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Bake Cheesecake Recipes Sugar Cookie Cheesecake with Cookie Crust

I bake this Sugar Cookie Cheesecake when I want big comfort with little fuss. Bake Cheesecake Recipes fits here so well. The crust uses soft sugar cookie dough. The filling stays creamy and light. I get clean slices. My kids fight for the first bite. I act surprised when I win. You will see fun cookie edges and a smooth center. The scent brings folks to the kitchen. Think vanilla and warm butter. I add a quick swirl and call it art. The slice lands on a plate. Silence follows. Then the plate comes back for more. We talk cookies and cheesecake like old friends. We nod to cheesecake cookies recipes and a chocolate chip cheesecake cookies recipe for a cookie crumb mix in. We smile at strawberry cheesecake cookies recipes for a bright twist. We keep a cheesecake cupcakes recipe in our back pocket. We lean on cream cheesecake recipes when life needs calm. We keep a simple recipe for cheesecake for busy days.
Prep Time20 minutes
Cook Time55 minutes
Total Time1 hour 15 minutes
Course: Dessert
Cuisine: American
Keywords: bake cheesecake recipes, Cheesecake Cookies Recipes, cheesecake cupcakes recipe, chocolate chip cheesecake cookies recipe, cookie crust cheesecake, cream cheesecake recipes, easy cheesecake, recipe for cheesecake, strawberry cheesecake cookies recipes, sugar cookie cheesecake
Servings: 12 slices
Author: Linda

Ingredients

For the Crust

  • 16 ounces refrigerated sugar cookie dough
  • 1 tablespoon all purpose flour for dusting hands
  • 1 tablespoon granulated sugar to keep the dough from sticking
  • Butter for greasing a 9 inch springform pan

For the Filling

  • 24 ounces cream cheese softened
  • 3 large eggs at room temperature
  • 3 and 4 cup granulated sugar
  • 1 and 2 cup sour cream
  • 2 teaspoons vanilla extract
  • 1 tablespoon cornstarch
  • 1 and 4 teaspoon fine salt

For Topping Optional

  • 1 cup whipped cream
  • Crushed sugar cookies for garnish
  • Fresh strawberries or chocolate chips

Instructions

For the Crust

  1. Heat oven to 325 F. Lightly grease a 9 inch springform pan.
  2. Press sugar cookie dough in an even layer over the base and one inch up the sides. Use floured fingers.
  3. Bake the crust for 10 minutes. Cool for 10 minutes while you mix the filling.

For the Filling

  1. Beat cream cheese in a mixer until smooth.
  2. Add sugar and salt and mix until no lumps remain.
  3. Blend in sour cream and vanilla.
  4. Mix in cornstarch.
  5. Beat in eggs one at a time on low speed. Stop when the batter looks smooth and glossy.
  6. Pour batter into the warm crust. Tap the pan to release bubbles.

Bake and Chill

  1. Bake at 325 F for 40 to 45 minutes until the edges look set and the center jiggles like soft jelly.
  2. Turn off the oven. Crack the door open. Let the cheesecake rest in the warm oven for 30 minutes.
  3. Move to a rack to cool to room temp. Then chill at least 4 hours for tidy slices.
  4. Top with whipped cream and crushed cookies. Add strawberries or chocolate chips if you like.

Notes

Use room temp dairy for a smooth batter. Do not overmix once eggs go in. If the top browns too fast, tent with foil. For a smaller 6 inch cake, use half the ingredients and start checking at 28 minutes. Cheesecake cuts best after an overnight chill.