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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.

Ingredients

Scale

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

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