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Festive Sugar Cookie Cheesecake

A close-up of a thick, creamy slice of sugar cookie cheesecake with a golden-brown crust.
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A rich, creamy cheesecake featuring a buttery sugar cookie crust and vanilla cheesecake filling, perfect for holiday gatherings.

Ingredients

Scale
  • 1 1/2 cups crushed sugar cookies (about 25 cookies)
  • 1/4 cup granulated sugar
  • 6 tablespoons unsalted butter, melted
  • 3 (8 ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 large eggs
  • 1/2 cup sour cream
  • 1/2 cup prepared sugar cookie dough, cut into small pieces (optional)
  • 1/4 cup sprinkles (optional, for topping)

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Wrap the outside bottom of a 9-inch springform pan with heavy-duty aluminum foil.
  2. Combine the crushed sugar cookies, 1/4 cup sugar, and melted butter in a bowl. Press the mixture firmly into the bottom of the prepared springform pan.
  3. Bake the crust for 10 minutes. Remove from the oven and let it cool slightly. Reduce the oven temperature to 325 degrees Fahrenheit.
  4. In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually beat in the 1 1/2 cups sugar until fully combined.
  5. Mix in the vanilla extract and almond extract. Beat in the eggs one at a time, mixing just until incorporated after each addition. Stir in the sour cream until the filling is smooth.
  6. Pour the cheesecake filling over the cooled crust. If using, gently press the small pieces of sugar cookie dough into the top of the filling.
  7. Place the foil-wrapped springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until the water reaches halfway up the sides of the springform pan (this creates a water bath).
  8. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly.
  9. Turn off the oven, crack the oven door open, and allow the cheesecake to cool inside the oven for 1 hour.
  10. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack.
  11. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving. Top with sprinkles before serving if desired.

Notes

  • For a simpler crust, you can use pre-made sugar cookie dough pressed into the bottom of the pan and baked for 12 minutes before adding the filling.
  • If you do not want to use a water bath, bake the cheesecake at 325 degrees Fahrenheit for 60 minutes, then turn off the oven and let it cool inside for 2 hours before removing.
  • Use high-quality vanilla extract for the best flavor in the filling.

Nutrition

Find it online: https://tastytipster.com/sugar-cookie-cheesecake-recipe/