Description

This Amazing Sugar Cookie Cheesecake combines the buttery crunch of a sugar cookie crust with a rich, creamy cheesecake filling enhanced by hints of vanilla and almond. Baked to perfection with a delicate golden edge and a slightly jiggly center, this dessert is chilled overnight to achieve a smooth, luscious texture. Garnished with whipped cream, extra cookie crumbs, and colorful sprinkles, it’s the perfect dessert for any occasion and destined to become your new favorite indulgence.

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

Prepare Pan and Oven: Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal. If you plan to use a water bath to prevent cracking, wrap the outside of the springform pan with two layers of heavy-duty aluminum foil to protect it from water leaking inside.
Make and Bake Crust: In a medium bowl, combine the finely crushed sugar cookies, melted butter, and optional granulated sugar. Mix until the crumbs are evenly moistened and resemble wet sand. Press this mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 8 to 10 minutes until it becomes lightly fragrant and sets. Remove from the oven and let it cool slightly before adding the filling.
Prepare Cheesecake Filling: In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth and creamy, ensuring no lumps remain. Gradually add the granulated sugar and continue beating until well combined. Mix in the sour cream (or Greek yogurt), vanilla extract, almond extract if using, and the all-purpose flour or cornstarch until just combined. Add in the eggs one at a time, beating on low speed after each addition until just incorporated to avoid overmixing.
Assemble and Prepare for Baking: Pour the cheesecake filling evenly over the cooled sugar cookie crust in the springform pan. Gently tap the pan on the counter to release any trapped air bubbles, ensuring a smooth surface. If using a water bath, place the foil-wrapped pan into a larger roasting pan and pour hot water into the roasting pan until it comes halfway up the sides of the springform pan. Carefully transfer the roasting pan to the preheated oven.
Bake Cheesecake: Bake for 60 to 75 minutes. The cheesecake is ready when the edges are set and lightly golden, but the center still jiggles slightly when you gently shake the pan. Once baked, turn off the oven, crack the door open about an inch, and leave the cheesecake inside to cool slowly for 1 hour. This gradual cooling helps prevent cracking.
Cool Completely: After the hour in the oven, remove the cheesecake from the oven and place it on a wire rack to cool completely, which should take an additional 1 to 2 hours at room temperature.
Chill Cheesecake: Once cool, loosely cover the springform pan with plastic wrap and transfer to the refrigerator. Chill for at least 6 hours, or ideally overnight, to allow flavors to meld and the texture to firm up perfectly.
Serve and Garnish: Before serving, run a thin knife around the edge of the pan to release the cheesecake sides and remove the springform ring. Slice the cheesecake with a sharp, warm knife to get clean cuts. Garnish each slice with a dollop of whipped cream or Cool Whip, extra crumbled sugar cookies, and festive sprinkles for a delightful presentation and extra texture.

Notes

Using room temperature ingredients (cream cheese, eggs, sour cream/Greek yogurt) ensures a smooth cheesecake filling without lumps.
Wrapping the springform pan in foil and using a water bath helps prevent cracks by providing gentle, even heat.
Pressing the crust firmly and baking it before adding the filling improves the texture and prevents sogginess.
Allowing the cheesecake to cool slowly in the oven reduces the risk of cracks forming on the surface.
Chilling the cheesecake overnight enhances the flavor and texture, making it easier to slice cleanly.
For gluten-free option, ensure sugar cookies and flour substitute are gluten-free.

Prep Time: 20 minutes
Cook Time: 1 hour 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: sugar cookie cheesecake, cheesecake recipe, sugar cookie crust, creamy cheesecake, easy cheesecake dessert, holiday cheesecake, baked cheesecake