Description
This Sugar Cookie Cheesecake combines two beloved desserts into one luscious treat, featuring a buttery sugar cookie crust topped with a creamy, smooth cheesecake filling. Finished with whipped cream and colorful sprinkles, this dessert is perfect for special occasions or anytime you crave a decadent, crowd-pleasing sweet.
Ingredients
Scale
Sugar Cookie Crust
- 1 package (16.5 oz) refrigerated sugar cookie dough
- 1/4 cup all-purpose flour (for dusting)
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
Topping
- 1 cup whipped cream
- Sprinkles (optional, for decoration)
Instructions
- Preheat and Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly and lightly dust the sides with flour to prevent sticking.
- Make the Sugar Cookie Crust: Press the refrigerated sugar cookie dough evenly into the bottom of the pan. Use your fingers or a spoon to smooth it out so the dough covers the entire base uniformly. Bake the crust for 12-15 minutes or until it turns golden brown. Allow it to cool completely while preparing the cheesecake filling.
- Prepare the Cream Cheese Mixture: In a large mixing bowl, beat the softened cream cheese and granulated sugar together until the mixture is smooth and creamy. Add the vanilla extract and beat again to combine.
- Add Eggs and Creams: Incorporate the eggs one at a time into the cream cheese mixture, beating after each addition to ensure full integration. Then, stir in the sour cream, heavy cream, and one tablespoon of all-purpose flour. Mix thoroughly until the filling is smooth and fully combined.
- Assemble the Cheesecake: Pour the prepared cheesecake filling over the cooled sugar cookie crust in the springform pan. Use a spatula to even out the top surface smoothly.
- Bake the Cheesecake: Place the assembled cheesecake in the oven and bake for 45-50 minutes. The cheesecake is done when the center is set but still slightly jiggles, and the edges are firm with a light golden brown color.
- Cool in Oven: Turn off the oven and leave the cheesecake inside with the door slightly ajar. Let it cool in the oven for about 1 hour to prevent cracking and promote even cooling.
- Refrigerate: Once cooled, remove the cheesecake from the oven and refrigerate it for at least 4 hours or overnight to fully set and chill.
- Add Topping and Serve: Before serving, spread 1 cup of whipped cream evenly over the cheesecake and decorate with sprinkles if desired. Slice and enjoy your delicious Sugar Cookie Cheesecake.
Notes
- Make sure cream cheese is softened to room temperature to ensure a smooth cheesecake filling.
- Allowing the cheesecake to cool slowly in the oven helps prevent cracks on the surface.
- Refrigerate the cheesecake overnight if possible for best texture and flavor.
- You can substitute sprinkles with fresh fruit or chocolate shavings for alternative decoration.
- Use a water bath during baking if preferred to maintain moisture and prevent cracking, though not necessary for this recipe.
