Description
The ultimate dessert mashup that’ll make you forget all about regular cheesecake! This Sugar Cookie Cheesecake combines two classics into one irresistible treat that tastes like pure nostalgia.
Ingredients
Scale
- 2 cups (240g) sugar cookie crumbs (from about 20–24 store-bought cookies or homemade)
- 6 tablespoons (85g) unsalted butter, melted
- 2 tablespoons (25g) granulated sugar
- 4 packages (32 oz/907g total) cream cheese, softened to room temperature
- 1¼ cups (250g) granulated sugar
- 4 large eggs, room temperature
- ⅓ cup (80ml) heavy cream
- 2 tablespoons (30ml) pure vanilla extract
- 2 teaspoons almond extract (optional)
- ¼ teaspoon salt
- 8–10 mini sugar cookies or cookie pieces (optional for topping)
- 2 tablespoons sprinkles or sanding sugar (optional)
- ½ cup (120ml) white chocolate, melted (optional for drizzling)
Instructions
- Preheat oven to 325°F (165°C). Grease a 9-inch springform pan.
- Mix sugar cookie crumbs, melted butter, and 2 tablespoons sugar. Press firmly into pan bottom and bake for 10 minutes until slightly golden. Cool.
- Beat cream cheese until smooth (2-3 minutes). Gradually add sugar and beat until fluffy.
- Add eggs one at a time on low speed, mixing just until incorporated. Gently mix in heavy cream, vanilla extract, almond extract (if using), and salt.
- Pour filling over cooled crust. For best results, place in a water bath.
- Bake for 60-70 minutes until edges are set but center still slightly jiggles.
- Turn off oven, crack door open, and leave cheesecake inside for 1 hour.
- Run a knife around the edge, then cool completely at room temperature (2-3 hours).
- Refrigerate for at least 6 hours or overnight.
- Before serving, decorate with mini cookies, white chocolate drizzle, and sprinkles if desired.
- Let stand at room temperature for 30 minutes before slicing with a warm knife for clean cuts.