Holiday Sugar Cookie Cheesecake
These bars layer a sugar cookie crust with creamy cheesecake and a playful sugar cookie dough topping dotted with sprinkles—ideal for festive gatherings.
Ingredients
Crust
- 1 tube refrigerated sugar cookie dough divided
- 1.5 cups all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.5 cup unsalted butter softened
- 0.667 cup granulated sugar
- 1 large egg yolk
- 1 teaspoon vanilla extract
Cheesecake Filling
- 3 packages cream cheese 8-ounce packages, softened
- 0.75 cup granulated sugar
- 2 large eggs
- 0.5 cup sour cream
- 2 teaspoons vanilla extract
Topping
- 1 tube refrigerated sugar cookie dough reserve from crust, cut into small pieces
- sprinkles for garnish (optional)
Instructions
Crust
- Preheat oven to 350°F (177°C). Grease a 9×13-inch pan and line with parchment paper.
- In a bowl, whisk together the flour, baking powder, and salt.
- In a stand mixer, beat the butter and granulated sugar until light and fluffy, about 2 minutes.
- Add the egg yolk and vanilla extract, mixing until combined.
- Stir in half of the dough and press it firmly into the pan. Bake for 10 minutes.
Cheesecake Filling
- In the mixer, beat the cream cheese and granulated sugar until smooth.
- Add the eggs one at a time, mixing until just incorporated.
- Mix in the sour cream and vanilla extract until combined.
- Spread the filling evenly over the warm crust.
Topping
- Break the remaining sugar cookie dough into small pieces and scatter over the filling.
- Sprinkle generously with sprinkles.
- Bake for 25 minutes, until the edges are set and the center jiggles slightly.
- Cool on a wire rack for 1 hour, then refrigerate for at least 4 hours before slicing.
Notes
Use an offset spatula to spread the cheesecake filling smoothly.
Allow the bars to chill overnight for the cleanest slices and best flavor.
Store leftovers tightly covered in the refrigerator for up to 5 days.
Nutrition
Serving: 1barCalories: 350kcalCarbohydrates: 35g
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