Sugar Cookie Cherry Cheesecake

Introduction

Sugar Cookie Cherry Cheesecake is a rich, creamy dessert that combines a soft sugar cookie crust with a smooth cheesecake filling and a glossy cherry topping. It’s sweet, nostalgic, and perfect for holidays, celebrations, or anytime you want a show-stopping dessert that’s easy to love.

Ingredients

Sugar Cookie Crust

• 2 ½ cups sugar cookie crumbs (crushed sugar cookies)
• ½ cup unsalted butter, melted
• 2 tablespoons granulated sugar

Cheesecake Filling

• 24 oz (680 g) cream cheese, softened
• 1 cup granulated sugar
• 3 large eggs, room temperature
• 1 cup sour cream
• 1 teaspoon vanilla extract
• 2 tablespoons all-purpose flour

Cherry Topping

• 1 can (21 oz) cherry pie filling

Instructions

1. Prepare the crust
   Preheat oven to 325°F (165°C). In a bowl, mix sugar cookie crumbs, melted butter, and sugar. Press firmly into the bottom and slightly up the sides of a greased 9-inch springform pan. Bake for 10 minutes, then set aside.
2. Make the cheesecake filling
   In a large bowl, beat cream cheese until smooth. Add sugar and mix until creamy. Beat in eggs one at a time. Add sour cream, vanilla, and flour; mix just until combined.
3. Bake the cheesecake
   Pour filling over the cooled crust. Smooth the top. Bake for 55–60 minutes, until the center is slightly jiggly but the edges are set.
4. Cool gradually
   Turn off the oven, crack the door slightly, and let the cheesecake cool inside for 1 hour. Remove and cool completely at room temperature, then refrigerate for at least 3 hours.
5. Add cherry topping
   Spoon cherry pie filling evenly over the chilled cheesecake before serving.

Tips

• Use room-temperature ingredients for a smooth filling
• Avoid overmixing to prevent cracks
• Chill overnight for best texture and clean slices
• Wipe knife between cuts for neat servings

FAQs

Q1: Can I use store-bought sugar cookie dough for the crust?
Yes, bake it first, cool, then add the filling.

Q2: Can I substitute another fruit topping?
Absolutely—blueberry, strawberry, or mixed berry work well.

Q3: Why did my cheesecake crack?
Overbaking or rapid cooling can cause cracks, but the cherry topping hides them beautifully.