Deliciously Creamy Sugar Cookie Cheesecake for Sweet Moments

A delightful Sugar Cookie Cheesecake that combines the comforting flavors of a classic sugar cookie with velvety cheesecake.

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Course: Dessert

Cuisine: American

Keyword: Baking, creamy cheesecake, Dessert Recipe, Easy Cheesecake, Sugar Cookie Cheesecake, sweet treat

Prep Time: 30

Cook Time: 1 5

Chilling Time: 4

Total Time: 5 35

Servings: slices

Calories: 300kcal

2.5 cups all-purpose flour This forms the base of your delicious crust, giving it structure.
1 teaspoon baking powder Helps the crust rise slightly for a perfect texture.
0.5 teaspoon salt Balances sweetness and enhances flavor.
1 cup unsalted butter Ensure it's softened for easy mixing.
1.5 cups granulated sugar Sweetens the crust and gives it that signature sugar cookie flavor.
1 large egg Acts as a binder.
1 teaspoon vanilla extract Infuses warmth into the crust.
0.5 teaspoon almond extract Adds a delightful layer of flavor.
0.5 cup sour cream Keeps the cookie dough moist and adds richness.

Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
Whisk together 2 ½ cups of flour, 1 teaspoon of baking powder, and ½ teaspoon of salt.
Beat 1 cup of softened butter and 1 ½ cups of sugar until light and fluffy.
Add 1 egg, 1 teaspoon of vanilla extract, and ½ teaspoon of almond extract and mix until smooth.
Gradually mix in the dry ingredients until just combined.
Fold in ½ cup of sour cream until the dough is smooth.
Press the cookie dough evenly into the bottom of your prepared springform pan.
Bake the cookie crust for 12-15 minutes until the edges are golden brown.
Beat 16 ounces of cream cheese with 1 cup of sugar until smooth and creamy.
Stir in 1 teaspoon of vanilla extract until fully combined.
Add 2 eggs one at a time, mixing thoroughly after each addition.
Blend in ¼ cup of heavy cream until smooth.
Pour the cheesecake batter over the cooled cookie crust.
Smooth the top of the cheesecake batter.
Bake the cheesecake for 50-55 minutes until the center is slightly jiggly.
Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour.
Cool the cheesecake to room temperature on a wire rack.
Refrigerate the cheesecake for at least 4 hours, preferably overnight.
Release the springform pan and transfer the cheesecake to a serving platter.
Slice into portions and serve.

This cheesecake is perfect for prep in advance and can be frozen for future gatherings.