Sugar Cookie Cheesecake
A creamy cheesecake baked with a sugar cookie crust and crumb topping, blending buttery sweet notes with a classic cheesecake filling.
Ingredients
For the crust
- 1 cup sugar cookie dough (store-bought or homemade)
For the cheesecake filling
- 2 cups cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 cup sour cream
- 1/4 cup all-purpose flour
Instructions
Preparation
- Preheat the oven to 325°F (160°C).
- Press half of the sugar cookie dough into the bottom of a 9-inch springform pan to form the crust.
- In a large bowl, beat the cream cheese and 1 cup granulated sugar until smooth and creamy.
- Add the eggs, one at a time, mixing well after each addition.
- Stir in 1 teaspoon vanilla extract, 1 cup sour cream, and 1/4 cup all-purpose flour until well combined.
- Pour the cheesecake batter over the cookie dough crust in the springform pan.
- Crumble the remaining sugar cookie dough and scatter it evenly over the top of the batter.
Baking
- Bake for 50–60 minutes or until the center is set but still slightly jiggly.
- Allow the cheesecake to cool to room temperature, then refrigerate for at least 4 hours or overnight before serving.
Notes
Slice the cheesecake with a hot, clean knife for neat pieces. Serve chilled or at cool room temperature. Top slices with a dusting of powdered sugar, a few cookie crumbs, or fresh berries for color and brightness. For a party, serve small wedges on dessert plates with a dollop of whipped cream. Store covered in the refrigerator for up to 4–5 days, or freeze for longer storage.