Ready to dive into a dessert that combines the best of both worlds? This sugar cookie cheesecake is your ticket to bliss. Rich, creamy cheesecake meets soft, buttery sugar cookies in a match made in heaven.
Why This Recipe Works
- The combination of sugar cookie and cheesecake creates a perfect balance of textures and flavors.
- Using cream cheese at room temperature ensures a smooth, lump-free filling.
- Baking in a water bath prevents cracks, giving you a flawless cheesecake every time.
- The sugar cookie base adds a delightful crunch that contrasts beautifully with the creamy filling.
- Simple ingredients come together to create a show-stopping dessert that’s easier than it looks.
Ingredients
- 2 cups sugar cookie crumbs
- 1/4 cup melted butter
- 24 oz cream cheese, softened
- 1 cup granulated sugar
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup sour cream
Equipment Needed
- 9-inch springform pan
- Mixing bowls
- Electric mixer
- Measuring cups and spoons
- Aluminum foil
Instructions
Step 1: Prepare the Sugar Cookie Crust
Start by preheating your oven to 325°F. Mix the sugar cookie crumbs with melted butter until well combined. Press the mixture firmly into the bottom of a 9-inch springform pan. Bake for 10 minutes, then let it cool. Tip: For an extra crunch, you can add a tablespoon of sugar to the crust mixture.
Step 2: Make the Cheesecake Filling
In a large bowl, beat the softened cream cheese and sugar until smooth. Add eggs one at a time, mixing well after each addition. Stir in vanilla extract and sour cream until the mixture is creamy and uniform. Tip: Scrape down the sides of the bowl to ensure all ingredients are fully incorporated.
Step 3: Bake the Cheesecake
Pour the filling over the cooled crust. Wrap the outside of the pan with aluminum foil to prevent water from seeping in. Place the pan in a larger baking dish and fill the dish with hot water until it reaches halfway up the sides of the springform pan. Bake for 55-60 minutes, or until the center is almost set.
Step 4: Cool and Chill
Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour. Then, refrigerate for at least 4 hours, preferably overnight, to set completely. Tip: Running a knife around the edge of the cheesecake before cooling can help prevent cracks.
Tips and Tricks
For the smoothest cheesecake, ensure all ingredients are at room temperature before starting. This helps them blend more easily and reduces the risk of lumps. When baking, avoid opening the oven door too often, as sudden temperature changes can cause the cheesecake to crack. For a decorative touch, top the chilled cheesecake with whipped cream and crumbled sugar cookies before serving.
Recipe Variations
- Add a layer of fruit preserves between the crust and filling for a fruity twist.
- Mix in chocolate chips or chunks into the filling for a chocolatey version.
- Use different types of cookie crumbs for the base, such as graham crackers or Oreos.
- Top with a caramel or chocolate drizzle for extra decadence.
- Incorporate citrus zest into the filling for a refreshing flavor.
Frequently Asked Questions
Can I make this recipe without a springform pan?
While a springform pan is ideal for cheesecakes, you can use a regular cake pan lined with parchment paper. Just be careful when removing the cheesecake to avoid breaking it.
How do I know when the cheesecake is done baking?
The cheesecake is done when the edges are set, but the center still jiggles slightly when shaken. It will continue to set as it cools.
Can I freeze the cheesecake?
Yes, cheesecake freezes well. Wrap it tightly in plastic wrap and aluminum foil, and it can be stored in the freezer for up to 2 months. Thaw in the refrigerator overnight before serving.
Summary
This sugar cookie cheesecake is a delightful dessert that combines the creamy richness of cheesecake with the sweet, buttery flavor of sugar cookies. Perfect for any occasion, it’s sure to impress your guests with its beautiful appearance and delicious taste.