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Delicious slice of sugar cookie cheesecake topped with sprinkles

Sugar Cookie Cheesecake

A delightful cheesecake with a unique sugar cookie crust, blending childhood nostalgia with sophisticated flavors, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 1 hour
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups sugar cookie dough (store-bought or homemade)
  • 0.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 1 tsp vanilla extract
For the Cheesecake Filling
  • 16 oz cream cheese, softened Use high-quality for best results
  • 0.75 cups granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs Use room temperature for easy mixing
  • 0.5 cups sour cream
  • 1 tbsp all-purpose flour for thickening
For Topping (Optional)
  • crushed sugar cookies
  • whipped cream
  • sprinkles

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. In a medium bowl, mix the sugar cookie dough, flour, sugar, and vanilla extract until well combined.
  3. Press the mixture evenly into the bottom of a 9-inch springform pan.
Baking the Crust
  1. Bake the crust for 10 minutes or until it’s lightly golden.
  2. Let it cool while you prepare the cheesecake filling.
Making the Cheesecake Filling
  1. In a large mixing bowl, beat the cream cheese with a hand mixer on medium speed until smooth.
  2. Gradually add sugar, mixing until well blended.
  3. Add vanilla extract, sour cream, and flour; mix until very smooth.
  4. Add eggs one at a time, mixing on low speed just until incorporated.
Baking the Cheesecake
  1. Pour the cheesecake mixture over the cooled crust.
  2. Bake for 50-60 minutes or until the center is set and just slightly jiggly.
Cooling and Serving
  1. Turn off the oven and crack the door open to let the cheesecake cool gradually.
  2. Once cooled, refrigerate for at least 4 hours, preferably overnight.
  3. Before serving, top with whipped cream, crushed sugar cookies, and sprinkles if desired.

Notes

For best results, always use room temperature cream cheese. To avoid cracks, introduce the cheesecake to the oven gradually. Leftovers can be stored in the fridge for up to 5 days.