Description
This Sugar Cookie Cheesecake combines the buttery sweetness of sugar cookie dough with a creamy, tangy cheesecake filling. Baked in a springform pan, it features a soft cookie crust topped with a smooth cheesecake layer and finished with optional sprinkles or fresh fruit for a colorful, festive touch. Perfect for dessert lovers who enjoy a delightful blend of cookie and cheesecake textures.
Ingredients
Scale
Crust
- 1 cup sugar cookie dough (store-bought or homemade)
Cheesecake Filling
- 16 oz cream cheese (softened)
- 1 cup sour cream
- 1 cup granulated sugar
- 2 tsp pure vanilla extract
- 3 large eggs (room temperature)
Toppings (optional)
- Sprinkles or fresh fruit (to taste)
Instructions
- Preheat and prepare pan: Preheat your oven to 350°F (175°C) and spray a 9-inch springform pan with nonstick cooking spray to prevent sticking.
- Form the crust: Press the sugar cookie dough evenly into the bottom of the prepared pan, aiming for about a half inch thickness for a sturdy cookie base.
- Make the filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sour cream, granulated sugar, and vanilla extract, mixing well. Add the eggs one at a time, fully incorporating each before adding the next, to ensure a smooth consistency.
- Assemble and bake: Pour the cheesecake filling over the cookie dough crust in the pan and spread it out evenly. Bake in the preheated oven for 45 to 50 minutes, until the cheesecake edges are set but the center still has a slight jiggle.
- Cool and chill: Turn off the oven and leave the cheesecake inside to cool for one hour. Then, refrigerate the cheesecake for a minimum of four hours, preferably overnight, to allow it to fully set.
- Add toppings and serve: Before serving, decorate the cheesecake with colorful sprinkles or fresh fruit to enhance its appearance and flavor. Slice and enjoy!
Notes
- Ensure eggs are at room temperature to avoid curdling the filling.
- Do not overbake; the center should remain slightly jiggly to ensure creamy texture.
- Use a water bath or wrap the springform pan in foil for more even baking and to prevent cracking, if desired.
- Let the cheesecake chill overnight for best flavor and texture.
- This recipe works well with either homemade or store-bought sugar cookie dough.
