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Sugar Cookie Cheesecake Recipe

Sugar Cookie Cheesecake Recipe
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★★★★★

4.8 from 6 reviews

This Sugar Cookie Cheesecake combines a buttery, soft sugar cookie crust with a creamy, smooth cheesecake filling, creating a deliciously unique dessert perfect for any occasion. Topped with optional whipped cream, sugar sprinkles, and fresh berries, it’s both pretty and tasty.

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 large bowl, cream the softened butter and granulated sugar together until the mixture is 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 the crust for 10 to 12 minutes until lightly golden, then remove from the oven and allow it to cool slightly.
  2. Prepare the Cheesecake Filling: Using a stand mixer or hand mixer, beat the softened cream cheese until smooth and creamy. Add the granulated 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 flour, and continue beating until the filling is creamy and smooth.
  3. Assemble: Pour the prepared cheesecake filling over the slightly cooled sugar cookie crust. Smooth the top with a spatula and gently tap the springform pan on the counter to remove any air bubbles.
  4. Bake: Lower the oven temperature to 325°F (163°C). Bake the cheesecake for 40 to 50 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center. If the edges begin to brown too quickly, cover them with foil to prevent over-browning.
  5. Cool: Remove the cheesecake from the oven and let it cool at room temperature for about 30 minutes. Then refrigerate for at least 3 to 4 hours, preferably overnight, to allow it to fully set.
  6. Serve: Carefully remove the cheesecake from the springform pan. Garnish with whipped cream, sugar sprinkles, and fresh berries if desired. Slice and enjoy!

Notes

  • Allow the cream cheese to soften at room temperature before mixing to ensure a smooth filling.
  • Don’t overbake the cheesecake; a slightly jiggly center is perfect for a creamy texture.
  • Use a springform pan for easy removal of the cheesecake.
  • Sour cream adds moisture and tang but is optional.
  • For a dairy-free variation, substitute ingredients accordingly, though texture may vary.

Nutrition

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

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