Sugar Cookie Cheesecake — A Sweet, Cozy Treat

There’s something magical about biting into a dessert that reminds you of childhood cookie plates and creamy, dreamy indulgence. This Sugar Cookie Cheesecake brings together two comforting classics—sugar cookies and creamy cheesecake—into one easy, nostalgic dessert. It’s cozy, a little playful, and surprisingly simple, which makes it perfect for holiday parties, family get-togethers, or just when you want a sweet treat that doesn’t feel fussy.

With pantry staples, minimal stress, and a forgiving method, even a baking beginner can make something special. Let’s dive in!

Recipe Info

Ingredients You’ll Need

Here’s what you’ll need to gather before starting:

• 1 ⅔ cups (about 200 g) sugar cookies, crushed into fine crumbs (store-bought or homemade)
• 4 tablespoons (about 55 g) unsalted butter, melted
• 3 (8-ounce) packages (≈ 680 g total) cream cheese, softened to room temperature
• 1 cup (200 g) granulated sugar
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• ½ teaspoon almond extract (optional, for a cookie-like hint)
• ⅓ cup (80 ml) sour cream or plain yogurt
• A pinch of salt

Optional (for garnish):

• Extra crushed sugar cookies
• Sprinkles or colored sugar
• Whipped cream or a dollop of sour cream

Step-By-Step Instructions

Here’s how to make it, step by step. Don’t worry—take it slowly and enjoy the process.

1. Preheat and prepare your pan.
   Preheat your oven to 325 °F (160 °C). Grease and line the bottom of a 9-inch springform pan (or a deep 8-inch pan) with parchment paper for easier removal later.
2. Make the crust.
   In a medium bowl, mix the crushed sugar cookies and melted butter until the crumbs are coated and hold together when pressed. Press the mixture firmly and evenly into the bottom of the prepared pan (you can also press slightly up the sides, if you like). Chill in the fridge while you prepare the filling.
3. Beat the cream cheese and sugar.
   In a large mixing bowl (or using a stand mixer), beat the softened cream cheese with sugar on medium speed until smooth and creamy, about 2–3 minutes. Scrape down the sides to ensure no lumps.
4. Add eggs, vanilla, and extracts.
   Add the eggs one at a time, mixing gently after each addition (don’t overbeat). Then mix in vanilla extract, almond extract (if using), sour cream (or yogurt), and the pinch of salt, just until combined and smooth.
5. Pour filling over crust.
   Take the crusted pan from the fridge and pour the cheesecake mixture over it, smoothing the top with a spatula.
6. Bake with care.
   Place the pan in the center of the oven. Bake for about 45 to 55 minutes, or until the edges are set and the center is just slightly wobbly when you gently shake the pan. (It will continue to firm up as it cools.)
7. Cool gradually.
   Turn off the oven, crack open the door, and let the cheesecake sit inside for 1 hour to cool gradually (this helps prevent cracks). After that, remove and cool fully at room temperature, then chill in the refrigerator for at least 4 hours, ideally overnight.
8. Garnish and serve.
   Before serving, sprinkle extra crushed sugar cookies, add sprinkles, or top with whipped cream or a small dollop of sour cream. Slice and enjoy!

Helpful Notes & Tips

• Room temperature ingredients matter. Make sure the cream cheese and eggs are at room temperature—warm ingredients help everything mix smoothly without lumps.
• Don’t overmix after adding eggs. Overbeating can introduce too much air and cause cracking.
• Water bath (optional). If you worry about cracks, you can bake in a water bath: place your springform pan inside a larger baking dish and pour hot water into the outer dish (not touching the cheesecake).
• Prevent cracks by cooling slowly. Letting it cool gradually (in the oven, then on the counter) helps avoid sudden temperature shifts that crack the surface.
• Storage: Keep leftovers in an airtight container in the refrigerator up to 4–5 days. Freeze slices (wrapped well) for up to 1 month.
• Sugar control tip: You can reduce sugar by up to ¼ cup if you like a slightly less sweet dessert—taste the batter carefully.

Recipe Variations

Here are a few fun ways to tweak it:

1. Cookie Dough Swirl version
   Take a small portion of sugar cookie dough, roll into small bits, and swirl into the cheesecake batter before baking (like cookie dough in cheesecake).
2. Lighter dairy alternative
   Use ⅔ cream cheese + ⅓ Greek yogurt (full fat) to lighten up the texture while keeping richness.
3. Flavor twists
   • Lemon sugar cookie cheesecake: add 1 teaspoon of lemon zest to the batter for a citrus twist.
   • Chocolate sugar cookie cheesecake: stir in ½ cup mini chocolate chips or a swirl of melted chocolate before baking.
   • Gluten-free option: use gluten-free sugar cookies for the crust and your filling (if any mix-ins require it).

Serving Suggestions

• Serve with a dusting of powdered sugar or a drizzle of glaze.
• A scoop of vanilla ice cream complements the richness.
• Fresh berries (raspberries, strawberries) add brightness.
• A small spoon of fruit compote or berry sauce on the side brings a tart-sweet balance.

Conclusion

I hope this Sugar Cookie Cheesecake warms your heart and kitchen with cozy flavors and simple steps. It’s the kind of dessert you can feel proud bringing to a gathering or savoring quietly with a cup of tea. Make it ahead (overnight chilling helps!), slice it gently, and share with loved ones—or indulge a few slices just for you. Enjoy every creamy, sweet bite!