Description
Sweet dreams come alive with sugar cookie cheesecake, marrying classic American dessert comfort and creamy indulgence. Smooth cheesecake nestled on buttery cookie crust promises delightful moments that will charm dessert enthusiasts and create memorable culinary experiences.
Ingredients
Scale
Main Ingredients:
- 3 packages (8 ounces / 226 grams) cream cheese, softened
- 3 large eggs
- 2 cups sugar cookie crumbs (store-bought sugar cookies, crushed)
Sweeteners and Dairy:
- ¾ cup sugar
- ½ cup sour cream
- ¼ cup melted butter
Flavor Enhancers:
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional, for extra sugar cookie flavor)
Optional Toppings:
- Whipped cream
- Sprinkles
Instructions
- Prepare the baking environment by heating the oven to 325F (160C). Coat a 9-inch springform pan with butter or line with parchment paper to ensure easy removal.
- Create the cookie foundation by crushing sugar cookies into fine crumbs. Blend thoroughly with melted butter until the mixture holds together when pressed.
- Firmly press the cookie mixture into the bottom of the prepared pan, creating an even, compact base layer that will support the creamy filling.
- In a spacious mixing bowl, transform cream cheese into a silky smooth texture by beating until no lumps remain. Gradually incorporate sugar, mixing until the consistency becomes light and creamy.
- Introduce eggs one at a time, gently folding each into the cream cheese mixture to maintain a velvety consistency. Ensure each egg is fully integrated before adding the next.
- Enhance the filling with sour cream, vanilla extract, and optional almond extract. Blend these ingredients until the mixture achieves a uniform, luxurious texture.
- Carefully transfer the filling over the cookie crust, using a spatula to spread evenly and eliminate any potential air pockets.
- Slide the cheesecake into the preheated oven. Bake for 50-60 minutes, watching for subtle signs of doneness: set edges with a slight jiggle in the center.
- After baking, turn off the oven and crack the door open. Allow the cheesecake to rest inside for one hour, which helps prevent unsightly surface cracks.
- Remove from the oven and let the cheesecake cool completely at room temperature, then refrigerate for a minimum of 4 hours or overnight to achieve the perfect firm texture.
- Just before serving, optionally embellish with pillowy whipped cream and festive sprinkles to add a playful touch to this elegant dessert.
Notes
- Prevent cookie crust from getting soggy by baking the crust for 10 minutes before adding the cheesecake filling, allowing it to cool and set firmly.
- Ensure cream cheese is at room temperature to create a smooth, lump-free filling that blends perfectly and prevents cracking during baking.
- Wrap the springform pan with aluminum foil to protect against water seepage if using a water bath method, which helps create a more even, creamy texture.
- For gluten-free option, swap sugar cookies with gluten-free graham crackers or almond flour-based cookies to accommodate dietary restrictions without compromising taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 363
- Sugar: 23 g
- Sodium: 291 mg
- Fat: 24 g
- Saturated Fat: 14 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 31 g
- Fiber: 0 g
- Protein: 5 g
- Cholesterol: 92 mg