Amazing Sugar Cookie Cheesecake Recipe
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.
- 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
