Discovering Sugar Cookie Cheesecake
Sugar Cookie Cheesecake is a delightful twist on traditional cheesecake, combining the buttery sweetness of sugar cookies with the creamy smoothness of cheesecake. Imagine sinking your teeth into a slice and savoring the cookie-like crust paired with rich, velvety filling. This dessert is perfect for gatherings, festive celebrations, or just a little treat for yourself. Believe me, once you try it, you'll want to whip it up for every occasion!
Equipment
- 9-inch springform pan
- Mixing bowls
- Electric Mixer
- Parchment paper
Ingredients
Ingredients
- 200 g Sugar cookies crushed
- 100 g Unsalted butter melted
- 450 g Cream cheese softened
- 150 g Granulated sugar
- 3 Large eggs
- 5 ml Vanilla extract
Instructions
- Preheat your oven to 175°C (350°F).
- In a mixing bowl, combine the crushed sugar cookies with melted butter until well mixed. Pour this mixture into the springform pan, pressing it firmly into the bottom.
- Bake the crust for about 10 minutes until lightly golden. Let it cool before adding the cheesecake filling.
- In a separate bowl, beat the softened cream cheese with an electric mixer until smooth. Gradually add in the sugar, mixing well after each addition.
- Incorporate the eggs one at a time, beating just until combined. Finally, stir in the vanilla extract.
- Pour the creamy filling over the cooled crust, smoothing the top with a spatula.
- Bake in the oven for 50–60 minutes at 160°C (325°F) or in an air fryer for 30–40 minutes at the same temperature, watching for edges to be set and the center slightly jiggly.
- Let the cheesecake cool completely in the pan before releasing to prevent cracks.
Notes
Tip: Avoid overmixing the filling, as this can lead to cracks. Always let the cheesecake cool completely in the pan.