Sugar Cookie Cheesecake – A Sweet and Creamy Dessert Delight Recipe
Sugar Cookie Cheesecake is a delightful dessert that combines a sweet, buttery sugar cookie crust with a creamy, smooth cheesecake filling. Finished with optional whipped cream, sugar sprinkles, and fresh berries, this dessert offers a perfect balance of flavors and textures for any special occasion.
- Prep Time: 20 minutes
- Cook Time: 1 hour 2 minutes
- Total Time: 4 hours 22 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
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
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
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 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 wet ingredients with the dry ingredients until a dough forms. Press the dough evenly into the bottom of a 9-inch springform pan. Bake for 12 minutes, then let it cool slightly.
- Prepare the Cheesecake Filling: Using an electric mixer, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract, mixing well. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the sour cream and all-purpose flour, continuing to beat until the filling is smooth and creamy.
- Assemble: Pour the cheesecake filling over the slightly cooled sugar cookie crust. Smooth the top with a spatula and gently tap the pan on the counter to release any trapped air bubbles.
- Bake: Reduce the oven temperature to 325°F (163°C). Bake the assembled cheesecake for 50 minutes, or until the cheesecake is set but still slightly jiggly in the center. To prevent over-browning, cover the edges with foil if needed during baking.
- Cool: Remove the cheesecake from the oven and allow it to cool at room temperature for 30 minutes. Then refrigerate for at least 4 hours or overnight to fully set and develop the flavors.
- Serve: Carefully remove the cheesecake from the springform pan. Top with whipped cream, sugar sprinkles, and fresh berries as desired before serving.
Notes
- For a firmer crust, chill the dough for 30 minutes before pressing into the pan.
- If you prefer a tangier cheesecake, increase the sour cream to 1/3 cup.
- Use room temperature cream cheese to avoid lumps in the filling.
- Cover the cheesecake edges with foil halfway through baking to prevent over-browning.
- Allow the cheesecake to chill overnight for best flavor and texture.
- Fresh berries can be substituted with fruit compote or jam for variety.
