Description
Sugar Cookie Cheesecake is a delightful dessert combining a buttery sugar cookie crust with a rich, creamy cheesecake filling. This dessert is perfect for special occasions or anytime you crave a sweet, smooth, and indulgent treat. With a crisp cookie base and a silky filling, it offers a delightful contrast in textures and flavors.
Ingredients
Scale
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
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
Optional Toppings
- Whipped cream
- Sugar sprinkles
- Fresh berries
Instructions
- Prepare the Crust: Preheat your oven to 350°F (175°C). Cream the softened butter and 1/4 cup sugar together until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually combine the dry ingredients with the wet ingredients to form a smooth dough. Press the dough evenly into the bottom of a 9-inch springform pan. Bake for 10 to 12 minutes until lightly golden, then remove and let cool slightly.
- Make the Cheesecake Filling: Beat the softened cream cheese until smooth and creamy, ensuring no lumps remain. Add in 1 cup of granulated sugar and 1 teaspoon of vanilla extract, mixing until fully incorporated. Beat the eggs one at a time into the mixture, making sure each is fully combined before adding the next. Incorporate the optional sour cream and 1 tablespoon of flour, mixing well until the filling is smooth and creamy.
- Assemble and Fill: Pour the cheesecake filling evenly over the pre-baked sugar cookie crust. Smooth the top with a spatula for an even surface. Gently tap the pan on the counter a few times to release any trapped air bubbles in the batter.
- Bake the Cheesecake: Lower the oven temperature to 325°F (163°C). Place the pan in the oven and bake for 40 to 50 minutes, or until the cheesecake is set but still slightly jiggly in the center. To prevent the edges from over-browning, cover them loosely with foil if they start to become too dark during baking.
- Cool and Chill: After baking, let the cheesecake cool at room temperature for about 30 minutes. Then, transfer it to the refrigerator and chill for at least 3 to 4 hours or preferably overnight to allow it to fully set and develop flavor.
- Serve: Remove the cheesecake from the springform pan carefully. Garnish with whipped cream, sugar sprinkles, and fresh berries if desired before serving for an extra touch of sweetness and color.
Notes
- You can substitute sour cream with Greek yogurt for a slightly tangier flavor.
- Make sure the cream cheese is fully softened to avoid lumps in the filling.
- Use a water bath if you prefer, to avoid cracks in the cheesecake, though it is not necessary for this recipe.
- Allow the cheesecake to chill thoroughly for the best texture and flavor.
- Store leftovers covered in the refrigerator for up to 3 days.
