Description
Sugar Cookie Cheesecake blends two classic desserts into one spectacular treat that brings pure joy to the table. Creamy cheesecake nestled on a crisp sugar cookie base delivers a delightful twist that delights friends and family at any gathering.
Ingredients
Scale
Main Ingredients:
- 2 8 oz packages cream cheese, softened
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, softened
- 2 large eggs
- 1 egg
Supporting Ingredients:
- 1 ¼ cups granulated sugar
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
- ½ teaspoon baking powder
- ¼ teaspoon salt
Garnish and Optional Ingredients:
- ¼ cup sour cream
- 1 tablespoon all-purpose flour
- Whipped cream
- Sugar sprinkles
- Fresh berries
Instructions
- Preheat your oven to 350°F (175°C). Grab ½ cup softened unsalted butter and ¼ cup granulated sugar in a mixing bowl. Cream them together until the mixture becomes light and fluffy.
- Add 1 egg and 1 teaspoon vanilla extract to the butter mixture. Mix thoroughly until fully combined.
- In a separate bowl, whisk 1 ½ cups all-purpose flour, ½ teaspoon baking powder, and ¼ teaspoon salt. Gradually incorporate dry ingredients into wet ingredients to create a smooth cookie dough.
- Press the prepared dough evenly into a 9-inch springform pan, creating a solid base. Spread the dough carefully to ensure uniform thickness.
- Bake the cookie crust for 10-12 minutes at 350°F (175°C) until edges turn slightly golden. Remove from oven and allow to cool for 15 minutes.
- Reduce oven temperature to 325°F (163°C). In a large mixing bowl, beat 2 (8 oz) packages softened cream cheese until completely smooth.
- Add 1 cup granulated sugar and 1 teaspoon vanilla extract to cream cheese. Mix until sugar dissolves and mixture becomes creamy.
- Incorporate 2 large eggs into the cream cheese mixture, adding one at a time. Beat after each addition until fully blended.
- Fold in ¼ cup sour cream and 1 tablespoon all-purpose flour. Blend gently until the filling achieves a silky consistency.
- Pour cheesecake filling over the cooled cookie crust. Smooth the top with a spatula and tap the pan gently to release any trapped air bubbles.
- Bake at 325°F (163°C) for 40-50 minutes. The center should remain slightly jiggly while edges appear set. Protect edges with aluminum foil if browning occurs too quickly.
- Remove from oven and let cheesecake cool at room temperature for 30 minutes. Refrigerate for 3-4 hours or overnight to set completely.
- Carefully release from springform pan. Garnish with optional whipped cream, sugar sprinkles, and fresh berries before serving chilled.
Notes
- Let the cream cheese soften at room temperature for easy mixing and a smoother filling.
- Use a water bath (place the springform pan in a larger pan with hot water) to prevent cracking and create a creamy texture.
- Avoid overmixing the cheesecake batter, which can introduce too much air and cause cracks during baking.
- For a gluten-free version, substitute the sugar cookie crust with gluten-free cookie crumbs or almond flour.
- Prep Time: 20 minutes
- Cook Time: 50-62 minutes
- Category: Cheesecakes
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 354 kcal
- Sugar: 27 g
- Sodium: 170 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 9 g
- Trans Fat: 0.5 g
- Carbohydrates: 30 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 80 mg