Sugar Cookie Cheesecake

Sugar Cookie Cheesecake...a simple cheesecake with a sprinkle sugar cookie base!

This Sugar Cookie Cheesecake is the creamiest, most simple cheesecake ever…all on top of a sprinkle sugar cookie! Classic and delicious!

So July 30th is National Cheesecake Day. Who knew?

The idea that there is an entire day devoted to my favorite food ever to exist makes me exponentially happy.

So when my friends over at PHILADELPHIA Cream Cheese asked that I create a recipe in honor of Cheesecake Day I happily agreed.

No one keeps baby in the corner.

And I have found that the simpler the cheesecake, the happier my taste buds.


Except when I add sprinkles, because sprinkles and cheesecake make my heart throw a party.

So today we’re gonna do Sugar Cookie Cheesecake. It’s a good day.

Sugar Cookie Cheesecake

What I love most about this cheesecake is using PHILADELPHIA Cream Cheese. They use fresh local milk combined with real wholesome cream to create their deliciouscream cheese, and it has yet to disappoint. There are no preservatives in the Original PHILADELPHIA Cream Cheese…it goes from farm to fridge in just 6 days!


We all know fresh is best and PHILADELPHIA makes my cheesecake super creamy and delicious. I honestly wouldn’t even think about using another brand.


Let’s get started on the easy details of this cheesecake…

I made a simple sugar cookie layer for the crust and loaded it up with sprinkles…


Just press it evenly into the pan…

Sugar Cookie Dough Crust

Next I made the simple cheesecake layer, which only has 4 ingredients. It’s simple, creamy and perfect.


Just bake it up and let it cool and chill it for at least 4 hours.

What’s so great about cheesecake is you can make it a day before you’re ready to serve it and it’s going to be perfect!

Sugar Cookie Cheesecake chilled and ready to slice!

I decided that I needed to spruce it up a bit and made a simple whipped cream that I added a few sprinkles to as well!

I stuck a sugar cookie in the whipped cream and called myself fancy!

Sugar Cookie Cheesecake...a simple cheesecake with a sprinkle sugar cookie base! Classic at it's best!

And then of course I ate a slice!

A gorgeous slice of Sugar Cookie Cheesecake...the creamiest cheesecake on top of a sugar cookie crust!




serves 12


Sugar Cookie Base:

  • ½ cup butter, room temperature
  • ½ cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 ¼ cup flour
  • ¼ cup rainbow sprinkles

Cheesecake Layer

  • 4 (8 oz) bricks PHILADELPHIA Cream Cheese, room temperature
  • 1 cup granulated sugar
  • 2 tsp vanilla
  • 4 eggs

Sprinkle Whipped Cream Garnish

  • ½ cup heavy whipping cream
  • 1 ½ Tbsp powdered sugar
  • 2 Tbsp rainbow sprinkles
  • optional garnish – sugar cookie pieces.


  1. Preheat oven to 325°

Cookie Crust

  1. Lightly spray a 9 “ springform pan with cooking spray, set aside.
  2. Prepare crust first by beating butter and sugar together for 1-2 minutes until fluffy. Add in egg and vanilla, mixing until smooth. Add in salt and baking soda and mix until incorporated, scraping sides as necessary.
  3. Finally add in flour until just combines and stir in sprinkles.
  4. Press cookie dough into the bottom of prepared pan.

Cheesecake Filling

  1. Clean mixing bowl and beat cream cheese and sugar together until smooth. Add in vanilla and one egg at a time, mixing in between each until just combined. Don’t over-mix and don’t forget to scrape the sides and bottom of bowl during mixing.
  2. Pour cream cheese mixture over cookie base.
  3. Bake in oven for 55-60 minutes until center is almost set.
  4. Remove from oven and allow to cool. Cover and refrigerate for at least 4 hours before serving.

Whipped cream

  1. When cheesecake is chilled you can make your whipped cream by mixing you heavy cream and powdered sugar in mixing bowl with whisk attachment until stiff peaks form. Add in sprinkles and mix until combined. Pipe or spread whipped cream on top of cheesecake, garnish with sugar cookies if desired.


cheesecake recipe adapted from PHILADELPHIA


*I was compensated for this post by PHILADELPHIA Cream Cheese, but please know that all opinions are my own and I only promote brands that I love and use in my own kitchen

94 Responses

    1. Shelly

      It won’t hold up in heat, no.. add it at the very end. If you keep it refrigerated, though it will be totally fine!

  1. Oh my – Thank you for sharing. I am new to cheesecakes and haven’t made a sugar cookie crust yet, but it seems like national cheesecake day is a good time to experiment.

  2. Diane

    Am I correct that this takes 32 ounces of cream cheese? Or am I reading it wrong? Seems like a lot, but it is cheesecake…and looks amazing!

  3. Lauren

    Oh. My. Goodness. You just made my preggo day. This is happening. I have a potluck on Sunday and I’m thinking this is perfect! 🙂 Out of curiosity (and because I’m a bit lazy), could you use a premade sugar cookie dough as the base?

  4. Kristen

    I made this a few nights ago and I have given it to 3 people, including a picky boyfriend, and all loved it. Rave reviews! I used a different sugar Connie dough recipe bc I already had some but still amazing. Would make again.

  5. Moniqua

    This is absolutely beautiful. I’m not much of a baker. My husband does a better job than me but I would like to make this for his birthday. Will cookie dough that’s already mixed work for this?

  6. Ayla

    Do you have any tips or adjustments if I wanted to bake these into little “bites” using a mini muffin tin or maybe just single serving regular muffin sizes? I wanted to bake this for a coworker’s birthday 🙂

  7. Kelly

    I’m so excited to make this for my daughter’s birthday! She loves cheesecake and this recipe looks so perfect as a b-day cake.

  8. Kayleigh

    I’ve only made a cheesecake about 2 times, and both times called for a water bath while the cheesecake cooked. No water bath necessary here, is that correct?

  9. Tabitha

    This was my first cheesecake when I pulled it out of the oven it looked great but when it cooled it split. What did I do wrong and is it an indicator that the cake shouldn’t be eaten. IE maybe did not cook fully.

    1. Shelly

      If the top cracked, it will be fine! Maybe make some whipped cream and cover the top.. Sometimes cracked cheesecakes are just a result of over whipping ot over baking a bit. It should be fine!!

  10. neka

    Could I put extra sprinkles in the cheesecake mixture before baking to have the sprinkles throughout the cake? Would it still come out okay?

  11. Linda

    This turned out to be more sugar cookie crust with a bit of cheesecake topping on top but the taste was still delicious. Maybe I just measured wrong!

  12. Sandy

    Made this for my husband’s Birthday yesterday and it was absolutely delicious. A very simple cheesecake recipe to follow. Mine did end up cracking so I just made some extra whipped cream and spread it across the top and put on some sprinkles. Thanks for sharing your recipe, it’s a winner with my family!

  13. Holly

    Do you bake everything all at once? Or can you bake the crust for a bit first before pouring the cheesecake in? Does this taste just like a sugar cookie?

  14. Julie

    Made it this weekend and it turned out great. the only lesson learned is that I threw the rainbow sprinkles in with the whipped cream and powdered sugar while whipping which basically collapsed the sprinkles and made my whipped cream appear a pale mauve color. Next time I’ll add the sprinkles after whipping. I also made sugar cookie cups and used those for the garnish filled with the whipped cream.

  15. Sara

    Made this for a friend’s birthday & everyone devoured it! So smooth & perfect! I used a chocolate/butter mixture drizzle instead of the whipped cream & it looked beautiful, too!

  16. Elizabeth

    Hubby loves cheesecake, I love sugar cookies, perfect marriage right? Gonna make this for his birthday but have not tackled a cheesecake for more than a decade! Most cheesecake tips suggest either a water bath or putting a pan of water in oven while cake is baking. I read another post that questioned need for water bath and you replied that is is not needed but my question is why is it not needed and would it hurt or help to put some water in a pan on rack beneath cake? Looks so awesome and fun! Can’t wait to try it this weekend!

    1. Elizabeth

      Came out great! The sugar cookie dough was a bit salty and dense, did not seem to rise too much like your picture, where might I have gone wrong?

  17. Shalena

    It looks so awesome, normally when I make cheesecake I use a water bath. Did you use a water bath to bake yours?

  18. Dorothy

    This is my grandkids favorite cheesecake…my granddaughter likes “plaino” cheesecake as she calls it, and my grandson puts chocolate syrup on his… Easy and delicious. Cheesecakes are my favorite desserts to make, and usually the more complicated the better, but this is an exception….it doesn’t last long at their house.

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  21. Soulvegan

    Hi, I’m just wondering is it at all possible to make the sugar cookie crust with self rising flour? Would you just omit the baking powder, soda & salt if doing so? Thanks. Can’t wait to try this!

    1. Shelly

      I have never done this, but typically you can use the formula that in self rising flour you get about 1/2 teaspoon baking powder to every cup of flour. But this recipe calls for baking soda, so I can’t recommend that you use SR flour here.

  22. Soulvegan

    Just wanted to report that I just made this sugar cookie cheesecake using self rising flour & it turned out just fine. It’s delicious & I’ve received compliments on it from 3 people that aren’t really cheesecake fans. This one’s a winner!

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  25. MKay

    I’ve made this recipe a few times now and it has become my sister-in-law’s #1 request for every occasion 🙂 super delicious!!!!

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