Description
Smooth Sugar Cookie Cheesecake brings creamy cheesecake magic together with crumbly sugar cookie comfort for a dessert that feels like a warm hug from grandma. Baking this treat means creating a sweet moment your family will treasure with each delightful bite.
Ingredients
Scale
Main Ingredients:
- 3 8-ounce packages cream cheese
- 1 batch sugar cookie dough
- 2 cups sugar cookies
- 1 cup granulated sugar
- 3 large eggs
Supporting Ingredients:
- ½ cup sour cream
- ¼ cup heavy cream
- ¼ cup melted butter
- 1 teaspoon vanilla extract
Decorative Ingredients:
- Colored sugar sprinkles (optional)
Instructions
- Preheat your oven to 350°F. Crush 2 cups of sugar cookies into fine crumbs. Mix the crumbs with ¼ cup melted butter until thoroughly combined.
- Press the cookie-butter mixture firmly into the bottom of a 9-inch springform pan. Create an even, compact layer using the back of a measuring cup.
- Bake the crust for exactly 10 minutes at 350°F. Remove and let the crust cool completely while preparing the filling.
- In a large mixing bowl, beat 24 ounces of softened cream cheese until completely smooth and free of lumps.
- Add 1 cup granulated sugar and 1 teaspoon vanilla extract. Mix until the sugar dissolves and the mixture becomes creamy.
- Incorporate 3 large eggs into the cream cheese mixture, adding them one at a time. Mix thoroughly after each egg.
- Gently fold in ½ cup sour cream and ¼ cup heavy cream. Blend until the filling reaches a silky, consistent texture.
- Pour the entire cheesecake filling over the cooled crust. Spread evenly to cover the entire surface.
- Crumble small pieces of sugar cookie dough across the top of the filling. Scatter them randomly for visual appeal.
- Optional: Sprinkle colored sugar over the cookie dough pieces for extra decoration.
- Bake at 350°F for 50-60 minutes. The center should look set and the top should turn golden brown.
- Remove from the oven and let the cheesecake cool at room temperature for 1 hour.
- Refrigerate for a minimum of 4 hours or overnight to allow complete setting.
- Before serving, run a knife around the pan’s edge to loosen the cheesecake. Release the springform pan’s sides.
- Slice into wedges and serve chilled.
Notes
- Let the cream cheese soften completely at room temperature to ensure a smooth, lump-free cheesecake filling.
- When pressing the cookie crust into the pan, use the back of a measuring cup to create an even, compact base that won’t crumble.
- For a gluten-free version, substitute the sugar cookies with gluten-free graham crackers or almond flour-based cookies.
- Prevent cracks by baking the cheesecake in a water bath and avoiding overmixing the batter, which can incorporate too much air.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 377 kcal
- Sugar: 29 g
- Sodium: 190 mg
- Fat: 27 g
- Saturated Fat: 16 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 28 g
- Fiber: 0.5 g
- Protein: 7 g
- Cholesterol: 110 mg