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Sugar Cookie Cheesecake

Sugar Cookie Cheesecake: A Divine Dessert Experience

This Sugar Cookie Cheesecake is a creamy, nostalgic dessert that offers a delightful experience with each bite.
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Prep Time 20 minutes
Cook Time 55 minutes
Chilling Time 4 hours
Total Time 5 hours 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2.5 cups all-purpose flour Substitute with gluten-free flour if needed.
  • 1 teaspoon baking powder A leavening agent that ensures a light crust.
  • 0.5 teaspoon salt Enhances the sweetness of the crust beautifully.
  • 1 cup unsalted butter, softened Adds richness and moisture; margarine can work too.
  • 1.5 cups granulated sugar Sweetens both the crust and filling perfectly.
  • 1 large egg Acts as a binder to bring the crust together.
  • 1 teaspoon vanilla extract Infuses the crust with lovely flavor.
  • 0.5 teaspoon almond extract Provides a subtle nuttiness that complements the sugar.
  • 0.5 cup sour cream Adds moisture and creaminess; Greek yogurt is a good substitute.
For the Cheesecake Filling
  • 16 oz cream cheese, softened The star ingredient for a creamy filling.
  • 1 cup granulated sugar Sweetness that balances the richness of cream cheese.
  • 1 teaspoon vanilla extract Enhances the overall cheesecake flavor.
  • 2 large eggs Contributes to the rich, creamy texture of the cheesecake.
  • 0.25 cup heavy cream Gives the filling an extra luxurious smoothness.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Spatula

Method
 

Step-by-Step Instructions for Sugar Cookie Cheesecake
  1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
  2. In a medium mixing bowl, whisk together the flour, baking powder, and salt.
  3. In a large mixing bowl, beat the butter and sugar together until light and fluffy.
  4. Add in the egg, vanilla extract, and almond extract to the butter mixture.
  5. Gradually mix in the dry ingredients, then fold in the sour cream.
  6. Transfer the dough to the prepared pan and press evenly across the bottom. Bake for 12-15 minutes.
  7. Beat the softened cream cheese and sugar until smooth and creamy.
  8. Mix in the vanilla extract, then carefully add the eggs one at a time, followed by the heavy cream.
  9. Pour the cheesecake filling over the cooled crust.
  10. Bake for 50-55 minutes until the center is slightly jiggly but set.
  11. Turn off the oven and let the cheesecake cool inside with the door ajar for 1 hour.
  12. Allow to cool to room temperature, then refrigerate for at least 4 hours or preferably overnight.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 27gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.5gCholesterol: 80mgSodium: 200mgPotassium: 100mgSugar: 18gVitamin A: 800IUCalcium: 60mgIron: 0.5mg

Notes

For best results, refrigerate overnight; this enhances flavor and texture.

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