Go Back
A close-up shot of a delicious Sugar Cookie Cheesecake, showcasing its creamy texture and cookie crumb topping.

Heavenly Sugar Cookie Cheesecake

This Sugar Cookie Cheesecake recipe perfectly marries the nostalgic charm of sugar cookies with the rich decadence of a classic cheesecake. It features a sugar cookie crust, a creamy filling infused with sugar cookie flavor, and a sugar cookie crumble topping, creating an unforgettable dessert experience.
Print Recipe Pin Recipe
Prep Time 45 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 55 minutes
Servings: 12
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups sugar cookie crumbs about 24-30 sugar cookies
  • 6 tablespoons unsalted butter, melted
  • 2 tablespoons granulated sugar
  • 32 ounces cream cheese, softened to room temperature
  • 1 1/2 cups granulated sugar
  • 1/2 cup sour cream
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 cup all-purpose flour
  • 1 cup crushed sugar cookies reserve some for topping
  • 1 cup all-purpose flour
  • 1/2 cup granulated sugar
  • 1/2 cup unsalted butter, cold and cubed
  • 1/2 cup crushed sugar cookies

Equipment

  • 9-inch Springform Pan
  • Parchment paper
  • Medium bowl
  • Large bowl
  • Stand mixer or electric mixer
  • Measuring cups and spoons
  • Pastry blender or fingertips
  • Whisk
  • Heavy-duty aluminum foil
  • Large roasting pan
  • Oven

Method
 

  1. Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a medium bowl, combine the sugar cookie crumbs, melted butter, and granulated sugar. Mix well until evenly moistened.
  3. Press the mixture firmly into the bottom of the prepared springform pan. Use the bottom of a measuring cup to create an even, compact crust.
  4. Bake the crust for 8-10 minutes, or until lightly golden. Let it cool completely while you prepare the filling.
  5. In a large bowl (or the bowl of your stand mixer), beat the softened cream cheese and granulated sugar until smooth and creamy.
  6. Beat in the sour cream until well combined.
  7. Add the eggs one at a time, beating well after each addition. Be careful not to overmix.
  8. Stir in the vanilla extract, almond extract, and all-purpose flour. Mix until just combined.
  9. Gently fold in the crushed sugar cookies.
  10. In a medium bowl, whisk together the all-purpose flour and granulated sugar.
  11. Cut in the cold, cubed butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs.
  12. Stir in the crushed sugar cookies.
  13. Pour the cheesecake filling over the cooled sugar cookie crust.
  14. Sprinkle the sugar cookie crumble topping evenly over the filling.
  15. Wrap the bottom of your springform pan tightly in heavy-duty aluminum foil. Place the pan in a larger roasting pan, and pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (optional water bath).
  16. Bake in the preheated oven for 55-70 minutes, or until the edges are set but the center still has a slight jiggle.
  17. Turn off the oven and crack the door slightly. Let the cheesecake cool in the oven for 1 hour.
  18. Remove the cheesecake from the oven and water bath. Let it cool completely at room temperature, then cover it and chill in the refrigerator for at least 4 hours, or preferably overnight.

Notes

Make sure your cream cheese and eggs are at room temperature. Don't overmix the filling. If using a water bath, make sure your springform pan is well-sealed. Let the cheesecake cool gradually in the oven and then chill it in the refrigerator. Feel free to use your favorite sugar cookie recipe or even try different flavors. Garnish with a dusting of powdered sugar, a drizzle of melted white chocolate, or a few fresh berries. Store leftover cheesecake in the refrigerator, covered, for up to 5 days. You can also freeze cheesecake for up to 2 months.