Cherry Cheesecake with Sugar Cookie Crust
This Cherry Cheesecake with Sugar Cookie Crust combines a sweet sugar cookie base, rich creamy cheesecake filling, and glossy cherry topping for a dessert that feels classic, playful, and perfect for holidays, birthdays, or any special gathering.
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Servings: 12
Ingredients
Crust
- 1 roll sugar cookie dough 1 pound
- Filling
- 24 ounces cream cheese softened
- 8 ounces sour cream
- 4 eggs
- 1 teaspoon vanilla extract
- 1 cup granulated sugar
Topping
- 1 can cherry pie filling
Optional Garnish
- Whipped cream
Instructions
Prepare the crust.
- Press the sugar cookie dough evenly into the bottom of an 8-inch springform pan.
Pre-bake the crust.
- Bake the crust in a preheated 350°F oven for 15 minutes, or until it is almost fully baked.
Cool the crust.
- Remove the pan from the oven and allow the crust to cool.
Prepare the filling base.
- In a mixing bowl, beat together the softened cream cheese and granulated sugar until smooth.
Add the remaining filling ingredients.
- Add the vanilla extract and then the eggs, one at a time, beating well after each addition. Mix in the sour cream until fully combined.
Fill the crust.
- Pour the cheesecake filling over the cooled sugar cookie crust.
Bake the cheesecake.
- Lower the oven temperature to 325°F and bake for 75 to 90 minutes, or until the cheesecake is fully set and lightly browned.
Chill the cheesecake.
- Remove the cheesecake from the oven and refrigerate overnight to allow it to fully set.
Add the topping.
- Top the cheesecake with the cherry pie filling immediately before serving.
Serve.
- If desired, garnish with whipped cream before slicing and serving.
Notes
To make this recipe gluten free, replace the sugar cookie dough with a certified gluten-free sugar cookie dough or a homemade gluten-free cookie crust. Also confirm that the vanilla extract, sour cream, cream cheese, and cherry pie filling are labeled gluten free or free from cross-contact concerns, as some brands may contain additives or be processed in shared facilities. Because gluten-free cookie crusts can be a little more delicate, press the crust firmly into the pan and allow the cheesecake to chill fully before slicing to help it hold together better.