PERFECT SUGAR COOKIE CHEESECAKE

Imagine biting into a creamy, dreamy cheesecake that tastes exactly like your favorite sugar cookie. This Sugar Cookie Cheesecake is a showstopper, blending the buttery, vanilla-kissed flavor of sugar cookies with the tangy richness of a classic cheesecake. Get ready to create a dessert that will have everyone begging for seconds – I promise, you can do this!

Ingredients

For the Sugar Cookie Crust:

• 1 ½ cups all-purpose flour
• ½ cup (1 stick) unsalted butter, softened
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• ¼ teaspoon salt

For the Cheesecake Filling:

• 3 (8 ounce) packages cream cheese, softened
• 1 ½ cups granulated sugar
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ cup sour cream
• ¼ cup heavy cream

For the Sugar Cookie Crumble Topping (Optional but Highly Recommended!):

• ½ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup (½ stick) unsalted butter, cold and cubed

For Decoration (Optional):

• Sprinkles (because why not?)
• Whipped cream
• Additional sugar cookies, crumbled

Let’s Get Baking: Step-by-Step Instructions

Step 1: Make the Sugar Cookie Crust

1. In a large bowl, cream together the softened butter and sugar until light and fluffy. You can use a stand mixer or a hand mixer – whatever you’ve got!
2. Beat in the egg and vanilla extract until well combined.
3. In a separate bowl, whisk together the flour and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
5. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes. This will make it easier to roll out.
6. After chilling, roll out the dough on a lightly floured surface to fit the bottom of a 9-inch springform pan.
7. Carefully transfer the dough to the pan, pressing it evenly into the bottom.
8. Pre-bake the crust in a preheated oven at 350°F (175°C) for 10-12 minutes, or until lightly golden. Let it cool completely before adding the filling.

Step 2: Prepare the Cheesecake Filling

1. In a large bowl, beat the softened cream cheese until smooth and creamy. This is crucial for a lump-free cheesecake!
2. Gradually add the sugar, beating until well combined.
3. Beat in the eggs one at a time, mixing until just combined. Again, avoid overmixing.
4. Stir in the vanilla extract, sour cream, and heavy cream until the filling is smooth.

Step 3: Assembling and Baking the Cheesecake

1. Pour the cheesecake filling over the cooled sugar cookie crust.
2. If you’re making the crumble topping, combine the flour and sugar in a small bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Sprinkle the crumble topping evenly over the cheesecake filling.
3. Bake the cheesecake in a preheated oven at 325°F (160°C) for 65-75 minutes, or until the edges are set but the center still has a slight jiggle.
4. Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for about an hour. This helps prevent cracking.
5. Remove the cheesecake from the oven and let it cool completely at room temperature.
6. Cover the cheesecake with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight.

Step 4: Decorate and Serve

1. Once the cheesecake is thoroughly chilled, remove it from the springform pan.
2. Decorate with sprinkles, whipped cream, and crumbled sugar cookies, if desired.
3. Slice and serve! Enjoy your amazing Sugar Cookie Cheesecake!

Pro Tips for the Perfect Cheesecake

Preventing Cracks

Cheesecake cracks are the bane of many bakers, but don’t worry, I’ve got you covered! Slow and steady wins the race. Baking at a lower temperature and allowing the cheesecake to cool gradually in the oven are key. A water bath can also help, but it’s not strictly necessary for this recipe.

Softening Cream Cheese

Softened cream cheese is essential for a smooth, lump-free filling. Make sure to take the cream cheese out of the refrigerator at least an hour before you start baking. If you’re short on time, you can microwave it in 15-second intervals, but be careful not to melt it.

Don’t Overmix

Overmixing the cheesecake filling can incorporate too much air, which can cause the cheesecake to puff up and then collapse, leading to cracks. Mix until just combined, and resist the urge to keep going!

Variations and Additions

Lemon Zest

Add a tablespoon of lemon zest to the cheesecake filling for a bright, citrusy twist.

Almond Extract

Substitute almond extract for the vanilla extract for a subtle almond flavor that complements the sugar cookie crust beautifully.

Different Cookie Crusts

While the sugar cookie crust is divine, you can experiment with other cookie crusts, such as graham cracker or Oreo. Get creative!

Why This Recipe Works

This Sugar Cookie Cheesecake recipe works because it combines the best of both worlds: the comforting flavor of sugar cookies and the creamy richness of cheesecake. The pre-baked sugar cookie crust provides a solid foundation, while the carefully balanced cheesecake filling ensures a smooth and decadent texture. The optional crumble topping adds a delightful crunch that takes this dessert to the next level. Plus, the step-by-step instructions and pro tips make it easy to achieve cheesecake perfection, even if you’re a beginner baker.

Other Decadent Dessert Recipes You Might Enjoy

If you love cheesecake, then you absolutely must try my Apple Crumble Cheesecake – it’s the perfect combination of fall flavors! Or, if you’re looking for something a little different, the Apple Crisp Cheesecake is always a crowd-pleaser. For those who adore caramel, the Salted Caramel Apple Pie Cheesecake is a must-try. And for a quicker treat, consider the Caramel Apple Cheesecake Bars or the classic Caramel Apple Cheesecake.

Storing Your Sugar Cookie Cheesecake

Leftover Sugar Cookie Cheesecake can be stored in the refrigerator for up to 5 days. Make sure to cover it tightly with plastic wrap or store it in an airtight container to prevent it from drying out. You can also freeze the cheesecake for up to 2 months. To freeze, wrap the cheesecake tightly in plastic wrap and then in aluminum foil. Thaw it in the refrigerator overnight before serving.

Let’s Bake Some Magic!

So, there you have it – my ultimate recipe for Sugar Cookie Cheesecake. I know it might seem a little daunting, but trust me, it’s totally worth it. With a little patience and my trusty tips, you’ll be creating a dessert that’s sure to impress. Happy baking!

Perfect Sugar Cookie Cheesecake

This Sugar Cookie Cheesecake combines the comforting flavor of sugar cookies with the creamy richness of cheesecake. A pre-baked sugar cookie crust provides a solid foundation, while the carefully balanced cheesecake filling ensures a smooth and decadent texture. The optional crumble topping adds a delightful crunch that takes this dessert to the next level.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr 15 minutes mins

Total Time 2 hours hrs 15 minutes mins

Servings: 12

Course: Dessert

Cuisine: American

Calories: 450

Ingredients Equipment Method Notes

Ingredients

  

• 1 ½ cups all-purpose flour for crust
• ½ cup 1 stick) unsalted butter, softened (for crust
• ½ cup granulated sugar for crust
• 1 large egg for crust
• 1 teaspoon vanilla extract for crust
• ¼ teaspoon salt for crust
• 1 ½ cups granulated sugar for filling
• 4 large eggs for filling
• 1 teaspoon vanilla extract for filling
• ½ cup sour cream for filling
• ¼ cup heavy cream for filling
• ½ cup all-purpose flour for crumble topping
• ¼ cup granulated sugar for crumble topping
• ¼ cup ½ stick) unsalted butter, cold and cubed (for crumble topping
• Whipped cream for decoration
• Additional sugar cookies, crumbled for decoration

Equipment

• Large bowl
• Stand mixer or hand mixer
• Whisk
• Plastic wrap
• Rolling Pin
• 9-inch Springform Pan
• Oven
• Small bowl
• Pastry blender or fingers
• Spatula
• Refrigerator
• Knife

Method

 

1. Make the Sugar Cookie Crust: In a large bowl, cream together the softened butter and sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
2. In a separate bowl, whisk together the flour and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
3. Form the dough into a disk, wrap it in plastic wrap, and chill in the refrigerator for at least 30 minutes.
4. After chilling, roll out the dough on a lightly floured surface to fit the bottom of a 9-inch springform pan.
5. Carefully transfer the dough to the pan, pressing it evenly into the bottom.
6. Pre-bake the crust in a preheated oven at 350°F (175°C) for 10-12 minutes, or until lightly golden. Let it cool completely before adding the filling.
7. Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy.
8. Gradually add the sugar, beating until well combined.
9. Beat in the eggs one at a time, mixing until just combined. Avoid overmixing.
10. Stir in the vanilla extract, sour cream, and heavy cream until the filling is smooth.
11. Assembling and Baking the Cheesecake: Pour the cheesecake filling over the cooled sugar cookie crust.
12. If making the crumble topping, combine the flour and sugar in a small bowl. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. Sprinkle the crumble topping evenly over the cheesecake filling.
13. Bake the cheesecake in a preheated oven at 325°F (160°C) for 65-75 minutes, or until the edges are set but the center still has a slight jiggle.
14. Turn off the oven and let the cheesecake cool inside the oven with the door slightly ajar for about an hour. This helps prevent cracking.
15. Remove the cheesecake from the oven and let it cool completely at room temperature.
16. Cover the cheesecake with plastic wrap and chill in the refrigerator for at least 4 hours, or preferably overnight.
17. Decorate and Serve: Once the cheesecake is thoroughly chilled, remove it from the springform pan.
18. Decorate with sprinkles, whipped cream, and crumbled sugar cookies, if desired.
19. Slice and serve.

Notes

To prevent cracks, bake at a lower temperature and allow the cheesecake to cool gradually in the oven. Softened cream cheese is essential for a smooth, lump-free filling. Don’t overmix the cheesecake filling to avoid incorporating too much air. Leftover cheesecake can be stored in the refrigerator for up to 5 days or frozen for up to 2 months. Variations include adding lemon zest or almond extract to the filling, or experimenting with different cookie crusts like graham cracker or Oreo.