Sugar Cookie Cheesecake Recipe

Introduction

This Sugar Cookie Cheesecake combines the buttery goodness of a sugar cookie crust with a rich, creamy cheesecake filling. It’s a delightful dessert that’s perfect for any occasion, offering both familiar flavors and a smooth texture.

Ingredients

• 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

1. Step 1: Preheat your oven to 350°F (175°C). In a bowl, cream together the softened butter and 1/4 cup sugar until fluffy. Beat in the egg and vanilla extract until combined.
2. Step 2: In a separate bowl, whisk together 1 1/2 cups flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture and combine to form a dough.
3. Step 3: Press the dough evenly into the bottom of a 9-inch springform pan. Bake for 10 to 12 minutes until lightly golden. Remove from oven and let cool slightly.
4. Step 4: Lower the oven temperature to 325°F (163°C). In a large bowl, beat the softened cream cheese until smooth. Add 1 cup sugar and vanilla extract, mixing well.
5. Step 5: Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Stir in sour cream and 1 tablespoon flour until the filling is creamy.
6. Step 6: Pour the cheesecake filling over the warm sugar cookie crust, smoothing the top. Tap the pan gently to release any air bubbles.
7. Step 7: Bake for 40 to 50 minutes until the cheesecake is set but still slightly jiggly in the center. If the crust edges brown too fast, cover them with foil.
8. Step 8: Allow the cheesecake to cool at room temperature for 30 minutes. Then refrigerate for at least 3 to 4 hours, or overnight for best results.
9. Step 9: Before serving, remove the cheesecake from the pan and garnish with whipped cream, sugar sprinkles, and fresh berries if desired.

Tips & Variations

• For a richer flavor, use full-fat cream cheese and fresh vanilla beans instead of extract.
• If you prefer a firmer crust, chill the dough before pressing into the pan.
• Try mixing in lemon zest or almond extract to the filling for a unique twist.
• To avoid cracks, bake the cheesecake in a water bath or place a pan of water in the oven to maintain moisture.
• Use fresh berries like raspberries or blueberries for a bright, colorful topping.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To keep it fresh, tightly wrap with plastic wrap or use an airtight container. When ready to serve, you can enjoy it cold or let it sit at room temperature for 15 minutes. If frozen, thaw overnight in the fridge and note that texture may slightly change.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend suitable for baking. Make sure your baking powder is also gluten-free.

Why is the cheesecake filling slightly jiggly when done?

A slightly jiggly center indicates the cheesecake is perfectly set and will firm up as it cools. Overbaking can cause cracks or dryness, so it’s best to remove it when there’s gentle wobbling.

Sugar Cookie Cheesecake Recipe

Print Recipe

★★★★★

4.6 from 247 reviews

This delightful Sugar Cookie Cheesecake combines a buttery sugar cookie crust with a rich and creamy cheesecake filling, topped with optional whipped cream, sugar sprinkles, and fresh berries for an irresistible dessert perfect for any occasion.

• Author: Kai
• Prep Time: 20 minutes
• Cook Time: 55 minutes
• Total Time: 4 hours 15 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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:

• Whipped cream (optional)
• Sugar sprinkles (optional)
• Fresh berries (optional)

Instructions

1. Make the Sugar Cookie Crust: Preheat your oven to 350°F (175°C). In a bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually combine the dry ingredients into the wet ingredients to form the dough. Press the dough evenly into the bottom of a 9-inch springform pan. Bake for 10 to 12 minutes, then allow it to cool slightly.
2. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add granulated sugar and vanilla extract, mixing well. Beat in the eggs one at a time to ensure they are fully incorporated. Mix in the sour cream and flour, beating until the filling is smooth and creamy.
3. Assemble: Pour the cheesecake filling over the pre-baked sugar cookie crust and smooth the top with a spatula. Gently tap the pan on the counter to release any trapped air bubbles.
4. Bake: Reduce the oven temperature to 325°F (163°C). Bake the cheesecake for 40 to 50 minutes until the edges are set and the center is slightly jiggly. If the crust edges start to brown too quickly, cover them with foil to prevent burning.
5. Cool: After baking, let the cheesecake cool at room temperature for 30 minutes. Then, refrigerate for at least 3 to 4 hours or overnight to allow it to fully set.
6. Serve: Remove the cheesecake from the springform pan. Garnish with whipped cream, sugar sprinkles, and fresh berries if desired before serving.

Notes

• Ensure cream cheese is softened to avoid lumps in the filling.
• Use a springform pan for easy removal of the cheesecake.
• Chill the cheesecake overnight for best texture and flavor.
• Cover the crust edges with foil if they brown too fast during baking to prevent burning.
• Optional toppings add a festive touch but can be omitted for a simpler dessert.

Keywords: sugar cookie crust, cheesecake, creamy cheesecake, easy cheesecake recipe, dessert, holiday dessert