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A slice of Sugar Cookie Cheesecake with a creamy filling, crumb topping, and colorful sprinkles.

Sugar Cookie Cheesecake

This recipe combines a soft sugar cookie base with a creamy cheesecake filling. It is a baked dessert that requires chilling before serving.
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Prep Time 30 minutes
Cook Time 1 hour
Chilling Time 4 hours
Total Time 5 hours 30 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the Sugar Cookie Crust
  • 1 cup unsalted butter, softened 2 sticks
  • 3/4 cup granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract
  • 2 cups all-purpose flour
  • 1/2 tsp baking powder
  • 1/4 tsp salt
For the Cheesecake Filling
  • 3 packages cream cheese, softened 8 ounces each
  • 1 cup granulated sugar
  • 1/4 cup sour cream
  • 1 tsp vanilla extract
  • 3 large eggs

Equipment

  • 9-inch springform pan
  • Food processor
  • Electric mixer

Method
 

  1. Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
  2. Make the crust: In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the egg and vanilla extract.
  3. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Do not overmix.
  4. Press about two-thirds of the dough evenly into the bottom of the prepared springform pan to form the crust. Reserve the remaining one-third of the dough for the topping.
  5. Make the filling: In a separate large bowl, beat the softened cream cheese and sugar until smooth. Beat in the sour cream and vanilla extract.
  6. Beat in the eggs one at a time, mixing just until each egg is incorporated. Pour the cheesecake filling over the crust in the pan.
  7. Crumble the reserved dough evenly over the top of the cheesecake filling.
  8. Bake for 60 minutes, or until the edges are set and the center has only a slight jiggle. Turn off the oven and let the cheesecake cool in the oven with the door ajar for 30 minutes.
  9. Remove the cheesecake from the oven and let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 4 hours, or preferably overnight, before slicing and serving.

Notes

For easier removal, run a thin knife around the edge of the cheesecake before releasing the springform side after chilling.