Description
This Sugar Cookie Cheesecake combines the buttery sweetness of sugar cookie dough with a rich, creamy cheesecake filling, baked to perfection and topped with festive sprinkles or fresh fruit. It’s an irresistible dessert perfect for celebrations or anytime you crave a decadent treat.
Ingredients
Scale
Crust
- 1 cup sugar cookie dough (store-bought or homemade)
Cheesecake Filling
- 16 oz cream cheese (softened)
- 1 cup sour cream
- 1 cup granulated sugar
- 2 tsp pure vanilla extract
- 3 large eggs (room temperature)
Toppings
- Sprinkles or fresh fruit (to taste)
Instructions
- Preheat and Prepare Pan: Preheat the oven to 350°F (175°C) and spray a 9-inch springform pan with nonstick cooking spray to prevent sticking and ensure easy removal.
- Make the Crust: Press the sugar cookie dough evenly into the bottom of the prepared pan, forming a crust about half an inch thick to create a sturdy base for the cheesecake.
- Prepare the Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add sour cream, granulated sugar, and vanilla extract, mixing thoroughly. Then add eggs one at a time, blending completely after each addition to achieve a smooth, uniform batter.
- Assemble and Bake: Pour the cheesecake filling evenly over the sugar cookie crust. Bake in the preheated oven for 45-50 minutes, or until the edges are set but the center remains slightly jiggly to ensure a creamy texture.
- Cool and Chill: Turn off the oven and let the cheesecake cool inside for one hour to prevent cracking. Afterward, refrigerate the cheesecake for at least four hours or overnight to allow it to fully set and develop its flavors.
- Add Toppings and Serve: Before serving, decorate the cheesecake with your choice of colorful sprinkles or fresh fruit to enhance presentation and add a fresh or festive touch.
Notes
- For best results, use room temperature eggs and cream cheese to avoid lumps in the filling.
- You can substitute the sugar cookie dough with other cookie dough varieties if desired.
- This cheesecake is best made a day ahead to allow proper chilling and flavor development.
- Use a water bath during baking if you want to minimize cracking, though it’s optional in this recipe.
- Store any leftovers covered in the refrigerator for up to 4 days.
