Sugar Cookie Cheesecake is a delightful fusion of two beloved desserts that has captured the hearts of dessert lovers everywhere. Imagine the buttery, sweet essence of a classic sugar cookie, harmoniously entwined with the creamy decadence of cheesecake. This irresistible combination not only brings a nostalgic flair to the table but also elevates your dessert game to a whole new level. Whether you’re hosting a holiday gathering, a birthday party, or simply indulging in a sweet treat after dinner, Sugar Cookie Cheesecake is sure to be the star of the show. Its unique charm lies in its ability to evoke memories of childhood baking sessions while providing a modern twist that everyone can appreciate.
What Is Sugar Cookie Cheesecake
Sugar Cookie Cheesecake is a luscious dessert that features a velvety cheesecake filling, seamlessly set atop a buttery sugar cookie crust. The texture is a delightful contrast—creamy and smooth against the slight crunch of the cookie base. This dessert stands apart from traditional cheesecakes and sugar cookies by combining the best qualities of both. While a classic cheesecake is rich and dense, and a sugar cookie is light and crisp, Sugar Cookie Cheesecake achieves a perfect balance that is both satisfying and comforting.
Why You’ll Fall in Love with This Recipe
- Easy to make: With simple ingredients and straightforward steps, you’ll find this recipe a breeze.
- Deliciously satisfying: The combination of cookie and cheesecake flavors makes every bite heavenly.
- Family-friendly: Kids and adults alike will love this delightful treat, making it perfect for any occasion.
- Versatile: You can customize it with various toppings, like fruit or chocolate, for added flair.
How Does It Taste?
The flavor profile of Sugar Cookie Cheesecake is a delightful dance of sweetness and creaminess. The sugar cookie crust brings a warm, buttery essence that complements the rich, tangy cheesecake filling. A hint of vanilla dances throughout, while any added toppings can introduce a burst of freshness or a decadent chocolate note. Each bite is a harmonious blend of textures—the creaminess of the cheesecake melting on your tongue, perfectly balanced by the slight crunch of the crust.
Health & Ingredient Benefits
This dessert incorporates some key ingredients that not only enhance its flavor but also offer health benefits:
- Cream cheese: A source of calcium, it provides a creamy texture and rich flavor.
- Granulated sugar: While sweet, it can be used in moderation to keep the dessert enjoyable without excessive guilt.
- Butter: Adds richness and flavor, and can be a source of healthy fats when used in moderation.
- Eggs: High in protein, they help create that fluffy cheesecake consistency.
Indulging in Sugar Cookie Cheesecake not only satisfies your sweet tooth but also brings a touch of joy and nostalgia to your dessert table. Get ready to fall in love with every creamy, sugary bite!
Ingredients You’ll Need
- 1 ½ cups all-purpose flour – This forms the base of the cookie crust, providing structure and stability.
- ½ teaspoon baking soda – Helps the crust rise slightly, giving it a light texture.
- ¼ teaspoon salt – Enhances the flavors of the sugar and the cream cheese.
- ½ cup unsalted butter, softened – Adds richness and a creamy texture to the crust.
- ¾ cup granulated sugar – Sweetens the crust and contributes to its crispiness.
- 1 large egg – Binds the ingredients together and adds moisture.
- 1 teaspoon vanilla extract – Infuses a delightful flavor reminiscent of classic sugar cookies.
- 16 oz cream cheese, softened – The star ingredient of the cheesecake layer, providing a rich and creamy texture.
- ¾ cup granulated sugar (for cheesecake) – Sweetens the cheesecake filling and balances the flavors.
- 2 large eggs (for cheesecake) – Ensures a smooth and creamy consistency.
- 1 teaspoon vanilla extract (for cheesecake) – Adds depth to the overall flavor profile.
- 1 cup whipped topping – Optional, for a light and airy finish to the cheesecake.
Tools You’ll Need
- Mixing bowls – For combining ingredients.
- Electric mixer – Makes creaming the butter and sugar effortless.
- Baking pan (9-inch springform) – Ideal for making cheesecakes, allowing for easy removal.
- Spatula – Helps in spreading the crust and cheesecake mixtures evenly.
- Measuring cups and spoons – For accurate ingredient measurements.
- Cooling rack – To cool the cheesecake properly after baking.
Optional Substitutions & Additions
- Gluten-free flour – Substitute all-purpose flour with a gluten-free blend for a gluten-free version.
- Dairy-free cream cheese – Use a plant-based cream cheese for a dairy-free option.
- Almond extract – Substitute vanilla with almond extract for a different flavor twist.
- Chocolate chips or sprinkles – Add to the crust or cheesecake batter for extra flavor and texture.
How to Make Sugar Cookie Cheesecake
Step 1: Prepare the Crust
In a large mixing bowl, combine 1 ½ cups all-purpose flour, ½ teaspoon baking soda, and ¼ teaspoon salt. In a separate bowl, cream together ½ cup softened unsalted butter and ¾ cup granulated sugar using an electric mixer until the mixture is light and fluffy, about 2-3 minutes. Add 1 large egg and 1 teaspoon vanilla extract, mixing until well combined.
Step 2: Form the Crust
Gradually add the dry ingredients to the wet mixture, stirring until just combined. The dough will be soft but not sticky. Press the dough into the bottom of a greased 9-inch springform pan evenly, creating a nice layer. Bake in a preheated oven at 350°F for 10-12 minutes, or until the edges are lightly golden. Remove from the oven and let cool while you prepare the cheesecake filling.
Step 3: Make the Cheesecake Filling
In another mixing bowl, beat 16 oz softened cream cheese with ¾ cup granulated sugar until smooth and creamy. Add 2 large eggs one at a time, mixing well after each addition. Finally, stir in 1 teaspoon vanilla extract until just combined. The mixture should be smooth and creamy with no lumps.
Step 4: Combine and Bake
Pour the cheesecake filling over the cooled crust, spreading it evenly with a spatula. Bake at 325°F for 55-60 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven and let the cheesecake cool inside with the door ajar for an hour to prevent cracks.
Step 5: Chill and Serve
After cooling, transfer the cheesecake to the refrigerator and chill for at least 4 hours, preferably overnight. Before serving, top with 1 cup of whipped topping if desired, and garnish with sprinkles or chocolate chips for added flair.
What to Serve With
This delightful Sugar Cookie Cheesecake pairs beautifully with a hot cup of coffee or a glass of milk. For a festive touch, serve it with seasonal fruits like strawberries or raspberries. A scoop of vanilla ice cream also makes a great accompaniment!
Tips for Success
- Ensure all your ingredients, especially cream cheese and butter, are at room temperature for easy mixing.
- Don’t overmix the cheesecake batter; overmixing can introduce air and cause cracking during baking.
- Let the cheesecake cool slowly in the oven to prevent sudden temperature changes that can lead to cracks.
- Use a water bath (bain-marie) while baking for an ultra-creamy texture and to help avoid cracks.
Common Mistakes to Avoid
- Using cold cream cheese or butter, which can lead to a lumpy filling.
- Skipping the cooling step in the oven, which can cause cracks in the cheesecake.
- Not chilling the cheesecake long enough before serving, resulting in a soft, unset texture.
How to Store & Reheat
Storing
To store your Sugar Cookie Cheesecake, cover it tightly with plastic wrap or aluminum foil and refrigerate. It will keep well for up to 5 days. For longer storage, consider freezing individual slices.
Reheating
To reheat, allow slices to come to room temperature for about 30 minutes before serving. For a warm cheesecake experience, you can microwave a slice for about 10-15 seconds, but be careful not to overheat, as it can change the texture.
Frequently Asked Questions
- Can I make this cheesecake ahead of time? Yes! This cheesecake is perfect for making in advance; just be sure to chill it properly.
- Why is my cheesecake cracking? Cracks often occur due to sudden temperature changes; cool your cheesecake gradually.
- Can I freeze Sugar Cookie Cheesecake? Absolutely! Wrap it well and freeze for up to 2 months. Thaw in the refrigerator before serving.
Nutritional Info
This Sugar Cookie Cheesecake has approximately 350 calories per slice (serves 12). It contains around 22g of fat, 30g of carbohydrates, and 5g of protein. Keep in mind that these values can vary based on specific ingredients used.
Final Thoughts
If you’re looking for a delightful dessert that combines the best of both worlds, then the Sugar Cookie Cheesecake is an absolute must-try! This recipe brings together the soft, buttery goodness of sugar cookies with the rich, creamy texture of cheesecake, creating a treat that is sure to impress anyone who takes a bite. I love how easy it is to prepare, making it perfect for any occasion, whether it’s a family gathering or just a cozy night in. The vibrant flavors and beautiful presentation will have your friends and family raving about it long after the last slice is gone. So, grab your ingredients and get ready to indulge in the sweet, comforting embrace of Sugar Cookie Cheesecake—you won’t regret it!
Sugar Cookie Cheesecake
Festive Sugar Cookie Cheesecake with cookie dough balls, creamy filling, and white chocolate ganache. A sweet holiday hit!
Ingredients You’ll Need
- For the Crust:
- 1 ¾ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, room temperature
- 1 cup Regenerative Organic Certified® Cane Sugar
- 1 tsp pure vanilla extract
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- ⅓ cup Christmas sprinkles (jimmies)
- For the Cookie Dough Balls:
- ½ cup unsalted butter, room temperature
- 1 cup Regenerative Organic Certified® Cane Sugar
- 1 tsp pure vanilla extract
- 5 tbsp milk
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ⅓ cup Christmas sprinkles (jimmies)
- For the Cheesecake Filling:
- 32 oz cream cheese, room temperature
- ⅔ cup Regenerative Organic Certified® Cane Sugar
- ¾ cup sour cream or Greek yogurt, room temperature
- ½ cup heavy cream, room temperature
- 1 tsp pure vanilla extract
- 4 large eggs, room temperature
- ⅔ of the prepared cookie dough balls
- For the Ganache:
- 1 cup white chocolate chips
- ⅓ cup heavy cream
Instructions
-
Step 1
1. Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper. -
Step 2
2. In a bowl, whisk flour, baking soda, and salt. -
Step 3
3. In another bowl, cream the butter and sugar until fluffy (2–3 minutes). Beat in vanilla, egg, and egg yolk. -
Step 4
4. Slowly add dry ingredients and mix until fully combined. Fold in the sprinkles. Press into bottom and 1 inch up the sides of the pan. Bake for 10–12 minutes. Let cool completely. -
Step 5
5. For cookie dough balls, cream butter and sugar until light and fluffy. Mix in vanilla and milk. Add flour and salt; stir until a dough forms. Fold in sprinkles. Roll into small balls and chill until firm. -
Step 6
6. For cheesecake filling, beat cream cheese until smooth. Add sugar, then sour cream, heavy cream, and vanilla. Add eggs one at a time, mixing gently. Fold in ⅔ of the cookie dough balls. Pour into crust. -
Step 7
7. Wrap the pan in foil and place in a water bath. Bake at 325°F for 60–70 minutes. Center should jiggle slightly. Let sit in the oven (turned off) with the door cracked for 1 hour. Chill in fridge at least 6 hours or overnight. -
Step 8
8. For ganache, heat heavy cream until steaming, pour over chocolate chips. Let sit 2 minutes, then stir until smooth. Pour over cooled cheesecake. Decorate with extra cookie dough balls and sprinkles.
Important Information
Nutrition Facts
Per serving: ~350 calories. Based on a 2000 calorie diet.
Allergy Information
Always check labels for specific allergen information.
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