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Sugar Cookie Cheesecake

Sugar Cookie Cheesecake – Indulge in This Creamy Delight

Enjoy this Sugar Cookie Cheesecake that perfectly blends a tender cookie crust with a rich, creamy filling, making it a delightful dessert for any occasion.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 3 hours
Total Time 4 hours 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Sugar Cookie Crust
  • 2 cups All-purpose flour Can be substituted with gluten-free flour.
  • 1 cup Unsalted butter (softened) Ensure butter is at room temperature.
  • 1/2 cup Granulated sugar Substitute with coconut sugar for a lower glycemic option.
  • 1 large Egg Can use a flax egg as a vegan option.
  • 1 teaspoon Vanilla extract Use pure vanilla for best results.
  • 1 teaspoon Baking powder Omit if using pre-made cookie dough.
  • 1/4 teaspoon Salt Balances sweetness.
Cheesecake Filling
  • 16 ounces Cream cheese (softened) Must be softened for smooth mixing.
  • 1/2 cup Granulated sugar Sweeten to taste.
  • 2 large Eggs Add one at a time to prevent overmixing.
  • 1/2 cup Sour cream Optional for added moisture.
Garnish (optional)
  • 1 cup Whipped cream Adds richness.
  • 1/4 cup Sugar sprinkles Use colors that match the occasion.
  • 1 cup Fresh berries Strawberries or blueberries work well.

Equipment

  • 9-inch Springform Pan
  • Mixing bowls
  • Electric Mixer

Method
 

Preparation Steps
  1. Preheat your oven to 350°F (175°C). Cream together the softened butter and granulated sugar until light and fluffy, about 3-5 minutes.
  2. Add in the egg and vanilla extract, mixing until well-combined.
  3. In another bowl, whisk together the flour, baking powder, and salt. Gradually incorporate the dry ingredients into the wet mixture to form a dough.
  4. Press the dough evenly into the bottom of a 9-inch springform pan and bake for 10-12 minutes until lightly golden.
  5. Beat the softened cream cheese with an electric mixer until smooth. Gradually add the granulated sugar and vanilla extract.
  6. Mix in the eggs one at a time, ensuring each is incorporated before adding the next. Optionally, mix in sour cream.
  7. Once the cookie crust has cooled, pour the cheesecake filling over it, smoothing the top evenly.
  8. Reduce oven temperature to 325°F (163°C) and bake for 40-50 minutes. The edges should be set with a slightly jiggly center.
  9. Once baked, cool at room temperature for 30 minutes, then refrigerate for at least 3-4 hours or overnight.
  10. Gently remove from the pan and optionally garnish with whipped cream, sugar sprinkles, and fresh berries before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 30gProtein: 4gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 6gCholesterol: 70mgSodium: 180mgPotassium: 100mgSugar: 18gVitamin A: 500IUCalcium: 50mgIron: 0.5mg

Notes

For best results, ensure cream cheese is at room temperature and avoid overmixing to prevent cracks on the surface during baking. This cheesecake tastes even better after chilling for a day or two if made ahead of time.

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