Introduction

This Amazing Sugar Cookie Cheesecake combines a buttery sugar cookie crust with a rich, creamy cheesecake filling for a delightful twist on a classic dessert. Perfect for celebrations or any time you crave something sweet and comforting.

Amazing Sugar Cookie Cheesecake Recipe - Recipe Image

Ingredients

1 ½ to 2 cups finely crushed sugar cookies
½ cup melted unsalted butter
1-2 tablespoons granulated sugar (optional)
Three (8-ounce) blocks full-fat cream cheese, softened to room temperature
1 to 1 ¼ cups granulated sugar
3 large eggs, at room temperature
½ cup sour cream or full-fat Greek yogurt, at room temperature
1 tablespoon vanilla extract
½ teaspoon almond extract (optional)
2 tablespoons all-purpose flour or cornstarch
Whipped cream or Cool Whip (for garnish)
Extra crumbled sugar cookies (for garnish)
Sprinkles (for garnish)

Instructions

Step 1: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal. If using a water bath, wrap the outside of the springform pan with two layers of heavy-duty aluminum foil.
Step 2: In a medium bowl, combine the finely crushed sugar cookies with the melted butter and optional granulated sugar. Mix until the crumbs are evenly moistened and resemble wet sand. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 8-10 minutes until lightly fragrant and set. Remove from the oven and let it cool slightly.
Step 3: In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth and creamy. Gradually add the granulated sugar and beat until well combined. Mix in the sour cream (or Greek yogurt), vanilla extract, almond extract (if using), and all-purpose flour (or cornstarch) until just combined. Add the eggs one at a time, beating on low speed until each egg is just incorporated.
Step 4: Pour the cheesecake filling over the cooled sugar cookie crust in the springform pan. Gently tap the pan on the counter to release any trapped air bubbles. If using a water bath, place the foil-wrapped springform pan into a larger roasting pan and pour hot water into the roasting pan halfway up the sides of the springform pan. Transfer the roasting pan to the preheated oven.
Step 5: Bake for 60-75 minutes, or until the edges are set and lightly golden, but the center still jiggles slightly. Once baked, turn off the oven and crack the oven door open about an inch. Leave the cheesecake inside for 1 hour to cool slowly. After 1 hour, remove the cheesecake from the oven and let it cool completely on a wire rack for another 1-2 hours.
Step 6: Once completely cool, cover the springform pan loosely with plastic wrap and transfer to the refrigerator. Chill for a minimum of 6 hours, ideally overnight.
Step 7: Once thoroughly chilled, run a thin knife around the edge of the pan before releasing the springform sides. Slice with a sharp, warm knife and garnish each slice with a dollop of whipped cream, extra cookie crumbs, and festive sprinkles.

Tips & Variations

Use full-fat cream cheese and sour cream or Greek yogurt for the creamiest texture.
Adding almond extract offers a nice flavor boost but can be skipped if you prefer a simpler taste.
For a gluten-free crust, use gluten-free sugar cookies or substitute with almond flour crust.
Warm your knife under hot water and wipe it dry before slicing to get clean, smooth cheesecake slices.
Try adding a swirl of fruit preserves or caramel before baking for extra flavor.

Storage

Store leftovers covered tightly in the refrigerator for up to 4-5 days. For longer storage, freeze the cheesecake (well wrapped and in an airtight container) for up to 1 month. Thaw overnight in the refrigerator before serving. Reheat slices slightly at room temperature or with a few seconds in the microwave for a softer texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without a springform pan?

A springform pan is recommended for easy removal, but if you don’t have one, you can use a regular cake pan lined with parchment paper. Just be careful when removing the cheesecake to avoid cracking.

Why does the center of the cheesecake jiggle after baking?

The center will still jiggle slightly when the cheesecake is perfectly baked; it firms up as it cools. Baking too long can cause cracks, so it’s best to remove it when the edges are set and the center retains that slight jiggle.

Amazing Sugar Cookie Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 122 reviews

This Amazing Sugar Cookie Cheesecake combines the beloved flavors of sugar cookies with a creamy, rich cheesecake filling. Featuring a buttery crushed sugar cookie crust and a smooth, luscious cream cheese center delicately flavored with vanilla and almond extracts, this cheesecake is baked to perfection with a slight jiggle in the center and finished with whipped cream, extra cookie crumbs, and festive sprinkles for a delightful presentation. Perfect for dessert lovers seeking a new favorite treat with a nostalgic cookie twist.

Author: Lena
Prep Time: 20 minutes
Cook Time: 75 minutes
Total Time: 8 hours 35 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust

1 ½ to 2 cups finely crushed sugar cookies
½ cup melted unsalted butter
1–2 tablespoons granulated sugar (optional)

Filling

Three (8-ounce) blocks full-fat cream cheese, softened to room temperature
1 to 1 ¼ cups granulated sugar
3 large eggs, at room temperature
½ cup sour cream or full-fat Greek yogurt, at room temperature
1 tablespoon vanilla extract
½ teaspoon almond extract (optional)
2 tablespoons all-purpose flour or cornstarch

Garnish

Whipped cream or Cool Whip
Extra crumbled sugar cookies
Sprinkles

Instructions

Preheat and prepare pan: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal. If using a water bath, wrap the outside of the pan with two layers of heavy-duty aluminum foil to prevent leaks.
Make crust: In a medium bowl, mix finely crushed sugar cookies with melted butter and optional sugar until crumbs are evenly moistened resembling wet sand. Press firmly into the springform pan bottom. Bake for 8-10 minutes until fragrant and set. Cool slightly.
Mix cheesecake filling: Beat softened cream cheese on medium speed until smooth and creamy. Gradually add granulated sugar and beat until combined. Mix in sour cream (or Greek yogurt), vanilla extract, almond extract, and flour or cornstarch until just combined. Add eggs one at a time, beating on low speed after each until just incorporated.
Assemble and prepare for baking: Pour filling over cooled crust, gently tap pan to release air bubbles. If using water bath, place foil-wrapped pan in larger roasting pan and pour hot water halfway up sides of springform pan. Transfer to oven.
Bake cheesecake: Bake for 60-75 minutes until edges are set and lightly golden but center slightly jiggles. Turn off oven and crack door open about one inch. Leave cheesecake inside to cool slowly for 1 hour, then transfer to wire rack to cool completely for 1-2 hours.
Chill cheesecake: Cover loosely with plastic wrap and refrigerate for at least 6 hours or overnight to fully set.
Serve: Run a thin knife around edges before removing springform sides. Slice with warm sharp knife and garnish each slice with whipped cream, extra cookie crumbs, and sprinkles.

Notes

Using room temperature ingredients ensures a smooth cheesecake batter without lumps.
Wrapping the springform pan with foil prevents water from seeping in during the water bath.
Slow cooling in the oven helps prevent cracking on top.
A water bath results in a creamy, evenly baked cheesecake texture.
For gluten-free option, use gluten-free sugar cookies and cornstarch in filling.
Letting the cheesecake chill overnight enhances flavor and makes slicing cleaner.

Keywords: Sugar Cookie Cheesecake, Cheesecake Recipe, Sugar Cookies, Dessert, Cream Cheese Dessert