Sugar Cookie Cheesecake
A delightful blend of creamy cheesecake and the beloved flavor of sugar cookies, perfect for any celebration or family dessert.
Ingredients
For the crust
- 1 cup sugar cookie dough (store-bought or homemade)
- 1 cup crushed sugar cookies (for crust)
For the cheesecake filling
- 2 packages cream cheese, softened 8 oz each
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
For the topping
- 1/2 cup sugar cookie dough balls (for topping)
Instructions
Preparation
- Preheat the oven to 325°F (160°C). Grease a 9-inch springform pan to prepare it for baking.
- Press the crushed sugar cookies into the bottom of the prepared pan to form the crust; make sure it's evenly spread.
- In a large mixing bowl, beat the cream cheese and granulated sugar together until smooth and creamy, ensuring no lumps remain.
- Add the eggs one at a time, mixing well after each addition to incorporate air and achieve a light texture.
- Stir in the vanilla extract and sour cream, mixing until thoroughly combined for a rich flavor.
- Pour the cheesecake mixture over the crust in the springform pan, spreading it out evenly.
- Drop spoonfuls of sugar cookie dough balls on top of the cheesecake filling, creating a beautiful topping.
Baking
- Bake for about 50 to 60 minutes, or until the center is set and only slightly jiggly to the touch.
- Turn off the oven and leave the cheesecake inside for 1 hour to cool slowly; this helps prevent cracking.
Cooling and Serving
- Remove from the oven and let it cool completely at room temperature, then refrigerate for at least 4 hours before serving to allow flavors to meld.
Notes
For best results, allow your cream cheese to sit at room temperature before mixing; add toppings like melted chocolate or caramel for extra sweetness. This recipe can be made lighter by using reduced-fat cream cheese or Greek yogurt instead of sour cream. For an air fryer version, adjust the time and temperature accordingly.