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Sugar Cookie Cheesecake

When it comes to dessert, few combinations are as universally loved as sugar cookies and cheesecake. Sugar Cookie Cheesecake brings these two favorites together in one indulgent, creamy dessert. Imagine a buttery, soft sugar cookie crust, topped with a rich, velvety cheesecake filling, and finished with a sweet, tangy touch of vanilla. This dessert is not only a treat for the taste buds but also a feast for the eyes with its beautifully layered presentation.

Whether you’re preparing it for a birthday, a holiday gathering, or a special family meal, Sugar Cookie Cheesecake is sure to steal the spotlight. It’s the perfect balance of sweetness, creaminess, and texture, making every bite a delicious experience. Best of all, it’s easy to make and can be customized with your favorite toppings, like fresh fruit, sprinkles, or even a drizzle of chocolate. Sugar Cookie Cheesecake is guaranteed to be a crowd-pleaser!

Sugar Cookie Cheesecake is a rich and indulgent dessert that combines the best elements of two beloved treats: sugar cookies and cheesecake. The dessert features a soft, buttery sugar cookie crust that is the perfect base for the creamy, smooth cheesecake filling. The filling is sweet and slightly tangy, with a light vanilla flavor that enhances the dessert without overwhelming it. You can customize this dessert with various toppings, like fresh berries or a dusting of powdered sugar, for added flair.

This dessert is perfect for any occasion, whether you’re looking for a show-stopping dish for a special event or just a delightful treat to enjoy at home. The combination of textures—from the cookie crust to the silky filling—makes Sugar Cookie Cheesecake a dessert that’s hard to resist.

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Exciting Story:

I first made Sugar Cookie Cheesecake when I was looking for a dessert that combined the rich, indulgent taste of cheesecake with the simplicity and sweetness of sugar cookies. After a bit of experimentation, I finally hit on the perfect recipe—a buttery, soft sugar cookie crust that paired perfectly with a smooth, creamy cheesecake filling.

The first time I served it at a family gathering, it was a huge hit. Everyone loved how the crust and cheesecake filling complemented each other, and it quickly became a go-to dessert for holidays and special occasions. Over the years, I’ve experimented with different toppings and flavors, but the classic version—just the sugar cookie crust, cheesecake filling, and a touch of vanilla—is always a favorite. Sugar Cookie Cheesecake has become a staple in our dessert rotation and a crowd-pleaser every time.

Why This Sugar Cookie Cheesecake:

  • Two Favorites Combined: This dessert combines the best of sugar cookies and cheesecake, offering a perfect blend of sweetness and creaminess.
  • Easy to Make: With simple ingredients and minimal effort, this dessert comes together quickly and effortlessly, making it perfect for both beginners and experienced bakers.
  • Versatile: You can customize the toppings to suit any occasion—berries for a fresh touch, chocolate drizzle for a bit of indulgence, or even a sprinkle of cinnamon for a cozy flavor.
  • Perfect for Any Occasion: Whether it’s a holiday, birthday, or casual family dinner, Sugar Cookie Cheesecake is a dessert that’s sure to impress.
  • Beautiful Presentation: The clean layers and smooth texture make this cheesecake look as beautiful as it tastes, making it an ideal dessert for special occasions.

What You Need For Sugar Cookie Cheesecake:

For the sugar cookie crust:

  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract

For the cheesecake filling:

  • 2 (8 oz) packages cream cheese, softened
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup sour cream (optional for added creaminess)
  • 2 tablespoons all-purpose flour

For the topping (optional):

  • Fresh berries (such as strawberries, raspberries, or blueberries)
  • Powdered sugar, for dusting
  • Chocolate drizzle (optional)

How to Make Sugar Cookie Cheesecake:

  1. Prepare the sugar cookie crust:
    Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, and mix until fully combined. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Press the dough evenly into the bottom of a greased 9-inch springform pan.
  2. Bake the crust:
    Bake the sugar cookie crust in the preheated oven for 10-12 minutes or until it is lightly golden around the edges. Once baked, remove from the oven and let it cool while you prepare the cheesecake filling.
  3. Prepare the cheesecake filling:
    In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and sour cream (if using) and mix until smooth. Stir in the flour until just combined. The filling should be thick and creamy.
  4. Assemble the cheesecake:
    Pour the cheesecake filling over the cooled sugar cookie crust in the springform pan. Use a spatula to smooth the top evenly.
  5. Bake the cheesecake:
    Reduce the oven temperature to 325°F (160°C). Bake the cheesecake for 45-50 minutes, or until the center is set and only slightly jiggles when you gently shake the pan. The edges should be lightly golden brown. Once done, turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Then, remove from the oven and let it cool to room temperature.
  6. Chill the cheesecake:
    Once the cheesecake has cooled, cover it and place it in the refrigerator to chill for at least 4 hours, or overnight for best results.
  7. Serve and enjoy:
    Once chilled, remove the cheesecake from the springform pan. You can top it with fresh berries, a dusting of powdered sugar, or a drizzle of chocolate before serving. Slice and enjoy!

Tips for Sugar Cookie Cheesecake:

  • Chill thoroughly: Letting the cheesecake cool completely and chill for several hours is key to achieving the perfect texture.
  • Add flavor variations: You can add lemon zest to the cheesecake filling for a citrusy twist or swirl in some fruit preserves for added flavor.
  • Prevent cracks: Avoid overbaking the cheesecake. If you see cracks forming, it’s a sign that it’s been baked for too long. The cheesecake should be slightly jiggly in the center.

Substitutions and Variations:

  • Gluten-free version: Use gluten-free flour for the crust to make this cheesecake gluten-free.
  • Dairy-free option: Substitute the cream cheese and sour cream with dairy-free alternatives, such as cashew cream cheese or coconut yogurt.
  • Fruit variations: You can swap the fresh berries for other fruits like peaches, mangoes, or figs, depending on the season.

Make a Healthier Version:

  • Low-sugar: Use a sugar substitute like Stevia or monk fruit in both the crust and filling to make this dessert lower in sugar.
  • Light cream cheese: Use light cream cheese for a lighter version without sacrificing flavor.
  • Whole wheat crust: Substitute half of the all-purpose flour with whole wheat flour to add more fiber to the crust.

Closing for Sugar Cookie Cheesecake:

And there you have it! Sugar Cookie Cheesecake is the perfect combination of sweet, creamy, and slightly tangy, with a buttery sugar cookie crust that brings it all together. Whether for a special occasion or a simple dessert at home, this cheesecake is sure to be a hit. The beautiful layers, silky texture, and delicious flavors will leave everyone asking for the recipe. Enjoy every creamy, sweet bite!

Frequently Asked Questions For Sugar Cookie Cheesecake:

  1. Can I make the cheesecake without the sugar cookie crust?
    Yes, you can make a traditional cheesecake crust using graham crackers, or even make a crustless cheesecake for a lighter option.
  2. How long can I store this cheesecake?
    Store this cheesecake in the fridge for up to 5 days, or freeze it for up to 2 months.
  3. Can I use a pre-made sugar cookie dough for the crust?
    Yes, you can use pre-made cookie dough for the crust, but homemade dough gives it a fresher taste and better texture.
  4. Can I add chocolate to the filling?
    Yes, you can add melted chocolate to the filling for a chocolate version of this cheesecake. Just be sure to melt the chocolate and allow it to cool slightly before adding it to the mixture.
  5. Can I make mini versions of this cheesecake?
    Yes, you can make individual mini cheesecakes by using a muffin tin or mini springform pans. Adjust the baking time accordingly.
  6. Can I use a different flavor for the crust?
    Yes, you can experiment with other flavored cookie crusts, like gingersnaps, chocolate cookies, or shortbread.
  7. How do I prevent the cheesecake from cracking?
    Avoid overbaking the cheesecake and let it cool slowly in the oven to prevent cracks.
  8. Can I make this cheesecake ahead of time?
    Yes, this cheesecake is perfect for making ahead. Simply store it in the fridge for up to 5 days before serving.
  9. Can I top the cheesecake with something other than fruit?
    Yes, you can top it with whipped cream, caramel sauce, chocolate drizzle, or crushed nuts for added texture.
  10. Can I make this cheesecake dairy-free?
    Yes, you can substitute the cream cheese and sour cream with dairy-free alternatives to make it dairy-free.

Sugar Cookie Cheesecake is the perfect dessert for those who love the combination of creamy cheesecake and sweet, buttery cookies. Easy to make, customizable, and totally indulgent, this cheesecake will quickly become a favorite!

Sugar Cookie Cheesecake

0 from 0 votes
Recipe by Alexandra Course: All Word Recipes
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Calories

300

kcal
Total time

0

minutes
Cook Mode

Keep the screen of your device on

Ingredients

  • For the sugar cookie crust:
  • 1 1/2 cups 1 1/2 all-purpose flour

  • 1/2 teaspoon 1/2 baking powder

  • 1/4 teaspoon 1/4 salt

  • 1/2 cup 1/2 unsalted butter, softened

  • 3/4 cup 3/4 granulated sugar

  • 1 large 1 egg

  • 1 teaspoon 1 vanilla extract

  • For the cheesecake filling:
  • 2 packages 2 cream cheese, softened

  • 1/2 cup 1/2 granulated sugar

  • 2 large 2 eggs

  • 1 teaspoon 1 vanilla extract

  • 1/2 cup 1/2 sour cream (optional for added creaminess)

  • 2 tablespoons 2 all-purpose flour

  • For the topping (optional):
  • Fresh berries (such as strawberries, raspberries, or blueberries)

  • Powdered sugar, for dusting

  • Chocolate drizzle (optional)

Directions

  • Prepare the sugar cookie crust:
  • Preheat your oven to 350°F (175°C). In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the butter and granulated sugar until light and fluffy. Add the egg and vanilla extract, and mix until fully combined. Gradually add the dry ingredients to the wet ingredients, mixing until just incorporated. Press the dough evenly into the bottom of a greased 9-inch springform pan.
  • Bake the crust:
  • Bake the sugar cookie crust in the preheated oven for 10-12 minutes or until it is lightly golden around the edges. Once baked, remove from the oven and let it cool while you prepare the cheesecake filling.
  • Prepare the cheesecake filling:
  • In a large mixing bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy. Add the eggs one at a time, mixing well after each addition. Add the vanilla extract and sour cream (if using) and mix until smooth. Stir in the flour until just combined. The filling should be thick and creamy.
  • Assemble the cheesecake:
  • Pour the cheesecake filling over the cooled sugar cookie crust in the springform pan. Use a spatula to smooth the top evenly.
  • Bake the cheesecake:
  • Reduce the oven temperature to 325°F (160°C). Bake the cheesecake for 45-50 minutes, or until the center is set and only slightly jiggles when you gently shake the pan. The edges should be lightly golden brown. Once done, turn off the oven and let the cheesecake cool in the oven with the door slightly open for 1 hour. Then, remove from the oven and let it cool to room temperature.
  • Chill the cheesecake:
  • Once the cheesecake has cooled, cover it and place it in the refrigerator to chill for at least 4 hours, or overnight for best results.
  • Serve and enjoy:
  • Once chilled, remove the cheesecake from the springform pan. You can top it with fresh berries, a dusting of powdered sugar, or a drizzle of chocolate before serving. Slice and enjoy!

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