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Sugar Cookie Cheesecake Recipe

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★★★★★

5 from 59 reviews

This Sugar Cookie Cheesecake combines the buttery, sweet flavor of sugar cookies with a smooth and creamy classic cheesecake filling. A delicious dessert that starts with a homemade sugar cookie crust, topped with a rich cream cheese filling, and finished with optional whipped cream and fresh berries for a delightful treat 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 (optional):

  • Whipped cream
  • Sugar sprinkles
  • Fresh berries

Instructions

  1. Make the Sugar Cookie Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, cream the softened butter and sugar together until the mixture is light and fluffy. Beat in the egg and vanilla extract until well combined. In another bowl, whisk together the flour, baking powder, and salt. Gradually combine the dry ingredients with the wet mixture to form a dough. Press this dough evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 to 12 minutes until lightly golden, then remove and allow it to cool slightly.
  2. Prepare the Cheesecake Filling: In a large bowl, beat the cream cheese until smooth and creamy. Add the sugar and vanilla extract, mixing well to combine. Incorporate the eggs one at a time, beating well after each addition. Add the sour cream and flour and beat the mixture until it is smooth and creamy.
  3. Assemble the Cheesecake: Pour the prepared cheesecake filling over the cooled sugar cookie crust, smoothing the top with a spatula. Gently tap the pan on the countertop a few times to release any trapped air bubbles in the filling.
  4. Bake the Cheesecake: Reduce the oven temperature to 325°F (163°C). Bake the cheesecake for 40 to 50 minutes, or until the edges are set and the center is slightly jiggly when gently shaken. If the edges start to brown too quickly, cover them loosely with foil to prevent over-browning.
  5. Cool the Cheesecake: Remove the cheesecake from the oven and allow it to cool at room temperature for about 30 minutes. Then refrigerate it for at least 3 to 4 hours or overnight to fully set.
  6. Serve: Once chilled, remove the cheesecake from the springform pan. Optionally, garnish with whipped cream, sugar sprinkles, and fresh berries before serving for a festive and flavorful presentation.

Notes

  • For best results, ensure the cream cheese is softened to room temperature to avoid lumps in the cheesecake filling.
  • You can substitute sour cream with Greek yogurt if preferred for a slight tang.
  • To avoid cracks, do not overmix the batter and avoid opening the oven door frequently during baking.
  • Use a springform pan for easy removal of the cheesecake.
  • Allow the cheesecake to chill thoroughly; this helps it firm up and enhances the texture.
  • Feel free to customize toppings with your favorite fruits or dessert sauces.

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

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