Description
This Sugar Cookie Cheesecake Dessert combines the comforting sweetness of sugar cookies with the creamy decadence of cheesecake, creating a truly magical treat. Perfect for any occasion, it’s sure to elicit gasps and smiles from everyone who tries it!
Ingredients
Scale
- 1 ½ to 2 cups finely crushed sugar cookies
- ½ cup melted unsalted butter
- 1–2 tablespoons granulated sugar (optional)
- 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
- Whipped cream or Cool Whip (for garnish)
- Extra crumbled sugar cookies (for garnish)
- Sprinkles (for garnish)
Instructions
- 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 springform pan with two layers of heavy-duty aluminum foil.
- In a medium bowl, combine the finely crushed sugar cookies with the melted butter and optional granulated sugar. Mix until the crumbs are evenly moistened and resemble wet sand. Press the mixture firmly into the bottom of the prepared springform pan. Bake the crust for 8-10 minutes until lightly fragrant and set. Remove from the oven and let it cool slightly.
- In a large mixing bowl, beat the softened cream cheese on medium speed until completely smooth and creamy. Gradually add the granulated sugar and beat until well combined. Mix in the sour cream (or Greek yogurt), vanilla extract, almond extract (if using), and all-purpose flour (or cornstarch) until just combined. Add the eggs one at a time, beating on low speed until each egg is just incorporated.
- Pour the cheesecake filling over the cooled sugar cookie crust in the springform pan. Gently tap the pan on the counter to release any trapped air bubbles. If using a water bath, place the foil-wrapped springform pan into a larger roasting pan and pour hot water into the roasting pan halfway up the sides of the springform pan. Transfer the roasting pan to the preheated oven.
- Bake for 60-75 minutes, or until the edges are set and lightly golden, but the center still jiggles slightly. Once baked, turn off the oven and crack the oven door open about an inch. Leave the cheesecake inside for 1 hour to cool slowly. After 1 hour, remove the cheesecake from the oven and let it cool completely on a wire rack for another 1-2 hours.
- Once completely cool, cover the springform pan loosely with plastic wrap and transfer to the refrigerator. Chill for a minimum of 6 hours, ideally overnight.
- Once thoroughly chilled, run a thin knife around the edge of the pan before releasing the springform sides. Slice with a sharp, warm knife and garnish each slice with a dollop of whipped cream, extra cookie crumbs, and festive sprinkles.
- Prep Time: 30 mins
- Cook Time: 75 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25 g
- Sodium: 250 mg
- Fat: 22 g
- Saturated Fat: 12 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 90 mg
Keywords: Ensure all ingredients are at room temperature for a smooth batter. Don't overmix after adding eggs to prevent cracks. A water bath helps create a moist baking environment, and slow cooling prevents cracks. Chill the cheesecake for at least 6 hours for best results.