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Sugar Cookie Cheesecake

Irresistible Sugar Cookie Cheesecake for Your Sweet Tooth Cravings

Indulge in a creamy Sugar Cookie Cheesecake, a perfect blend of buttery cookies and cheesecake flavors for your sweet cravings.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 1 cup Granulated Sugar Swap for brown sugar for deeper flavor.
  • 1 cup Unsalted Butter Make sure it’s softened for easy mixing.
  • 1 large Egg Use at room temperature for best results.
  • 2 cups All-Purpose Flour Can be replaced with gluten-free flour.
  • 1 teaspoon Baking Powder Helps the crust rise slightly.
  • 1 pinch Salt Enhances all flavors.
For the Cheesecake Filling
  • 16 ounces Cream Cheese Soften at room temperature.
  • 1 cup Granulated Sugar Reduce for less sweetness.
  • 1 teaspoon Vanilla Extract Opt for pure extract for best taste.
  • 2 large Eggs Add one at a time.
  • ½ cup Sour Cream Greek yogurt is a great substitute.
  • 2 tablespoons All-Purpose Flour Helps stabilize the filling.

Equipment

  • Mixing Bowl
  • Springform pan
  • oven
  • whisk
  • Spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). In a bowl, cream 1 cup of softened butter and 1 cup of sugar until fluffy. Beat in one egg and 1 tsp of vanilla. In another bowl, whisk 2 cups of flour, 1 tsp of baking powder, and salt. Combine and press into a greased springform pan. Bake for 10-12 mins until golden brown and cool.
  2. Beat 16 oz of softened cream cheese with 1 cup of sugar until smooth. Add 1 tsp of vanilla and incorporate 2 large eggs gradually. Blend in ½ cup of sour cream and 2 tablespoons of flour until just combined.
  3. Once the crust has cooled, pour the filling over it and spread evenly. Preheat the oven to 325°F (160°C).
  4. Bake the cheesecake for 40-50 minutes until edges are set and center jiggles slightly. Allow cooling in the oven with the door cracked for 30 minutes before transferring to the refrigerator.
  5. Chill for at least 3-4 hours, or overnight for best flavor. To serve, run a knife around the edges and remove the springform. Add toppings as desired and enjoy.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 40gProtein: 6gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Chill the cream cheese before mixing for a lump-free filling. Avoid overmixing to prevent cracks in the cheesecake. Cool gradually in the oven after baking.

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