Sugar Cookie Cheesecake
An irresistible blend of a soft sugar cookie crust topped with creamy cheesecake filling, perfect for any gathering.
Ingredients
For the crust
- 1 cup sugar
- 1 cup unsalted butter, softened
- 1 egg
- 2 teaspoons vanilla extract
- 2.5 cups all-purpose flour
- 1 teaspoon baking powder
- 0.5 teaspoon salt
For the cheesecake filling
- 16 oz cream cheese, softened (2 packages of 8 oz each)
- 1 cup sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 tablespoon all-purpose flour
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the sugar and softened butter until light and fluffy.
- Add in the egg and vanilla extract, blending well.
- Gradually mix in the flour, baking powder, and salt until combined.
- Press this dough into the bottom of a greased 9-inch springform pan.
Baking the crust
- Bake the crust for about 10-12 minutes or until lightly golden.
Prepare the cheesecake filling
- In a separate bowl, combine the softened cream cheese and sugar, mixing until smooth and creamy.
- Add the eggs one at a time, followed by the vanilla extract and tablespoon of flour.
- Mix until just combined—avoid overmixing.
Baking the cheesecake
- Pour the filling over the cooled crust, spreading it evenly.
- Bake in the oven for 45-50 minutes, or until the edges puff slightly and the center is set but still jiggly.
- Remove from the oven and allow to cool to room temperature.
- Once cooled, refrigerate for at least 4 hours, preferably overnight.
Notes
Consider swirling in some fruit preserves before baking for added flavor. Serve with whipped cream and colorful sprinkles, or drizzle with chocolate sauce for an extra treat. Store leftovers in the refrigerator for up to a week.