do not want to use a water bath, bake the cheesecake at 325°F (160°C) for 65-80 minutes and cool slowly in the turned-off oven.

Nutrition

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