Description

Sugar Cookie Cheesecake combines a buttery sugar cookie crust with a rich, creamy cheesecake filling for a delightful dessert that’s perfect for any occasion. Topped optionally with whipped cream, sugar sprinkles, and fresh berries, this sweet treat brings together the best of both worlds — the crisp sweetness of sugar cookies and the smooth tanginess of cheesecake.

Ingredients

Scale

For the 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

For the 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

For the Topping (Optional):

Whipped cream
Sugar sprinkles
Fresh berries

Instructions

Make the Sugar Cookie Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and granulated sugar until the mixture is light and fluffy. Beat in the egg and vanilla extract until fully incorporated. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually combine the dry ingredients with the wet ingredients to form a smooth dough. Press the dough evenly into the bottom of a 9-inch springform pan. Bake the crust for 10–12 minutes, or until lightly golden. Remove from oven and allow it to cool slightly.
Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until it is smooth and creamy, free of lumps. Add the granulated sugar and vanilla extract, mixing thoroughly. Beat in the eggs one at a time, ensuring each egg is fully incorporated before adding the next. Optionally, add the sour cream and flour to the mixture, beating until the filling becomes smooth and creamy.
Assemble: Pour the cheesecake filling over the pre-baked sugar cookie crust. Use a spatula to smooth out the top evenly. Gently tap the pan on the countertop a few times to release any trapped air bubbles for a smoother cheesecake texture.
Bake: Reduce the oven temperature to 325°F (163°C). Bake the cheesecake for 40–50 minutes, or until the edges are set and the center still jiggles slightly when you gently shake the pan. If the crust edges begin to brown too quickly, cover them loosely with aluminum foil to prevent overbrowning.
Cool: Remove the cheesecake from the oven and let it cool at room temperature for about 30 minutes. Then transfer it to the refrigerator and chill for at least 3–4 hours or overnight to allow it to set completely and develop full flavor.
Serve: Carefully remove the cheesecake from the springform pan. Garnish with whipped cream, sugar sprinkles, and fresh berries as desired before serving for an extra festive touch.

Notes

Ensure the cream cheese is fully softened to avoid lumps in the filling.
Don’t overbake the cheesecake; it should still be slightly jiggly in the center when done.
Using a springform pan helps remove the cheesecake easily without damaging the crust.
For a firmer crust, chill the pressed dough in the fridge for 15 minutes before baking.
If you prefer, omit sour cream for a more classic cheesecake texture.
Let the cheesecake chill thoroughly for the best texture and flavor development.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (1/8 of cheesecake)
Calories: 450
Sugar: 32g
Sodium: 220mg
Fat: 28g
Saturated Fat: 17g
Unsaturated Fat: 9g
Trans Fat: 0.5g
Carbohydrates: 42g
Fiber: 1g
Protein: 7g
Cholesterol: 110mg

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