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Delightful Sugar Cookie Cheesecake Recipe

Sugar Cookie Cheesecake made approachable with clear cues, pantry staples, and flexible swaps.
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Ingredients Method

Ingredients
  

  • 2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 3/4 cup unsalted butter softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon almond extract
  • 16 ounces cream cheese softened
  • 1/2 cup sour cream
  • 1/2 cup powdered sugar
  • 1 teaspoon vanilla extract
  • 1 cup heavy whipping cream
  • Additional sprinkles for decoration optional

Method
 

  1. Preheat the oven to 350°F (175°C).
  2. Make the sugar cookie crust: In a large bowl, combine flour, baking soda, and salt. In another bowl, cream together the butter and sugar until light and fluffy. Add the egg and almond extract, and mix well. Gradually add the dry ingredients and mix until combined.
  3. Press the cookie dough into the bottom of a 9-inch springform pan to form an even layer. Bake for 10-12 minutes until lightly golden. Remove from the oven and let cool. Do not turn off the oven.
  4. Prepare the cheesecake filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the sour cream, powdered sugar, and vanilla extract, mixing until there are no lumps.
  5. Pour the cheesecake filling over the cooled crust and smooth the top. Bake for 40-45 minutes or until the edges are set (the center may still be slightly jiggly).
  6. Turn off the oven, crack the door, and let the cheesecake sit in the oven for 1 hour. This gradual cooling helps to prevent cracking.
  7. Remove the cheesecake from the oven and let it cool to room temperature. Refrigerate for at least 4 hours, preferably overnight, before serving.
  8. Before serving, whip the heavy cream until stiff peaks form. Spread or pipe the whipped cream onto the top of the chilled cheesecake. Sprinkle with additional decorations if desired.