Creamy Sugar Cookie Cheesecake That Will Delight Your Tastebuds
This creamy Sugar Cookie Cheesecake combines the flavors of sugar cookies with cheesecake, creating a delightful dessert.
Equipment
- 9-inch springform pan
- mixing bowls
- Electric Mixer
- whisk
- spatula
Ingredients
For the Cookie Crust
- 2.5 cups all-purpose flour This forms the base of your delicious cookie crust.
- 1 teaspoon baking powder Helps the crust rise slightly for a perfect texture.
- 0.5 teaspoon salt Enhances the flavor of the sweet ingredients.
- 1 cup unsalted butter, softened Provides richness and creaminess to the crust.
- 1.5 cups granulated sugar Sweetens the cookie crust beautifully.
- 1 large egg Binds the ingredients together for a sturdy crust.
- 1 teaspoon vanilla extract Infuses a lovely sweet aroma into your crust.
- 0.5 teaspoon almond extract Adds a nutty depth to the flavor profile.
- 0.5 cup sour cream Keeps the crust moist and tender.
For the Cheesecake Filling
- 16 oz cream cheese, softened The star of the show, giving the cheesecake its creamy texture.
- 1 cup granulated sugar Balances the tanginess of the cream cheese.
- 1 teaspoon vanilla extract Brings sweetness and warmth to the filling.
- 2 large eggs Essential for a smooth and cohesive cheesecake batter.
- 0.25 cup heavy cream Adds luxurious creaminess to the cheesecake.
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a medium bowl, whisk together the flour, baking powder, and salt.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Add the egg, vanilla extract, and almond extract, mixing until combined.
- Gradually mix in the dry ingredients until just combined. Then, add sour cream and mix until smooth.
- Press the dough into the bottom of the prepared springform pan.
- Bake the cookie crust for 12-15 minutes until golden brown.
- Once baked, cool the crust to room temperature.
- In a separate bowl, beat together the cream cheese and sugar until smooth.
- Add vanilla extract and mix until fully incorporated.
- Add eggs one at a time, beating after each addition until smooth.
- Mix in the heavy cream until the batter is smooth.
- Pour the cheesecake batter over the cooled cookie crust.
- Bake the cheesecake for 50-55 minutes until the center is slightly jiggly.
- Turn off the oven and let the cheesecake cool inside for 1 hour.
- Cool to room temperature, then refrigerate for at least 4 hours or overnight.
- Carefully release the cheesecake from the pan, slice, and serve.
Notes
Chill thoroughly for best results. Allow ingredients to reach room temperature for a smoother batter.
Nutrition
Serving: 1sliceCalories: 350kcalCarbohydrates: 30gProtein: 5gFat: 24gSaturated Fat: 15gCholesterol: 80mgSodium: 200mgPotassium: 150mgSugar: 22gVitamin A: 800IUCalcium: 90mgIron: 1mg
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