Sugar Cookie Cheesecake Recipe

Introduction

This Sugar Cookie Cheesecake combines the buttery, sweet flavors of classic sugar cookies with the creamy richness of cheesecake. It’s an easy dessert that’s perfect for celebrations or any time you want an indulgent treat.

Ingredients

• 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
• 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
• Whipped cream (optional)
• Sugar sprinkles (optional)
• Fresh berries (optional)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C).
2. Step 2: In a mixing bowl, cream the softened butter and 1/4 cup granulated sugar until fluffy.
3. Step 3: Beat in 1 egg and 1 teaspoon vanilla extract until well combined.
4. Step 4: In another bowl, whisk together 1 1/2 cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
5. Step 5: Combine the wet ingredients with the dry ingredients to form a dough.
6. Step 6: Press the dough evenly into a 9-inch springform pan.
7. Step 7: Bake the crust in the preheated oven for 10-12 minutes, then allow it to cool slightly.
8. Step 8: In a large bowl, beat the cream cheese until smooth.
9. Step 9: Mix in 1 cup granulated sugar and 1 teaspoon vanilla extract.
10. Step 10: Beat in the 2 large eggs one at a time until fully combined.
11. Step 11: If using, add the 1/4 cup sour cream and 1 tablespoon flour, then beat until creamy.
12. Step 12: Pour the filling over the cooled crust and smooth the top.
13. Step 13: Gently tap the pan to release any air bubbles.
14. Step 14: Reduce the oven temperature to 325°F (163°C) and bake for 40-50 minutes until the center is set but slightly jiggly.
15. Step 15: If the edges brown too quickly, cover them with foil.
16. Step 16: Allow the cheesecake to cool at room temperature for 30 minutes, then chill in the fridge for at least 3-4 hours or overnight.
17. Step 17: Once chilled, remove the cheesecake from the pan and garnish with whipped cream, sprinkles, and fresh berries if desired.

Tips & Variations

• Use full-fat cream cheese for the creamiest texture and best flavor.
• Add a teaspoon of almond extract to the filling for a subtle twist.
• Use a water bath while baking to prevent cracking if you want an ultra-smooth finish.
• For a gluten-free version, substitute the flour with a gluten-free blend suitable for baking.
• Top with your favorite fruit preserves instead of fresh berries for a different flavor profile.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To prevent drying out, keep it tightly wrapped or in an airtight container. When ready to serve, let it sit at room temperature for about 15 minutes. Reheat is not recommended as it may affect texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight, which helps it set fully and develop richer flavors.

Why is the cheesecake center still jiggly after baking?

The center should be slightly jiggly but not liquidy; it will firm up as it cools. Overbaking can cause cracks and dryness, so aim for the right texture by checking near the end of baking time.

Sugar Cookie Cheesecake Recipe

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★★★★★

5 from 96 reviews

This Sugar Cookie Cheesecake combines the buttery, tender crumb of a sugar cookie crust with a smooth and creamy cheesecake filling. Baked to perfection with a slight jiggle in the center, this dessert is elegantly simple yet indulgently rich. Garnish with whipped cream, sprinkles, and fresh berries for a delightful finish to any occasion.

• Author: Isabella
• Prep Time: 20 minutes
• Cook Time: 50-62 minutes
• Total Time: 4 hours 30 minutes (including chilling)
• Yield: 8–10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

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

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

Optional Garnishes

• Whipped cream
• Sugar sprinkles
• Fresh berries

Instructions

1. Preheat the oven: Set your oven to 350°F (175°C) to prepare for baking the crust.
2. Make the crust dough: In a mixing bowl, cream together the softened butter and 1/4 cup granulated sugar until light and fluffy to create a smooth, creamy base.
3. Add wet ingredients to crust: Beat in 1 egg and 1 teaspoon vanilla extract until fully incorporated for flavor and binding.
4. Mix dry ingredients for crust: In another bowl, whisk together 1 1/2 cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt to ensure even distribution of leavening agents.
5. Combine crust ingredients: Gradually add the dry ingredients to the wet ingredients, mixing until a dough forms ready for pressing into the pan.
6. Press crust into pan: Evenly press the dough into the bottom of a 9-inch springform pan to create an even base for the cheesecake.
7. Bake crust: Bake in the preheated oven for 10-12 minutes until set and slightly golden, then remove and allow to cool slightly.
8. Prepare cheesecake filling: Beat the softened cream cheese in a large bowl until smooth and creamy, ensuring no lumps remain.
9. Add sugar and vanilla: Mix in 1 cup granulated sugar and 1 teaspoon vanilla extract, blending thoroughly for sweetness and aroma.
10. Incorporate eggs: Beat in 2 large eggs one at a time, making sure each is fully combined before adding the next to maintain a smooth texture.
11. Add sour cream and flour: If using, mix in 1/4 cup sour cream and 1 tablespoon flour, then beat until the filling is creamy and well blended, enhancing moisture and structure.
12. Assemble the cheesecake: Pour the filling over the slightly cooled crust, smoothing the top with a spatula for an even surface.
13. Remove air bubbles: Gently tap the pan on the counter to release any trapped air bubbles that could cause cracks or holes.
14. Bake the cheesecake: Reduce oven temperature to 325°F (163°C) and bake for 40-50 minutes, until the edges are set and the center remains slightly jiggly.
15. Prevent over-browning: If the edges brown too quickly, cover them loosely with foil to protect them during baking.
16. Cool the cheesecake: Let the cheesecake cool at room temperature for 30 minutes to stabilize before refrigeration.
17. Chill thoroughly: Refrigerate the cheesecake for at least 3-4 hours or overnight to set completely and develop flavors.
18. Serve and garnish: Remove the cheesecake from the pan and garnish with whipped cream, sugar sprinkles, and fresh berries as desired before serving.

Notes

• For a firmer crust, chill the dough before baking.
• Sour cream is optional but adds a creamy tanginess and moisture to the filling.
• Use full-fat cream cheese for best texture and flavor.
• Allow the cheesecake to cool gradually to avoid cracking.
• Chilling overnight enhances flavor and texture.
• Garnishes are optional but add a festive touch.

Keywords: Sugar Cookie Cheesecake, Cheesecake, Sugar Cookie Crust, Dessert, Cream Cheese, Baked Cheesecake