Introduction

Sugar Cookie Cheesecake is a delightful dessert that combines the buttery goodness of sugar cookies with the rich creaminess of cheesecake. It’s perfect for gatherings or whenever you crave a sweet, indulgent treat.

A round cheesecake with a crumbly brown crust base sits on a wooden board. The cheesecake filling is creamy yellow with red and green specks mixed throughout it. A wedge has been cut out, showing the inside texture clearly. On top, there are two small swirls of white whipped topping, each sprinkled with red, green, and white tiny round sprinkles, which also cover the entire top surface of the cheesecake. The background is soft and blurry with warm lights, resting on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour (for crust)
1/2 cup unsalted butter, softened
1/4 cup granulated sugar (for crust)
1 egg (for crust)
1 teaspoon vanilla extract (for crust)
1/2 teaspoon baking powder
1/4 teaspoon salt
2 (8 oz) packages cream cheese, softened
1 cup granulated sugar (for filling)
1 teaspoon vanilla extract (for filling)
2 large eggs (for filling)
1/4 cup sour cream (optional, for filling)
1 tablespoon all-purpose flour (for filling)
Whipped cream (optional, for topping)
Sugar sprinkles (optional, for topping)
Fresh berries (optional, for topping)

Instructions

Step 1: Preheat your oven to 350°F (175°C). In a mixing bowl, cream together the softened butter and 1/4 cup granulated sugar until fluffy. Beat in the egg and 1 teaspoon vanilla extract.
Step 2: In a separate bowl, whisk together 1 1/2 cups flour, baking powder, and salt. Gradually mix the dry ingredients into the wet ingredients until a dough forms. Press the dough evenly into the bottom of a 9-inch springform pan.
Step 3: Bake the crust for 10 to 12 minutes until lightly golden. Remove from oven and let cool slightly.
Step 4: Reduce the oven temperature to 325°F (163°C). Meanwhile, prepare the cheesecake filling by beating the cream cheese until smooth. Add 1 cup sugar and 1 teaspoon vanilla extract and mix well.
Step 5: Beat in the eggs one at a time, making sure each is fully incorporated. Add the sour cream (if using) and 1 tablespoon flour, and beat until the mixture is creamy and smooth.
Step 6: Pour the cheesecake filling over the cooled crust, smoothing the top. Gently tap the pan on the counter to remove any air bubbles.
Step 7: Bake for 40 to 50 minutes until the cheesecake is set but still slightly jiggly in the center. To prevent over-browning, cover the edges of the crust with foil if needed.
Step 8: Allow the cheesecake to cool at room temperature for about 30 minutes. Then refrigerate for at least 3 to 4 hours or overnight to set fully.
Step 9: Before serving, remove the cheesecake from the springform pan. Garnish with whipped cream, sugar sprinkles, and fresh berries if desired.

Tips & Variations

Use room temperature cream cheese and butter for easier mixing and a smoother texture.
For a dairy-free version, try substituting cream cheese and sour cream with suitable vegan alternatives.
Add lemon zest to the cheesecake filling for a bright, citrusy twist.
Swap fresh berries for chocolate chips or a drizzle of caramel for different flavor profiles.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. To maintain moisture, keep it sealed tightly with plastic wrap or in an airtight container. When ready to serve, let it sit at room temperature for about 15 minutes. This cheesecake is best enjoyed chilled.

How to Serve

The image shows a small round cake on a wooden board, with one thick slice removed to reveal its inside. The cake has three layers: the bottom is a golden brown crumb crust, the middle is a thick, light yellow cake with red and green bits mixed in, and the top layer is creamy white frosting that is smooth and thick. On top of the cake, there are small swirls of frosting, and the surface is decorated with red and green round sprinkles and crumbled brown cookie pieces. The background shows a blurred white plate with another similar cake on a white marbled texture surface, warm soft lights in the distance, and a pine cone to the side. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually tastes better after chilling overnight, allowing the flavors to develop fully and the texture to firm up.

How do I prevent the crust edges from over-browning?

If you notice the crust edges browning too quickly during baking, simply cover them with foil partway through to protect them while the rest finishes baking evenly.