Save
This sugar cookie cheesecake effortlessly combines the nostalgic sweetness of sugar cookies with the creamy richness of cheesecake. It is ideal for celebrations or cozy weekends when you want to impress without stress.
I first made this after craving something both buttery and tangy. It quickly became a crowd favorite at family gatherings.
Ingredients
- Granulated sugar: for balanced sweetness use good quality sugar for the best texture
- All-purpose flour: to create the perfect cookie crust choose fresh flour stored away from heat
- Unsalted butter melted: for even mixing makes the crust tender but not greasy
- Large eggs at room temperature: to bind ingredients well for smooth batter
- Vanilla extract: adds warmth and aroma opt for pure vanilla
- Cream cheese softened: for creamy consistency ensures no lumps in cheesecake
- Sour cream: for tang and moisture stays lighter than heavy cream and adds depth
Instructions
- Build The Crust:
- Combine the flour and one and a half cups sugar in a bowl. Stir in the melted butter, the large egg, and vanilla extract until fully mixed. Press this mixture firmly into the bottom of a greased nine-inch springform pan. This crust will set as the base so work it evenly and compactly.
- Make The Filling:
- In a large bowl beat the softened cream cheese with half a cup sugar until smooth and creamy. Add sour cream followed by the two large eggs and vanilla extract. Beat everything together thoroughly making sure no lumps remain. Pour this creamy mixture over the prepared crust, spreading it evenly.
- Bake And Cool:
- Preheat your oven to 350 degrees Fahrenheit. Bake the cheesecake for fifty-five to sixty minutes until the center is just set but slightly jiggly. Avoid overbaking to keep it creamy. Remove and cool completely at room temperature then release the sides of the springform pan.
- Chill Before Serving:
- Refrigerate the cheesecake for at least four hours or overnight. This step helps it firm up perfectly making slicing cleaner and flavors richer.
Vanilla is my secret weapon here the pure extract gives a subtle richness that lifts the entire dessert. One of my best holiday memories involves cutting this cake thinly and savoring it with hot coffee while snow fell outside.
Storage Tips
Store leftovers tightly covered in the fridge for up to five days to keep the cake moist. If you want to freeze it wrap it well in plastic wrap and foil to avoid freezer burn then thaw overnight in the fridge before serving.
Ingredient Swaps
You can swap sour cream for Greek yogurt for less fat but keep the texture creamy. Butter may be replaced with coconut oil for a subtle tropical hint but ensure it is melted and cooled. Vanilla bean paste works beautifully instead of extract for extra depth.
Serving Ideas
This cheesecake pairs beautifully with fresh berries or a drizzle of raspberry sauce to cut through richness. Sprinkle seasonal nuts like toasted pecans on top for crunch. Serve alongside a scoop of vanilla ice cream for an indulgent treat.
If you want to share this luscious dessert easily freeze individual slices wrapped tightly for quick sweet fixes. Or invite friends over and watch it disappear as conversation and laughter melt together as easily as the cheesecake on the tongue.
Frequently Asked Recipe Questions
- → What is the best way to prepare the crust?
Mix flour, sugar, melted butter, egg, and vanilla, then press firmly into a greased 9-inch springform pan to create an even base.
- → How can I avoid cracks in the creamy filling?
Use room-temperature ingredients and allow the dessert to cool completely before refrigerating to maintain a smooth texture.
- → Can I add toppings before serving?
Yes, a light dusting of powdered sugar or colorful sprinkles adds a festive finish without overpowering flavors.
- → What temperature should this dessert be baked at?
Bake at 350°F (175°C) for 55 to 60 minutes until the center is just set but not overly firm.
- → How long should it chill before serving?
Refrigerate for at least 4 hours to allow the filling to fully set and develop its creamy consistency.