Sugar Cookie Cheesecake Recipe
Let Me Tell You Why This Sugar Cookie Cheesecake Is Magic
Okay, I’ll just say it—there are normal desserts, then there’s sugar cookie cheesecake. First time I made this, it was a total whim (I couldn’t decide between baking cookies or a cheesecake, so why not both?). The chaos in my kitchen was like something out of a slapstick comedy (flour everywhere), but when I tasted that first slice—a little uneven, but proud—it was absolutely worth it. I think of my best friend every time I bake this because she once finished almost half by herself while claiming she’d just have “a sliver.” Riiiight. Anyway, if you like desserts that feel like a cross between a family hug and a sugar rush, grab your apron.
Why You’ll Love This (Other Than the Obvious Sweet Stuff)
I make this when my Tuesday needs cheering up or for family birthdays when they’re expecting something a bit extra. My family basically riots if I show up to a holiday without it (it’s got sort of a cult following around here, not that I’m bragging). My son asked if he could have it for breakfast once—I mean, that’s not the worst idea? (Joking, kind of.) Honestly, the crust is the main event for me, but everyone fights over the filling. It’s just so creamy. Only trouble—getting it out of the pan in one piece. If it cracks? No one notices after the first bite.
What You’ll Need (with a Few Swaps & Suggestions)
- 1 1/2 cups sugar cookie crumbs (sometimes I use store-bought dough, honestly, but homemade is better if you have time!)
- 2 tbsp melted butter (some folks use coconut oil—I tried, it was a bit weird but not terrible)
- 3 (8 oz) packages cream cheese, softened (Brand X is what my grandma swore by, but store brand hasn’t failed me yet)
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tsp vanilla extract (vanilla bean paste is divine, if you have it)
- 1/4 cup sour cream (Greek yogurt works too in a pinch)
- Extra sugar cookies (for crumbling or snacking while you work—non-negotiable)
Let’s Get Baking: Step-By-Step But Not Too Fussy
- Make the crust: Smash your sugar cookies into chunky crumbs. I toss ’em in a zip-top bag and take out the day’s frustrations with a rolling pin. Combine with melted butter, then press the mixture into a base of a 9-inch springform pan. Should look kinda like wet sand. Pop it in the freezer while you make the filling (or… fridge if your freezer’s jammed like mine usually is).
- Mix the filling: Beat the cream cheese until smooth. This is where I sneak a fingerful because, well, it’s cream cheese and sugar—how could you not? Mix in sugar, blend again. Add eggs one at a time (seriously, one at a time—it’s less messy), and scrape down the sides. Toss in vanilla and sour cream, beat just until things are mixed. If it looks a little lumpy, eh, don’t panic. Lumps happen.
- Pour & bake: Pour the filling over your chilled crust. Give the pan a gentle tap to release bubbles—I forget this step half the time; still tastes good. Bake at 325°F (160°C) for about 45 minutes; the center should be a bit wobbly.
And if the top cracks? No worries! Extra cookies on top will hide just about anything.
- Cool it down: Let it cool in the oven with the door cracked open for an hour (prevents those dramatic cracks, usually). After that, cover and chill in the fridge at least 4 hours—or overnight, honestly it tastes better the next day.
- Decorate: Smash (or artfully arrange, if you’re feeling fancy) more sugar cookies on top before serving.
A Few Notes from My Kitchen (Learned the Hard Way)
- If you overbake, the texture gets a bit rubbery. Just pull it when the outer couple inches look set but the center jiggles a little (like a good mattress test, in my opinion)!
- Once, I tried swapping in gingersnaps for fun—eh, it was… interesting. Stick to sugar cookies; you’ll thank me later.
- Sometimes I skip the sour cream if I forget to buy it. It’s honestly fine, just a smidge firmer.
The Fun Stuff: My Experiments, Good and Not-So-Good
- Added lemon zest for a spring version—surprisingly great!
- Tried using chocolate chip cookies once… didn’t vibe with the cheesecake. Too sweet, even for me, and I have a serious sweet tooth.
- Swapped vanilla for almond extract and, wow, it turned out very posh. Like, show-off-at-the-picnic level.
Tools I Use (But You Can Wing It)
- Springform pan—makes life easier, but I’ve used a regular cake tin with a parchment paper sling (trickier, but hey, desperate times…)
- Electric mixer (hand or stand, or you could do it the old-fashioned way with a sturdy spoon and elbow grease, if you fancy a workout)
- Mixing bowls, spatula, and something heavy for cookie smashing (my local shop recommends this classic rolling pin but do you need it? Eh, not really if you’ve got a wine bottle)
How To Store (If There’s Any Left)
Stick leftovers in an airtight container in the fridge. It’ll keep for up to 5 days (but honestly, in my house it never lasts more than a day!). You can freeze slices individually—wrap them tight. Works like a charm, tastes almost as good as fresh.
How We Serve It (But Do What Makes You Happy)
We love this chilled, topped with a dollop of whipped cream and a few more cookie crumbs—or fresh strawberries if it’s summer. My cousin’s a rebel and eats it with vanilla ice cream. (Who am I to judge?) We’ve been known to stick candles in it for birthdays; it just feels fancy enough for celebrations without a big fuss.
Some Hard Lessons—Pro Tips from My Kitchen Disasters
- I once tried to speed up the chilling step in the freezer; the center froze, the edges didn’t, and it was just kind of sad. Don’t rush it.
- Gently tap your pan before baking. I used to skip it, and ended up with air pockets that looked like a cheese cave. Not ideal.
- Actually, I find it works way better if you cut it with a warm knife. Dip it in hot water, wipe between cuts—it’s fussy but the slices look way prettier.
FAQ—All the Odd Questions I’ve Actually Been Asked
- Can I make this with low-fat cream cheese?
Sure, you can but the texture’s kinda less creamy and rich. It’s still edible, if you’re trying to lighten it up, but I always go full-fat for special occasions. - What do I do if my cheesecake cracks?
Honestly, cover it with more crumbled cookies—or whipped cream. No one’s going to notice (or care). I don’t bother stressing about it anymore. - How do I know when it’s baked enough?
It’s mostly set with a wobble in the middle, like jelly that’s almost there. Don’t wait until it’s completely firm or it’ll be rubbery. - Can I freeze the whole cheesecake?
Yeah, wrap it well, and thaw in the fridge overnight before serving. Sometimes the crust gets a bit softer, but it tastes good—maybe even better, if you ask me. - Any tips for cutting perfect slices?
Heat the knife a little first and actually, wipe between slices—it’s kind of a faff, but totally worth it if you’re taking pics. - What are some other cookies I could use?
I’ve used shortbread and Lorna Doone; both are good, but maybe steer clear of Oreos for this one. Oh, and gingerbread for Christmas is lush. - Is it normal for the cheesecake to sink a bit in the middle?
Yeah, that happens sometimes—especially if you open the oven door too often. Doesn’t change the taste one lick!
Oh, and totally unrelated—did you ever notice how baking makes the house smell about a thousand times cozier than those fancy candles? Just me? Okay then.
Ingredients
- 2 cups sugar cookie crumbs (from about 18 sugar cookies)
- 1/4 cup unsalted butter, melted
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 2 tsp vanilla extract
- 1/4 cup all-purpose flour
Instructions
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1Preheat your oven to 325°F (163°C). Lightly grease a 9-inch springform pan.
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2In a medium bowl, mix sugar cookie crumbs and melted butter. Press mixture evenly into the bottom of the prepared pan to form the crust.
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3In a large bowl, beat the cream cheese and sugar together until smooth and creamy. Add eggs one at a time, beating well after each addition.
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4Mix in sour cream and vanilla extract, then add flour and mix until just combined.
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5Pour the cheesecake batter over the crust. Bake for 50-55 minutes, or until center is almost set. Cool completely, then refrigerate for at least 4 hours before serving.
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6Top with extra sugar cookie crumbles before serving if desired.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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