Ingredients
- Sugar cookie dough (pre-made or homemade): 16 oz
- Cream cheese, softened: 24 oz
- Granulated sugar: 1 cup
- Sour cream: 1/2 cup
- Large eggs: 2
- Vanilla extract: 1 teaspoon
- All-purpose flour: 2 tablespoons
- Optional Toppings: Sprinkles, fruit, whipped cream
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Press the sugar cookie dough into the bottom of a 9-inch springform pan, creating a crust. Bake for 12-15 minutes, or until lightly golden. Let cool slightly.
- Step 2: While the crust is cooling, prepare the cheesecake filling. In a large bowl, beat the softened cream cheese and granulated sugar together until smooth and creamy.
- Step 3: Add the sour cream, eggs, and vanilla extract to the cream cheese mixture. Beat until well combined. Gently mix in the flour.
- Step 4: Pour the cheesecake filling over the partially baked sugar cookie crust.
- Step 5: Bake in the preheated oven for 45-55 minutes, or until the edges are set and the center is just slightly jiggly.
- Step 6: Turn off the oven and let the cheesecake cool inside for 1 hour with the door slightly ajar. Then, refrigerate for at least 4 hours, or preferably overnight, before serving. Top with desired toppings.
Notes
- Store leftover Sugar Cookie Cheesecake in the refrigerator, covered, for up to 3 days to maintain its creamy texture.
- If you want to warm a slice, gently microwave it in 15-second intervals; avoid overheating to prevent a melty mess!
- For an extra festive touch, serve chilled slices with a dollop of homemade whipped cream and a sprinkle of colorful sugar cookie crumbs.
- To avoid cracks, ensure your cream cheese is fully softened before mixing and cool the cheesecake slowly in the oven.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American