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Sugar Cookie Cheesecake

Indulge in the delightful combination of flavors with this Sugar Cookie Cheesecake recipe! Featuring a buttery sugar cookie crust and a rich, creamy cheesecake filling, this dessert is perfect for any occasion. Follow simple steps to create a beautiful cheesecake topped with whipped cream and optional sprinkles. With a prep time of just 30 minutes, it's an easy yet impressive treat that will wow your friends and family! Save this recipe for your next gathering!
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Ingredients
  

For the Sugar Cookie Crust:

1 ½ cups all-purpose flour

½ tsp baking powder

¼ tsp salt

½ cup unsalted butter, softened

1 cup granulated sugar

1 large egg

1 tsp vanilla extract

For the Cheesecake Filling:

16 oz cream cheese, softened

¾ cup granulated sugar

1 tsp vanilla extract

2 large eggs

½ cup sour cream

½ tsp lemon juice (optional, for a slight tang)

For the Topping:

Whipped cream

Extra sugar cookies, crumbled (optional)

Sprinkles (optional)

Instructions
 

Preheat your oven: Preheat your oven to 325°F (163°C).

    Make the Sugar Cookie Crust:

      - In a medium bowl, whisk together the flour, baking powder, and salt. Set aside.

        - In a large mixing bowl, beat the softened butter and sugar together until creamy.

          - Add in the egg and vanilla extract, mixing until fully combined.

            - Gradually add the dry ingredients to the wet ingredients, mixing until a soft dough forms.

              - Press the dough evenly into the bottom of a 9-inch springform pan. Make sure to create a slight lip along the edge.

                - Bake the crust in the preheated oven for 10-12 minutes or until lightly golden. Remove and let it cool while preparing the cheesecake filling.

                  Prepare the Cheesecake Filling:

                    - In a large mixing bowl, beat the softened cream cheese until smooth and creamy.

                      - Gradually add sugar and continue to beat until well incorporated.

                        - Add vanilla extract, and mix in the eggs one at a time, ensuring each is fully blended before adding the next.

                          - Stir in the sour cream and lemon juice until the mixture is smooth.

                            Combine Filling and Crust:

                              - Pour the cheesecake filling over the cooled cookie crust, spreading it evenly.

                                - Tap the pan gently on the counter to remove any air bubbles.

                                  Bake the Cheesecake:

                                    - Bake in the preheated oven for about 45-50 minutes. The edges should be set, while the center may still have a slight jiggle.

                                      - Turn off the oven and leave the cheesecake in with the door slightly open for an additional hour. This helps prevent cracking.

                                        - Remove from oven and let it cool to room temperature before refrigerating for at least 4 hours, or overnight.

                                          Serve:

                                            - Once chilled, carefully remove the cheesecake from the springform pan.

                                              - Top with whipped cream, crumbled sugar cookies, and sprinkles if desired.

                                                - Slice and serve, reveling in each delicious bite!

                                                  Prep Time: 30 minutes | Total Time: 5 hours (including chilling) | Servings: 12