Print

Ultimate Creamy Sugar Cookie Cheesecake with Brown Butter Crust

A close-up of a thick slice of creamy sugar cookie cheesecake with a graham cracker crust on a white plate.
Print Recipe
Save Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

Make this showstopper dessert that combines a rich, creamy cheesecake filling with the familiar flavor of a buttery sugar cookie crust. This recipe is perfect for holiday gatherings and special celebrations.

Ingredients

Scale
  • For the Brown Butter Sugar Cookie Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 cup granulated sugar
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, browned and cooled slightly
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • For the Cheesecake Filling:
  • 3 (8 ounce) packages full-fat cream cheese, softened
  • 1 cup granulated sugar
  • 1/4 cup sour cream
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • 1/2 cup prepared, chilled sugar cookie dough, cut into small pieces (optional, for texture)
  • For Topping (Optional):
  • 1/2 cup white chocolate ganache
  • 1/4 cup festive sprinkles

Instructions

  1. Preheat your oven to 325 degrees Fahrenheit. Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil to prepare for a water bath.
  2. Make the crust: In a medium bowl, whisk together the flour, sugar, and salt for the crust.
  3. In a separate bowl, mix the slightly cooled brown butter, egg yolk, and vanilla extract. Add the wet ingredients to the dry ingredients and mix until just combined into a crumbly dough.
  4. Press the dough evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Remove from the oven and let it cool while you prepare the filling.
  5. Make the filling: Beat the softened cream cheese in a large bowl with an electric mixer until completely smooth. Scrape down the sides of the bowl.
  6. Add the sugar, sour cream, and vanilla extract to the cream cheese. Beat until smooth and creamy.
  7. Add the eggs one at a time, mixing on low speed after each addition just until incorporated. Do not overmix the batter once the eggs are added.
  8. If using, gently fold in the small pieces of chilled sugar cookie dough.
  9. Pour the cheesecake filling over the cooled crust in the springform pan.
  10. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan. This water bath helps prevent cracking.
  11. Bake for 55 to 65 minutes, or until the edges are set but the center still has a slight jiggle when gently nudged.
  12. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  13. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack.
  14. Once cool, cover the cheesecake and refrigerate for at least 6 hours, or preferably overnight, before serving.
  15. Before serving, top with white chocolate ganache and festive sprinkles if desired. Carefully release the springform sides.

Notes

  • To brown butter, melt the butter in a light-colored pan over medium heat. Continue cooking, swirling often, until the milk solids turn deep brown and smell nutty. Immediately pour into a heatproof bowl to stop the cooking.
  • Use room temperature ingredients for the cream cheese and eggs to ensure a smooth, lump-free filling.
  • For the best texture, chill the cheesecake completely before slicing. Use a thin, sharp knife dipped in hot water to get clean slices.

Nutrition

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