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Sugar Cookie Cheesecake – A Sweet and Creamy Dessert Delight Recipe

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★★★★★

4.5 from 160 reviews

Sugar Cookie Cheesecake is a delightful fusion dessert combining the buttery, sweet flavor of sugar cookie crust with a rich, creamy cheesecake filling. This easy-to-make cheesecake offers a soft, slightly chewy cookie base topped with a smooth, luscious cream cheese layer, perfect for celebrations or any day you crave a sweet treat.

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

  1. 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 fluffy and light. Beat in the egg and vanilla extract until fully combined. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually combine the dry ingredients with the wet ingredients to form a dough. Press this dough evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 to 12 minutes until it is set and lightly golden. Remove from oven and allow to cool slightly.
  2. Prepare the Cheesecake Filling: Using a mixer, beat the softened cream cheese until smooth and creamy. Add in the granulated sugar and vanilla extract and continue to beat. Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Gently beat in the sour cream and flour, mixing until the batter is smooth and creamy.
  3. Assemble the Cheesecake: Pour the prepared cheesecake filling over the slightly cooled sugar cookie crust, spreading it evenly. Gently tap the springform pan on the counter to release any trapped air bubbles within the filling.
  4. Bake the Cheesecake: Lower the oven temperature to 325°F (163°C). Place the springform pan in the oven and bake for 40 to 50 minutes. The cheesecake is done when the edges are set but the center still jiggles slightly when you gently shake the pan. If the edges begin to brown too quickly, cover them loosely with foil to prevent over-browning.
  5. Cool and Chill: Remove the cheesecake from the oven and allow it to cool at room temperature for about 30 minutes. Then, refrigerate the cheesecake for at least 3 to 4 hours, preferably overnight, to let it fully set and develop flavor.
  6. Serve: Carefully remove the cheesecake from the springform pan. If desired, garnish with whipped cream, sugar sprinkles, and fresh berries before serving for added visual appeal and flavor enhancement.

Notes

  • Make sure the cream cheese is at room temperature for a smooth filling without lumps.
  • Do not overbake; a slightly jiggly center ensures the cheesecake remains creamy.
  • Use a water bath if you want an even creamier texture, though it is not necessary for this recipe.
  • Chilling overnight improves the texture and flavor, so plan ahead for best results.
  • Optional toppings like whipped cream, sprinkles, and fresh berries add a festive touch but can be omitted to keep it simple.

Keywords: Sugar Cookie Cheesecake, sugar cookie crust, creamy cheesecake, dessert, easy cheesecake recipe

Find it online: https://platedbyemma.com/sugar-cookie-cheesecake-a-sweet-and-creamy-dessert-delight-recipe/