Sugar Cookie Cheesecake is a delightful fusion of two beloved desserts that will make your gatherings unforgettable. With its creamy filling and sweet sugar cookie crust, this cheesecake is perfect for any occasion, including holidays and potlucks. The smooth texture and vibrant flavors make it a standout dessert, ensuring it will become a favorite in your household.

Why You’ll Love This Sugar Cookie Cheesecake

This sugar cookie cheesecake combines the best elements of cheesecake and sugar cookies, delivering a rich, creamy experience that’s hard to resist. Here are a few reasons why you’ll fall in love with it:

• **Deliciously Creamy**: The creamy sugar cookie cheesecake filling offers a rich taste that melts in your mouth.
• **Easy to Make**: This easy sugar cookie cheesecake recipe simplifies the baking process, making it accessible for everyone.
• **Versatile Dessert**: Whether you’re hosting a party or celebrating a holiday, this dessert fits the occasion perfectly.
• **Fun Variations**: You can customize it with toppings like sprinkles or frosting to suit your tastes.
• **Crowd-Pleaser**: It’s a sure hit among family and friends, appealing to both kids and adults alike.
• **Nutritional Balance**: With a good balance of flavors and ingredients, it can be enjoyed guilt-free.

Ingredients for Sugar Cookie Cheesecake

Gather these items:

• 2 cups crushed sugar cookies
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon salt
• 1/4 cup white chocolate chips (optional)
• 1/4 cup mini sprinkles (optional)

How to Make Sugar Cookie Cheesecake Step-by-Step

1. Step 1: Preheat your oven to 325°F (165°C). Lightly grease a 9-inch springform pan and line the bottom with parchment.
2. Step 2: Make the crust: Combine crushed sugar cookies and melted butter in a bowl. Press into the bottom and sides of the pan. Bake for 8–10 minutes, then cool.
3. Step 3: Prepare the filling: Beat cream cheese and sugar on medium speed until smooth. Add vanilla and salt, mixing until combined.
4. Step 4: Beat in eggs one at a time on low speed. Add sour cream and mix until glossy.
5. Step 5: Fold in optional add-ins. Pour filling over cooled crust and smooth the top.
6. Step 6: Bake cheesecake for 55–65 minutes, until the center wobbles slightly. Check for doneness.
7. Step 7: Turn off the oven and let the cheesecake sit in the oven with the door ajar for about 1 hour.
8. Step 8: Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
9. Step 9: Release cheesecake from the pan, transfer to a serving plate, and optionally top with cookie crumbs or berries.
10. Step 10: Slice with a warmed knife and wipe between cuts for neat pieces.

Pro Tips for the Perfect Sugar Cookie Cheesecake

Keep these in mind:

• For a cleaner crust edge, use a flat-bottomed glass to press the crumbs.
• Chill the crust in the freezer for 10 minutes if short on time.
• Store slices in the freezer for up to 2 months.
• Consider using flavored sugar cookies for a new twist on this classic dessert.

Best Ways to Serve Sugar Cookie Cheesecake

Here are some serving ideas:

• Top the cheesecake with whipped cream and colorful sprinkles for a festive touch.
• Serve it with a side of fresh berries for a refreshing contrast.
• Try adding a drizzle of chocolate or caramel sauce for extra indulgence.

How to Store and Reheat Sugar Cookie Cheesecake

After cooling, store your cheesecake in the refrigerator for up to 5 days. To reheat, simply remove individual slices and let them sit at room temperature for about 30 minutes before serving. This cheesecake is also great for meal prep!

Frequently Asked Questions About Sugar Cookie Cheesecake

What is sugar cookie cheesecake?

Sugar cookie cheesecake is a creamy dessert that combines the flavors of traditional cheesecake with the sweetness of sugar cookies, creating a unique and delightful treat perfect for any occasion.

Can I make sugar cookie cheesecake ahead of time?

Yes, you can prepare sugar cookie cheesecake in advance. It’s best to refrigerate it for at least 4 hours or overnight, allowing the flavors to meld and the texture to set perfectly.

How do I avoid common mistakes with sugar cookie cheesecake?

To avoid cracks, mix the batter gently and ensure you don’t overbake. Also, allow the cheesecake to cool slowly in the oven to prevent sudden temperature changes.

Variations of Sugar Cookie Cheesecake You Can Try

Consider these fun variations:

• Make sugar cookie cheesecake bars for easier serving at parties.
• Create a no-bake version using a different crust for a lighter dessert.
• Add fruit toppings or chocolate chips for a unique twist.

For more delicious dessert ideas, check out our dessert category for inspiration.

Looking for more recipes? Try our easy cinnamon rolls or spaghetti with garlic and oil for a delightful meal.

Delicious Sugar Cookie Cheesecake Recipe for Everyone

Print Recipe

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Creamy sugar cookie cheesecake with easy crust and smooth filling. Perfect for any gathering.

• Author: Robert
• Prep Time: 30 minutes
• Cook Time: 1 hour
• Total Time: 6 hours 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 2 cups crushed sugar cookies
• 1/2 cup unsalted butter, melted
• 16 oz cream cheese, softened
• 3/4 cup granulated sugar
• 3 large eggs
• 1/2 cup sour cream
• 1 tablespoon pure vanilla extract
• 1/4 teaspoon salt
• 1/4 cup white chocolate chips (optional)
• 1/4 cup mini sprinkles (optional)

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Instructions

1. Preheat your oven to 325°F (165°C). Lightly grease a 9-inch springform pan and line the bottom with parchment.
2. Make the crust: Combine crushed sugar cookies and melted butter in a bowl. Press into the bottom and sides of the pan. Bake for 8–10 minutes, then cool.
3. Prepare the filling: Beat cream cheese and sugar on medium speed until smooth. Add vanilla and salt, mixing until combined.
4. Beat in eggs one at a time on low speed. Add sour cream and mix until glossy.
5. Fold in optional add-ins. Pour filling over cooled crust and smooth the top.
6. Bake cheesecake for 55–65 minutes, until the center wobbles slightly. Check for doneness.
7. Turn off the oven and let the cheesecake sit in the oven with the door ajar for about 1 hour.
8. Cool completely at room temperature, then refrigerate for at least 4 hours or overnight.
9. Release cheesecake from the pan, transfer to a serving plate, and optionally top with cookie crumbs or berries.
10. Slice with a warmed knife and wipe between cuts for neat pieces.

Notes

• For a cleaner crust edge, use a flat-bottomed glass to press the crumbs.
• Chill the crust in the freezer for 10 minutes if short on time.
• Store slices in the freezer for up to 2 months.

Nutrition

• Serving Size: 1 slice
• Calories: 420
• Sugar: 25 g
• Sodium: 320 mg
• Fat: 28 g
• Saturated Fat: 17 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 36 g
• Fiber: 1 g
• Protein: 7 g
• Cholesterol: 110 mg