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Sugar Cookie Cheesecake

Creamy Sugar Cookie Cheesecake That Will Steal the Show

This Sugar Cookie Cheesecake combines buttery cookie crust and creamy cheesecake filling for a nostalgic dessert experience.
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Prep Time 30 minutes
Cook Time 50 minutes
Chill Time 4 hours
Total Time 5 hours 20 minutes
Servings: 8 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Crust
  • 1.5 cups All-Purpose Flour Swap for gluten-free flour if needed.
  • 0.5 cups Unsalted Butter Ensure it’s softened.
  • 0.25 cups Granulated Sugar Consider using brown sugar for added depth.
  • 1 large Egg Use room temperature for better mixing.
  • 1 teaspoon Vanilla Extract Opt for pure vanilla for best results.
  • 1 teaspoon Baking Powder Ensure it’s fresh.
  • 1 pinch Salt Balances sweetness.
For the Cheesecake Filling
  • 16 ounces Cream Cheese Full-fat recommended.
  • 2 large Eggs Add one at a time.
  • 1 cup Granulated Sugar Use the same type for consistency.
  • 0.5 cups Sour Cream Optional; can be omitted.
For Garnishing
  • 1 cup Whipped Cream Optional.
  • Sugar Sprinkles Optional.
  • Fresh Berries Optional.

Equipment

  • Mixing bowl
  • 9-inch springform pan
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Cream together softened unsalted butter and 1/4 cup granulated sugar until light and fluffy.
  2. Add one egg and 1 teaspoon of vanilla extract, mixing thoroughly.
  3. In a separate bowl, whisk together flour, baking powder, and salt. Gradually combine dry ingredients with the wet mixture.
  4. Press the dough firmly into the bottom of a 9-inch springform pan and bake for 10-12 minutes until edges are golden. Let cool.
  5. In a clean bowl, beat cream cheese until smooth. Mix in granulated sugar and vanilla extract.
  6. Add eggs one at a time and mix until incorporated. If using sour cream, mix it in along with flour.
  7. Pour cheesecake filling over cooled crust and spread evenly.
  8. Reduce oven temperature to 325°F (163°C) and bake for 40-50 minutes until edges are set and center jiggles.
  9. Turn off oven, let cheesecake cool for 30 minutes with the door ajar. Cool to room temperature, then chill for at least 3-4 hours.
  10. Remove from springform pan and garnish with whipped cream, sprinkles, and fresh berries before serving.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 24gSaturated Fat: 15gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 18gVitamin A: 800IUCalcium: 70mgIron: 1mg

Notes

Chill overnight for best flavor development. Consider adding seasonal fruits or a chocolate drizzle as a garnish.

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