1-First, get everything set up by preheating your oven to 325°F (163°C). Grease a 9-inch springform pan and line its bottom with parchment paper to make removal easy. Make sure your cream cheese and eggs are at room temperature for a lump-free mix. If you’re adapting for special diets, like vegan options, swap in the right ingredients now to keep the flavors consistent in your sugar cookie cheesecake.

2-Making the Crust: Mix the dry ingredients for the shortbread crust in a bowl. Cut in the cold butter until it forms a dough, then add milk to bind it. Press this mixture into the pan and bake it for 18-20 minutes. This step gives you a solid base for your sugar cookie cheesecake.

3-Preparing the Cookie Dough: Cream the butter and sugar together until fluffy. Stir in the milk and vanilla, then blend in the flour and salt. Fold in the sprinkles and roll the dough into tiny balls. Set these aside to add a fun twist to your sugar cookie cheesecake.

4-Mixing and Baking the Cheesecake: Beat the cream cheese, sugar, and flour until smooth, then add the extracts and sour cream. Beat in the eggs one at a time on low speed. Gently fold in the cookie dough balls. Pour this batter into the baked crust and prepare a water bath by placing a roasting pan with boiling water on the oven’s bottom rack.

5-Bake your sugar cookie cheesecake on the middle rack for 1 hour and 15 minutes until the edges set and the center jiggles slightly. To cool it properly, turn off the oven, crack the door, and leave it inside for 45 minutes. Then, cool at room temperature for 30 minutes before chilling overnight in the fridge.

6-Finishing and Serving: Once chilled, beat together the ingredients for the sour cream frosting and spread it over the top. Add sprinkles for a festive touch. For more baking ideas, check out this chocolate chip banana bread recipe on our site. It pairs well with desserts like sugar cookie cheesecake for a sweet treat lineup.