Description
Indulge in a decadent Sugar Cookie Cheesecake with a creamy filling atop a buttery cookie crust. Perfect for dessert lovers!
Ingredients
Scale
- 2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 3/4 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg, room temperature
- 1 teaspoon vanilla extract
- 3 packages cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 tablespoon vanilla extract
- 1/4 cup sour cream
- 2 tablespoons all-purpose flour
- 1 cup reserved sugar cookie dough
- 2 tablespoons rainbow sprinkles (optional)
Instructions
- Step 1: Prepare the Sugar Cookie Dough Begin by preheating your oven to 350°F (175°C) and lightly greasing a 9-inch springform pan. In a medium bowl, whisk together flour, baking powder, and salt. In a separate large bowl, cream butter and sugar with an electric mixer until light and fluffy, about 3 minutes. Beat in the egg and vanilla until well combined. Gradually add the dry ingredients to the wet ingredients, mixing on low speed just until incorporated. The dough will be soft and slightly sticky. Set aside 1 cup of dough for the topping and refrigerate it.
- Step 2: Form the Cookie Crust Press the remaining cookie dough into the bottom of your prepared springform pan, creating an even layer about 1/4-inch thick. Don’t worry about perfection here—the homemade look adds charm! Bake the crust for 15-18 minutes until the edges are just turning golden but the center is still slightly soft. Remove from the oven and let cool for 15 minutes while preparing the filling. Reduce oven temperature to 325°F (160°C).
- Step 3: Make the Cheesecake Filling In a large bowl, beat softened cream cheese until completely smooth with no lumps. Add sugar and continue beating until well incorporated. Add eggs one at a time, mixing on low speed after each addition just until blended. Stir in vanilla extract and sour cream. Finally, gently fold in the flour until fully incorporated. Pour this silky mixture over the pre-baked sugar cookie crust, smoothing the top with a spatula.
- Step 4: Add Cookie Topping and Bake Take your reserved cookie dough from the refrigerator and crumble it between your fingers, creating small cookie pieces. Sprinkle these cookie crumbles evenly over the top of your cheesecake filling, then add rainbow sprinkles if using. Prepare your water bath, then carefully place your wrapped springform pan inside it. Bake for 60-70 minutes until the edges are set but the center still has a slight jiggle when gently shaken.
- Step 5: Cool and Chill Turn off the oven, open the door slightly, and allow the Sugar Cookie Cheesecake to cool in the oven for 1 hour. This gradual cooling is essential for preventing cracks. Remove from the water bath, carefully peel away the foil, and let cool completely on a wire rack. Once at room temperature, refrigerate for at least 8 hours, preferably overnight. When ready to serve, run a thin knife around the edges before releasing the springform pan sides. Slice with a warm, clean knife for picture-perfect portions.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 400mg
- Fat: 10g
- Saturated Fat: 3g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 15g
- Cholesterol: 50mg