Description
This Sugar Cookie Cheesecake combines the buttery, sweet flavors of a classic sugar cookie crust with a rich, creamy cheesecake filling. Topped with optional whipped cream, sprinkles, and fresh berries, this dessert is perfect for celebrations or anytime you want an irresistible treat that blends cookie and cheesecake textures.
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 (optional):
- Whipped cream
- Sugar sprinkles
- Fresh berries
Instructions
- Make the Sugar Cookie Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients and mix until the dough forms. Press the dough evenly into the bottom of a 9-inch springform pan. Bake for 10 to 12 minutes until lightly golden, then remove from oven and allow it to cool slightly.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until it is smooth and creamy. Add the sugar and vanilla extract, blending well. Beat in the eggs, one at a time, ensuring each is fully incorporated before adding the next. Add the sour cream and flour, mixing until the filling is smooth and creamy without lumps.
- Assemble: Pour the cheesecake filling over the pre-baked sugar cookie crust, smoothing the top evenly. Gently tap the springform pan on the counter to release any air bubbles trapped in the filling.
- Bake: Reduce your oven temperature to 325°F (163°C). Bake the cheesecake for 40 to 50 minutes until the filling is mostly set but still slightly jiggly in the center. If the edges brown too quickly, cover them with foil to prevent burning.
- 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 preferably overnight, to let the cheesecake set fully.
- Serve: Carefully remove the sides of the springform pan. Garnish the cheesecake with whipped cream, sugar sprinkles, and fresh berries as desired before serving.
Notes
- Use softened cream cheese to ensure a smooth, lump-free filling.
- Do not overmix the filling to prevent excess air and cracks during baking.
- Allow the cheesecake to chill overnight for best texture and flavor.
- Try adding lemon zest, fruit preserves, or chocolate chips to the filling for variations.
- Store leftovers refrigerated for 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
Nutrition
- Serving Size: 1 slice (1/10 of cheesecake)
- Calories: 380
- Sugar: 28g
- Sodium: 220mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 110mg
Keywords: sugar cookie cheesecake, cheesecake recipe, sugar cookie crust, creamy cheesecake, dessert, baked cheesecake
