Sugar Cookie Cheesecake – A Sweet and Creamy Dessert Delight Recipe
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4.8 from 37 reviews
Sugar Cookie Cheesecake combines a buttery sugar cookie crust with a rich, creamy cheesecake filling, topped optionally with whipped cream, sugar sprinkles, and fresh berries for a delightful and sweet dessert perfect for any occasion.
Total Time:5 hours 22 minutes
Yield:12 servings
Ingredients
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
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
Topping (Optional)
Whipped cream
Sugar sprinkles
Fresh berries
Instructions
Make the Sugar Cookie Crust: Preheat your oven to 350°F (175°C). In a bowl, cream the softened butter and granulated sugar together until the mixture is fluffy. Beat in the egg and vanilla extract until combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually combine the dry ingredients with the wet until a dough forms. Press the dough evenly into the bottom of a 9-inch springform pan. Bake the crust for 12 minutes, then remove and allow it to cool slightly.
Prepare the Cheesecake Filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, mixing well. Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Add the optional sour cream and all-purpose flour, and continue to beat until the filling is creamy and homogenous.
Assemble the Cheesecake: Pour the cheesecake filling over the slightly cooled sugar cookie crust, smoothing the top with a spatula. Gently tap the pan on the counter to release any trapped air bubbles.
Bake the Cheesecake: Reduce the oven temperature to 325°F (163°C). Bake the assembled cheesecake for 50 minutes or until the edges are set but the center still jiggles slightly when moved. If the edges brown too quickly, cover them with aluminum foil to prevent burning.
Cool the Cheesecake: Remove the cheesecake from the oven and let it cool on the counter for 30 minutes to set. Afterward, refrigerate it for a minimum of 4 hours or preferably overnight to fully chill and firm up.
Serve: Carefully remove the cheesecake from the springform pan. If desired, garnish the top with whipped cream, sugar sprinkles, and fresh berries before serving to add extra sweetness and a colorful presentation.
Notes
Make sure the cream cheese is softened to room temperature to ensure a smooth, lump-free batter.
Press the crust firmly and evenly into the pan to prevent cracking during baking.
Using a water bath during baking can help prevent cracking but is optional for this recipe.
For the best texture, avoid overbaking; the cheesecake should remain slightly jiggly in the center when done.
Sour cream is optional but adds moisture and richness to the cheesecake filling.
Allow the cheesecake to chill overnight for optimal flavor and firmness before slicing.
You can substitute all-purpose flour in the crust and filling with gluten-free flour to make it gluten free if desired.
