Sugar Cookie Cheesecake Recipe | Sweet & Creamy Dessert
Make this sugar cookie cheesecake for a festive dessert. Creamy cheesecake baked on a buttery sugar cookie crust, topped with whipped cream and sprinkles — perfect for holidays, birthdays, or special occasions.
Equipment
- 8–9 inch springform pan
- Food processor (for cookie crumbs)
- Stand mixer or hand mixer
- Mixing bowls & spatula
- Measuring cups & spoons
- Sheet pan (for stability)
- Cooling rack
- Thin knife (for slicing)
Ingredients
Crust:
- 2 cups sugar cookies, finely crushed
- 6 tbsp unsalted butter, melted
- 1 tbsp sugar (optional, if cookies aren’t very sweet)
Filling:
- 24 oz full-fat cream cheese, room temperature
- 1 cup granulated sugar
- ¼ tsp salt
- 3 large eggs, room temperature
- 2 tsp vanilla extract
- ½ tsp almond extract (optional)
- ½ cup sour cream or heavy cream
Toppings (optional):
- Whipped cream
- Cookie crumbles
- Sprinkles
- Thin vanilla glaze
Instructions
- Crust: Pulse cookies into crumbs. Mix with melted butter (and sugar if needed). Press firmly into springform pan. Par-bake at 350°F for 8–10 minutes. Cool.
- Filling: Beat cream cheese until smooth. Add sugar and salt; mix. Beat in eggs one at a time. Stir in vanilla, almond extract, and sour cream/heavy cream.
- Assemble: Pour filling over cooled crust. Tap gently to release air bubbles.
- Bake: Bake at 325°F for 55–70 minutes until edges are set and center wobbles slightly.
- Cool: Turn off oven, crack door, rest cheesecake 30–60 minutes. Cool to room temp, then chill 6–8 hours.
- Finish: Top with whipped cream, cookie crumbles, or sprinkles.
Notes
- Make-ahead: Bake 1–2 days ahead; chill covered. Add toppings before serving.
- Storage: Refrigerate up to 4 days.
- Freezing: Freeze whole or slices (without toppings) up to 1 month; thaw overnight in fridge.
- Pro Tips: Use room-temp dairy, avoid overbeating eggs, bake low and slow, and chill overnight for clean slices.