why make this recipe

This Sugar Cookie Cheesecake is sweet, simple, and fun. You get a soft sugar cookie crust and a creamy cheesecake top. It is good for parties, holidays, or a quick treat. Read the short notes and try it. For site notes, check this cookie policy.

introduction

This recipe mixes a sugar cookie base with a classic cheesecake filling. It uses store-bought sugar cookie dough to save time. You can add sprinkles or fruit on top. The steps are easy and clear for new bakers.

how to make Sugar Cookie Cheesecake

Make the crust, mix the filling, and bake. Cool the cake slowly in the oven so it does not crack. Chill it well before you cut. For a quick reminder on simple rules, see this cookie policy.

Ingredients :

1 package sugar cookie dough
2 cups cream cheese, softened
1 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
1 cup sour cream
1/4 cup all-purpose flour
1 tablespoon lemon juice
Sprinkles or toppings of choice (optional)

Directions :

Preheat your oven to 350°F (175°C).
Press the sugar cookie dough into the bottom of a 9-inch springform pan to form the crust. Bake for 10-12 minutes until lightly golden. Allow to cool.
In a large mixing bowl, beat the cream cheese and sugar until smooth.
Add in the vanilla extract, eggs, sour cream, flour, and lemon juice, mixing until well combined.
Pour the cheesecake mixture over the cooled crust.
Bake for 45-50 minutes or until the center is set.
Turn off the oven, crack the door open, and let the cheesecake cool in the oven for 1 hour.
Remove from the oven and refrigerate for at least 4 hours before serving.
Top with sprinkles or desired toppings before serving.

how to serve Sugar Cookie Cheesecake

Cut the cheesecake with a sharp knife. Serve cold on small plates. Add extra sprinkles, fresh berries, or a drizzle of sauce if you like. Let slices sit a few minutes at room temperature if you want a softer bite.

how to store Sugar Cookie Cheesecake

Cover the cheesecake with plastic wrap or place it in a sealed container. Keep it in the fridge for up to 4 days. You can freeze slices for up to 1 month. Thaw in the fridge before serving.

tips to make Sugar Cookie Cheesecake

Use room temperature cream cheese for a smooth filling.
Do not overbeat the eggs. Mix just until combined.
Cool slowly to reduce cracks.
Chill fully before cutting for clean slices.
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variation (if any)

Add lemon zest for extra brightness.
Use different toppings: chopped nuts, chocolate chips, or fruit compote.
Make mini cheesecakes in a muffin tin using the same recipe and shorter bake time.

FAQs

Q: Can I use low-fat cream cheese?
A: Yes, but the cheesecake will be less rich and slightly softer.

Q: Do I need a springform pan?
A: A springform pan makes removing the cake easier. You can use a regular pan but line it with foil for removal.

Q: Why did my cheesecake crack?
A: Fast temperature change can cause cracks. Cool slowly in the oven and chill fully.

Q: Can I use homemade sugar cookie dough?
A: Yes. Make sure the dough presses evenly and bakes to a light golden crust.

Q: How long does it take to chill before serving?
A: At least 4 hours. Overnight is better for best texture.

Conclusion

For more recipe ideas and step-by-step photos, see Sugar Cookie Cheesecake – Butternut Bakery. If you want a different take and extra tips, try Sugar Cookie Cheesecake – Palatable Pastime Palatable Pastime. For another version and serving suggestions, visit Sugar Cookie Cheesecake – My Baking Addiction.