DREAMIEST SUGAR COOKIE CHEESECAKE

Ever crave the comforting taste of sugar cookies but also dream of the creamy decadence of cheesecake? What if I told you that you could have both? Get ready to create a Sugar Cookie Cheesecake- Dreamy Dessert! that will have everyone begging for more. This isn’t just a dessert; it’s a symphony of flavors and textures, and I promise, you can absolutely nail it!

Gathering Your Heavenly Ingredients

Here is everything you’ll need to create this masterpiece! Don’t worry if it looks like a lot; each component plays a vital role in achieving that perfect Sugar Cookie Cheesecake experience.

For the Sugar Cookie Crust:

• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup (1 stick) unsalted butter, softened
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract

For the Cheesecake Filling:

• 32 ounces cream cheese, softened
• 1 ¼ cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• ½ cup sour cream

For the Sugar Cookie Crumble Topping (Optional, but HIGHLY Recommended!):

• ½ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ cup (½ stick) cold unsalted butter, cut into small pieces
• ¼ teaspoon almond extract (trust me on this!)

For the Decoration (Also Optional, but SO pretty!):

• Sprinkles, of course! (I love pastel colors for this)
• Whipped cream, for serving
• Sugar cookie pieces (leftovers from the crust, if any)

Step-by-Step to a Slice of Paradise

Let’s get down to the fun part! Follow these steps, and you’ll be enjoying your Sugar Cookie Cheesecake in no time. Don’t be intimidated; I’ll guide you through every step.

Making the Sugar Cookie Crust:

1. Preheat your oven to 350°F (175°C).
2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
3. In a large bowl, cream together the softened butter and sugar until light and fluffy. This is where a good electric mixer really shines, but you can do it by hand if you’re feeling ambitious!
4. Beat in the egg and vanilla extract.
5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix!
6. Press the dough evenly into the bottom of a 9-inch springform pan. You can use the bottom of a measuring cup to help get it nice and smooth.
7. Bake for 12-15 minutes, or until lightly golden. Let cool completely before adding the cheesecake filling.

Whipping Up the Cheesecake Filling:

1. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy. Again, an electric mixer is your friend here. Make sure there are no lumps!
2. Beat in the eggs one at a time, mixing well after each addition. Be careful not to overmix at this stage; overmixing can incorporate too much air and cause the cheesecake to crack.
3. Stir in the vanilla extract and sour cream until just combined.
4. Pour the cheesecake filling over the cooled sugar cookie crust.

Crafting the Sugar Cookie Crumble Topping (Optional):

1. In a small bowl, combine the flour and sugar.
2. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs. The colder the butter, the better the crumble!
3. Stir in the almond extract.
4. Sprinkle the crumble topping evenly over the cheesecake filling.

Baking Your Dreamy Cheesecake:

1. Bake in the preheated oven for 55-70 minutes, or until the edges are set and the center is just slightly jiggly. This is crucial! An overbaked cheesecake is a sad cheesecake.
2. Turn off the oven and let the cheesecake cool completely in the oven with the door slightly ajar. This slow cooling process helps prevent cracking. Seriously, don’t skip this step!
3. Once cooled, refrigerate for at least 4 hours, or preferably overnight, before serving. This allows the cheesecake to fully set and develop its flavors.

Decorating and Serving Your Masterpiece:

1. Run a thin knife around the edge of the springform pan to loosen the cheesecake.
2. Remove the sides of the pan.
3. Decorate with sprinkles, whipped cream, and sugar cookie pieces, if desired.
4. Slice and serve! Prepare for rave reviews!

Pro Tips for Cheesecake Perfection

Alright, let’s talk secrets! Here are a few tips and tricks I’ve learned over the years that will help you take your Sugar Cookie Cheesecake to the next level.

Cream Cheese is Key:

Seriously, make sure your cream cheese is *completely* softened. This is probably the most important tip I can give you. If it’s not soft enough, you’ll end up with lumps in your cheesecake, and nobody wants that! Let it sit at room temperature for at least an hour, or even longer on a cold day.

Don’t Overmix the Filling:

Overmixing the cheesecake filling incorporates too much air, which can cause the cheesecake to puff up in the oven and then crack as it cools. Mix until just combined, and stop there!

The Water Bath Debate:

Some bakers swear by a water bath for cheesecakes. It helps create a more even temperature and prevents cracking. If you’re prone to cheesecake cracks, give it a try! Wrap the bottom of your springform pan in foil to prevent water from seeping in, and then place it in a larger roasting pan filled with about an inch of hot water.

Cooling is Crucial:

I cannot stress this enough: let the cheesecake cool slowly. The gradual cooling process helps prevent cracking and allows the cheesecake to set properly. Don’t be tempted to speed things up; patience is key!

Variations to Make it Your Own

Now that you’ve mastered the basic recipe, let’s get creative! Here are a few ideas to customize your Sugar Cookie Cheesecake.

Extract Experiments:

Play around with different extracts in the cheesecake filling. Almond extract, lemon extract, or even a touch of peppermint extract can add a unique twist.

Add-Ins Galore:

Fold in some chopped white chocolate chips, sprinkles, or even crushed sugar cookies into the cheesecake filling for extra texture and flavor.

Seasonal Sensations:

Adapt the recipe for different seasons. For fall, you could add a hint of cinnamon and nutmeg to the crust and filling. Or, if you are in the mood for something else with fall flavor, try the PUMPKIN CINNAMON ROLL.

Other Delightful Desserts to Explore

Craving more amazing desserts? Let’s explore a few other tempting options!

If you love the combination of cookies and cheesecake, you might also enjoy a BISCOFF CHOCOLATE COOKIE. The rich, spiced flavor of Biscoff cookies pairs perfectly with creamy chocolate.

If you’re looking for something equally impressive and festive, consider a CHURRO CHEESECAKE. The cinnamon-sugar coating adds a delightful crunch and warmth that’s irresistible.

And for fall, you cannot go wrong with a PUMPKIN CHEESE BALL if you want to make a party appetizer.

Another delicious fall cookie is a PUMPKIN S’MORES COOKIE, the perfect cookie to enjoy during the cool season.

Lastly, you can make a PUMPKIN PIE COOKIE. This cookie is the perfect fall treat!

Troubleshooting Common Cheesecake Issues

Let’s face it: cheesecakes can be a little temperamental. Here’s how to tackle some common problems.

Cracked Cheesecake:

As we discussed, cracking is the most common cheesecake issue. To prevent it, avoid overmixing the filling, use a water bath, and cool the cheesecake slowly in the oven.

Soggy Crust:

A soggy crust is usually caused by moisture seeping in from the cheesecake filling. To prevent this, make sure the crust is fully cooled before adding the filling, and consider baking the crust for a few extra minutes to help it crisp up.

Lumpy Filling:

Lumpy filling is almost always caused by using cream cheese that isn’t soft enough. Make sure your cream cheese is completely softened before mixing.

Enjoy Your Dreamy Dessert!

There you have it! Your very own Sugar Cookie Cheesecake- Dreamy Dessert!. It might seem like a lot of steps, but trust me, the results are worth it. With a little patience and a few simple techniques, you can create a show-stopping dessert that will impress your friends and family (and yourself!). Happy baking!

Dreamiest Sugar Cookie Cheesecake

Amelia Chen-Morrison

Indulge in the ultimate dessert fusion: a creamy cheesecake nestled on a buttery sugar cookie crust, topped with a delightful sugar cookie crumble. This Sugar Cookie Cheesecake combines the comforting flavors of sugar cookies with the rich decadence of cheesecake, creating a symphony of textures and tastes that will leave everyone craving more.

Print Recipe Pin Recipe

Prep Time 45 minutes mins

Cook Time 1 hour hr 10 minutes mins

Total Time 1 hour hr 55 minutes mins

Course Dessert

Cuisine American

Servings 12

Calories 450 kcal

Equipment

• 9-inch springform pan
• Mixing Bowls (various sizes)
• Electric Mixer (stand or hand mixer)
• Whisk
• Measuring cups and spoons
• pastry blender or fork
• Rubber spatula
• Oven
• Knife
• cooling rack
• Optional: Roasting pan for water bath
• Optional: Aluminum foil

Ingredients

  

• 1 ½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon salt
• ½ cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 32 ounces cream cheese, softened
• 1 ¼ cups granulated sugar
• 4 large eggs
• 2 teaspoons vanilla extract
• ½ cup sour cream
• ½ cup all-purpose flour
• ¼ cup granulated sugar
• ¼ teaspoon almond extract
• Sprinkles, for decoration
• Whipped cream, for serving
• Sugar cookie pieces, for decoration

Instructions

 

• **Making the Sugar Cookie Crust:**
• 1. Preheat your oven to 350°F (175°C).
• 2. In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.
• 3. In a large bowl, cream together the softened butter and sugar until light and fluffy.
• 4. Beat in the egg and vanilla extract.
• 5. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
• 6. Press the dough evenly into the bottom of a 9-inch springform pan.
• 7. Bake for 12-15 minutes, or until lightly golden. Let cool completely.
• **Whipping Up the Cheesecake Filling:**
• 1. In a large bowl, beat the softened cream cheese and sugar until smooth and creamy.
• 2. Beat in the eggs one at a time, mixing well after each addition. Do not overmix.
• 3. Stir in the vanilla extract and sour cream until just combined.
• 4. Pour the cheesecake filling over the cooled sugar cookie crust.
• **Crafting the Sugar Cookie Crumble Topping (Optional):**
• 1. In a small bowl, combine the flour and sugar.
• 2. Cut in the cold butter using a pastry blender or your fingers until the mixture resembles coarse crumbs.
• 3. Stir in the almond extract.
• 4. Sprinkle the crumble topping evenly over the cheesecake filling.
• **Baking Your Dreamy Cheesecake:**
• 1. Bake in the preheated oven for 55-70 minutes, or until the edges are set and the center is just slightly jiggly.
• 2. Turn off the oven and let the cheesecake cool completely in the oven with the door slightly ajar.
• 3. Once cooled, refrigerate for at least 4 hours, or preferably overnight.
• **Decorating and Serving Your Masterpiece:**
• 1. Run a thin knife around the edge of the springform pan to loosen the cheesecake.
• 2. Remove the sides of the pan.
• 3. Decorate with sprinkles, whipped cream, and sugar cookie pieces, if desired.
• 4. Slice and serve.

Notes

For best results, ensure your cream cheese is fully softened to avoid lumps in the filling. Avoid overmixing the cheesecake filling to prevent cracking. Consider using a water bath for even baking and to further prevent cracking. To prepare a water bath, wrap the bottom of the springform pan in aluminum foil and place it in a larger roasting pan. Add about an inch of hot water to the roasting pan before baking. Store leftover cheesecake in the refrigerator for up to 3 days. For a richer flavor, use brown butter in the sugar cookie crust.