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This Sugar Cookie Cheesecake is pure comfort for anyone craving the perfect mix of creamy cheesecake and nostalgic, buttery sugar cookies. The crust comes together in seconds with store-bought dough, making this elegant dessert totally doable even on a busy weeknight.
The first time I brought this to a family gathering, there were no leftovers and requests for the recipe came in before the plates were cleared. My husband claims this is hands down the best cheesecake I have ever made and he is not usually a cheesecake person at all.
Gather Your Ingredients
- Refrigerated sugar cookie dough: choose your favorite brand and use fresh for best texture
- All-purpose flour: helpful for thickening dough if your brand is very soft, just add a spoonful at a time
- Cream cheese: always use full-fat cream cheese at room temperature for dreamy smoothness
- Granulated sugar: white sugar melts perfectly into the cream cheese, delivers balanced sweetness
- Large eggs: bring to room temperature to ensure even mixing and the silkiest texture
- Sour cream: the secret to a light yet rich filling, pick one with a fresh tang
- Vanilla extract: real vanilla makes every bite fragrant and bakery-worthy
- Whipped cream or topping: adds fluff and a creamy finish on top
- Extra sugar cookies: crumbled or whole for garnish, they add crunch and bonus cookie flavor
How to Make It
- Preheat the Oven:
- Set your oven to 325 degrees Fahrenheit, make sure the rack is in the center position, and grease a springform pan thoroughly to prevent sticking.
- Make the Crust:
- Press your sugar cookie dough evenly into the bottom of the pan, use floured hands if sticky, and shape right to the edge for an even base.
- Pre-Bake the Crust:
- Bake the crust for 10 to 12 minutes until it just turns light golden, and remove to cool. Do not overbake as it will continue to cook with the filling.
- Prepare Cheesecake Filling:
- In a large mixing bowl, beat cream cheese and sugar until completely smooth, then add eggs one by one, mixing well after each for velvety results.
- Blend in Sour Cream and Vanilla:
- Mix in the sour cream and vanilla extract slowly. Take care not to overbeat to keep the filling light.
- Bake the Cheesecake:
- Pour the cheesecake batter over the cooled crust, smooth with a spatula, and bake for 50 to 55 minutes. The center should look slightly wobbly.
- Cool Gradually:
- Turn off the oven, crack the door, and let the cheesecake cool for 1 hour. This helps avoid cracks.
- Chill and Decorate:
- Transfer to the refrigerator for at least 4 hours or ideally overnight. Once chilled, top with whipped cream and extra sugar cookies for fun.
When I use vanilla paste instead of liquid extract, every slice tastes extra special and my kids get so excited when they see those tiny specks throughout the cheesecake. Together we have fun decorating with colored sprinkles or candies for birthdays.
Flavor Boosters
If you prefer homemade sugar cookie dough, make your favorite recipe and use an equivalent amount for the crust. Greek yogurt can replace sour cream if that is what you have on hand. Want a gluten free version? Just use a certified gluten free sugar cookie dough and matching flour. Lactose free cream cheese works well for dairy sensitive friends.
Serving Suggestions
This cheesecake stands out on holiday dessert buffets, decorated with mini sugar cookies or colorful seasonal sugar sprinkles. For an afternoon treat, serve with berries or a drizzle of raspberry sauce. Mini sprigs of mint make an elegant finish, or keep it classic with just clouds of whipped cream.
Creative Twists
In spring, swap in lemon zest for a bright flavor or try pastel confetti cookie dough for a fun twist. In fall, cinnamon sugar cookies add a cozy warmth. Winter holidays call for red and green sprinkles or crushed peppermint cookies on top. During summer, serve chilled with a few ripe strawberries or peaches.
At a recent baby shower, this sugar cookie cheesecake disappeared long before any other dessert. Someone asked if I had used a bakery secret, but it truly is just smart shortcuts. The crust holds up perfectly under the creamy layer, and the decorations make each slice feel festive and special.
Common Questions About This Recipe
- → How do I prevent the cheesecake from cracking?
Bake the cheesecake slowly and allow it to cool in the oven with the door slightly open. Chilling fully before serving also helps prevent cracks.
- → Can I use homemade sugar cookie dough?
Yes, homemade dough works well; just ensure it’s pressed evenly and baked until lightly golden before adding the filling.
- → What is the best way to add garnish?
Top the cooled dessert with whipped cream and crumbled or whole sugar cookies just before serving for both texture and appearance.
- → How long should the cheesecake chill after baking?
Chill for at least 4 hours or overnight to set fully and develop optimum flavor and texture.
- → Can I add other flavors to the filling?
A squeeze of lemon juice or a splash of almond extract can add a fresh twist to the classic creamy filling.