Description
This Sugar Cookie Cheesecake combines a buttery sugar cookie crust with a rich, creamy cheesecake filling for a delightful dessert. Featuring a smooth cream cheese mixture with sour cream, sugar, and eggs, this cheesecake is baked until just set, leaving the center slightly jiggly for perfect texture. Finished with colorful sprinkles or fresh fruit, it’s a festive and indulgent treat perfect for any occasion.
Ingredients
Scale
Crust
- 1 cup sugar cookie dough (store-bought or homemade)
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 Oven: Preheat the oven to 350°F (175°C) and spray a 9-inch springform pan with nonstick cooking spray to ensure easy release.
- Prepare Crust: Press the sugar cookie dough evenly into the bottom of the prepared springform pan, making sure the crust is about half an inch thick for a sturdy base.
- Mix Filling: In a mixing bowl, beat the softened cream cheese until smooth and creamy. Gradually add the sour cream, granulated sugar, and vanilla extract, mixing well after each addition. Then incorporate the eggs one at a time, ensuring each is fully blended for a silky texture.
- Assemble and Bake: Pour the cream cheese filling over the prepared sugar cookie crust and spread evenly. Bake in the preheated oven for 45 to 50 minutes, or until the edges are set but the center still has a slight jiggle, indicating perfect doneness.
- Cool: Turn off the oven and leave the cheesecake inside to cool for about one hour, allowing it to set gently to avoid cracks. Then transfer to the refrigerator and chill for at least four hours or overnight for the best texture and flavor.
- Add Toppings and Serve: Before serving, decorate the cheesecake with colorful sprinkles or fresh fruit according to your preference for an attractive, festive finish.
Notes
- Ensure cream cheese is softened to room temperature for smooth mixing and a creamy texture.
- Do not overbake; the center should still jiggle slightly to maintain moistness.
- Using a springform pan is essential for easily removing the cheesecake without damage.
- Refrigerate for a minimum of four hours or overnight for optimal flavor and consistency.
- You can substitute sour cream with Greek yogurt if desired for a tangier taste.
