Go Back
Sugar Cookie Cheesecake

Sugar Cookie Cheesecake Recipe

Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 10 servings
Calories: 550
Ingredients Method Notes

Ingredients
  

  • 2 cups finely crushed crisp sugar cookies (about 24 cookies)
  • ¼ cup granulated sugar
  • 6 tbsp unsalted butter, melted
  • 24 oz cream cheese (three 8-oz blocks), softened to room temperature
  • 1 cup granulated sugar
  • 3 large eggs, at room temperature
  • ½ cup sour cream, at room temperature
  • 2 tsp vanilla extract
  • 1 tsp almond extract
  • ¼ cup all-purpose flour
  • ¼ tsp salt
  • Optional: ⅓ cup rainbow sprinkles (jimmies)

Method
 

  1. Preheat oven to 325°F (160°C). Stir crushed cookies, ¼ cup sugar, and melted butter until combined. Press into a 9-inch springform pan and bake 10 minutes. Cool.
  2. Reduce oven to 300°F (150°C). Beat cream cheese and 1 cup sugar until smooth, 2 to 3 minutes. Mix in flour and salt, then add eggs one at a time on low. Blend in sour cream, vanilla, and almond extract. Fold in sprinkles if using.
  3. Pour filling over crust. Bake 50 to 60 minutes, until edges are set and center wobbles slightly. Turn off oven, crack door, and cool inside 1 hour. Cool to room temperature, then refrigerate at least 4 hours or overnight.
  4. Run a knife around the pan edge, remove the ring. Slice with a hot, dry knife and serve chilled.

Notes

The cheesecake needs at least 4 hours to chill before slicing, but overnight gives you the cleanest cuts. Dust with powdered sugar or add fruit right before serving.