Name: Cherry Cheesecake with Sugar Cookie Crust
Prep time: 15 min
Cook time: 90 min
Total time: 105 min
Ingredients: 1 roll 1 pound sugar cookie dough; 24 ounces cream cheese (softened); 8 ounces sour cream; 4 large eggs; 1 teaspoon vanilla extract; 1 cup granulated sugar; 1 can cherry pie filling

Cream cheese, sour cream, sugar cookie dough, and cherry pie filling come together in this dreamy Cherry Cheesecake with Sugar Cookie Crust.

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Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

I’ll be honest—this cheesecake happened on one of those chaotic days where everything felt like it was going wrong. You ever have those? I had promised to bring dessert to my sister’s Sunday dinner, but between laundry piling up, my kid needing help with homework, and me completely forgetting the time, I panicked. I opened the fridge and there it was: a roll of sugar cookie dough that I had bought on impulse. I swear it winked at me, like, “Don’t worry, I’ve got you.”

I pressed it into a pan, whipped up a cheesecake filling with whatever I had on hand, and topped it with cherry pie filling because… well, cherries make everything prettier. The crazy part? Everyone thought I had spent hours making it. My dad even asked where I bought it, which I took as the highest form of flattery. That night taught me something—sometimes shortcuts don’t just save you, they make you look like a baking genius.

Here’s a quick peek at what’s inside:

Why You’ll Love This Cherry Cheesecake with Sugar Cookie Crust Recipe?

Cheesecake is already one of those desserts that feels like a hug in food form, right? But swap out the classic graham cracker crust for sugar cookie dough, and suddenly you’ve got a whole new level of indulgence. It’s chewy, buttery, and just sweet enough to balance that tangy, creamy filling. Then comes the glossy red cherry topping that makes it look like something straight out of a bakery window. The beauty of this dessert? It’s simple, sneaky, and still feels special. Honestly, it’s a dessert that saves your reputation and makes you look like the hero of the gathering.

Ingredient Notes:

Let’s break down the players here because each one earns its spot:

Sugar cookie dough: Store-bought, because who has time for homemade when life’s already messy? It gives the crust a soft, chewy sweetness.
Cream cheese: The heart of every cheesecake. Go full-fat here—this isn’t the place to cut corners.
Sour cream: Adds that tang and smoothness that keeps the cheesecake from being one-note.
Eggs: Bind everything together while adding richness.
Vanilla extract: A little splash that makes the filling sing.
Sugar: Sweetens but doesn’t overwhelm.
Cherry pie filling: The showstopper topping. It’s bright, shiny, and brings the whole thing to life.

How To Make Cherry Cheesecake with Sugar Cookie Crust?

Step 1: Bake the crust.
Press that sugar cookie dough into the bottom of a springform pan and bake at 350°F for about 15 minutes. Don’t overdo it—you want it set, not crispy.

Step 2: Mix the filling.
Beat together cream cheese and sugar until smooth. This is the foundation, so take a moment here to make sure it’s creamy with no lumps.

Step 3: Add the extras.
Blend in vanilla, then eggs one at a time. Stir in sour cream for that silky finish. It should look rich but not too thick.

Step 4: Bake the cheesecake.
Pour the mixture over your cooled cookie crust. Lower the oven to 325°F and bake for 75–90 minutes. The edges should be golden, and the center just set. Then the hardest part: chill it overnight. I know—it’s torture.

Step 5: The cherry finale.
Spread cherry pie filling on top right before serving. Add a swirl of whipped cream if you’re feeling extra fancy, or just let the cherries shine on their own.

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Storage Options:

This cheesecake is a fridge-lover. Wrap it up and keep it chilled for about 4–5 days. If you want to plan ahead, freeze it (without the topping) and thaw overnight in the fridge before serving. Then add cherries and you’re golden. It’s honestly even better the next day after the flavors settle.

Variations and Substitutions:

Want to put your own twist on it? Go for it:

Different toppings: Try blueberries, raspberries, or even a caramel drizzle.
Crust swaps: Oreos or gingersnaps if you want something bolder.
Mini versions: Use muffin tins for bite-sized cheesecakes—perfect for parties.

What to Serve with Cherry Cheesecake with Sugar Cookie Crust?

This dessert is already a star, but a few pairings make it shine brighter:

Coffee or espresso: Cuts through the richness like a dream.
Fresh fruit: A light counterbalance to all that creamy sweetness.
Whipped cream: Because why not go all in?

Frequently Asked Questions:

Can I make this ahead of time?
Yes! Cheesecake loves a good overnight chill—it actually tastes better.

Do I need a springform pan?
It’s ideal, but you can use a pie dish lined with parchment. Just expect a little more rustic charm.

Can I make my own cherry topping?
Totally. Fresh or frozen cherries cooked down with sugar make a gorgeous homemade topping. But if you’re in a rush, the canned stuff does the job.

That’s my Cherry Cheesecake with Sugar Cookie Crust story—a dessert born out of chaos that somehow became one of my family’s favorites. Funny how that happens, right?

So, what about you—are you team cherry topping, or would you swap it for something wild like chocolate drizzle?

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

Remember it later!

Planning to try this recipe soon? Pin it for a quick find later!

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