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Sugar Cookie Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.8 from 74 reviews
  • Author: Mariam
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 20 minutes plus chilling time
  • Yield: 8-10 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Sugar Cookie Cheesecake combines the buttery, soft texture of classic sugar cookies with a rich and creamy cheesecake topping. Featuring a homemade sugar cookie crust and a smooth cream cheese filling, this dessert is perfect for special occasions or any time you crave an indulgently sweet treat with the satisfying blend of cookie and cheesecake flavors.

Ingredients

Scale

For the Sugar Cookie Crust

  • 2 1/2 cups all-purpose flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup unsalted butter, softened
  • 1 1/2 cups granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1/2 cup sour cream

For the Cheesecake Filling

  • 2 packages (8 oz each) cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1/4 cup heavy cream

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with butter or non-stick spray to prevent sticking.
  2. Mix Dry Ingredients for Crust: In a medium bowl, whisk together the all-purpose flour, baking powder, and salt. Set this mixture aside as it forms the foundation of the cookie crust.
  3. Cream Butter and Sugar: Using an electric mixer on medium speed, beat the softened unsalted butter with the granulated sugar until the mixture becomes light and fluffy, about 3-4 minutes, which adds air for tenderness.
  4. Add Egg and Extracts: Incorporate the large egg, vanilla extract, and almond extract into the butter-sugar mixture, beating thoroughly to combine all flavors evenly.
  5. Combine Dry and Wet Ingredients: Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed just until the dough comes together, avoiding overmixing to maintain tenderness.
  6. Mix in Sour Cream: Stir in the sour cream until fully incorporated, which helps keep the cookie crust moist and tender after baking.
  7. Press Dough into Pan: Evenly press the cookie dough into the bottom of the prepared springform pan, making sure it forms a uniform layer across the base.
  8. Bake Cookie Crust: Bake in the preheated oven for 12-15 minutes or until the edges turn golden brown, indicating that the crust is set.
  9. Cool the Crust: Remove the pan from the oven once baked and set aside to cool completely while preparing the cheesecake filling.
  10. Cream Cheese and Sugar: In a large bowl, beat the softened cream cheese and granulated sugar on medium speed until smooth and creamy, ensuring no lumps remain.
  11. Add Vanilla: Mix in the vanilla extract until fully blended with the cream cheese mixture.
  12. Add Eggs: Add the eggs one at a time, beating after each addition until fully incorporated to maintain a smooth batter.
  13. Mix in Heavy Cream: Pour in the heavy cream and mix until the cheesecake batter becomes silky and smooth.
  14. Pour Filling over Crust: Carefully pour the prepared cheesecake batter over the cooled cookie crust in the springform pan, allowing it to spread evenly.
  15. Smooth the Top: Use a spatula to smooth the surface of the cheesecake batter for an even, attractive finish.
  16. Bake the Cheesecake: Place the springform pan back in the oven and bake for 50-55 minutes, until the center is just set but still slightly jiggly, indicating the perfect creamy texture.
  17. Cool Gradually in Oven: After baking, turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly, preventing cracks.
  18. Cool to Room Temperature: Remove the cheesecake from the oven and allow it to cool completely on a wire rack.
  19. Refrigerate: Chill the cheesecake in the refrigerator for at least 4 hours or ideally overnight to let it fully set and develop flavors.
  20. Unmold and Serve: Carefully remove the cheesecake from the springform pan, transfer it to a serving platter, slice, and enjoy the perfect balance of sugar cookie crust and creamy cheesecake.

Notes

  • Make sure the cream cheese is softened to room temperature to avoid lumps in the filling.
  • Do not overbake the cheesecake to keep it creamy; the center should be slightly jiggly when done.
  • Allow the cheesecake to cool gradually in the oven to reduce the risk of cracking.
  • Using a springform pan makes removal easier and keeps the cheesecake intact.
  • For best flavor and texture, refrigerate the cheesecake overnight before serving.

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Find it online: https://quickcookingmagic.com/sugar-cookie-cheesecake-recipe/