There’s something incredibly comforting about the warm, buttery aroma of sugar cookies baking in the oven—it instantly takes me back to cherished childhood moments in the kitchen. That’s why I created this Sugar Cookie Cheesecake. It brings together two beloved desserts into one irresistible treat. I remember the first time I tested this recipe. It was during the holidays, and I wanted something that felt festive but wasn’t the usual pie or cake. The combination of a classic sugar cookie base and a velvety cheesecake filling turned out to be the perfect fusion. Since then, it’s become a staple in my baking rotation—not just for special occasions, but anytime I want something indulgent yet playful.
Why You Will Love This Recipe
This recipe is a total crowd-pleaser. It has that nostalgic sugar cookie flavor that everyone loves, but with the creamy richness of cheesecake layered on top. The textures complement each other perfectly—the slightly chewy cookie base and the silky cheesecake topping melt together in each bite. It’s sweet, satisfying, and guaranteed to make guests ask for seconds. Whether you serve it chilled or slightly warm, every bite feels like a cozy hug.
Versatile
One of the best things about this recipe is how adaptable it is. You can top it with seasonal berries, a drizzle of chocolate, or a swirl of fruit preserves to match any occasion. The base itself can even be made gluten-free by using a simple substitution of flour. It works beautifully for birthdays, potlucks, tea parties, or even as a casual weekday dessert. You can bake it in a pie dish, a tart pan, or even turn it into bars for easy serving.
Affordable
Every ingredient in this recipe is simple, easy to find, and budget-friendly. There’s no need for specialty items or elaborate techniques. A handful of pantry staples like flour, sugar, cream cheese, and eggs come together to create a stunning dessert that looks and tastes like something from a bakery. It’s proof that you don’t need to spend a lot to create something truly special.
Ingredients for the Recipe
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For the sugar cookie base:
– 1 cup unsalted butter, softened
– 1 cup granulated sugar
– 1 large egg
– 2 teaspoons vanilla extract
– 2 ½ cups all-purpose flour
– ½ teaspoon baking powder
– ¼ teaspoon salt -
For the cheesecake filling:
– 16 oz cream cheese, softened
– ½ cup granulated sugar
– 2 large eggs
– 1 teaspoon vanilla extract
– ¼ cup sour cream
How to Prepare This Recipe
When I first set out to create this dessert, I wanted something that felt indulgent but didn’t require hours in the kitchen. That’s exactly what this Sugar Cookie Cheesecake delivers. It’s the kind of recipe you can prepare in advance or whip up the morning of a gathering without stress. The process is simple, and the results are stunning. You start by making a quick sugar cookie dough, then press it into a pan to form the base. The cheesecake layer comes together in minutes and gets poured right over the top. Once it’s baked and chilled, you’ll have a dessert that tastes like it took far more effort than it actually did.
Step-by-Step Instructions for Preparation
1. Preheat the oven and prepare your pan
Start by preheating your oven to 175°C (350°F). Lightly grease a 9-inch springform pan or line the bottom with parchment paper. If you’re using a pie dish or tart pan, make sure it’s deep enough to hold both layers comfortably.
2. Make the sugar cookie base
In a large mixing bowl, cream together the softened butter and sugar until the mixture is light and fluffy. This takes about 2–3 minutes using an electric mixer. Add the egg and vanilla extract, then beat again until combined.
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until a soft dough forms. Avoid overmixing—stop as soon as there are no streaks of flour.
Press the dough evenly into the bottom of your prepared pan. Use the back of a spoon or clean hands to smooth it out. It should be firm but not compacted. You want it to stay slightly tender after baking.
3. Prepare the cheesecake filling
In another mixing bowl, beat the softened cream cheese and sugar until smooth and creamy. Scrape down the sides of the bowl often to avoid lumps. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla extract and sour cream. Mix until just combined—you don’t want to overbeat the batter.
4. Assemble and bake
Pour the cheesecake filling over the sugar cookie crust and gently smooth the top with a spatula. Tap the pan lightly on the counter to release any air bubbles.
Bake for 35–40 minutes, or until the center is just set but still slightly jiggly. It will continue to firm up as it cools. If the top starts to brown too quickly, loosely tent it with aluminum foil.
5. Cooling and chilling
Remove the cheesecake from the oven and allow it to cool at room temperature for 1 hour. Then transfer it to the fridge and chill for at least 4 hours, or overnight for the best texture. This part is essential—chilling helps the cheesecake layer fully set and develop that creamy consistency.
6. Optional toppings and serving suggestions
You can serve this cheesecake as-is or decorate it with a dusting of powdered sugar, fresh fruit, whipped cream, or a drizzle of chocolate sauce. It’s also delicious with a dollop of jam or fruit preserves. Slice with a warm knife for clean cuts and wipe between slices for a beautiful presentation.
Quick and Easy
From start to finish, this recipe is incredibly manageable. The prep work takes about 20 minutes, and the rest is just baking and chilling. You don’t need fancy tools or a long list of ingredients. If you’ve ever made cookies and a simple cheesecake before, you’re more than ready to put this together.
Customizable
I love how flexible this recipe is. You can flavor the cookie base with a hint of almond extract or citrus zest for a fresh twist. Swap the sour cream in the filling for Greek yogurt or add a swirl of fruit puree into the cheesecake layer before baking. You could even fold in mini chocolate chips or top it with crushed cookies.
Popular with Many People
Every time I’ve served this Sugar Cookie Cheesecake—whether at birthdays, baby showers, or casual family dinners—it’s one of the first desserts to disappear. Kids love the cookie part, adults love the cheesecake part, and everyone goes back for more. It’s approachable, elegant, and always delivers on flavor.
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Sugar Cookie Cheesecake
This Sugar Cookie Cheesecake is the ultimate dessert mashup. It features a soft, buttery sugar cookie crust topped with a smooth, rich cheesecake filling. The texture is creamy yet firm, with a base that’s tender but structured enough to hold each luscious slice. Perfect for birthdays, holidays, or any time you crave a sweet and satisfying dessert, this recipe brings comfort and elegance together in every bite. It’s simple to make, easy to serve, and impossible to resist—especially when chilled overnight for that perfect set. Whether you enjoy it plain or topped with fruit or sauce, this cheesecake is a guaranteed crowd-pleaser.
- Total Time: 1 hour
- Yield: 12 1x
Ingredients
For the Sugar Cookie Base:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
Instructions
- Preheat the Oven:
Preheat your oven to 175°C (350°F). Lightly grease a 9-inch springform pan or line it with parchment paper. Set aside. - Make the Sugar Cookie Dough:
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy (about 2–3 minutes). Add the egg and vanilla extract. Beat again until well combined. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture into the wet ingredients. Mix until a soft dough forms, being careful not to overmix. - Form the Crust:
Press the sugar cookie dough evenly into the bottom of the prepared pan. Use clean hands or the back of a spoon to smooth it out into an even layer. - Prepare the Cheesecake Filling:
In a new bowl, beat the cream cheese and sugar together until smooth and lump-free. Scrape down the sides as needed. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until just combined. - Assemble the Cheesecake:
Pour the cheesecake filling over the sugar cookie crust. Gently smooth the top using a spatula. Tap the pan lightly on the counter to release air bubbles. - Bake:
Bake for 35–40 minutes. The edges should be set, while the center remains slightly jiggly. If the top begins to brown too quickly, cover loosely with foil. - Cool and Chill:
Allow the cheesecake to cool at room temperature for 1 hour. Then place it in the refrigerator and chill for at least 4 hours or overnight. - Serve:
Once chilled, slice using a warm knife for clean cuts. Serve plain or top with fruit, powdered sugar, whipped cream, or chocolate drizzle as desired.
Notes
Do not overmix the cheesecake batter to avoid incorporating too much air, which can cause cracks.
Always chill completely before slicing for the cleanest texture.
For best flavor, use full-fat cream cheese and sour cream.
- Prep Time: 20
- Cook Time: 40
FAQs
Can I make this recipe ahead of time?
Yes, absolutely. In fact, it’s best to make this Sugar Cookie Cheesecake a day in advance. The cheesecake layer needs time to chill and set completely, and the flavors improve after resting overnight in the refrigerator.
Do I need a springform pan for this recipe?
A springform pan is ideal for easy removal and presentation, but you can also use a deep pie dish or a square baking dish. Just ensure it’s deep enough to hold both the cookie base and the cheesecake filling.
Can I freeze this cheesecake?
Yes, this cheesecake freezes very well. Once fully chilled, wrap it tightly in plastic wrap, then aluminum foil. Store it for up to one month. Thaw it in the refrigerator overnight before serving.
What if I don’t have sour cream?
You can substitute sour cream with an equal amount of plain Greek yogurt or cream cheese whipped with a splash of milk. The texture and taste will still be smooth and rich.
Can I use store-bought cookie dough instead of homemade?
You can, but the flavor and texture will be different. The homemade cookie base is thicker, softer, and better suited for holding the cheesecake layer without becoming too sweet.
How do I know when the cheesecake is done baking?
The cheesecake is ready when the edges are set but the center still has a slight wobble. It will continue to firm up as it cools. Avoid overbaking, which can cause cracks.
Can I add mix-ins to the cheesecake layer?
Definitely. You can fold in mini chocolate chips, crushed cookies, or swirls of jam into the cheesecake filling before baking. Keep additions moderate so the filling bakes evenly.
Is this recipe suitable for kids?
Yes, this dessert is kid-friendly and has no alcohol or strong flavors. The sugar cookie base makes it especially appealing to young eaters, while the cheesecake topping adds a creamy twist that even picky eaters enjoy.