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Sugar Cookie Cheesecake

Sugar Cookie Cheesecake

This decadent dessert combines a buttery sugar cookie crust with a creamy, smooth cheesecake filling. A perfect balance of sweet and subtly tangy flavors.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 servings
Course: Dessert
Cuisine: American
Calories: 400
Ingredients Equipment Method Notes

Ingredients
  

Sugar Cookie Crust Ingredients
  • 1.5 cups All-purpose flour
  • 0.5 teaspoon Baking powder
  • 0.25 teaspoon Salt
  • 0.5 cup Unsalted butter, softened (1 stick)
  • 0.5 cup Granulated sugar
  • 1 Large egg yolk
  • 1 teaspoon Vanilla extract
Cheesecake Filling Ingredients
  • 3 (8 ounce) packages Cream cheese, softened
  • 1.75 cups Granulated sugar
  • 0.25 cup All-purpose flour
  • 0.25 teaspoon Salt
  • 1 teaspoon Vanilla extract
  • 2 Large eggs
  • 0.5 cup Sour cream

Equipment

  • 9-inch springform pan
  • Mixing Bowls (large and medium)
  • Electric Mixer
  • Roasting pan
  • Wire rack

Method
 

Instructions
  1. Preheat oven to 350°F (175°C). Grease and flour a 9-inch springform pan.
  2. Make the crust: In a medium bowl, whisk together flour, baking powder, and salt. In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg yolk and vanilla. Gradually add dry ingredients to wet ingredients, mixing until just combined. Press dough into the bottom of the prepared pan.
  3. Bake the crust for 12-15 minutes, or until lightly golden. Let cool completely.
  4. Preheat oven to 325°F (165°C). Make the filling: Beat cream cheese and sugar until smooth. Beat in flour, salt, and vanilla. Add eggs one at a time, beating well. Stir in sour cream.
  5. Pour filling over cooled crust. Place springform pan in a larger roasting pan; pour boiling water halfway up the sides of the springform pan.
  6. Bake for 50-60 minutes, or until set around the edges but still slightly jiggly in the center. Turn off oven; let cool in oven with door ajar for 1 hour.
  7. Remove and cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.

Notes

For a richer flavor, use full-fat cream cheese. You can garnish with fresh berries or a dusting of powdered sugar before serving. Store leftover cheesecake in the refrigerator for up to 3 days.