Ah, the Sugar Cookie Cheesecake—where dessert dreams really do come true! This delightful creation has a special place in my heart, as it reminds me of holiday gatherings filled with laughter, joy, and lots of sweet treats. The buttery, soft sugar cookie crust paired with the creamy cheesecake filling makes it a real crowd-pleaser, and let’s be honest, who doesn’t love a good sprinkle explosion? It’s like a party on your plate!
I first stumbled upon this recipe during a particularly snowy winter, while I was cozying up with a cup of cocoa and daydreaming about holiday baking. I decided to give it a whirl, and it quickly became my go-to dessert for any festive occasion. Whether it’s a birthday, a holiday feast, or just a Tuesday in need of some sweetness, this cheesecake is sure to brighten anyone’s day.
What’s in Sugar Cookie Cheesecake?
Let’s break down the yummy goodness that makes this dessert so tempting!
All-Purpose Flour: The foundation of our sugar cookie crust! I always use unbleached flour for a more natural flavor.
Baking Powder: This little ingredient gives our crust just the right lift, ensuring it has that delightful, tender quality.
Salt: A pinch of salt is a must in sweet dishes. It enhances the flavor and balances out the sweetness.
Unsalted Butter: Make sure it’s softened to room temperature for easy creaming. I prefer using a good quality butter; it really makes a difference in flavor!
Granulated Sugar: The star of the show! This sweetener works magic in both the crust and the filling, creating that classic sweetness we all crave.
Eggs: Essential for binding everything together; they help give the cheesecake its lovely structure.
Vanilla Extract: Pure vanilla is a game-changer! It adds warmth and depth to the flavors.
Sprinkles: Feel free to get festive here! Whether it’s holiday-themed or your favorite colors, sprinkles bring that extra joy.
Cream Cheese: Full-fat cream cheese is the backbone of the cheesecake filling—smooth, creamy, and undeniably delicious.
Sour Cream: This ingredient adds a tangy flavor and contributes to the creamy texture of the filling.
Heavy Cream: Providing richness and an ultra-smooth consistency, this cream is a must for that perfect cheesecake.
Is Sugar Cookie Cheesecake Good for You?
Now, let’s talk about whether this delightful dessert has any redeeming qualities. Sugar Cookie Cheesecake is indulgent, that’s for sure, but it also has its perks!
Cream Cheese: It contains protein and calcium, which are essential for bone health.
Sour Cream: This offers probiotics, which are great for gut health, and can even aid in digestion.
However, let’s keep it real; this cheesecake is loaded with sugar and fat, so moderation is key! It’s a treat—enjoy it but don’t make it a daily staple. Your waistline will thank you!
Ingredients
This recipe serves about 8-10 people, perfect for gatherings (or just for me, if I’m being honest!).
– **For the Sugar Cookie Crust**:
– 1 ½ cups all-purpose flour
– ½ tsp baking powder
– ¼ tsp salt
– ½ cup unsalted butter, softened
– ¾ cup granulated sugar
– 1 large egg
– 1 tsp vanilla extract
– ½ cup sprinkles (holiday-themed optional)
– **For the Cheesecake Filling**:
– 16 oz cream cheese, softened
– ¾ cup granulated sugar
– 1 tsp vanilla extract
– 2 large eggs
– ½ cup sour cream
– ¼ cup heavy cream
– ½ cup sprinkles (holiday-themed optional)
How to Make Sugar Cookie Cheesecake?
Ready to dive in? Here’s how to whip up this scrumptious cheesecake:
1. **Prepare the Crust**:
– Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan. Trust me, it’s a game changer when it comes time to slice!
– In a bowl, whisk together the flour, baking powder, and salt; set it aside.
– In a large mixing bowl, cream the softened butter and granulated sugar until light and fluffy—this should take about 3-5 minutes. Then, add in the egg and vanilla extract, mixing well.
– Gradually mix the dry ingredients into the wet ingredients until just combined. If you’re adding sprinkles, fold them in gently.
– Press this buttery goodness into the bottom of your prepared springform pan. Bake for about 10-12 minutes until lightly golden. Take it out of the oven and let it cool.
2. **Make the Cheesecake Filling**:
– In a large bowl, beat the softened cream cheese until it’s beautifully smooth.
– Add the granulated sugar and vanilla extract, mixing well.
– Beat in the eggs one at a time, being careful not to over-mix.
– Finally, add the sour cream and heavy cream, mixing until it’s nice and creamy. If you want sprinkles in your filling, now’s the time to fold them in!
3. **Assemble and Bake**:
– Pour the cheesecake filling over the cooled sugar cookie crust.
– Bake at 325°F (160°C) for 45-55 minutes or until the center is set but slightly jiggly. It’ll firm up as it cools.
– Turn off the oven and crack the oven door open, letting the cheesecake cool inside for about an hour; this helps prevent cracking.
4. **Chill**:
– After cooling, refrigerate the cheesecake for at least 4 hours or overnight for the best texture. Patience is a virtue here, my friend!
5. **Serve**:
– Carefully remove the cheesecake from the springform pan and slice. Top with some extra sprinkles if you’re feeling festive!
Sprinkle Some Extra Joy!
This cheesecake can be served plain or dressed up! If I’m feeling fancy, I dollop some whipped cream on top and sprinkle more festive sprinkles. It’s also fantastic with fresh berries or a drizzle of chocolate sauce.
Don’t forget to relish every single bite, and be ready for everyone to ask for the recipe! I’d love to hear how yours turns out. So grab your mixing bowl and get baking—your taste buds are in for a treat! 🍰✨
