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A slice of delicious Sugar Cookie Cheesecake is displayed as a featured image for a baking article.

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.
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Prep Time 1 hour
Cook Time 1 hour 15 minutes
Total Time 2 hours 15 minutes
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.