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Ultimate Creamy Sugar Cookie Cheesecake with Buttery Crust

A perfect slice of creamy sugar cookie cheesecake with a golden, slightly browned top, served on a white plate.
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A rich, creamy cheesecake featuring a homemade sugar cookie crust and a vanilla filling, perfect for holiday gatherings.

Ingredients

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  • 1 1/2 cups crushed vanilla wafer cookies (or store-bought sugar cookies)
  • 1/2 cup granulated sugar
  • 1/2 cup (1 stick) unsalted butter, melted
  • 24 ounces cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 large eggs
  • 1/4 cup sour cream
  • Optional: 1/2 cup mini chocolate chips or festive sprinkles for topping

Instructions

  1. Preheat your oven to 325°F (160°C). Wrap the outside of a 9-inch springform pan tightly with heavy-duty aluminum foil.
  2. Prepare the crust: Combine the crushed cookies, 1/2 cup sugar, and melted butter in a bowl. Press the mixture firmly and evenly into the bottom of the prepared springform pan. Bake the crust for 10 minutes. Let it cool slightly.
  3. Prepare the filling: In a large bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add 1 1/2 cups sugar, beating until fully combined. Mix in the vanilla extract and almond extract.
  4. Beat in the sour cream until just combined. Add the eggs one at a time, mixing on low speed after each addition until just incorporated. Do not overmix the batter once the eggs are added.
  5. Pour the cheesecake batter over the cooled crust. If using, gently sprinkle chocolate chips or sprinkles over the top.
  6. Place the springform pan inside a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (this is a water bath).
  7. Bake for 60 to 75 minutes, or until the edges are set and the center jiggles slightly when gently nudged.
  8. Turn off the oven, crack the oven door open slightly, and let the cheesecake cool inside the oven for 1 hour. This prevents cracking.
  9. Remove the cheesecake from the water bath and foil. Cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight, before serving.

Notes

  • For a simpler crust, use 2 cups of pre-made, crushed sugar cookies instead of vanilla wafers.
  • If you want a more pronounced sugar cookie flavor in the filling, fold in 1/2 cup of finely crushed sugar cookies just before adding the eggs.
  • To prevent the cheesecake from cracking during cooling, avoid overbeating the batter, especially after adding the eggs.

Nutrition

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