Raspberry Cheesecake with a Sugar Cookie Crust

Raspberry Cheesecake is one of my favorite traditional flavors. This year, I’ve swapped out the traditional graham cracker crust and replaced it with a sugar cookie crust and it is just phenomenal. I also used a little Grand Mariner Orange Liqueur to flavor it but pure orange extract or a traditional pure vanilla extract can be used in its place.
The fresh raspberry sauce combined with the fresh raspberries really elevate this cheesecake from the traditional canned variety of fruits.


Raspberry Cheesecake with a Sugar Cookie Crust changes out the graham cracker crust for a new twist to an old favorite.


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Raspberry Cheesecake

Raspberry Cheesecake with a Sugar Cookie Crust

Ronda Eagle | Kitchen Dreaming
Raspberry Cheesecake with a Sugar Cookie Crust changes out the graham cracker crust for a new twist to an old favorite.
Prep Time 15 mins
Cook Time 1 hr 15 mins
Total Time 1 hr 30 mins
Course Dessert
Cuisine American
Servings 16 servings


  • Raspberry Sauce
  • 2 packages (6 ounces or 1 1/3 cup each) Raspberries
  • 1/4 cups granulated sugar
  • 1 1/2 teaspoons cornstarch
  • Sugar Cookie Crust
  • 10 - 15 sugar cookies , broken into pieces
  • 6 tablespoons butter , melted
  • Cheesecake
  • 4 packages (8 ounces each) cream cheese, at room temperature
  • 1 cup granulated sugar
  • 5 large eggs , lightly beaten
  • 1/3 cups Grand Marnier or other orange flavored liqueur -OR- 2 Tbsp Pure Orange Extract
  • Raspberry Cheesecake Topping
  • 2 packages (6 ounces or 1 1/3 cup each) Raspberries
  • 2 tablespoons granulated sugar


  • Raspberry Sauce: Puree raspberries in a blender or food processor until smooth. Press through a mesh sieve to remove seeds (optional). Pour puree into a measuring cup and add enough water to make 1 cup, if necessary. Whisk raspberry puree, sugar and cornstarch in a small saucepan until blended. Bring to a boil over medium-high heat and cook, stirring constantly, 1 to 2 minutes or until slightly thickened. Remove from heat and let cool.
  • Sugar Cookie Crust: Preheat oven to 350°F. Pulse cookies in a blender or food processor to make fine crumbs. Add melted butter; pulse or stir until combined. Press mixture onto bottom of 9 x 3-inch springform pan with removable bottom. Bake 10 minutes and then cool completely. Reduce oven to 325°F.
  • Cheesecake: For the filling, in a large bowl, beat cream cheese, sugar and Grand Mariner until smooth. Add eggs; beat on low speed just until blended. Pour into crust. Set the springform pan on a piece of wide heavy-duty aluminum foil. Fold the foil carefully up the sides of the pan without tearing it. Set the pan in a large baking dish or roasting pan and place on oven rack. Pour in enough boiling water to reach halfway up sides of the springform pan. This keeps the cake moist while baking and helps prevent the cheesecake from cracking.
  • Bake about 75 minutes or until center is set and giggles only slightly when moved. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Pour remaining topping over cheesecake. Refrigerate overnight, covering when completely cooled. Remove rim from pan.
  • Heat raspberry sauce in a microwave-safe bowl on high power about 30 seconds, or just until warm. Spread evenly over top of cheesecake; refrigerate 1 hour.
  • Raspberry Cheesecake Topping: Top cheesecake with remaining raspberries and dust with granulated sugar.
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