Sugar Cookie Cheesecake
A delightful dessert that combines the sweetness of sugar cookies with the creamy richness of cheesecake, perfect for any occasion.
Ingredients
For the crust
- 1 cup sugar For the crust mixture
- 1 cup unsalted butter, softened Ensure it's at room temperature
- 2 cups all-purpose flour Can be substituted with gluten-free flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
For the cheesecake filling
- 1 package (8 oz) cream cheese, softened Can be substituted with low-fat or vegan cream cheese
- 1/2 cup granulated sugar For the filling
- 1 teaspoon vanilla extract
- 2 large eggs Should be at room temperature
- 1/2 cup sour cream
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- In a mixing bowl, cream together the 1 cup of sugar and softened butter until light and fluffy.
- Gradually add in the flour, baking soda, and salt, mixing until a soft dough forms.
- Press the dough firmly into the bottom of a greased 9-inch springform pan to create your crust.
Making the Filling
- In another bowl, beat together the softened cream cheese and 1/2 cup of sugar until smooth and creamy.
- Add the vanilla and eggs, mixing until fully combined.
- Stir in the sour cream until the mixture is well blended.
- Pour the cream cheese filling over the prepared crust, smoothing the top with a spatula.
Baking
- Bake for 45-55 minutes, or until the cheesecake is set in the center.
- Allow it to cool completely, then chill in the refrigerator for at least 2 hours before slicing and serving.
Notes
For best results, ensure all ingredients are at room temperature. Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to a month.