Description
A delightful Sugar Cookie Cheesecake that combines the rich, creamy texture of classic cheesecake with a buttery sugar cookie crust. Topped with whipped cream and colorful sprinkles, this dessert is perfect for celebrations or any sweet craving. The recipe features a baked sugar cookie base and a smooth, luscious cheesecake filling baked to perfection and chilled for a creamy finish.
Ingredients
Scale
For the Sugar Cookie Crust
- 1 package (16.5 oz) refrigerated sugar cookie dough
- 1/4 cup all-purpose flour (for dusting)
For the Cheesecake Filling
- 3 (8 oz) packages cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 3 large eggs
- 1/4 cup sour cream
- 1/4 cup heavy cream
- 1 tablespoon all-purpose flour
For the Topping
- 1 cup whipped cream
- Sprinkles (optional, for decoration)
Instructions
- Preheat the oven: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and lightly flour the sides to prevent sticking during baking.
- Prepare the crust: Press the sugar cookie dough evenly into the bottom of the prepared springform pan to form the crust. Use your fingers or a spoon to smooth and cover the entire base. Bake the crust for 12-15 minutes or until it turns golden brown. Allow it to cool completely while preparing the filling.
- Make the cheesecake filling – cream cheese mixture: In a large bowl, beat the softened cream cheese and granulated sugar until smooth and creamy using an electric mixer or stand mixer.
- Add flavorings and eggs: Mix in the vanilla extract. Then add the eggs one at a time, beating well after each addition to ensure a smooth texture without lumps.
- Combine remaining ingredients: Stir in the sour cream, heavy cream, and flour until the filling is fully combined and smooth.
- Assemble and bake: Pour the cheesecake filling over the cooled sugar cookie crust and smooth the top with a spatula. Bake for 45-50 minutes or until the center is set with a slight jiggle and the edges are firm and golden brown.
- Cool in oven: Turn off the oven and leave the cheesecake inside with the oven door slightly open for about 1 hour to gradually cool and prevent cracking.
- Refrigerate: After cooling in the oven, refrigerate the cheesecake for at least 4 hours or preferably overnight to allow it to set fully and develop flavor.
- Add toppings and serve: Once chilled, remove the cheesecake from the springform pan, top with whipped cream and optional sprinkles for decoration, then slice and serve.
Notes
- Make sure the cream cheese is softened to room temperature for smooth mixing.
- Do not overmix the filling to avoid incorporating too much air, which can cause cracks.
- Using a springform pan is important for easy release of the delicate cheesecake.
- Cooling the cheesecake gradually in the oven helps prevent cracks.
- Chilling overnight results in firmer slices and better flavor development.
- Sprinkles are optional but add a fun, festive touch.
