Loved by kids and adults, birthday cupcakes are bursting with sprinkles.  This easy recipe makes 12 moist and tender cupcakes.  Made with simple ingredients and no mixer required. (although I do recommend a mixer for the pink buttercream). Cheerful and fun; perfect for any celebration and way better than any box mix!

This post was originally published in June of 2019 and has been updated with helpful information and new photos. A few changes have been made to the recipe.

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

You are going to love this easy cupcake recipe because the cupcakes are moist and fluffy and get mixed in one bowl. It's completely non-fussy. 

I wanted this recipe to be simple. No real planning ahead and something that doesn't create a mountain of dishes to do afterwards. Let's face it, we are all busy and want something we can mix together on a whim. 

Cupcakes are a great option instead of cake for parties.  They are small, easy to transport and need no utensils for eating.  We love birthday cake blondies, birthday cake cookies and birthday cookie cake when we are looking for something other than cake. And if you are a cheesecake person, birthday cheesecake is always a great choice too!

🎂 what does birthday cake taste like?

This is one of those flavors that can be very subjective when you start asking around. I describe it as buttery, vanilla-y and sprinkle-y.

This recipe uses imitation vanilla and almond extracts. While I usually encourage pure vanilla extract when baking, imitation vanilla really helps to bring the birthday cake flavor many of us associate with box mixes.

🧁 ingredient notes 

Use room temperature ingredients. Depending on the temperature of your kitchen you will want to pull out the milk, sour cream and eggs about 2 hours before baking. My kitchen is on the cooler side, so I usually go 2-3 hours before baking.

I've been making this easy cupcake recipe for years and have cheated and not brought my ingredients to room temperature. This will work, but for the BEST texture I highly recommend bringing the cold ingredients to room temperature.

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

To quickly bring the sour cream and milk to room temperature you can do quick (10-15 second) bursts in the microwave. Stir in between each burst and be careful NOT to heat them up, as this can change their structure.

🛒 ingredients needed

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Vanilla ~ much like my birthday cake protein bars, I like an imitation vanilla in this recipe.  It helps create more of that “funfetti” box cake flavor you might remember from childhood.  Imitation vanilla is also more friendly on the budget!  The original recipe for these birthday cupcakes called for pure vanilla extract and it can be used as a substitute.

Almond extract ~ just a touch to bring more of that birthday cake flavor.  The original recipe also used butter extract, but in retesting I found the additional extract isn’t needed.

Sprinkles ~ Jimmies sprinkles (long and thin) or confetti quins (round and flat) are best for baking inside birthday cake cupcakes.  They tend to hold their shape and color the best once the cupcakes are baked. 

I would stay away from nonpareils (tiny hard balls). They can bleed their color into the batter, making the cupcakes an ugly color.

Please also note that sprinkles can go bad! They should be stored in an airtight container in a cool and dry place. Sprinkles last between 18 months and 3 years after opening.  Give the sprinkles the smell test and if they have an off or odd smell, throw them out and use a fresh container.

Sour cream ~ use full-fat sour cream at room temperature for the best results.  If some water separates from the sour cream, just stir it back into the sour cream before adding it to the recipe.  Sour cream helps to bring extra moisture, creating a soft and tender birthday cupcake.

🥣 how to make easy one bowl cupcakes

Melt the butter and set aside to cool slightly. Then preheat the oven to 350°F and prepare a 12 count muffin pan with cupcake liners. Set aside.

In a large bowl, whisk the granulated sugar, brown sugar, kosher salt, eggs, imitation vanilla, almond extract and sour cream until well combined.

Then whisk in the milk and once combined whisk in the melted and cooled butter.

Add the baking powder and baking soda and whisk to combine. Then add the all-purpose flour and mix with a spatula until just a few streaks of flour remain. Now gently fold in the sprinkles.

Divide the batter evenly between the 12 cupcake liners. They will be about ⅔ full.

Bake for 16-20 minutes or until a toothpick inserted in the center comes out mostly clean.

Allow to cool completely before frosting.

🩷 how to make the buttercream frosting

Using a stand mixer with the paddle attachment or a handheld mixer, beat the butter and a pinch of salt on medium-high until smooth and creamy.

Scrape down the sides of the bowl and add one cup of confectioners' sugar. Mix on low until incorporated. Then add the remaining cup of confectioners' sugar, imitation vanilla, almond extract and cream. Mix on low until fully incorporated. Add food coloring at this point, if desired.

Increase the speed to medium-high and whip until light and fluffy, about 2-3 minutes, scraping the sides of the bowl as needed.

🎥 video tutorial for perfect buttercream swirls

First, make sure your cupcakes are completely cool before decorating!

An American buttercream is the perfect frosting for birthday cupcakes. I used a Wilton 1M to pipe the frosting, but a Wilton 2D would also give you a similar look. You can also just hand frost them using a butter knife or an off set spatula. Top with additional sprinkles and enjoy!

🫙Storage tips

The freezer is your best friend when wanting to bake easy birthday cupcakes ahead of time. Allow the cupcakes to cool completely, then store in an airtight container in the freezer for up to 3 months. Let the cupcakes defrost, then decorate them.

I often will bake cupcakes the day before I need them. Then I freeze them overnight to lock the moistness in and decorate them the day I am serving.

Birthday cupcakes can be stored at room temperature in an airtight container for 2-3 days. They can also be stored in an airtight container in the refrigerator, but they will be more prone to drying out.

The cupcakes can be frozen in an airtight container for 2-3 months. Allow them to defrost at room temperature before serving. I freeze mine with buttercream all the time!

Remember to snap a picture and tag me on Instagram if you make these Easy One Bowl Birthday Cupcakes. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

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Easy One Bowl Birthday Cupcakes

Loved by kids and adults, birthday cupcakes are bursting with sprinkles.  This easy recipe makes 12 moist and tender cupcakes.  Made with simple ingredients and no mixer required. (although I do recommend a mixer for the pink buttercream). Cheerful and fun; perfect for any celebration and way better than any box mix!

Prep Time15 minutes mins

Cook Time20 minutes mins

Total Time35 minutes mins

Course: Cakes and Cupcakes

Cuisine: American

Keyword: cupcakes, cupcakes with melted butter, cupcakes with sprinkles, sprinkles, vanilla cupcakes

Servings: 12 cupcakes

Calories: 402kcal

Author: Tasia ~ two sugar bugs

Ingredients

cupcakes

• ½ cup unsalted butter melted and slightly cooled (113g)
• ¾ cup granulated sugar (150g)
• ¼ cup brown sugar packed (50g)
• ¼ teaspoon kosher salt
• 2 large eggs room temperature
• 1 ½ teaspoons imitation vanilla extract
• ½ teaspoon pure almond extract
• ¼ cup sour cream room temperature (60g)
• ½ cup milk room temperature (120mL)
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• 1 ½ cups all-purpose flour (188g)
• ½ cup jimmies sprinkles (80-90*g)

easy american buttercream

• ½ cup unsalted butter (113g)
• pinch of salt
• 2 cups confectioners' sugar (240g)
• ½ teaspoon imitation vanilla extract
• ½ teaspoon pure almond extract
• 2 tablespoons whipping cream or half and half (30mL)

Instructions

• Melt the butter (½ cup/113g) and set aside to cool slightly.
• Preheat the oven to 350°F and prepare a 12 count muffin pan with cupcake liners. Set aside.
• In a large bowl, whisk the granulated sugar (¾ cup/150g), brown sugar (¼ cup/50g), kosher salt (¼ teaspoon), eggs (2 large), imitation vanilla (1 ½ teaspoons), almond extract (½ teaspoon) and sour cream (¼ cup/60g) until well combined. Then whisk in the milk (½ cup/120mL) and once combined whisk in the melted and cooled butter (½ cup/113g).
• Add the baking powder (½ teaspoon) and baking soda (¼ teaspoon) and whisk to combine. Then add the all-purpose flour (1 ½ cups/188g) and mix with a spatula until just a few streaks of flour remain. Now gently fold in the sprinkles (½ cup/80-90*g).
• Divide the batter evenly between the 12 cupcake liners. They will be about ⅔ full. Bake for 16-20 minutes or until a toothpick inserted in the center comes out mostly clean.
• Allow to cool completely before frosting. I leave the cupcakes in the pan for 10 minutes and then remove to a wire rack to finish cooling.
• For the easy buttercream: using a stand mixer with the paddle attachment or a handheld mixer, beat the butter (½ cup/113g) and a pinch of salt on medium-high until smooth and creamy.
• Scrape down the sides of the bowl and add one cup of confectioners' sugar (120g). Mix on low until incorporated. Then add the remaining cup of confectioners' sugar (120g), imitation vanilla (½ teaspoon), almond extract (½ teaspoon) and cream (2 tablespoons/30mL). Mix on low until fully incorporated. Add food coloring at this point, if desired.
• Increase the speed to medium-high and whip until light and fluffy, about 2-3 minutes, scraping the sides of the bowl as needed.
• Spoon or pipe the frosting onto the tops of the cupcakes and enjoy!

Notes

* sprinkles can vary a little in weight, depending on the brand, but ½ cup is typically 80-90g

Cupcakes can be stored at room temperature in an airtight container for 2-3 days. They can also be stored in an airtight container in the refrigerator, but they will be more prone to drying out.

The cupcakes can be frozen in an airtight container for 2-3 months. Allow to defrost at room temperature before serving. I freeze mine with buttercream all the time!

Nutrition

Serving: 1 cupcake | Calories: 402kcal | Carbohydrates: 56g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 110mg | Potassium: 63mg | Fiber: 0.4g | Sugar: 43g | Vitamin A: 595IU | Vitamin C: 0.1mg | Calcium: 44mg | Iron: 1mg

This chocolate chip snack cake has the best moist texture!  It’s loaded with mini chocolate chips and has a simple sugared topping.  You will love how quick and easy this cake recipe comes together in one bowl without a mixer.  

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

As with every recipe I post, I tested this cake multiple times to perfect the texture and flavor. This chocolate chip cake embraces everything I want recipes on two sugar bugs to convey. The cake has an old fashioned feel, with brown sugar and extra vanilla giving it a taste similar to chocolate chip cookies. 

The cake is sweet, soft, packed with mini chocolate chips, like my chocolate chip cupcakes. And much like my sprinkle cake, it has a ridiculously easy, no frosting topping.

Y'all are busy, like me.  Since I have been baking cakes for decades {should I be aging myself here???}, I love an easy one layer cake that is simple to whip up, like my chocolate snack cake or brown sugar snack cake bars.  This chocolate chip snack cake checks all the boxes ~ easy, impressive and wildly delicious! Perfect for your next birthday party or just because you are craving a slice of nostalgia.

🍪 chocolate chip cake key ingredients

I started with a butter based cake batter, but found the combo of sour cream and oil made this cake even easier to make; while also giving it the softest texture.  Here are a few ingredients that help to create this moist cake. 

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Chocolate chips ~ I used semisweet mini chocolate chips. The mini size is perfect because they spread more evenly through the cake batter.  Plus they are a nice small size for biting into with the soft vanilla crumb on the snack cake.  You also don’t have to do anything special to keep the mini chips from sinking to the bottom of the cake!

Brown sugar ~ a higher amount of brown sugar really helps to bring home the chocolate chip cookie flavor.  Brown sugar also adds extra moisture to the crumb. Dark brown sugar will give the richest flavor, but light brown sugar can be substituted.

Vanilla extract ~ a full tablespoon of vanilla adds flavor and gives this cake chocolate chip cookie dough flavor vibes.  For the best flavor, use pure vanilla extract.

Sour cream ~ making cakes with sour cream brings extra moisture by working to make the gluten strands in the flour shorter, which results in a tender and soft cake. For the best from scratch cake, use full fat sour cream and bring it to room temperature. 

Oil ~ the oil brings a ton of moisture to the snack cake, creating a super soft, moist and tender crumb.  Vegetable oil or canola oil can be used. 

Eggs ~ should be at room temperature to give the cake the best rise and soft texture.

🥣 how to make this easy snack cake

Pro tip ~ to quickly bring eggs to room temperature, place them in a bowl of warm tap water for 5-10 minutes.

Preheat the oven and butter a 9-inch round pan and place a parchment round in the bottom.

In a large bowl, whisk together the granulated sugar, brown sugar, kosher salt, vegetable oil, eggs, sour cream and vanilla.

Then whisk in the baking powder and baking soda until fully combined.

Now add the flour and gently mix together with a spatula. When the batter is still showing a few streaks of flour, add the mini chocolate chips and mix until the batter comes together.

Pour the batter into the prepared pan and sprinkle 2 tablespoons of mini chocolate chips over the top of the cake. Now sprinkle two tablespoons of granulated sugar over the chocolate chips.

Bake in the preheated oven for 30-35 minutes or until a toothpick in the center comes out with just a few moist crumbs. The sugar top gets a little crunch to it, so be sure to push the toothpick through it to test.

Allow the chocolate chip cake to cool 15-20 minutes before removing it to a wire rack to cool completely. The cake can also cool completely in the pan.

💬 frequently asked questions

What baking pan do I need?

I recommend a 9-inch round pan.  An 8x8 pan can be used, if you prefer a square cake.  If you only have an 8-inch round cake pan, the cake will be a little taller and will need a little more time to bake.  

For a small batch chocolate chip cake, I have successfully halved the recipe and baked this cake in a 6-inch round pan.

How should I store this chocolate chip snack cake?

Store the cake at room temperature for up to five days.  The cake can also be frozen for up to two months. You can either wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices once cool; then wrap each slice tightly in a double layer of plastic wrap.

Allow to defrost at room temperature before serving. The chocolate chip cake tastes best at room temperature.

👩🏻‍🍳 tips for the best from scratch cake 

Mini chocolate chips work best.  If you only have regular sized chips, I would chop them into smaller pieces before adding them to the batter.

For the perfect crumb, use full fat sour cream.  It will give the chocolate chip cake more flavor and moisture than a low fat version.

Don't over bake the cake. Remember your oven is different from mine and baking times may vary a little. The homemade chocolate chip snack cake is done when a toothpick inserted in the center comes out with just a few moist crumbs.  The sugar top gets a little crunch to it while baking, so be sure to push the toothpick through it to test.

It is not unusual for the center to sink just a little bit once the cake is cool.

Remember to snap a picture and tag me @twosugarbugs on Instagram if you make this Moist Chocolate Chip Snack Cake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

📖 recipe

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Moist Chocolate Chip Snack Cake

This moist chocolate chip snack cake is loaded with mini chocolate chips and a sugared top. Quick and easy, mixed in one bowl with no mixer needed!

Prep Time20 minutes mins

Cook Time35 minutes mins

Total Time55 minutes mins

Course: Cakes and Cupcakes

Cuisine: American

Keyword: cake, chocolate chip cake, mini chocolate chips, one layer cake, snack cake

Servings: 16 slices

Calories: 241kcal

Author: Tasia Harper

Ingredients

• ½ cup granulated sugar (100g)
• ¾ cup packed brown sugar (150g)
• ½ teaspoon kosher salt
• ½ cup vegetable oil (120mL)
• 2 large eggs room temperature
• ½ cup full fat sour cream room temperature (120g)
• 1 tablespoon pure vanilla extract
• 1 teaspoon baking powder
• ½ teaspoon baking soda
• 1 ¾ cup all-purpose flour (219g)
• ½ cup mini chocolate chips (90g)

topping

• 2 tablespoons mini chocolate chips (25g)
• 2 tablespoons granulated sugar (25g)

Instructions

• Preheat the oven to 325°F/163°C and butter a 9-inch round pan and place a parchment round in the bottom.
• In a large bowl, whisk together the granulated sugar (½ cup/100g), brown sugar (¾ cup/150g), kosher salt (½ teaspoon), vegetable oil (½ cup/120mL), eggs (2 large), sour cream (½ cup/120g) and vanilla (1 tablespoon).
• Then whisk in the baking powder (1 teaspoon) and baking soda (½ teaspoon) until fully combined. Now add the flour (1 ¾ cups/219g) and gently mix together with a spatula. When the batter is still showing a few streaks of flour, add the mini chocolate chips (½ cup/90g) and mix until the batter comes together.
• Pour the batter into the prepared pan and sprinkle 2 tablespoons of mini chocolate chips (25g) over the top of the cake. Now sprinkle two tablespoons (25g) of granulated sugar over the chocolate chips.
• Bake in the preheated oven for 30-35 minutes or until a toothpick in the center comes out with just a few moist crumbs. The sugar top gets a little crunch to it, so be sure to push the toothpick through it to test.
• Allow the cake to cool in the pan set on a wire rack for 15-20 minutes. If desired, remove the cake from the pan to cool completely on a wire rack. The chocolate chip cake can also cool completely in the pan.
• Once the cake is room temperature slice, serve and enjoy!

Notes

If using regular size chocolate chips, I recommend chopping them into smaller pieces before adding to the cake batter.

Vegetable or canola oil can be used.

It is not unusual for the center of the cake to sink slightly once cool.

An 8x8 pan can be used, if you prefer a square cake.  If you only have an 8-inch round cake pan, the cake will be a little taller and will need a little more time to bake.  I have also successfully halved the recipe and baked this cake in a 6-inch round.

The chocolate chip snack cake can be stored in an airtight container at room temperature for up to 5 days.

The cake can also be frozen for up to two months. You can either wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cake into individual slices once cool; then wrap each slice tightly in a double layer of plastic wrap.

Allow to defrost at room temperature before serving. The cake tastes best at room temperature.

Nutrition

Serving: 1 slice | Calories: 241kcal | Carbohydrates: 34g | Protein: 3g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 152mg | Potassium: 46mg | Fiber: 1g | Sugar: 23g | Vitamin A: 91IU | Vitamin C: 0.1mg | Calcium: 45mg | Iron: 1mg

This sugar cookie cheesecake is a flavor packed dessert.  The creamy vanilla cheesecake filling sits on a buttery shortbread sugar cookie crust.  Then it is topped with a pourable buttercream ganache.  This easy baked cheesecake is sure to impress for Christmas or any special occasion!

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

Not going to lie, buttercream sugar cookies are my favorite.  Something about that classic vanilla, with a hint of almond flavor combo is so intoxicating.  With close to 30 variations of sugar cookies on two sugar bugs, from sugar cookie cake to sugar cookie fudge, it only seemed fitting to add a cheesecake recipe.

You are going to love this sugar cookie cheesecake because it is rich and decadent without being overly sweet, much like my chocolate raspberry cheesecake and espresso cheesecake. This one has a sugar cookie crust with a luscious, silky New York style cheesecake flavored with vanilla and almond.  Then it’s topped with a easy buttercream that gets lightly heated and poured over the top.

Since you are busy, like me, this baked cheesecake is simple to put together. It is baked in a 9-inch springform pan and without a traditional water bath. The hardest part is letting it chill before serving!

⏲️ how do you know when cheesecake is done baking?

This sugar cookie cheesecake should have some jiggle in the middle when it is done baking. In my oven, this cheesecake consistently baked for 50 - 55 minutes. The edges will be set and when you lightly tap the sides of the pan, the middle will have a little wiggle to it.

It can be a little unnerving to see the jiggly middle, but the cheesecake will continue to cook and set up as it cools. If you want to see what my baked cheesecake recipes look like when I turn off the heat in the oven, you can watch the video on my birthday cheesecake recipe.

🛒 ingredient notes

Please scroll to the printable recipe card at the end of this post for the full list of ingredients and baking directions.

Cream cheese ~ use full fat blocks of cream cheese. It is important for the cream cheese to be softened to room temperature. Depending on the temperature of your kitchen this will likely take at least 2 hours. My kitchen is on the cooler side and I typically go 3-4 hours. I tested with both Philadelphia brand and Trader Joe's.

Cornstarch ~ the cornstarch works to keep the cheesecake thick and silky.

Sour cream ~ use full fat sour cream and allow it to come to room temperature. If the liquid separates, just stir it back together before adding it to the batter.

Vanilla and almond extract ~ vanilla + almond = classic sugar cookie flavor.  We use both these extracts in the crust, the creamy filling and the buttercream.  Some people feel very strongly about almond extract and it’s not by any means overwhelming in this sugar cookie cheesecake recipe.  If you absolutely cannot stand almond extract, you can leave it out.

🥣 how to make the shortbread crust

If necessary, adjust the oven racks to have room for a pan of water on the lowest rack and the cheesecake on the center rack. Then preheat the oven to 325°F.

Make the sugar cookie shortbread crust: in a medium size bowl, combine the flour, kosher salt and sugar. Then add the cold and cubed butter and work it into the flour mixture with a fork, pastry cutter or your clean fingers.

Add the vanilla and almond extract once the butter is fully worked in. The mixture should be moist enough to clump together when you grab a handful, but also be crumbly. If needed, add up to one tablespoon of milk.

If you want to be able to remove the cheesecake from the bottom before serving, line the pan with a piece of parchment paper.

Press the mixture evenly into the bottom of a 9 inch springform pan with a removable bottom.

Pre-bake the crust for 20 minutes. Remove from the oven and allow to cool slightly while you prepare the filling.

🍮 how to make the vanilla filling

Using a handheld mixer or stand mixer with the paddle attachment, beat the room temperature cream cheese and granulated sugar on medium until the mixture is smooth and creamy. Scrape the bowl.

Add the cornstarch, sour cream, vanilla and almond extract and beat until fully combined. Scrape up and down the bowl.

On low, add the eggs one at a time, beating until just blended. Once the final egg disappears into the batter, stop the mixer. Now use a spatula to make sure the final egg is fully combined and mixed in the batter.

Pour the cheesecake mixture into the par-baked sugar cookie crust. Smooth the top with an offset spatula, if needed. Bake according to the directions in the recipe card.

🍰 buttercream ganache

For the ultimate sugar cookie cheesecake, we are adding some buttercream frosting. This one is a little unconventional, as I wanted it to be super easy to smooth over the top.

The buttercream is made in a saucepan. Then lightly warmed until its a thick and pourable consistency. If you prefer, you can skip the warming and just smooth the buttercream over the top of the baked cheesecake.

Make the buttercream ganache: in a medium size saucepan add the unsalted butter and beat with a handheld mixer on medium-high until creamy.

Scrape the pan and add the confectioners' sugar, vanilla extract, almond extract and half and half and beat on low until combined, then increase the speed to medium-high and beat until fluffy.

Place the saucepan over low heat and lightly warm just until a thick, glaze like consistency. {if you have a microwave you could use it instead}. Pour the buttercream over the cooled cheesecake and spread with an offset spatula.

If desired, top with some sprinkles or use a toothpick to drop some gel food coloring onto the buttercream and swirl it into the buttercream.

👩🏻‍🍳 tips for the best creamy cheesecake

• Use room temperature ingredients ~ the room temperature ingredients combine more evenly and create a smooth batter {no lumpy cheesecake here!}.
• Use full fat ingredients ~ buy the block cream cheese and not the whipped spread {they don't behave the same in baking}. This adds to the creaminess of the sugar cookie cheesecake.
• Cornstarch ~ the addition of a little starch prevents the protein in the eggs from stiffening. This adds to the silky and creamy final texture.
• Don't over mix the batter ~ which can add too much air and cause the cheesecake to rise and then fall during baking.
• Place the springform pan on top of a baking pan before placing it in the oven. This will catch any leaks of butter from the shortbread crust and keep your oven cleaner!
• Don't over bake ~ a classic cheesecake has a creamy texture. You can eat an over baked cheesecake, but it will not have the creamy and silky texture.
• Allow to cool slowly ~ the cheesecake should cool in the oven before removing to the counter to cool.

Remember to snap a picture and tag me on Instagram if you make this creamy Sugar Cookie Cheesecake. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating.  I read every comment, and I LOVE hearing from you!

📖 recipe

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5 from 1 vote

Creamy Sugar Cookie Cheesecake

This sugar cookie cheesecake is a flavor packed dessert. The creamy vanilla cheesecake filling sits on a buttery shortbread sugar cookie crust. Then it's topped with a pourable buttercream ganache. This easy baked cheesecake is sure to impress for Christmas or any special occasion!

Prep Time30 minutes mins

Cook Time1 hour hr

Chill Time8 hours hrs

Total Time9 hours hrs 30 minutes mins

Course: Cakes and Cupcakes

Cuisine: American

Keyword: baked cheesecake, cheesecake, holiday cheesecake, sugar cookie cheesecake, sugar cookie crust

Servings: 14 slices

Calories: 307kcal

Author: Tasia Harper

Ingredients

sugar cookie shortbread crust

• 1 ¼ cups all-purpose flour (156g)
• ¼ teaspoon kosher salt
• ½ cup granulated sugar (100g)
• 1 teaspoon pure vanilla extract
• ¼ teaspoon almond extract
• ½ cup unsalted butter cold and cubed (113g)
• 1 tablespoon milk only if needed (15mL)

cheesecake

• three 8 ounce blocks of full fat cream cheese room temperature (681g)
• ¾ cup granulated sugar (150g)
• 2 teaspoons cornstarch
• ¾ cup full fat sour cream room temperature (180g)
• 1 tablespoon vanilla extract
• ½ teaspoon pure almond extract
• 3 large eggs room temperature

poured buttercream ganache

• ½ cup unsalted butter room temperature (113g)
• 1 cup +2 tablespoons confectioners' sugar (135g)
• 1 teaspoon pure vanilla extract
• ¼ teaspoon almond extract
• 2 tablespoons half and half OR whipping cream OR milk (30mL)

Instructions

• If necessary, adjust the oven racks to have room for a pan of water on the lowest rack and the cheesecake on the center rack. Then preheat the oven to 325°F.
• Make the sugar cookie shortbread crust: in a medium size bowl, combine the flour (1 ¼ cups/156g), kosher salt (¼ teaspoon) and sugar (½ cup/100g). Then add the cold and cubed butter (½ cup/113g) and work it into the flour mixture with a fork, pastry cutter or your clean fingers. When the butter is fully worked in, add the vanilla (1 teaspoon) and almond extract (¼ teaspoon). The mixture should be moist enough to clump together when you grab a handful, but also be crumbly. If needed, add up to one tablespoon of milk.
• If you want to be able to remove the cheesecake from the bottom before serving, line the pan with a piece of parchment paper. Press the mixture evenly into the bottom of a 9 inch springform pan with a removable bottom. Pre-bake the crust for 20 minutes*. Remove from the oven and allow to cool slightly while you prepare the filling. (leave the oven on)
• Make the creamy cheesecake: Using a handheld mixer or stand mixer with the paddle attachment, beat the room temperature cream cheese (three 8 ounce blocks/681g) and granulated sugar (¾ cup/150g) on medium (speed 6 on a KitchenAid) until the mixture is smooth and creamy, about 2 minutes. Scrape the bowl. Add the cornstarch (2 teaspoons), sour cream (¾ cup/180g), vanilla (1 tablespoon) and almond extract (½ teaspoon) and beat another minute, until fully combined. Scrape up and down the bowl. On low (speed 2), add the eggs one at a time, (3 large) beating until just blended. Once the final egg disappears into the batter, stop the mixer. Use a spatula to make sure the final egg is fully combined and mixed in the batter.
• Pour the cheesecake mixture into the par-baked sugar cookie crust. Smooth the top with an offset spatula, if needed.
• Prepare a large pot of boiling water and once it's boiling, pour about an inch of hot water in a 9x13 or large baking pan (do not use glass!) and place the pan of water on the bottom rack of the oven.
• Bake the cheesecake* in the center of the oven for 50-60 minutes, or until the center is almost set. The cheesecake is done when the center will jiggle slightly if you gently tap the pan. Turn the oven off and leave the door slightly open. Let the cheesecake cool in the oven for 30-60 minutes (with the pan of hot water still in the oven as well). Move the cheesecake to the counter to cool another 1-2 hours. Then prepare the poured buttercream ganache topping.
• Make the buttercream ganache: in a medium size saucepan add the unsalted butter (½ cup/113g) and beat with a handheld mixer on medium-high until creamy. Scrape the pan and add the confectioners' sugar (1 cup + 2 tablespoons/135g), vanilla extract (1 teaspoon), almond extract (¼ teaspoon) and half and half (2 tablespoons/30mL) and beat on low until combined, then increase the speed to medium-high and beat another 2-3 minutes, until fluffy. (if you don't have a handheld mixer, this can be done in a stand mixer and transferred to a saucepan)
• Place the saucepan over low heat and lightly warm just until a thick, glaze like consistency**. (if you have a microwave you could use it instead). Pour the buttercream over the cooled cheesecake and spread with an offset spatula. If desired, top with some sprinkles or use a toothpick to drop some gel food coloring onto the buttercream and swirl it into the buttercream.
• If you prefer, you can skip the warming and just smooth the buttercream over the top of the baked cheesecake.
• Move the cheesecake to the refrigerator for at least 6 hours and ideally overnight.
• If needed, use a knife to loosen the chilled cheesecake from the springform pan, then remove the rim. Slice and serve.

Notes

*If you want to keep your oven clean, place the springform pan on top of a sheet pan to catch any leaks from the butter in the sugar cookie crust. I prefer to bake the cheesecake sitting on the sheet pan as well.

**If you over warm the buttercream and the butter splits, place the pan in the refrigerator for about one minute. Remove from the refrigerator and vigorously stir until it comes back together. If needed, return to the refrigerator for another minute and stir again.

Store any leftover cheesecake in the refrigerator for up to 5 days, it will store better in an airtight container or with parchment pressed up against the cut sides. If you place plastic wrap over the ganache, it will get a little condensation on it.

The cheesecake can also be frozen for up to 2 months. You can either chill the cheesecake well; then wrap the whole thing tightly in a double layer in plastic wrap. Or cut the cheesecake into individual slices and chill; then wrap each slice tightly in a double layer of plastic wrap. Allow to defrost in the refrigerator before serving.

If you don't have a springform pan, you can line a 9-inch cake pan with parchment, leaving some overhang so you can pull the cheesecake out of the pan. The edges might look a little more rustic with this method.

If you would like a small cheesecake; divide the ingredients by 3, which makes enough batter to make a small 6-inch cheesecake. For the cornstarch use about ¾ teaspoon. The bake time will be around 27-32 minutes.

I haven't ever worked with cream cheese outside of the U.S., but readers have told me it comes in tubs and is thicker and more solid than the spreadable/tub cream cheese in the U.S. and should work.

Nutrition

Serving: 14 slices | Calories: 307kcal | Carbohydrates: 36g | Protein: 3g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 63mg | Potassium: 52mg | Fiber: 0.3g | Sugar: 27g | Vitamin A: 542IU | Vitamin C: 0.1mg | Calcium: 27mg | Iron: 1mg