Sweet Sugar Cookie Cheesecake

$- 1 ½ cups sugar cookie mix - ½ cup unsalted butter, melted - 1 large egg - 2 (8 oz) packages cream cheese, softened - ¾ cup granulated sugar - 1 teaspoon vanilla extract - 2 large eggs - ½ cup sour cream - ½ cup whipped cream - Cookie sprinkles or crumbled sugar cookies for garnish To make the Sugar Cookie Cheesecake, you need a few simple items. For the crust, gather sugar cookie mix, unsalted butter, and one large egg. The mix gives a sweet base. The butter adds richness. The egg helps bind everything together. For the cheesecake filling, you will need two packages of cream cheese, sugar, vanilla extract, two large eggs, and sour cream. The cream cheese is the star here. It gives the cheesecake its smooth and creamy texture. Sugar adds the right sweetness. Vanilla brings a lovely aroma. Eggs help set the filling, while sour cream adds a bit of tang. Lastly, for the topping, you will use whipped cream and either cookie sprinkles or crumbled sugar cookies. The whipped cream adds lightness. The sprinkles or crumbles make it fun and pretty. These ingredients are easy to find. Each one plays a special role in making your cheesecake delightful and creamy. {{ingredient_image_1}} First, preheat your oven to 350°F (175°C). In a medium bowl, mix together 1 ½ cups of sugar cookie mix, ½ cup of melted unsalted butter, and 1 large egg. Stir until it looks smooth. Next, press this mixture evenly into the bottom of a 9-inch springform pan. Make sure it covers the base well. Bake the crust in the oven for 10 to 12 minutes. You want it to be lightly golden. Once baked, take it out and let it cool completely. Now, it's time to make the cheesecake filling. In a large mixing bowl, beat 2 packages (8 oz each) of softened cream cheese. Use an electric mixer until it's creamy and smooth. Then, add ¾ cup of granulated sugar. Mix until well combined. Next, pour in 1 teaspoon of vanilla extract and mix again. Now, add 2 large eggs, one at a time. Mix well after adding each egg. Finally, fold in ½ cup of sour cream until everything is smooth. Pour the cheesecake filling over the cooled crust. Spread it evenly. Bake the cheesecake in the oven for 40 to 45 minutes. The edges should be set, but the center can still be a bit jiggly. After baking, turn off the oven and crack the door open. Let the cheesecake cool inside for about 1 hour. This step helps prevent cracks. Once it's cooled, put it in the fridge for at least 4 hours, or overnight if you can wait. This chilling helps it set completely. To get a creamy cheesecake, mix well. I recommend beating the cream cheese until it’s super smooth. This will help avoid lumps. Room temperature ingredients make a big difference. Let your cream cheese, eggs, and sour cream sit out for about 30 minutes before you mix. This helps them blend together better. To prevent cracks, cooling is key. After baking, turn off the oven and crack the door open. This lets the cheesecake cool slowly, which helps stop cracks from forming. Let it cool inside the oven for one hour. After that, refrigerate it for at least four hours, or overnight if you can. When it’s time to serve, remove the cheesecake from the springform pan. Top it with whipped cream for a fluffy touch. You can also add cookie sprinkles or crumbled sugar cookies for fun. This adds color and a nice crunch. Enjoy your cheesecake with a cup of coffee or tea for a perfect treat! Pro Tips Chill the Cream Cheese: Make sure your cream cheese is at room temperature before mixing. This will ensure a smoother, creamier filling without lumps. Prevent Cracking: Cracking can occur if the cheesecake cools too quickly. Cracking the oven door and letting it cool slowly helps maintain its structure. Use a Water Bath: For extra moisture and to prevent cracks, consider baking the cheesecake in a water bath by placing the springform pan in a larger pan filled with hot water. Flavor Variations: Feel free to add different extracts or mix-ins, like almond extract or chocolate chips, to customize the flavor of your cheesecake. {{image_2}} You can change the taste of your sugar cookie cheesecake easily. Try adding lemon for a bright, fresh flavor. Just mix in a tablespoon of lemon juice and some zest into the filling. For a chocolate twist, fold in melted chocolate or cocoa powder. If you love almond, add a teaspoon of almond extract. Each flavor makes the cheesecake unique and fun. You don’t have to stick with sugar cookie mix for the crust. You can use graham crackers, Oreos, or even gingersnap cookies for a different taste. If you want to make your crust from scratch, combine flour, sugar, and butter. This gives you more control over the flavor and texture. If you need a gluten-free option, choose a gluten-free cookie mix for the crust. There are many great mixes available. For sugar substitutes, try using stevia or erythritol in the filling. Adjust the amount to your taste. These changes let everyone enjoy the cheesecake without worry. To store your leftover sugar cookie cheesecake, first, cover it well. Use plastic wrap or aluminum foil. This helps keep it fresh and tasty. If you want to store it longer, you can freeze it. Cut the cheesecake into slices and wrap each slice separately. Put the slices in an airtight container or a freezer bag. This way, you can enjoy a slice anytime! Your sugar cookie cheesecake stays fresh in the fridge for about 5 days. Make sure to keep it covered. If you freeze it, it can last for up to 2 months. Just remember, the longer it sits, the more it may lose its smooth texture. To bring your cheesecake back to its best, don’t bake it again. Instead, let it sit at room temperature for about 15 to 20 minutes. This helps it soften and regain its creamy texture. If you prefer it warm, you can microwave a slice for about 10 seconds. Just be careful not to overheat it, as that can change its texture. Yes, you can use a store-bought crust. It saves time and effort. Many shops offer pre-made crusts. These can be made from graham crackers or sugar cookies. A store-bought crust is often ready to use. Just follow the package instructions. Homemade crusts give you more control over flavor. You can adjust sweetness or add spices. With homemade, you can use fresh ingredients. This makes your dessert extra special. If you choose a store-bought crust, look for one with good quality. To check if your cheesecake is done, look for a few signs. First, the edges should be set and firm. The center may still look a bit jiggly. This is normal. It will firm up as it cools. You can also gently shake the pan. If the filling wobbles slightly, it’s ready. Avoid overbaking, as this can lead to cracks. Trust your eyes and your instincts. Yes, chilling the cheesecake is very important. It helps the flavors blend well. Chilling also gives the cheesecake a creamy texture. After baking, let it cool in the oven for an hour. This step helps prevent cracks. Then, refrigerate it for at least four hours, or overnight for best results. When you chill it long enough, every bite will be smooth and delicious. This blog post shared how to make a creamy cheesecake from scratch. We covered crust ingredients, cheesecake filling, and topping ideas. I also gave you tips to avoid cracks and make it perfect. You learned about flavor variations and how to store leftovers properly. Now you can create a delicious dessert that wows your family and friends. Enjoy experimenting with different flavors and making it your own!$

Sweet Sugar Cookie Cheesecake

A delightful cheesecake with a sweet sugar cookie crust and creamy filling, topped with whipped cream and cookie sprinkles.

Print Recipe Pin Recipe

Prep Time 25

Cook Time 55

Total Time 5

Course Dessert

Cuisine American

Servings 12

Calories 300 kcal

Ingredients

1.5 cups sugar cookie mix
0.5 cups unsalted butter, melted
1 large egg
2 8 oz packages cream cheese, softened
0.75 cups granulated sugar
1 teaspoon vanilla extract
2 large eggs
0.5 cups sour cream
0.5 cups whipped cream
to taste cookie sprinkles or crumbled sugar cookies for garnish

Instructions

Preheat your oven to 350°F (175°C).
Prepare the crust: In a medium-size bowl, combine the sugar cookie mix, melted butter, and the egg. Stir until the mixture is well blended.
Press the mixture evenly into the bottom of a 9-inch springform pan to create the crust layer.
Bake the crust in the preheated oven for 10-12 minutes, or until lightly golden. Remove and let it cool completely.
Make the cheesecake filling: In a large mixing bowl, beat the softened cream cheese using an electric mixer until smooth and creamy.
Add the sugar and mix until combined. Then add in the vanilla extract and mix again.
Incorporate the eggs: Add one egg at a time, mixing well after each addition. Finally, fold in the sour cream until the mixture is smooth.
Pour the cheesecake filling over the cooled crust, spreading it evenly.
Bake the cheesecake in the oven for 40-45 minutes, or until the edges are set and the center is slightly jiggly.
Turn off the oven, crack open the oven door, and let the cheesecake cool inside for about 1 hour. This step prevents cracking.
Refrigerate the cheesecake for at least 4 hours or preferably overnight to set completely.
Serve: Once chilled, remove the springform pan, and top with whipped cream and cookie sprinkles or crumbled sugar cookies for a festive finish.

Notes

Chill overnight for best results.

Keyword cheesecake, dessert, sugar cookie