Sugar Cookie Cheesecake
Welcome to my kitchen! Today, I’m sharing my sugar cookie cheesecake, a dessert that’s always a hit at family gatherings and potlucks. I first tried this heavenly combination at my best friend’s birthday party about five years ago, and I literally couldn’t stop thinking about it for weeks. The buttery sugar cookie crust paired with creamy, tangy cheesecake filling was just perfection. I begged her for the recipe, tweaked it a bit over the years, and now it’s become my signature dessert that everyone asks me to bring to every single event.
This recipe is perfect for anyone who loves easy sugar cookie cheesecake and wants something delicious and fun to make without spending all day in the kitchen. What I love most about this dessert is how it combines two classic favorites into one show-stopping treat. The bottom layer has that classic sugar cookie texture—slightly crisp on the edges, soft in the middle—while the cheesecake layer is smooth, rich, and perfectly sweet. It’s like getting two desserts in one bite, and honestly, who doesn’t love that?
Whether you’re looking for a sugar cookie cheesecake recipe for a special occasion or just want to treat yourself on a random Tuesday (no judgment here!), this one delivers every single time. It looks impressive but is surprisingly straightforward to make, even if you’re not a baking expert. Let’s dive in and see why this dessert is an absolute must-try!
Table of Contents
Quick Recipe Facts
Prep Time: 25 minutes
Cook Time: 45 minutes
Chill Time: 4 hours
Total Time: 5 hours 10 minutes
Servings: 12-16 slices
Difficulty: Easy to Medium
Calories: ~320 per slice
This recipe is surprisingly approachable – perfect for weekend baking or when you need to impress guests without stressing out!
Friendly tip: Prep your ingredients ahead of time for a smooth sugar cookie crust cheesecake experience. Having everything measured and ready makes the whole process feel like a breeze.
Ingredients
For this sugar cookie cheesecake, you’ll need the following ingredients. I’ve organized them by layer to keep things super clear. You can swap butter with coconut oil if you prefer a slightly different flavor profile, though I personally love the richness that butter brings to the sugar cookie base.
For the Sugar Cookie Crust:
- 1½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter, softened (room temperature is key!)
- ¾ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, but it adds such a nice touch)
For the Cheesecake Layer:
- 24 oz cream cheese, softened (three 8-oz packages)
- ¾ cup granulated sugar
- 3 large eggs
- 1 cup sour cream
- 1 tablespoon vanilla extract
- 2 tablespoons all-purpose flour
Optional Toppings:
- Fresh berries
- Whipped cream
- White chocolate shavings
- A light dusting of powdered sugar
The beauty of this homemade sugar cookie cheesecake is that the ingredients are simple and probably already in your pantry. No fancy specialty items required!
Instructions
Step 1: Prepare Your Pan
Preheat your oven to 350°F. This helps your sugar cookie cheesecake bake evenly and prevents any temperature shock. Line a 9-inch springform pan with parchment paper on the bottom, then grease the sides generously with butter or cooking spray. Trust me on this—proper greasing makes all the difference when it’s time to release your beautiful creation.
Step 2: Make the Sugar Cookie Base
In a medium bowl, whisk together flour, baking powder, and salt. Set this aside for now. In a large mixing bowl (or your stand mixer), cream together the softened butter and sugar until light and fluffy—this takes about 3-4 minutes. Add the egg, vanilla extract, and almond extract if you’re using it, and beat until well combined.
Gradually add your dry ingredients to the wet mixture, mixing on low speed just until everything comes together. Don’t overmix here—you want a soft dough, not a tough one. Press this dough evenly into the bottom of your prepared springform pan, making sure to go all the way to the edges. I like using the bottom of a measuring cup to really pack it down and create an even layer.
Step 3: Par-Bake the Cookie Layer
Pop that cookie base into your preheated oven for 12-15 minutes, just until it’s lightly golden around the edges. It won’t be fully cooked yet—that’s totally normal! We’re just giving it a head start. Remove it from the oven and let it cool for about 10 minutes while you prepare the cheesecake filling.
Step 4: Prepare the Cheesecake Filling
In a large mixing bowl, beat the softened cream cheese on medium speed for 2-3 minutes until it’s completely smooth and creamy with no lumps. This step is crucial for a silky sugar cookie cheesecake dessert. Add the sugar and beat for another 2 minutes until well incorporated.
Add the eggs one at a time, mixing on low speed after each addition. Don’t overbeat once the eggs are in—this can cause cracks in your cheesecake. Fold in the sour cream, vanilla extract, and flour, mixing just until everything is combined and smooth.
Step 5: Assemble and Bake
Pour the cheesecake filling over your par-baked sugar cookie crust, spreading it evenly with a spatula. Tap the pan gently on the counter a few times to release any air bubbles.
Bake at 350°F for 45-50 minutes. The edges should be set, but the center should still have a slight jiggle—like Jell-O that’s almost set. It will firm up as it cools, so don’t worry if it seems a little soft in the middle.
Step 6: Cool Properly
Turn off the oven and crack the door open slightly. Let the cheesecake cool in the oven for about 1 hour. This gradual cooling helps prevent those annoying cracks on top. After an hour, remove it from the oven and let it cool completely at room temperature for another hour.
Once it’s at room temperature, cover it loosely with plastic wrap and refrigerate for at least 4 hours, or ideally overnight. I know the wait is tough, but chilling is essential for that perfect best sugar cookie cheesecake texture!
Step 7: Serve
When you’re ready to serve, run a thin knife around the edges of the pan before releasing the springform. Transfer to a serving plate and add your favorite toppings if desired. Slice with a clean, sharp knife (wiping it between cuts for the prettiest slices).
Pro Tips
Tip 1: Room temperature ingredients are absolutely essential for this recipe. Cold cream cheese will leave lumps in your filling, and cold eggs don’t incorporate as smoothly. Take everything out of the fridge about an hour before you start baking.
Tip 2: Don’t skip the par-baking step for the cookie base! If you pour the cheesecake filling over raw cookie dough, the bottom layer will be soggy and undercooked. Those 12-15 minutes make all the difference.
Tip 3: For an extra special sugar cookie bottom cheesecake, add a few drops of food coloring to the cookie dough to match your party theme. Pastel colors look gorgeous for spring celebrations!
Tip 4: If you want to make this a no bake sugar cookie cheesecake version, you can fully bake the cookie layer until golden and crispy, then use a no-bake cheesecake filling recipe and chill until set. It’s a great option for hot summer days when you don’t want to heat up the kitchen.
Tip 5: Invest in a good springform pan if you don’t already have one. Cheap pans can leak, and there’s nothing worse than opening your oven to find cheesecake filling all over the bottom!
Serving Suggestions
This simple sugar cookie cheesecake is incredibly versatile when it comes to serving. I love it plain with just a cup of hot coffee, but you can definitely dress it up depending on the occasion.
Serve at room temperature or slightly chilled—both ways are delicious. For a classic presentation, top each slice with fresh strawberries, blueberries, or raspberries. The tartness of the berries cuts through the richness perfectly. A dollop of freshly whipped cream on top never hurts either!
For holidays or special celebrations, try drizzling with caramel sauce or chocolate ganache. White chocolate shavings scattered over the top add an elegant touch that makes it look bakery-quality. If you’re serving this at a summer barbecue, a scoop of vanilla ice cream alongside each slice turns it into an absolutely decadent dessert.
Pair with your favorite hot beverage—coffee, tea, or even hot chocolate for the kids. This cream cheese sugar cookie dessert is rich enough to satisfy even the biggest sweet tooth, so smaller slices go a long way.
Storage & Reheating
Store your leftover sugar cookie cheesecake covered in the refrigerator for up to 5 days. The cookie layer stays surprisingly soft and chewy, while the cheesecake layer maintains that perfect creamy texture.
For longer storage, this dessert freezes beautifully! Wrap individual slices tightly in plastic wrap, then place them in a freezer-safe container or zip-top bag. They’ll keep for up to 2 months. When you’re ready to enjoy, thaw slices in the refrigerator overnight.
I don’t recommend leaving this at room temperature for more than 2 hours, especially in warm weather, since it contains dairy. Always refrigerate promptly after serving to keep it fresh and safe.
If you prefer your cheesecake slightly warm (which is surprisingly delicious!), you can microwave individual slices for about 10-15 seconds. The cookie layer gets a little softer and the whole thing becomes extra comforting.
Health & Nutrition Info
Let’s be honest—this is a decadent dessert, not health food! But there are some ways to lighten it up if you’re looking for modifications.
Each slice contains approximately 320 calories, 22g fat, 26g carbohydrates, and 6g protein. These numbers can vary based on serving size and any toppings you add.
For a lighter version, you can use reduced-fat cream cheese (though the texture won’t be quite as rich), and substitute Greek yogurt for half of the sour cream. Some bakers have success using a sugar substitute like erythritol if you’re watching your sugar intake.
This sugar cookie layered cheesecake can be made gluten-free by using a 1:1 gluten-free flour blend in both the cookie base and the cheesecake filling. I’ve tested this with Bob’s Red Mill 1:1 and it worked great!
While this isn’t an everyday breakfast food (though no judgment if that’s your thing!), it’s perfect for special occasions and celebrations. A little indulgence now and then is part of enjoying life, right?
Conclusion
I hope you absolutely love this sugar cookie cheesecake as much as my family and I do! It’s become such a staple in our dessert rotation, and I make it at least once a month because the requests never stop. There’s something magical about the combination of that buttery cookie base with the smooth, creamy cheesecake that just works perfectly every single time.
This recipe has gotten me so many compliments over the years, and people are always shocked when I tell them how straightforward it is to make. It looks and tastes like something from a fancy bakery, but you can pull it off in your own kitchen with basic ingredients and equipment.
Try this recipe and let me know how it turned out! I’d love to hear about any variations you tried or what occasion you made it for. Drop a comment below, rate the recipe, and don’t forget to share photos on Instagram—tag me so I can see your beautiful creations!
If you loved this dessert, you might also enjoy my brown butter chocolate chip cookies, classic New York cheesecake, or snickerdoodle brownies. Check out the recipe index for more sweet treats!
FAQ
Can I freeze this sugar cookie cheesecake?
Yes! Your sugar cookie cheesecake can be frozen for up to 2 months. Wrap the whole cheesecake (or individual slices) tightly in plastic wrap, then aluminum foil. Thaw in the refrigerator overnight before serving. The texture holds up remarkably well.
What if I don’t have a springform pan?
You can use a regular 9-inch cake pan lined with parchment paper, leaving extra hanging over the sides to create “handles” for lifting out the cheesecake. Just be aware that removing it will be trickier, and you might need to serve it directly from the pan.
Can I make this ahead of time?
Absolutely! In fact, this easy sugar cookie cheesecake tastes even better the next day after the flavors have had time to meld. Make it up to 2 days ahead and store covered in the refrigerator until you’re ready to serve.
How can I prevent cracks in my cheesecake?
Don’t overbeat the filling once you add the eggs—excess air causes cracks. Bake at the right temperature and don’t overbake. The gradual cooling method I mentioned (cooling in the oven with the door cracked) also helps tremendously. And remember, even if it cracks, it will still taste amazing! Cover any cracks with toppings and no one will ever know.
Can I use store-bought cookie dough for the base?
Technically yes, but I really recommend making the sugar cookie base from scratch. It only takes 10 minutes and tastes so much better. If you’re in a pinch, you could press out a tube of store-bought sugar cookie dough, but adjust the par-baking time accordingly.
What if my cheesecake is too soft after chilling?
Make sure you chilled it for the full 4 hours minimum—overnight is even better. If it’s still soft, it might not have baked long enough. The edges should be completely set when it comes out of the oven, with just the center having a slight jiggle.
How do I adjust the sweetness?
The recipe as written is moderately sweet, letting both the cookie and cheesecake flavors shine. If you prefer less sweetness, reduce the sugar in the cheesecake layer to ½ cup instead of ¾ cup. For a sweeter version, add 2-3 tablespoons more sugar to the cookie base.
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