Description
Sugar Cookie Cheesecake brings pure comfort straight to your dessert table, blending two classic treats into one delightful slice that friends and family will absolutely adore.
Ingredients
Scale
Main Ingredients:
- 3 8-ounce packages cream cheese
- 1 16-ounce package sugar cookie dough
- ¾ cup granulated sugar
- 2 large eggs
Supporting Ingredients:
- ¼ cup sour cream
- 1 teaspoon vanilla extract
- 2 tablespoons all-purpose flour
Toppings (Optional):
- Whipped cream
- Fresh fruit
- Chocolate drizzle or chips
- Sprinkles or candy
Instructions
- Preheat your oven to 350°F. Mix 16 oz sugar cookie dough with 2 tablespoons flour if using store-bought. Press dough evenly into a 9-inch springform pan, creating a smooth bottom layer.
- Prick the cookie dough crust with a fork several times. Bake for 10-12 minutes until edges turn golden brown. Remove and let cool completely at room temperature.
- In a large mixing bowl, beat 24 oz cream cheese and ¾ cup granulated sugar until completely smooth. Use an electric mixer on medium speed for best results.
- Add 1 teaspoon vanilla extract to the cream cheese mixture. Incorporate 2 large eggs one at a time, mixing thoroughly after each addition.
- Fold in ¼ cup sour cream until the filling becomes uniform and creamy. Scrape down the bowl’s sides to ensure even mixing.
- Pour the cheesecake filling over the cooled cookie crust. Use a spatula to spread the mixture evenly, eliminating any air bubbles.
- Reduce oven temperature to 325°F. Bake the cheesecake for 45-50 minutes until the center appears slightly jiggly but set.
- Turn off the oven. Leave the cheesecake inside with the door slightly open for 1 hour to prevent cracking.
- Remove cheesecake and let it cool completely at room temperature. Refrigerate for at least 4 hours or overnight before serving.
- Carefully release the springform pan. Decorate with whipped cream, fresh berries, chocolate drizzle, or your preferred toppings before slicing.
Notes
- Let the cream cheese and eggs reach room temperature before mixing to create a smoother, lump-free filling.
- Avoid overmixing the cheesecake batter, which can cause cracking during baking.
- Create a water bath by placing the springform pan in a larger pan filled with hot water to help prevent surface cracks and ensure even baking.
- For a gluten-free version, swap the sugar cookie crust with a gluten-free cookie or graham cracker alternative to accommodate dietary needs.
- Prep Time: 20 minutes
- Cook Time: 55 minutes - 1 hour 2 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 370 kcal
- Sugar: 27 g
- Sodium: 190 mg
- Fat: 25 g
- Saturated Fat: 15 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 80 mg