Dreamiest Sugar Cookie Cheesecake
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.
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.