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Sugar Cookie Cheesecake

Sugar Cookie Cheesecake: Irresistibly Sweet and Creamy Delight

This Sugar Cookie Cheesecake combines a buttery sugar cookie crust with a creamy cheesecake filling, making it the ultimate dessert for any occasion.
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Prep Time 15 minutes
Cook Time 50 minutes
Chilling Time 4 hours
Total Time 5 hours 5 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Crust
  • 2 cups all-purpose flour Substitution: Use gluten-free flour for a gluten-free version.
  • 1 cup unsalted butter Note: Ensure butter is softened for easy mixing.
  • 3/4 cup granulated sugar Note: Reducing sugar slightly can decrease sweetness.
  • 1 large egg Note: Use room temperature eggs for better integration.
  • 2 teaspoons vanilla extract Substitution: Almond extract can be used for a different flavor profile.
  • 1 teaspoon baking powder Note: Do not omit as it helps with texture.
  • 1/4 teaspoon salt
For the Cheesecake Filling
  • 16 oz cream cheese Note: Use full-fat for best results, and ensure it’s soft to avoid lumps.
  • 1/2 cup sour cream Omit for a slightly firmer texture.
Optional Garnishes
  • 1 cup whipped cream Note: Freshly whipped for best taste.
  • 1/4 cup sugar sprinkles Decorative topping for a festive look.
  • 1 cup fresh berries Note: Choose seasonal berries for best flavor.

Equipment

  • mixing bowls
  • whisk
  • 9-inch springform pan

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C).
  2. In a large mixing bowl, cream together the softened unsalted 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, then add to the wet ingredients, forming a dough.
  3. Lightly grease a 9-inch springform pan. Press the cookie dough evenly into the bottom of the pan and bake for 10-12 minutes until golden brown.
  4. While the crust is baking, beat the softened cream cheese until smooth. Gradually mix in the granulated sugar and vanilla extract, then add the eggs one at a time.
  5. Once the cookie crust has cooled slightly, pour the cheesecake filling over it, smoothing the top with a spatula.
  6. Reduce the oven temperature to 325°F (163°C) and bake for 40-50 minutes until the edges are set and the center is slightly jiggly.
  7. Let the cheesecake cool at room temperature for about 30 minutes. Transfer to the refrigerator and chill for at least 3-4 hours or overnight.
  8. Carefully remove the cheesecake from the springform pan and garnish with whipped cream, berries, or sugar sprinkles before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 4gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 85mgSodium: 200mgPotassium: 120mgSugar: 20gVitamin A: 800IUCalcium: 60mgIron: 0.5mg

Notes

For best results, ensure your cream cheese is softened to avoid lumps. Tapping the cheesecake pan before baking can help remove air bubbles for a smooth texture.

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