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Sugar Cookie Cheesecake Recipe

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This Sugar Cookie Cheesecake combines the buttery sweetness of a classic sugar cookie crust with a creamy, smooth cheesecake filling. Perfectly baked to a slight jiggle in the center, this dessert offers a delightful texture contrast and can be topped with whipped cream, sugar sprinkles, and fresh berries for an elegant finish.

Ingredients

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 mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until well combined. In another bowl, whisk the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet mixture, mixing until a dough forms. Press this dough evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 to 12 minutes until it is set and lightly golden. Allow it to cool slightly before adding the filling.
  2. Prepare the Cheesecake Filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, mixing until combined. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Fold in the sour cream and the tablespoon of flour, then continue beating until the mixture is creamy and smooth.
  3. Assemble: Pour the prepared cheesecake filling over the slightly cooled sugar cookie crust. Use a spatula to smooth out the top evenly. Gently tap the pan on the counter to release any trapped air bubbles, ensuring a smooth finish.
  4. Bake: Reduce the oven temperature to 325°F (163°C). Place the assembled cheesecake in the oven and bake for 40 to 50 minutes. The cheesecake should be set around the edges but still slightly jiggly in the center. To prevent over-browning, cover the edges of the crust with foil if they begin to brown too quickly.
  5. Cool: Remove the cheesecake from the oven and let it cool at room temperature for about 30 minutes. After cooling, refrigerate the cheesecake for a minimum of 3 to 4 hours or preferably overnight to allow it to fully set and develop its flavors.
  6. Serve: Carefully remove the sides of the springform pan. Garnish the top of the cheesecake with whipped cream, sugar sprinkles, and fresh berries if desired. Slice and serve chilled for best taste and texture.

Notes

  • Ensure the cream cheese is softened to room temperature for a smooth, lump-free filling.
  • Do not overbake; the center should remain slightly jiggly to avoid a dry texture.
  • Covering the edges with foil helps prevent the crust from burning during the longer baking time.
  • Chilling overnight improves the cheesecake’s texture and flavor.
  • Optional sour cream adds richness and slight tanginess, enhancing the cheesecake’s creaminess.

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