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Festive Sugar Cookie Cheesecake with Sprinkle Swirl

A decadent slice of sugar cookie cheesecake loaded with colorful sprinkles and topped with frosting.
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Make this showstopper dessert combining a buttery sugar cookie crust, creamy vanilla bean cheesecake filling, and colorful sprinkles for a truly indulgent holiday treat.

Ingredients

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  • 1 1/2 cups crushed sugar cookies (for crust)
  • 1/2 cup granulated sugar (for crust)
  • 6 tablespoons unsalted butter, melted (for crust)
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar (for filling)
  • 1 teaspoon vanilla bean paste
  • 1/4 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 large eggs, room temperature
  • 1/2 cup festive sprinkles (for swirl and topping)
  • 1/2 cup prepared sugar cookie dough, cut into small pieces (for swirl)

Instructions

  1. Preheat your oven to 350°F (175°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Combine the crushed sugar cookies, 1/2 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared springform pan. Bake for 10 minutes. Let cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups sugar, vanilla bean paste, flour, and salt until just combined. Do not overmix.
  4. Beat in the eggs one at a time, mixing on low speed after each addition until the yolk disappears. Scrape down the sides of the bowl as needed.
  5. Pour half of the cheesecake batter over the cooled crust. Sprinkle half of the festive sprinkles and half of the small cookie dough pieces over the batter. Pour the remaining batter on top.
  6. Gently swirl the top layer with a knife, then sprinkle the remaining sprinkles and cookie dough pieces over the top.
  7. 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 (this creates a water bath).
  8. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle.
  9. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  10. 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, before serving.

Notes

  • Use room temperature ingredients for the cream cheese and eggs; this prevents lumps in your filling.
  • For the best sugar cookie flavor in the crust, use high-quality, buttery sugar cookies for crushing.
  • If you do not have vanilla bean paste, use 1 teaspoon of pure vanilla extract, but the paste adds visual appeal.

Nutrition

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