Description
A delectable Sugar Cookie Cheesecake combining a buttery sugar cookie crust with a creamy, smooth cheesecake filling. This delightful dessert is perfect for any occasion and can be garnished with whipped cream, sprinkles, and fresh berries for added charm.
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
- Make the Sugar Cookie Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, cream the softened butter and granulated sugar together until light and fluffy. Beat in the egg and vanilla extract until well combined. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry ingredients into 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, then allow it to cool slightly before adding the filling.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the sugar and vanilla extract, mixing thoroughly. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. If using, add the sour cream and all-purpose flour, then beat the mixture until it is creamy and free of lumps.
- Assemble: Pour the cheesecake filling over the baked sugar cookie crust and smooth the top with a spatula. Gently tap the springform pan on the counter to release any trapped air bubbles for a smooth finish.
- Bake: Reduce the oven temperature to 325°F (163°C). Bake the cheesecake for 40 to 50 minutes, until the edges are set but the center still has a slight jiggle. To prevent the crust from over-browning, cover the edges of the pan with foil if needed.
- Cool: Remove the cheesecake from the oven and allow it to cool on a wire rack at room temperature for 30 minutes. After cooling, refrigerate the cheesecake for at least 3 to 4 hours or preferably overnight for optimal texture and flavor development.
- Serve: Carefully remove the cheesecake from the springform pan. Optionally, garnish with whipped cream, sugar sprinkles, and fresh berries before serving to enhance both appearance and taste.
Notes
- Use softened cream cheese to ensure a smooth, lump-free filling.
- Do not overmix the batter to avoid incorporating excess air, which can cause cracks in the cheesecake.
- This dessert tastes even better the next day after chilling, making it ideal for make-ahead occasions.
- For variations, consider adding lemon zest, fruit preserves, or chocolate chips to the filling for unique flavor twists.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/10th of cheesecake)
- Calories: 370 kcal
- Sugar: 28 g
- Sodium: 190 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
Keywords: sugar cookie cheesecake, cheesecake recipe, dessert, sugar cookie crust, creamy cheesecake
