Sugar Cookie Cheesecake

There’s something magical about the marriage of sugar cookies and cheesecake. Imagine a delightfully dense cheesecake melting in your mouth, hugged by a sweet, crumbly cookie crust. This recipe has been a beloved staple in my kitchen for years—perfect for celebrations, cozy gatherings, or just because it’s a Tuesday. This Sugar Cookie Cheesecake encapsulates the best of both worlds, and when you whip it up, you’re not just making a dessert but creating an experience.

Why you’ll love this recipe

Why should you dive into making this Sugar Cookie Cheesecake tonight? Well, it’s not just about dessert; it’s about indulging in something that brings joy, nostalgia, and that "yes, please!" feeling. The creamy cheesecake is perfectly balanced by the sweet, buttery cookie crust that crumbles just right. It’s a dish that can go from a casual Tuesday night treat to a show-stopping centerpiece at any gathering.

Plus, what makes this cheesecake special is that it’s less daunting than it sounds! The ingredients are pretty straightforward, and the process envelops you in sweet aromas that fill your kitchen with love. You’ll marvel at the simplicity, and your friends and family will shower you with compliments. Trust me, they’ll be asking for seconds—hell, they may even request it every week!

Gather these ingredients

To get started, let’s gather our trusty allies in this sugar-coated adventure:

• 1 1/2 cups all-purpose flour: The backbone of our cookie crust, giving it that lovely texture. You could use a gluten-free blend as a substitute if needed!
• 1/2 teaspoon baking soda: This little guy helps our cookie dough rise, keeping it fluffy and light.
• 1 cup unsalted butter, softened: Oh, the richness of butter! Let it sit out for a bit to soften up—it makes mixing a breeze.
• 3/4 cup granulated sugar and 3/4 cup brown sugar: A sweet duo! The granulated sugar provides sweetness, while brown sugar adds that deep, caramel note.
• 1 large egg: This is your binding agent, holding everything together during baking.
• 1 teaspoon vanilla extract: For that heavenly aroma and flavor. Use pure vanilla if you can!
• 1/4 teaspoon salt: Just a pinch amplifies all the other flavors.
• 16 ounces cream cheese, softened: The creamy, dreamy core of our cheesecake. Always, always soften for the best texture.
• 1 cup powdered sugar: This adds sweetness and a silky smoothness to your cream cheese filling.
• 1 teaspoon vanilla extract: Because a little more vanilla is never a bad idea.
• 1/4 cup sour cream: This gives the cheesecake a slight tang that cuts through the sweetness perfectly.
• 1/4 cup heavy cream: Adds an extra layer of creaminess for a rich finish.

Step-by-step instructions

Are you ready to create some sweetness? Let’s do this!

1. Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan for that heavenly release.
2. In a bowl, whisk together the flour, baking soda, and salt. You want these dry ingredients fully mixed before introducing the wet.
3. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy. This step is key; it’s where your cookies start to get that lovely airiness! Now, mix in the egg and vanilla.
4. Gradually add the flour mixture, mixing until just combined—don’t overdo it!
5. Press about 2/3 of the dough into the bottom of your greased pan, forming a sweet crust.
6. In a large bowl, beat the cream cheese until smooth. Add in the powdered sugar, vanilla extract, sour cream, and heavy cream, mixing until everything is beautifully combined.
7. Pour the cheesecake mixture over your crust. With the remaining dough, drop spoonfuls on top for that classic cookie touch.
8. Bake for 45-50 minutes or until the edges are set but the center is still a little jiggly. This is where the magic happens, so don’t be alarmed by that jiggle!
9. Allow it to cool completely before refrigerating for at least 4 hours or, better yet, overnight. Let it chill out—seriously, it deserves it!
10. Serve it chilled and watch the smiles bloom.

Best way to enjoy it

This cheesecake is a true showstopper on its own, but wouldn’t it be lovely to pair it with some fresh berries? Strawberries, raspberries, or a drizzle of chocolate sauce could take it to the next level. You could even dollop on some whipped cream for extra decadence. If you’re feeling adventurous, sprinkle some lemon zest on top for a zing—a surprising twist that brightens up each bite!

Storage and reheating tips

So, what should you do with leftovers? (If you have any!) This cheesecake is best stored in an airtight container in the fridge. It’ll stay fresh for up to a week—if it lasts that long! You can freeze it as well, just be sure to wrap it tightly. To enjoy it after freezing, let it thaw in the fridge overnight and savor every creamy bite all over again.

Pro chef tips

Here’s a friendly chef secret: always use room temperature ingredients! It makes a world of difference in texture, ensuring everything mixes beautifully without lumps. And if you want an even richer flavor, try browning your butter before adding it to the sugars. But don’t skip the chilling step—you want that creamy texture to shine through!

Creative Twists

Feeling bold? Why not try adding some crushed oreos to the crust for a chocolatey spin? Or swirl in some fruit preserves into the cheesecake mixture before baking for added flavor surprise. You could even use flavored extracts instead of vanilla—think almond or maple—if you’re up for a little remix.

Common questions

• Can I use low-fat cream cheese? Yes, but it may affect the creamy texture a bit.
• What’s the best way to know when it’s done baking? Look for set edges and a slightly wobbly center. The jiggle means it’s perfectly creamy!
• Can I make this ahead of time? Absolutely! It’s best chilled overnight before serving, so making it the day before is ideal.
• What fruits pair well with it? Fresh berries or citrus fruits provide a delightful contrast to the richness of the cheesecake.
• Can I freeze it? Yes, just wrap it well, and it should keep for about a month in the freezer.

You’re now equipped to create this delightful Sugar Cookie Cheesecake in your own kitchen! I hope you revel in the process, feel inspired to experiment with custom twists, and enjoy every bite. This is more than a recipe; it’s an invitation to create memories, share love, and indulge in delightful tastes. Go on, give it a whirl—you’re going to love it!

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Sugar Cookie Cheesecake

Difficulty: Intermediate Prep Time Cook Time Rest Time Total Time 74 hrs

Cooking Temp: 325  F Servings: 12 Estimated Cost: $ 15 Calories: 300

Best Season: Any season

Description

This Sugar Cookie Cheesecake combines the best of sugar cookies and cheesecake into a delightful dessert that's perfect for any occasion.

Ingredients

Scale

1/2x 1x 2x 3x

For the Cookie Crust

• 1.5 cups all-purpose flour (Gluten-free blend can be used as a substitute.)
• 0.5 teaspoon baking soda
• 1 cup unsalted butter, softened (Let it sit out to soften.)
• 0.75 cup granulated sugar
• 0.75 cup brown sugar
• 1 large egg
• 1 teaspoon vanilla extract (Use pure vanilla if possible.)
• 0.25 teaspoon salt (Enhances flavors.)

For the Cheesecake Filling

• 16 ounces cream cheese, softened (Always soften for best texture.)
• 1 cup powdered sugar (Adds sweetness and silkiness.)
• 1 teaspoon vanilla extract (A little extra for flavor.)
• 0.25 cup sour cream (Provides slight tanginess.)
• 0.25 cup heavy cream (For extra creaminess.)

Instructions

Baking the Cheesecake

1. Preheat the Oven

   Preheat your oven to 325°F (160°C). Grease a 9-inch springform pan.
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2. Prepare the Crust

   In a bowl, whisk together the flour, baking soda, and salt. In another bowl, cream together the softened butter, granulated sugar, and brown sugar until smooth and fluffy. Mix in the egg and vanilla, then gradually add the flour mixture until just combined. Press about 2/3 of the dough into the bottom of your greased pan.
   Mark as complete

3. Make the Cheesecake Mixture

   In a large bowl, beat the cream cheese until smooth. Add in the powdered sugar, vanilla extract, sour cream, and heavy cream, mixing until combined.
   Mark as complete

4. Assemble and Bake

   Pour the cheesecake mixture over your crust. With the remaining dough, drop spoonfuls on top. Bake for 45-50 minutes or until the edges are set but the center is jiggly.
   Mark as complete

5. Cool and Chill

   Allow to cool completely before refrigerating for at least 4 hours or overnight.
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6. Serve

   Serve chilled and enjoy!
   Pair with fresh berries or a drizzle of chocolate.
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Nutrition Facts

Servings 12

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Amount Per Serving

Calories 300kcal

% Daily Value *

Total Fat 17g27%

Saturated Fat 10g50%

Trans Fat 1g

Cholesterol 50mg17%

Sodium 200mg9%

Potassium 150mg5%

Total Carbohydrate 30g10%

Dietary Fiber 1g4%

Sugars 20g

Protein 5g10%

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Vitamin A 500 IU

Vitamin C 0 mg

Calcium 80 mg

Iron 1 mg

Vitamin D 0 IU

Vitamin E 0 IU

Vitamin K 0 mcg

Thiamin 0 mg

Riboflavin 0.1 mg

Niacin 0 mg

Vitamin B6 0 mg

Folate 10 mcg

Vitamin B12 0.5 mcg

Biotin 0 mcg

Pantothenic Acid 0 mg

Phosphorus 100 mg

Iodine 0 mcg

Magnesium 0 mg

Zinc 0.5 mg

Selenium 0 mcg

Copper 0.1 mg

Manganese 0 mg

Chromium 0 mcg

Molybdenum 0 mcg

Chloride 0 mg

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Best served chilled with fresh berries or a chocolate drizzle.

Keywords: cheesecake, sugar cookies, dessert, sweet treat