Jump To :
show
Key Ingredients for Sugar Cookie Cheesecake :
- For the Sugar Cookie Crust:
- 1 ½ cups all-purpose flour
- ½ cup granulated sugar
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- For the Cheesecake Filling:
- 24 oz cream cheese, softened (three 8-oz packages)
- ¾ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup sour cream
- For the Sugar Cookie Topping:
- 1 cup all-purpose flour
- ½ cup packed light brown sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, melted
- 1 teaspoon vanilla extract
- Optional: Sprinkles for garnish
How to Make Sugar Cookie Cheesecake
This Sugar Cookie Cheesecake recipe is a delightful journey of simple steps that culminate in an incredibly rich and satisfying dessert. Imagine a perfectly baked sugar cookie base crowned with a velvety smooth cheesecake filling, all topped off with a decadent sugar cookie crumble. With a total preparation time of approximately 30 minutes for assembly and a baking time of around 50-60 minutes, this treat is both achievable and utterly divine.
Step-by-Step Instructions
- Preheat Oven and Prepare Pan: First things first, preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan. This ensures your beautiful cheesecake won’t stick and will release cleanly.
- Make the Sugar Cookie Crust: In a medium bowl, whisk together the 1 ½ cups of flour, ½ cup granulated sugar, and ¼ teaspoon of salt. Add the softened ½ cup of butter and 1 teaspoon of vanilla extract. Use a pastry blender or your fingertips to combine until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared springform pan.
- Bake the Crust: Place the springform pan on a baking sheet (this will catch any potential drips) and bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let it cool while you prepare the filling.
- Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese on medium speed with an electric mixer until smooth and creamy. Gradually add the ¾ cup of granulated sugar and continue beating until well combined and no lumps remain.
- Add Eggs and Vanilla: Beat in the 2 large eggs, one at a time, mixing well after each addition. Stir in the 1 teaspoon of vanilla extract.
- Incorporate Sour Cream: Gently fold in the ½ cup of sour cream until just combined. Be careful not to overmix, as this can introduce too much air into the batter, which can lead to cracking.
- Pour Filling Over Crust: Pour the cheesecake filling evenly over the cooled sugar cookie crust in the springform pan.
- Make the Sugar Cookie Topping: In a separate medium bowl, whisk together the 1 cup of flour, ½ cup packed light brown sugar, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Pour in the ½ cup of melted butter and 1 teaspoon of vanilla extract. Stir with a fork until the mixture forms coarse crumbs.
- Distribute Topping: Sprinkle the sugar cookie crumble mixture evenly over the top of the cheesecake filling. If desired, you can also sprinkle some festive sprinkles on top at this stage for added color and fun.
- Bake the Cheesecake: Carefully place the springform pan back onto the baking sheet and bake for 50-60 minutes, or until the edges are set and the center is just slightly jiggly. The topping should be golden brown.
- Cool the Cheesecake: Once baked, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour. This gradual cooling process helps prevent cracking.
- Chill the Cheesecake: After cooling in the oven, remove the cheesecake from the oven and let it cool completely on a wire rack. Once at room temperature, cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight, to allow it to set completely and for the flavors to meld.
- Serve: Once chilled, carefully run a thin knife around the edge of the springform pan before releasing the sides. Slice and serve your delicious Sugar Cookie Cheesecake!
Why You’ll Love This Sugar Cookie Cheesecake
You’ll adore this Sugar Cookie Cheesecake for its perfect marriage of two beloved desserts: the comforting sweetness of sugar cookies and the luxurious creaminess of cheesecake. Its unique sugar cookie crumble topping adds an irresistible textural contrast and bursts with buttery, caramelized notes that elevate it beyond a simple cheesecake. Plus, crafting this delightful dessert from scratch is incredibly budget-friendly, allowing you to create a show-topping treat for a fraction of the cost of buying a gourmet or bakery-style cheesecake, making it a smart and delicious choice for any celebration or craving.
Instead of choosing between a batch of cookies or a slice of cheesecake, this recipe offers the best of both worlds in every single bite. It’s a dessert that’s as fun to assemble with its delightful crumble as it is to devour, bringing smiles to faces of all ages. So, why not treat yourself and your loved ones to this truly special dessert? Give this Sugar Cookie Cheesecake a try this weekend – we’re confident it will fast become a new family favorite!
Storing and Reheating Tips
To enjoy your Sugar Cookie Cheesecake at its best, proper storage is key.
- Refrigeration: Cover the completely cooled cheesecake tightly with plastic wrap or foil, or place it in an airtight container. It will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, slice the cheesecake into individual portions. Wrap each slice tightly in plastic wrap, then in foil, and place them in a freezer-safe bag or container. Frozen cheesecake can be stored for up to 2 months.
- Reheating (if desired): While cheesecake is best served chilled, if you prefer a slightly softer texture, you can reheat individual slices. Place a slice on a microwave-safe plate and microwave on low power for 10-20 seconds, just until slightly warmed. Alternatively, you can let a frozen slice thaw in the refrigerator overnight and then enjoy it chilled.
Final Thoughts
This Sugar Cookie Cheesecake is a truly magical dessert that brings together the best of two worlds in a surprisingly simple package. It’s an invitation to create something special, delicious, and wonderfully comforting right in your own kitchen. We highly encourage you to give it a whirl – your taste buds will thank you!
Read more also:
- Christmas Spice Cake Eggnog Buttercream
- Tasty Tiramisu Yule Log Cake
- Boozy Eggnog Bundt Cake
- Our Pinterest
Sugar Cookie Cheesecake
This Sugar Cookie Cheesecake is a dream come true for dessert lovers, offering a delightful fusion of two classic treats that is surprisingly easy to create at home. Prepare to impress your taste buds and your guests with this show-stopping dessert that’s perfect for any occasion.
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
- In a medium bowl, whisk together 1 ½ cups of flour, ½ cup granulated sugar, and ¼ teaspoon of salt. Add the softened ½ cup of butter and 1 teaspoon of vanilla extract. Use a pastry blender or your fingertips to combine until the mixture resembles coarse crumbs. Press this mixture evenly into the bottom of the prepared springform pan.1.5 cups all-purpose flour, 0.5 cup granulated sugar, 0.25 teaspoon salt, 0.5 cup (1 stick) unsalted butter, softened, 1 teaspoon vanilla extract
- Place the springform pan on a baking sheet and bake for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let it cool while you prepare the filling.
- In a large bowl, beat the softened cream cheese on medium speed with an electric mixer until smooth and creamy. Gradually add the ¾ cup of granulated sugar and continue beating until well combined and no lumps remain.24 oz cream cheese, softened (three 8-oz packages), 0.75 cup granulated sugar
- Beat in the 2 large eggs, one at a time, mixing well after each addition. Stir in the 1 teaspoon of vanilla extract.2 large eggs, 1 teaspoon vanilla extract
- Gently fold in the ½ cup of sour cream until just combined. Be careful not to overmix.0.5 cup sour cream
- Pour the cheesecake filling evenly over the cooled sugar cookie crust in the springform pan.
- In a separate medium bowl, whisk together 1 cup of flour, ½ cup packed light brown sugar, ½ teaspoon of baking soda, and ¼ teaspoon of salt. Pour in the ½ cup of melted butter and 1 teaspoon of vanilla extract. Stir with a fork until the mixture forms coarse crumbs.1 cup all-purpose flour, 0.5 cup packed light brown sugar, 0.5 teaspoon baking soda, 0.25 teaspoon salt, 0.5 cup (1 stick) unsalted butter, melted, 1 teaspoon vanilla extract
- Sprinkle the sugar cookie crumble mixture evenly over the top of the cheesecake filling. If desired, you can also sprinkle some festive sprinkles on top at this stage.Optional Sprinkles for garnish
- Carefully place the springform pan back onto the baking sheet and bake for 50-60 minutes, or until the edges are set and the center is just slightly jiggly. The topping should be golden brown.
- Once baked, turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for about an hour.
- After cooling in the oven, remove the cheesecake from the oven and let it cool completely on a wire rack. Once at room temperature, cover the springform pan with plastic wrap and refrigerate for at least 4 hours, or preferably overnight.
- Once chilled, carefully run a thin knife around the edge of the springform pan before releasing the sides. Slice and serve your delicious Sugar Cookie Cheesecake!
Notes
Cheesecake is best served chilled. For longer storage, slice and freeze individual portions. If reheating is desired, microwave individual slices on low power for 10-20 seconds.