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Sugar Cookie Cheesecake

A delightful hybrid dessert that combines the soft, sweet indulgence of sugar cookies with the creamy goodness of cheesecake, perfect for any occasion.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 4 hours
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Sugar Cookie Crust
  • 1.5 cups all-purpose flour
  • 0.5 teaspoon baking soda
  • 0.25 teaspoon salt
  • 0.5 cup unsalted butter, softened
  • 0.75 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
For the Cheesecake Filling
  • 16 oz cream cheese, softened 2 packages
  • 0.75 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
For the Topping (optional)
  • Whipped cream
  • Colorful sprinkles optional

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, whisk together the flour, baking soda, and salt.
  3. In another large bowl, beat the softened butter and sugar together until creamy.
  4. Add the egg and vanilla, mixing well.
  5. Gradually add the dry ingredients until combined. Pat this mix into the bottom of a springform pan.
Baking
  1. Bake the crust in your preheated oven for about 10 minutes, or until it’s lightly golden.
  2. In a clean bowl, beat the softened cream cheese until smooth.
  3. Add in the sugar and vanilla, combining until well blended.
  4. Toss in the eggs, one at a time, mixing just until incorporated.
  5. Pour the cheesecake filling over the pre-baked crust.
  6. Bake it for about 30 minutes, or until the edges are set and the center has a slight jiggle.
Cooling
  1. Once baked, allow your cheesecake to cool at room temperature.
  2. Refrigerate for at least 4 hours or overnight for the best taste.
Serving
  1. Slice it up, add whipped cream and sprinkles on top if desired, and enjoy!

Notes

For best flavor, chill cheesecake longer. You can add lemon zest for a zesty twist. This cheesecake can also be made ahead of time.