Description
Delight in a luscious Sugar Cookie Cheesecake featuring a buttery sugar cookie crust topped with a rich, creamy cheesecake filling. This easy-to-make dessert combines the flavors of classic sugar cookies with silky cheesecake for a perfect treat suited for any occasion.
Ingredients
Scale
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:
- Whipped cream (optional)
- Sugar sprinkles (optional)
- Fresh berries (optional)
Instructions
- Make the Sugar Cookie Crust: Preheat the oven to 350°F (175°C). In a bowl, cream together the softened butter and sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually combine the wet and dry ingredients to form a dough. Press the dough evenly into the bottom of a 9-inch springform pan. Bake for 10–12 minutes until lightly golden, then remove and allow to cool slightly.
- Prepare the Cheesecake Filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract and mix well. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in the sour cream and flour, beating just until the mixture is creamy and smooth.
- 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 40–50 minutes, until the edges are set but the center still has a slight jiggle. If the edges brown too quickly, cover them loosely with foil to prevent burning.
- Cool: Remove the cheesecake from the oven and let it cool to room temperature for about 30 minutes. Then refrigerate for at least 3 to 4 hours, preferably overnight, to allow it to set completely.
- Serve: Carefully remove the cheesecake from the springform pan. Garnish with whipped cream, sugar sprinkles, and fresh berries if desired before slicing and serving.
Notes
- Use softened cream cheese: Ensures a smooth filling without lumps.
- Don’t overmix: Overmixing introduces air that can cause cracks in the cheesecake.
- Make ahead: The cheesecake tastes even better after chilling overnight.
- Flavor ideas: Enhance with lemon zest, fruit preserves, or chocolate chips for a creative twist.
- Storage: Keep leftovers refrigerated for up to 4 days or freeze for up to 2 months.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12th of cheesecake)
- Calories: 365 kcal
- Sugar: 27 g
- Sodium: 190 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 105 mg
Keywords: Sugar Cookie Cheesecake, cheesecake recipe, sugar cookie crust, baked cheesecake, easy cheesecake dessert, American dessert
