Creamy Sugar Cookie Cheesecake Recipe for Fall Desserts

ake – A Sweet and Creamy Dessert Delight Recipe

★★★★★

5.1 from 10 reviews

Sugar Cookie Cheesecake combines the tender, buttery flavor of classic sugar cookies with a rich, creamy cheesecake filling. This dessert features a sweet sugar cookie crust topped with a smooth cheesecake layer, perfect for celebrations or an indulgent treat. Garnished with whipped cream, sugar sprinkles, and fresh berries, it’s an irresistible, crowd-pleasing dessert.

Author: Toney
Prep Time: 20 minutes
Cook Time: 55 minutes
Total Time: 4 hours 15 minutes
Yield: 8 servings 1x
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Ingredients

Scale

For the Sugar Cookie Crust:

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

For the Cheesecake Filling:

2 (8 oz) packages cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1/4 cup sour cream (optional)
1 tablespoon all-purpose flour

For the Topping (Optional):

Whipped cream
Sugar sprinkles
Fresh berries

Instructions

Make the Sugar Cookie Crust: Preheat your oven to 350°F (175°C). In a mixing bowl, cream the softened butter and granulated sugar together until the mixture is light and fluffy. Beat in the egg and vanilla extract until fully incorporated. In a separate bowl, whisk together the all-purpose flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing just until a dough forms. Press the dough evenly into the bottom of a 9-inch springform pan. Bake the crust for 10 to 12 minutes, then remove from the oven and allow to cool slightly.
Prepare the Cheesecake Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the granulated sugar and vanilla extract, and continue beating until well combined. Add the eggs one at a time, beating well after each addition. Mix in the sour cream and all-purpose flour, then beat the batter until it is creamy and homogeneous.
Assemble: Pour the cheesecake filling over the prepared sugar cookie crust in the springform pan. Use a spatula to smooth the surface evenly. Tap the pan gently on the counter to release any trapped air bubbles in the batter.
Bake: Reduce the oven temperature to 325°F (163°C). Bake the cheesecake for 40 to 50 minutes, or until the edges are set but the center still jiggles slightly when gently shaken. To prevent the edges from over-browning, cover them with strips of foil if necessary during baking.
Cool: Remove the cheesecake from the oven and let it cool at room temperature for about 30 minutes. Then, transfer it to the refrigerator and chill for at least 3 to 4 hours, preferably overnight, to allow the cheesecake to fully set.
Serve: Carefully remove the cheesecake from the springform pan. Garnish with whipped cream, sugar sprinkles, and fresh berries if desired before serving.

Notes

Use softened cream cheese at room temperature to ensure a smooth filling without lumps.
If you prefer a denser cheesecake, omit the sour cream from the filling.
Allow the crust to cool before adding the filling to prevent melting or soaking.
To avoid cracking, do not overbake the cheesecake; it should still have a slight jiggle in the center when done.
Chilling the cheesecake overnight improves flavor and texture.
The topping ingredients are optional but add a lovely decorative and flavor contrast.