Sugar Cookie Cheesecake
A delightful fusion of a buttery sugar cookie crust and a rich, creamy cheesecake filling that brings joy to any occasion.
Ingredients
For the crust
- 1 cup sugar cookie dough Use homemade or high-quality store-bought dough for best flavor.
For the cheesecake filling
- 1.5 cups cream cheese, softened Make sure it’s at room temperature for smooth mixing.
- 0.5 cup granulated sugar Organic sugar works well for a rich sweetness.
- 1 teaspoon vanilla extract Pure vanilla extract will elevate the flavor.
- 2 large eggs Use room temperature eggs for better integration into batter.
- 0.5 cup sour cream Full-fat for the most luscious texture.
- 0.25 cup all-purpose flour Can substitute with gluten-free flour if needed.
Instructions
Preparation
- Preheat the oven to 325°F (163°C).
- Press the sugar cookie dough into the bottom of a springform pan to form a crust. Pack it tightly.
- In a mixing bowl, beat the softened cream cheese and sugar until smooth, about 2-3 minutes.
- Add the vanilla extract and mix well.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the sour cream and flour until just combined.
- Pour the cheesecake mixture over the crust and spread it evenly.
Baking
- Bake for 40-50 minutes, or until the center is set but slightly jiggly.
- Remove from the oven and let it cool to room temperature.
- Chill in the refrigerator for at least 4 hours before serving.
Notes
Allowing the cheesecake to chill overnight enhances the flavor and texture. Use a water bath for a smoother cheesecake. Store leftovers in an airtight container for up to 5 days.