Description
Sugar Cookie Cheesecake is a delightful dessert that marries the buttery sweetness of sugar cookies with the rich, creamy texture of classic cheesecake. Featuring a soft sugar cookie crust topped with a velvety cheesecake filling, this dessert is perfect for celebrations or any indulgent occasion.
Ingredients
For the Sugar Cookie Crust:
- 1 1/2 cups all-purpose flour
- 1/2 cup unsalted butter, softened
- 1/4 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the Cheesecake Filling:
- 2 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup sour cream (optional)
- 1 tablespoon all-purpose flour
For the Topping (optional):
- Whipped cream
- Sugar sprinkles
- Fresh berries
Instructions
- Make the Sugar Cookie Crust: Preheat your oven to 350°F (175°C). In a bowl, cream together the softened butter and granulated sugar until the mixture becomes fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually combine the dry ingredients with the wet ingredients to form a dough. Press this dough evenly into the base of a 9-inch springform pan. Bake the crust for 10 to 12 minutes, then allow it to cool slightly.
- Prepare the Cheesecake Filling: In a mixing bowl, beat the softened cream cheese until it is smooth and creamy. Add the granulated sugar and vanilla extract, continuing to beat. Incorporate the eggs one at a time, ensuring each is fully mixed in before adding the next. Add the optional sour cream and the tablespoon of flour, then beat the mixture until it is creamy and well combined.
- Assemble: Pour the cheesecake filling over the pre-baked sugar cookie crust, smoothing the top with a spatula. Gently tap the springform pan on the counter to release any trapped air bubbles.
- Bake: Reduce the oven temperature to 325°F (163°C). Bake the cheesecake for 40 to 50 minutes, or until the center is set but still slightly jiggly. To prevent the crust edges from browning too quickly, optionally cover them with foil halfway through baking.
- Cool: Remove the cheesecake from the oven and let it cool at room temperature for about 30 minutes. Then place it in the refrigerator to chill for at least 3 to 4 hours, or ideally overnight, to allow it to set fully.
- Serve: Carefully remove the cheesecake from the springform pan. Garnish with whipped cream, sugar sprinkles, and fresh berries if desired before serving.
Notes
- Use softened cream cheese to ensure a smooth, lump-free filling.
- Don’t overmix the batter to prevent excess air and cracks in the cheesecake.
- Make ahead: the cheesecake tastes even better after chilling overnight.
- Flavor ideas: try adding lemon zest, fruit preserves, or chocolate chips for a flavorful twist.
- Storage: Refrigerate leftovers up to 4 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
