Description
This delightful Sugar Cookie Cheesecake combines the buttery, sweet flavor of sugar cookies with the creamy richness of classic cheesecake. Featuring a sugar cookie crust and a smooth cream cheese filling enhanced with hints of vanilla and almond extract, it’s the perfect festive dessert for holidays and special occasions. Topped optionally with whipped cream and sprinkles, it offers a delightful texture and taste that will impress your guests.
Ingredients
Scale
For the crust:
- 1 (16.5 oz) roll refrigerated sugar cookie dough (or 2 cups homemade sugar cookie dough)
For the filling:
- 16 ounces cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 teaspoon almond extract (optional)
- 1/2 cup sour cream
For the topping (optional):
- Whipped cream
- Festive sprinkles
- Crushed sugar cookies
Instructions
- Preheat and prepare the pan: Preheat your oven to 325°F (163°C) and lightly grease a 9-inch springform pan to prevent sticking.
- Make the cookie crust: Press the sugar cookie dough evenly into the bottom of the springform pan, forming an even crust layer. Bake this crust for 12 to 15 minutes until it just begins to set and turns lightly golden. Remove from the oven and let it cool slightly before adding the filling.
- Prepare the cheesecake filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Gradually add the granulated sugar and continue beating until the texture is fluffy. Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract, almond extract if using, and sour cream. Beat gently just until combined, being careful not to overmix to avoid cracking during baking.
- Assemble and bake: Pour the cheesecake filling evenly over the pre-baked sugar cookie crust, smoothing the top with a spatula. Bake the cheesecake in the preheated oven for 40 to 45 minutes, or until the center is mostly set but still slightly jiggles when gently shaken.
- Cool gradually: Once baking is complete, turn off the oven and crack the oven door open. Let the cheesecake cool inside the oven for 1 hour to minimize cracking and allow gentle cooling.
- Chill: Remove the cheesecake from the oven and refrigerate it for at least 4 hours or preferably overnight to fully set and enhance the flavors.
- Add toppings and serve: Just before serving, optionally top the cheesecake with whipped cream, festive sprinkles, or crushed sugar cookies for added texture and visual appeal.
Notes
- Use parchment paper on the bottom of your springform pan to help with easier removal of the cheesecake.
- Allow cream cheese to come to room temperature before mixing to achieve a silky-smooth filling without lumps.
- This cheesecake freezes well; wrap it tightly and freeze for up to 1 month.
