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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.

Ingredients

Scale

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

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