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Sugar Cookie Cheesecake Recipe

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★★★★★

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.

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:

  • 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

Find it online: https://kitchenwithkai.com/sugar-cookie-cheesecake-recipe/