Ingredients
Scale
For the Sugar Cookie Base:
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
For the Cheesecake Filling:
- 16 oz cream cheese, softened
- ½ cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sour cream
Instructions
- Preheat the Oven:
Preheat your oven to 175°C (350°F). Lightly grease a 9-inch springform pan or line it with parchment paper. Set aside. - Make the Sugar Cookie Dough:
In a large mixing bowl, cream the softened butter and sugar together until light and fluffy (about 2–3 minutes). Add the egg and vanilla extract. Beat again until well combined. - Combine Dry Ingredients:
In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry mixture into the wet ingredients. Mix until a soft dough forms, being careful not to overmix. - Form the Crust:
Press the sugar cookie dough evenly into the bottom of the prepared pan. Use clean hands or the back of a spoon to smooth it out into an even layer. - Prepare the Cheesecake Filling:
In a new bowl, beat the cream cheese and sugar together until smooth and lump-free. Scrape down the sides as needed. Add the eggs one at a time, beating well after each addition. Stir in the vanilla extract and sour cream until just combined. - Assemble the Cheesecake:
Pour the cheesecake filling over the sugar cookie crust. Gently smooth the top using a spatula. Tap the pan lightly on the counter to release air bubbles. - Bake:
Bake for 35–40 minutes. The edges should be set, while the center remains slightly jiggly. If the top begins to brown too quickly, cover loosely with foil. - Cool and Chill:
Allow the cheesecake to cool at room temperature for 1 hour. Then place it in the refrigerator and chill for at least 4 hours or overnight. - Serve:
Once chilled, slice using a warm knife for clean cuts. Serve plain or top with fruit, powdered sugar, whipped cream, or chocolate drizzle as desired.
Notes
Do not overmix the cheesecake batter to avoid incorporating too much air, which can cause cracks.
Always chill completely before slicing for the cleanest texture.
For best flavor, use full-fat cream cheese and sour cream.
- Prep Time: 20
- Cook Time: 40