Sugar Cookie Cheesecake Slice (Print-Friendly Version)
Sweet cookie base meets velvety cream cheese in this mouthwatering layered treat with a golden, soft foundation.
# Ingredients You’ll Need:
→ Crust
01 -
1 package (16.5 oz) chilled sugar cookie dough from the refrigerated section
02 -
1/2 cup plain flour, if needed
→ Filling
03 -
3 packs (8 oz each) cream cheese, brought to room temperature
04 -
1 cup white sugar
05 -
3 large eggs
06 -
1 cup sour cream
07 -
2 teaspoons pure vanilla extract
→ Topping and Garnish
08 -
1 cup whipped cream or non-dairy whipped topping
09 -
Additional sugar cookies, broken or intact, for decoration
# How to Make It:
01 -
Warm up your oven to 325°F and coat a 9-inch springform pan with cooking spray or butter.
02 -
Spread the cookie dough flat on the bottom of your greased pan. If it feels too sticky, work in some plain flour to make it easier to handle.
03 -
Pop the crust in the oven for 10-12 minutes until it turns slightly golden. Take it out and let it cool a bit.
04 -
In a big bowl, mix the room temperature cream cheese with white sugar until it's creamy. Drop in eggs one at a time, stirring after each one, then fold in the sour cream and vanilla until everything's well combined.
05 -
Empty the cheesecake mixture onto the slightly cooled crust. Stick it back in the oven for about 50-55 minutes, or until the middle looks mostly firm.
06 -
Switch off the oven, leave the door open a crack, and let the cheesecake sit in there cooling down for an hour.
07 -
Move your cheesecake to the fridge and let it get cold for at least 4 hours or leave it overnight. When you're ready to serve, add a layer of whipped cream on top and scatter some cookie pieces around.
# Extra Suggestions:
01 -
Add a tiny bit of fresh lemon juice to your batter mix - it'll make the flavors pop and give your dessert a fresher taste.