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Sugar Cookie Cheesecake

A delightful fusion of creamy cheesecake and a soft sugar cookie crust that takes you back to cozy family gatherings.
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Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings: 12 servings
Course: Dessert, Sweet Treat
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Crust
  • 1 cup sugar cookie dough (store-bought or homemade) Store-bought options are convenient, but homemade is delightful.
Cheesecake Filling
  • 2 cups cream cheese, softened Opt for high-fat cream cheese for the best flavor.
  • 3/4 cup granulated sugar Cane sugar can be used for a different flavor.
  • 1 tsp vanilla extract Use pure vanilla extract for maximum flavor.
  • 3 large eggs Bring to room temperature for smoother mixing.
  • 1/2 cup sour cream Adds a hint of tanginess.
  • 1/4 cup all-purpose flour Helps bind the cheesecake mixture.
  • 1 cup chopped sugar cookie dough balls for topping Bake extra cookie dough for a delightful crunchy topping.

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease a springform pan with butter.
  2. Press the sugar cookie dough into the bottom of the pan evenly to form the crust.
  3. In a large bowl, beat the cream cheese and granulated sugar together until smooth. Add vanilla extract and mix.
  4. Add the eggs one at a time, mixing well after each addition.
  5. Mix in the sour cream and flour until just combined.
  6. Pour the cheesecake mixture over the crust in the springform pan.
  7. Place the chopped sugar cookie dough balls on top of the cheesecake mixture.
Baking
  1. Bake for about 50-60 minutes or until the center is set and only slightly jiggly.
  2. Turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour.
  3. Remove from the oven, refrigerate for at least 4 hours or overnight before serving.

Notes

This cheesecake keeps well in the fridge for about 3-4 days. Store tightly to prevent drying out. Can also be frozen individually.