Sugar Cookie Cheesecake Recipe

Introduction

This Sugar Cookie Cheesecake combines the buttery, tender texture of sugar cookies with the creamy richness of cheesecake. It’s a delightful dessert that’s perfect for celebrations or any special occasion. With a crisp cookie crust and a smooth filling, it’s sure to impress your guests.

Ingredients

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract
• 16 ounces cream cheese, softened
• 1/2 cup sour cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract (for filling)
• 1/4 cup rainbow sprinkles (optional, for garnish)

Instructions

1. Step 1: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and set aside.
2. Step 2: In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
3. Step 3: In a large bowl, using an electric mixer, cream together the softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
4. Step 4: Beat in the egg, vanilla extract, and almond extract until well combined.
5. Step 5: Gradually add the dry ingredients to the butter mixture, mixing until just incorporated.
6. Step 6: Press half of the cookie dough into the bottom of the prepared springform pan to form a crust. Reserve the other half for the topping.
7. Step 7: In another mixing bowl, beat the softened cream cheese until smooth. Add sour cream, powdered sugar, and 1 teaspoon of vanilla extract. Mix until well combined and creamy.
8. Step 8: Pour the cheesecake filling over the cookie crust in the springform pan, spreading it evenly with a spatula.
9. Step 9: Take the reserved cookie dough and crumble it on top of the cheesecake layer.
10. Step 10: Bake in the preheated oven for 45-50 minutes, or until the edges are set but the center is still slightly jiggly.
11. Step 11: Turn off the oven and leave the cheesecake inside with the door slightly ajar for about 1 hour to cool slowly.
12. Step 12: Once cooled, refrigerate the cheesecake for at least 4 hours, or overnight, before serving.
13. Step 13: Optionally sprinkle with rainbow sprinkles before slicing and serving.

Tips & Variations

• Use room temperature butter and cream cheese to ensure smooth mixing and avoid lumps in your batter.
• For a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend of equal measure.
• Try adding lemon zest to the cheesecake filling for a fresh twist.
• If you prefer, press the reserved cookie dough into small clumps rather than crumbling for a chunkier topping.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days to maintain freshness. When ready to serve, let it sit at room temperature for about 15 minutes for a creamier texture. Leftover cheesecake can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

A springform pan is best for this recipe as it allows for easy removal without damaging the delicate cheesecake. If you use a regular cake pan, line it with parchment paper and carefully invert the cheesecake to remove it.

Why is the center of my cheesecake still jiggly after baking?

This is normal. The center should be slightly jiggly when you remove it from the oven because it will firm up as it cools. Avoid overbaking to keep the cheesecake creamy.

Sugar Cookie Cheesecake Recipe

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★★★★★

4.9 from 104 reviews

This Sugar Cookie Cheesecake combines the buttery, soft texture of sugar cookies with a creamy, smooth cheesecake filling. Perfectly layered with a cookie crust, a rich cream cheese filling, and topped with crumbled cookie dough and optional rainbow sprinkles, this dessert is both visually appealing and delicious. Ideal for special occasions or anytime you crave a delightful treat that merges two classic favorites into one indulgent dessert.

• Author: reem
• Prep Time: 30 minutes
• Cook Time: 50 minutes
• Total Time: 6 hours 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cookie Dough

• 2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1 cup unsalted butter, softened
• 1 1/2 cups granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 teaspoon almond extract

Cheesecake Filling

• 16 ounces cream cheese, softened
• 1/2 cup sour cream
• 1 cup powdered sugar
• 1 teaspoon vanilla extract

Garnish

• 1/4 cup rainbow sprinkles (optional)

Instructions

1. Preheat Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan thoroughly and set it aside to be ready for assembling your cheesecake.
2. Mix Dry Ingredients: In a mixing bowl, whisk together the flour, baking soda, baking powder, and salt. This ensures even distribution of leavening agents and salt in the cookie dough.
3. Cream Butter and Sugar: In a large bowl, use an electric mixer to cream the softened butter and granulated sugar together until the mixture is light and fluffy, which usually takes about 3 to 4 minutes. This step incorporates air to help the cookie dough be tender.
4. Add Wet Flavors: Beat in the egg, vanilla extract, and almond extract until everything is fully combined, imparting that classic sugar cookie flavor.
5. Combine Dry and Wet Mixtures: Gradually add the dry ingredients to the butter mixture, mixing gently until just combined to avoid overworking the dough.
6. Form Crust Base: Press half of the cookie dough evenly into the bottom of the prepared springform pan to create a crust foundation. Save the remaining dough for the topping.
7. Prepare Cheesecake Filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add the sour cream, powdered sugar, and 1 teaspoon of vanilla extract, and mix until fully incorporated and silky.
8. Assemble Cheesecake: Pour the cream cheese filling over the cookie crust in the springform pan. Use a spatula to spread it out evenly for a smooth top layer.
9. Add Cookie Crumble Topping: Take the reserved cookie dough and crumble it over the cheesecake filling evenly. This will bake into a delightful crunchy topping.
10. Bake the Cheesecake: Place the pan in the preheated oven and bake for 45 to 50 minutes, until the edges appear set but the center remains slightly jiggly, indicating it’s perfectly baked.
11. Slow Cooling in Oven: Turn off the oven and leave the cheesecake inside with the door gently ajar for about 1 hour. This gradual cooling helps prevent cracks in the cheesecake.
12. Refrigerate: Once the cheesecake has cooled to room temperature, refrigerate it for at least 4 hours, or ideally overnight. This chilling step allows the cheesecake to fully set and develop its flavors.
13. Serve: Optionally garnish the cheesecake with rainbow sprinkles right before slicing and serving to add a fun, colorful touch.

Notes

• Ensure the cream cheese and butter are softened to room temperature for smooth mixing and best texture.
• Do not overmix the dough once you add dry ingredients to keep the cookies tender.
• Leaving the cheesecake in the oven while it cools prevents cracks on the surface.
• Chilling overnight improves texture and flavor, making slicing easier and cleaner.
• Rainbow sprinkles are optional but add a festive and colorful appearance.

Keywords: sugar cookie cheesecake, layered cheesecake, cookie crust cheesecake, dessert, holiday cheesecake, creamy cheesecake