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Sugar Cookie Cheesecake Recipe

This Sugar Cookie Cheesecake Recipe is a delightful fusion of buttery sugar cookies and creamy cheesecake, perfect for any occasion!
Prep Time20 minutes
Cook Time1 hour 10 minutes
Total Time1 hour 30 minutes
Servings: 8 servings

Ingredients

  • 1 1/2 cups sugar cookie dough Use your favorite store-bought dough or homemade for best results
  • 16 ounces cream cheese softened
  • 1/2 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 cup sour cream
  • 1/4 cup all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt

Instructions

Step 1: Prepare the Sugar Cookie Crust

  • Preheat your oven to 325°F (163°C). Press the 1 1/2 cups of sugar cookie dough evenly into the bottom of the springform pan. Make sure it’s compact and forms a sturdy base for the cheesecake filling. Bake the crust for about 10 minutes until it’s lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.

Step 2: Make the Cream Cheese Filling

  • In a large mixing bowl, beat the softened cream cheese with an electric mixer until it becomes smooth and creamy. Gradually add the granulated sugar, continuing to beat until fully combined. Next, mix in the vanilla extract.

Step 3: Add Eggs and Other Ingredients

  • Add the eggs one at a time, beating well after each addition. This gradual mixing helps prevent lumps and ensures the batter is silky. Then, blend in the sour cream, all-purpose flour, baking powder, and salt. The flour and baking powder will help the cheesecake set perfectly without cracking.

Step 4: Assemble and Bake

  • Pour the cream cheese filling over the pre-baked sugar cookie crust, smoothing the surface with a spatula. Place the springform pan on the middle rack of your oven and bake for 50-60 minutes. The edges should be set, but the center will still have a slight jiggle.

Step 5: Cool and Chill

  • Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool gradually. This helps prevent cracks. Afterward, remove the cheesecake and let it cool completely at room temperature. Finally, refrigerate it for at least 4 hours or overnight to allow the flavors to meld and the texture to firm up.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer or stand mixer
  • Measuring cups and spoons
  • Spatula
  • Oven
  • Cooling rack

Notes

  • Ensure cream cheese is fully softened to avoid lumps in the filling.
  • Do not overbake; remove when the center has a slight jiggle to prevent cracks and dryness.
  • Chill the cheesecake for at least 4 hours or overnight for best texture and flavor.