Introduction

Sugar Cookie Cheesecake is a delightful dessert that combines the buttery sweetness of sugar cookies with the creamy richness of cheesecake. Perfect for parties or a special treat, this recipe is simple to make and sure to impress your guests.

This image shows a layered cake with one slice cut out, placed on a white plate on a white marbled surface. The cake has three visible layers: a light brown bottom crust, a thick creamy white middle layer with colorful bits of candy mixed inside, and a thick white frosting top layer. The frosting is swirled and decorated with red and green sprinkles. The overall texture of the frosting looks smooth and creamy with soft peaks. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 1/2 cups all-purpose flour
1/2 cup unsalted butter, softened
1/4 cup granulated sugar
1 egg
1 teaspoon vanilla extract
1/2 teaspoon baking powder
1/4 teaspoon salt
2 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup sour cream (optional)
1 tablespoon all-purpose flour
Whipped cream (optional)
Sugar sprinkles (optional)
Fresh berries (optional)

Instructions

Step 1: Preheat your oven to 350°F (175°C).
Step 2: In a mixing bowl, cream the softened butter and 1/4 cup granulated sugar until fluffy.
Step 3: Beat in 1 egg and 1 teaspoon vanilla extract until well combined.
Step 4: In another bowl, whisk together 1 1/2 cups flour, 1/2 teaspoon baking powder, and 1/4 teaspoon salt.
Step 5: Combine the wet ingredients with the dry ingredients to form a dough.
Step 6: Press the dough into a 9-inch springform pan evenly.
Step 7: Bake the crust in the preheated oven for 10–12 minutes, then allow it to cool slightly.
Step 8: In a large bowl, beat the cream cheese until smooth.
Step 9: Mix in 1 cup of granulated sugar and 1 teaspoon vanilla extract.
Step 10: Beat in the 2 large eggs one at a time until fully combined.
Step 11: If using, add the 1/4 cup sour cream and 1 tablespoon flour, then beat until the mixture is creamy.
Step 12: Pour the filling over the cooled crust and smooth the top.
Step 13: Gently tap the pan to release any air bubbles.
Step 14: Reduce the oven temperature to 325°F (163°C) and bake for 40–50 minutes until the center is set but slightly jiggly. If the edges brown too quickly, cover them with foil.
Step 15: Allow the cheesecake to cool at room temperature for 30 minutes, then chill in the fridge for at least 3–4 hours or overnight.
Step 16: Once chilled, remove the cheesecake from the pan and garnish with whipped cream, sugar sprinkles, and fresh berries if desired.

Tips & Variations

Make sure your cream cheese is fully softened to avoid lumps in the filling.
Try different toppings such as chocolate chips or caramel drizzle for added flavor.
If you prefer a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
To prevent cracking, bake the cheesecake in a water bath or place a pan of water on the oven floor while baking.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To serve, remove from the fridge about 15 minutes before cutting for the best texture. Leftover cheesecake can also be frozen for up to 1 month; thaw overnight in the refrigerator before serving.

How to Serve

The image shows a round cake with three visible layers: the bottom layer is a light brown crust, the middle layer is creamy white with colorful bits of candy mixed inside like small rainbow sprinkles, and the top layer is thick white whipped cream with red and green sprinkles on top. One slice of the cake is cut out, revealing the inside layers clearly. The cake sits on a white plate placed on a white marbled surface. The texture looks soft and creamy with a smooth surface and fluffy topping. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sour cream instead of the optional sour cream?

Yes, regular sour cream is recommended if you choose to add it. It makes the cheesecake creamier and adds a slight tang but can be omitted if preferred.

How do I prevent the cheesecake from cracking?

To avoid cracks, make sure the cream cheese is fully softened and beaten smooth, avoid over-mixing after adding eggs, and bake at a lower temperature. You can also use a water bath to help maintain even baking and moisture.