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Sugar Cookie Cheesecake

Sugar Cookie Cheesecake Bliss – A Creamy Delight You’ll Love

Indulge in the rich and creamy delight of Sugar Cookie Cheesecake, featuring a buttery crust and luscious filling.
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Prep Time 30 minutes
Cook Time 50 minutes
Cooling Time 4 hours
Total Time 5 hours 20 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 1.5 cups all-purpose flour Substitute with gluten-free flour for a gluten-free version.
  • 0.5 cups unsalted butter, softened No substitutes recommended for best results.
  • 0.25 cups granulated sugar Can be replaced with brown sugar for a deeper flavor.
  • 1 whole egg Use aquafaba or a flax egg for a vegan substitute.
  • 1 teaspoon vanilla extract Almond extract can add a unique twist.
  • 0.5 teaspoon baking powder No substitutions recommended.
  • 0.25 teaspoon salt Used in moderation.
Filling
  • 16 oz cream cheese, softened Full-fat versions work best; low-fat can alter texture.
  • 1 cups granulated sugar Substitute with powdered sugar for a different texture.
  • 1 teaspoon vanilla extract Optional citrus zests can provide delightful variations.
  • 2 large eggs For a vegan option, use a commercial egg replacer.
  • 0.25 cups sour cream Greek yogurt can be used as a substitute.
  • 1 tablespoon all-purpose flour Gluten-free options available.
Garnish
  • whipped cream Optional, for garnish.
  • sugar sprinkles Optional, for decoration.
  • fresh berries Optional, for freshness.

Equipment

  • Mixing Bowl
  • Springform pan
  • Oven

Method
 

Preparation Instructions
  1. Preheat the oven to 350°F (175°C). Gather the crust ingredients.
  2. In a bowl, cream together the butter and sugar until fluffy. Mix in the egg and vanilla. Gradually add flour, baking powder, and salt until a soft dough forms. Press into a springform pan and bake for 10-12 minutes.
  3. Beat cream cheese until smooth. Gradually mix in sugar and vanilla. Add eggs one at a time, then mix in sour cream and flour.
  4. Pour the filling over the cooled crust. Smooth the top and tap the pan to release air bubbles.
  5. Lower the oven to 325°F (163°C) and bake for 40-50 minutes until set at the edges.
  6. Let cool for 30 minutes at room temperature, then chill in the refrigerator for 3-4 hours.
  7. Serve the cheesecake garnished with whipped cream, sprinkles, and berries.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 23gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 80mgSodium: 200mgPotassium: 120mgSugar: 25gVitamin A: 500IUCalcium: 60mgIron: 0.5mg

Notes

For best flavor, chill overnight. Avoid overmixing to prevent cracks. Store in an airtight container for 3-4 days.

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