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Sugar Cookie Cheesecake

A delightful blend of creamy cheesecake and sweet sugar cookie flavor, perfect for family gatherings and special occasions.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 3 hours 30 minutes
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1.5 cups sugar cookie dough (store-bought or homemade)
For the Filling
  • 16 oz cream cheese, softened Ensure it is at room temperature to avoid lumps.
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 3 large eggs Add one at a time to prevent overmixing.
For Topping
  • whipped cream (for serving)
  • colorful sprinkles (optional)

Method
 

Preparation
  1. Preheat your oven to 325°F (160°C).
  2. Press the sugar cookie dough into the bottom of a greased 9-inch springform pan, making sure it’s evenly distributed.
  3. Bake the crust in the preheated oven for 10-12 minutes or until lightly golden. Once done, let it cool.
Filling
  1. In a mixing bowl, beat together the softened cream cheese and granulated sugar until light and fluffy.
  2. Mix in the vanilla extract and beat in the eggs, one at a time, ensuring everything is well-combined.
Assembly
  1. Pour the cream cheese mixture over the cooled crust and smooth it out.
  2. Bake the cheesecake in the oven for 50-60 minutes or until the edges are set, and the center still has a slight jiggle.
  3. Turn off the oven, crack the door slightly, and let the cheesecake cool in the oven for about 1 hour.
  4. Refrigerate for at least 4 hours or overnight for best results.
  5. Top with whipped cream and colorful sprinkles before serving.

Notes

For a unique flavor, try swapping in different extracts like almond or lemon. Store leftovers in an airtight container in the refrigerator for up to 5 days or freeze for about 2 months. Reheating is not recommended but can be done for a quick warm-up.