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Sugar Cookie Cheesecake

Sugar Cookie Cheesecake

This Sugar Cookie Cheesecake combines buttery sugar cookies and creamy cheesecake for a delightful dessert experience.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 1/2 cups all-purpose flour Use gluten-free flour for a different option.
  • 1/2 cup unsalted butter, softened Ensure it’s at room temperature for easy blending.
  • 1/4 cup granulated sugar Brown sugar can give a deeper flavor.
  • 1 unit egg Substitute with a flax egg for a vegan option.
  • 1 teaspoon vanilla extract Almond extract can be an exciting twist.
  • 1/2 teaspoon baking powder Swap with baking soda if needed.
  • 1/4 teaspoon salt Kosher salt adds a unique touch.
For the Cheesecake Filling
  • 2 packages (8 oz) cream cheese, softened Ensure it’s at room temperature for smooth mixing.
  • 1 cup granulated sugar Powdered sugar can make it even smoother.
  • 1 teaspoon vanilla extract Consider different extracts for variety.
  • 2 large eggs For a firmer texture, try using extra yolks.
  • 1/4 cup sour cream (optional) Greek yogurt is a great substitute.
  • 1 tablespoon all-purpose flour Can be omitted for a gluten-free version.
For Decorations (Optional)
  • Whipped cream Adds a delightful creamy topping.
  • Sugar sprinkles Colored sprinkles can add seasonal flair.
  • Fresh berries Perfect for a burst of freshness.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • whisk
  • spatula

Method
 

Step-by-Step Instructions for Sugar Cookie Cheesecake
  1. Preheat your oven to 350°F (175°C). Gather ingredients and prepare a 9-inch springform pan.
  2. Cream together 1/2 cup softened unsalted butter and 1/4 cup granulated sugar until light and fluffy, then beat in 1 egg and 1 teaspoon vanilla extract. In a separate bowl, whisk together 1 1/2 cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt. Combine dry ingredients with the wet mixture, press into the springform pan, and bake for 10-12 minutes.
  3. Beat 2 packages of softened cream cheese until smooth, then gradually add 1 cup granulated sugar and 1 teaspoon vanilla. Add eggs one at a time, mix until smooth. Optionally, fold in 1/4 cup sour cream and 1 tablespoon flour.
  4. Pour the cheesecake filling over the cooled crust and smooth the top. Tap the pan to release any air bubbles.
  5. Reduce oven temperature to 325°F (163°C) and bake for 40-50 minutes until the center is slightly jiggly yet set. Cover edges with aluminum foil if they brown too quickly.
  6. Cool the cheesecake at room temperature for 30 minutes, then transfer to the refrigerator to chill for at least 3-4 hours or overnight.
  7. Remove from springform pan and garnish each slice with whipped cream, sugar sprinkles, and fresh berries before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 27gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 210mgPotassium: 100mgSugar: 18gVitamin A: 600IUCalcium: 50mgIron: 1mg

Notes

Ensure room temperature cream cheese for a smooth filling. Avoid overmixing to prevent cracks. Customize toppings for variety and cool gradually for best results.

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