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 is topped with a pourable buttercream ganache.  This easy baked cheesecake is sure to impress for Christmas or any special occasion!

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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

Creamy Sugar Cookie Cheesecake

recipe created and tested by:

Tasia

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!

5 from 1 vote

I highly recommend using weight (metric) measurements when available for more accuracy and the best results.

Please note

When using 2x or 3x ingredients, the grams in parenthesis DO NOT adjust, you will have to manually do that.

Print Recipe rate this recipe Pin Recipe

Prep Time 30 minutes mins

Bake Time 1 hour hr

Chill Time 8 hours hrs

Total Time 9 hours hrs 30 minutes mins

Course Cakes and Cupcakes

Cuisine American

Servings 14 slices

Calories 307 kcal

Cook ModePrevent your screen from going dark

Ingredients

  

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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 slicesCalories: 307kcalCarbohydrates: 36gProtein: 3gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 78mgSodium: 63mgPotassium: 52mgFiber: 0.3gSugar: 27gVitamin A: 542IUVitamin C: 0.1mgCalcium: 27mgIron: 1mg

The nutrition information is based on third-party calculations, is an estimate only and may not be entirely accurate. Actual nutritional values will vary based on brands used and portion sizes.

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