Description
Sweet dreams come true with this sugar cookie cheesecake, blending classic comfort and creamy indulgence. Silky layers of rich cheesecake nestled on a crumbly sugar cookie base promise pure dessert bliss that you won’t want to miss.
Ingredients
Scale
Main Ingredients:
- 3 packages (8 ounces/226 grams each) cream cheese, softened
- 3 large eggs
- 2 cups sugar cookie crumbs (store-bought sugar cookies, crushed)
Sweet Components:
- ¾ cup (150 grams) sugar
- ½ cup (120 milliliters) sour cream
Binding and Flavor Ingredients:
- ¼ cup (57 grams) melted butter
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional, for extra sugar cookie flavor)
Optional Garnish:
- Whipped cream
- Sprinkles
Instructions
- Craft the foundation for your sugar cookie cheesecake by meticulously preparing a buttery crust. Combine dry ingredients like flour, baking powder, and salt in a mixing vessel, creating a potential base for flavor complexity.
- In a separate large mixing bowl, whip softened butter and sugar until achieving a luxurious, creamy consistency. Incorporate egg and vanilla extract, blending thoroughly to create a harmonious mixture.
- Gently fold dry ingredients into the butter mixture, stirring until a cohesive dough emerges. Carefully press this dough into a greased springform pan, ensuring an uniform layer using the back of a spoon.
- Preheat the oven to 325F (163C) and bake the crust for 10-12 minutes until it transforms into a delicate golden hue. Remove and allow to cool completely while transitioning to the cheesecake filling preparation.
- In a pristine mixing bowl, blend cream cheese and sugar until achieving a silky, smooth texture. Introduce eggs individually, beating meticulously after each addition to maintain a perfect emulsion.
- Integrate vanilla extract and flour, mixing minimally to prevent overworking the batter. Fold in sour cream, creating a luxuriously creamy consistency that promises a decadent final product.
- Delicately pour the cheesecake mixture over the cooled sugar cookie crust, using a spatula to distribute evenly and eliminate potential air pockets.
- Return the assembled cheesecake to the 325F (163C) oven, baking for 55-60 minutes. Look for a center that remains slightly tremulous while edges turn golden and firm.
- After baking, allow the cheesecake to rest at room temperature for half an hour, then transfer to the refrigerator. Chill for a minimum of 4 hours or preferably overnight to set completely.
- Prior to serving, consider adorning with fresh fruits, pillowy whipped cream, or a delicate dusting of powdered sugar to elevate the visual and gustatory experience.
Notes
- Prevent crust crumbling by using room temperature butter for better binding and smoother texture.
- Minimize cheesecake cracking by avoiding overmixing eggs and baking in a water bath for gentle, even heat distribution.
- Customize flavor variations by adding lemon zest, almond extract, or crushed cookies into the cheesecake batter for unique twists.
- Create gluten-free version by substituting regular flour with almond flour or gluten-free baking mix in both crust and filling.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 348
- Sugar: 22 g
- Sodium: 290 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 79 mg