Name: Sugar Cookie Cheesecake Recipe
Prep time: 20 min
Cook time: 50 min
Total time: 4 h 10 min
Cuisine: American
Ingredients: 1 1/2 cups all-purpose flour; 1/2 cup unsalted butter, softened; 1/4 cup granulated sugar; 1 egg; 1 teaspoon vanilla extract; 1/2 teaspoon baking powder; 1/4 teaspoon salt; 2 (8 oz) packages cream cheese, softened; 1 cup granulated sugar; 1 teaspoon vanilla extract; 2 large eggs; 1/4 cup sour cream (optional); 1 tablespoon all-purpose flour; Whipped cream (optional); Sugar sprinkles (optional); Fresh berries (optional)

Jump to Recipe

If you love the buttery, nostalgic taste of sugar cookies and the creamy decadence of cheesecake, then you’re in for a real treat with this Sugar Cookie Cheesecake. It beautifully marries the tender crumb of a sugar cookie crust with the rich, velvety cheesecake filling, creating a dessert that feels both classic and refreshingly unique. Each bite delivers that perfect balance of sweet, tangy, and melt-in-your-mouth texture, making it an irresistible showstopper for any occasion.

Sugar Cookie Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Simple ingredients are at the heart of this Sugar Cookie Cheesecake, but don’t let their simplicity fool you. Each one plays a crucial role in crafting the perfect blend of flavors and textures, from the buttery crust to the silky filling that melts on your tongue.

1 1/2 cups all-purpose flour: The foundation of your sugar cookie crust, providing structure and a tender crumb.
1/2 cup unsalted butter, softened: Adds rich, creamy flavor and helps create that perfect, slightly crisp crust.
1/4 cup granulated sugar: Sweetens the crust just right, balancing buttery goodness with subtle sweetness.
1 egg: Binds all the crust ingredients together for a sturdy base.
1 teaspoon vanilla extract: Infuses the crust with warm, comforting aroma and flavor.
1/2 teaspoon baking powder: Gives a slight lift to the crust, keeping it tender yet firm.
1/4 teaspoon salt: Enhances all the flavors, making each bite pop.
2 (8 oz) packages cream cheese, softened: The star of the cheesecake filling, delivering creamy richness.
1 cup granulated sugar: Sweetens the filling to creamy perfection without overpowering.
1 teaspoon vanilla extract: Brings depth and aromatic warmth to the cheesecake layer.
2 large eggs: Provide structure and richness, helping the cheesecake set beautifully.
1/4 cup sour cream (optional): Adds a subtle tang and extra creaminess to the filling.
1 tablespoon all-purpose flour: Stabilizes the filling and prevents cracking.
Whipped cream (optional): For a light and airy topping that complements the dense cheesecake.
Sugar sprinkles (optional): Adds a playful crunch and sparkle to the final presentation.
Fresh berries (optional): Bring vibrant color and a burst of freshness to each slice.

How to Make Sugar Cookie Cheesecake

Step 1: Make the Sugar Cookie Crust

Start by preheating your oven to 350°F (175°C). Cream the softened butter and granulated sugar together until fluffy and light—this step ensures a tender crust with a buttery flavor. Beat in the egg and vanilla extract, which add moisture and aromatic warmth. In a separate bowl, whisk the flour, baking powder, and salt to distribute the leavening and seasoning evenly. Combine the wet and dry ingredients gently to form your dough. Press the dough evenly into the bottom of a 9-inch springform pan, creating a firm base. Bake this crust for 10 to 12 minutes until it’s just set, then let it cool slightly to prepare for the filling.

Step 2: Prepare the Cheesecake Filling

Using softened cream cheese, beat it until perfectly smooth and creamy—this step is key to preventing lumps in your cheesecake. Mix in the sugar and vanilla extract for sweetness and flavor. Add the eggs one at a time, beating gently after each addition to create a smooth, velvety batter without excess air. Stir in the sour cream (if using) for that lovely tang and moisture, then add the flour to stabilize the filling and keep it from cracking during baking. Beat just until combined then stop.

Step 3: Assemble and Bake

Pour the luscious cheesecake filling over your sugar cookie crust and smooth the top gently with a spatula. Tap the pan lightly on the counter to release any trapped air bubbles—this helps keep your cheesecake perfectly smooth. Lower your oven temperature to 325°F (163°C) and bake for 40 to 50 minutes. You want the center to be mostly set but still have a slight jiggle—this ensures creamy texture. If the edges brown too quickly, cover them loosely with foil to prevent overbaking.

Step 4: Cool and Chill

Once baked, allow your Sugar Cookie Cheesecake to cool at room temperature for about 30 minutes. This gradual cooling helps prevent cracking. Then transfer it to the refrigerator to chill for at least 3 to 4 hours, or even better, overnight. Chilling sets the cheesecake firmly and enhances the flavors, making every bite indulgently smooth and flavorful.

How to Serve Sugar Cookie Cheesecake

Garnishes

Adding garnishes to your Sugar Cookie Cheesecake not only makes it visually stunning but also introduces delightful textures and complements the flavors. A generous dollop of freshly whipped cream offers airy lightness, sugar sprinkles bring a fun crunch, and fresh berries add a burst of color and a refreshing tartness that balances the creamy sweetness beautifully.

Side Dishes

While this cheesecake makes such a beautiful dessert all on its own, pairing it with a simple berry compote or a cup of rich coffee can elevate the experience. Crisp apple slices or a scoop of vanilla bean ice cream are also wonderful companions that highlight the dessert’s buttery, creamy qualities.

Creative Ways to Present

For a little wow factor, try serving individual mini Sugar Cookie Cheesecakes in pretty ramekins or mason jars topped with a sprinkle of crushed sugar cookies. Alternatively, you can drizzle warm caramel or a berry sauce atop each slice when plating to add a gourmet touch, making the dessert irresistible at any gathering.

Make Ahead and Storage

Storing Leftovers

Your Sugar Cookie Cheesecake stays beautifully fresh when stored in an airtight container in the refrigerator. It will keep for up to 4 days, allowing you to enjoy leftovers that remain creamy and delicious without drying out.

Freezing

If you want to save cheesecake for later, wrap it tightly with plastic wrap and aluminum foil, then freeze it for up to 2 months. When ready to enjoy, thaw overnight in the fridge to maintain its luscious texture.

Reheating

Cheesecake is best enjoyed chilled, so reheating isn’t usually needed. However, if you prefer it slightly warmer, leave the slice at room temperature for 15-20 minutes before serving to enhance the creamy mouthfeel and bring out the flavors.

FAQs

Can I make this Sugar Cookie Cheesecake without sour cream?

Absolutely! The sour cream is optional and adds a touch of tanginess and creaminess. If you skip it, your cheesecake will still be delicious but slightly less rich.

How do I prevent cracks in my cheesecake?

Beating the filling gently and avoiding overmixing reduces air bubbles that cause cracking. Baking at a moderate temperature and cooling gradually also help keep your cheesecake smooth.

Can I use store-bought sugar cookie dough for the crust?

You can, but making the crust from scratch enhances flavor and texture. Store-bought dough may be too soft or sweet, which can affect the crust’s firmness under the filling.

Is it okay to use a water bath for this cheesecake?

A water bath isn’t necessary for this recipe, but if you choose to use one, it can help bake the cheesecake more evenly and prevent cracks by maintaining a moist oven environment.

How long should I chill the cheesecake before serving?

For best results, chill your Sugar Cookie Cheesecake for at least 3 to 4 hours. Overnight chilling allows the flavors to develop fully and the texture to set perfectly.

Final Thoughts

There is something truly special about the Sugar Cookie Cheesecake that makes it a standout dessert for any occasion. Its perfect combination of buttery crust and creamy filling feels like a warm hug with every bite. I encourage you to dive in, make it your own with fun garnishes, and share it with the people you love — you’ll quickly see why this recipe has a special place in my heart.

Sugar Cookie Cheesecake Recipe

★★★★★

4.9 from 15 reviews

Author: Marina
Total Time: 4 hours 10 minutes (including chilling time)
Yield: 8 to 10 servings 1x
Diet: Vegetarian

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Description

A delectable Sugar Cookie Cheesecake combining a buttery sugar cookie crust with a creamy, smooth cheesecake filling. This delightful dessert is perfect for any occasion and can be garnished with whipped cream, sprinkles, and fresh berries for added charm.

Instructions

Make the Sugar Cookie Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture to form a dough. Press this dough evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 to 12 minutes, then allow it to cool slightly before adding the filling.
Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract, mixing thoroughly. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. If using, add the sour cream and all-purpose flour, then beat the mixture until it is creamy and free of lumps.
Assemble: Pour the cheesecake filling over the baked sugar cookie crust and smooth the top with a spatula. Gently tap the springform pan on the counter to release any trapped air bubbles for a smooth finish.
Bake: Reduce the oven temperature to 325°F (163°C). Bake the cheesecake for 40 to 50 minutes, until the edges are set but the center still has a slight jiggle. To prevent the crust from over-browning, cover the edges of the pan with foil if needed.
Cool: Remove the cheesecake from the oven and allow it to cool on a wire rack at room temperature for 30 minutes. After cooling, refrigerate the cheesecake for at least 3 to 4 hours or preferably overnight for optimal texture and flavor development.
Serve: Carefully remove the cheesecake from the springform pan. Optionally, garnish with whipped cream, sugar sprinkles, and fresh berries before serving to enhance both appearance and taste.

Notes

Use softened cream cheese to ensure a smooth, lump-free filling.
Do not overmix the batter to avoid incorporating excess air, which can cause cracks in the cheesecake.
This dessert tastes even better the next day after chilling, making it ideal for make-ahead occasions.
For variations, consider adding lemon zest, fruit preserves, or chocolate chips to the filling for unique flavor twists.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American