Description
This Creamy Sugar Cookie Cheesecake combines a rich, buttery sugar cookie shortbread crust with a smooth, luscious cream cheese filling, all topped with a light and fluffy buttercream ganache. Baked in a water bath to ensure a silky texture, this dessert is perfect for special occasions or any time you crave a decadent treat that blends the best of sugar cookies and classic cheesecake.
Ingredients
Sugar Cookie Shortbread Crust
- 1 ¼ cups all-purpose flour (156g)
- ¼ teaspoon kosher salt
- ½ cup granulated sugar (100g)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- ½ cup unsalted butter, cold and cubed (113g)
- 1 tablespoon milk, only if needed (15mL)
Creamy Cheesecake Filling
- three 8 ounce blocks of full fat cream cheese, room temperature (681g)
- ¾ cup granulated sugar (150g)
- 2 teaspoons cornstarch
- ¾ cup full fat sour cream, room temperature (180g)
- 1 tablespoon vanilla extract
- ½ teaspoon pure almond extract
- 3 large eggs, room temperature
Buttercream Ganache Topping
- ½ cup unsalted butter, room temperature (113g)
- 1 cup + 2 tablespoons confectioners' sugar (135g)
- 1 teaspoon pure vanilla extract
- ¼ teaspoon almond extract
- 2 tablespoons half and half OR whipping cream OR milk (30mL)
Instructions
- Prepare Oven and Racks: Adjust your oven racks so you have space for a water pan at the lowest level and the cheesecake on the middle rack. Preheat your oven to 325°F (163°C).
- Make Sugar Cookie Shortbread Crust: In a medium bowl, mix the flour, kosher salt, and granulated sugar. Cut in the cold, cubed butter using a fork, pastry cutter, or your fingers until the mixture resembles coarse crumbs that clump together when pressed. Stir in vanilla and almond extracts. If the mixture is too dry, add up to 1 tablespoon of milk to achieve the right consistency.
- Prepare the Pan: For easier cheesecake removal, line the bottom of a 9-inch springform pan with parchment paper. Press the crumble mixture evenly on the bottom of the pan. Pre-bake this crust for 20 minutes. Remove and allow it to cool slightly while you prepare the filling.
- Beat Cream Cheese and Sugar: Using a handheld or stand mixer fitted with a paddle attachment, beat the room temperature cream cheese and granulated sugar on medium speed until smooth and creamy, about 2 minutes. Scrape down the bowl.
- Add Filling Ingredients: Beat in cornstarch, sour cream, vanilla extract, and almond extract until combined. On low speed, add eggs one at a time, blending gently after each addition until just incorporated. Avoid overmixing to prevent cracks during baking.
- Assemble Cheesecake: Pour the creamy cheesecake filling over the pre-baked crust and smooth the top with an offset spatula if needed.
- Prepare Water Bath: Boil water in a large pot. Once boiling, carefully pour about one inch of hot water into a large baking pan (avoid glass pans) and place this pan on the bottom rack of your oven. Place the cheesecake on the center rack.
- Bake Cheesecake: Bake for 50-60 minutes until the center is almost set but still slightly jiggles when tapped. Turn off the oven and crack the door open, leaving the cheesecake inside with the water bath for 30-60 minutes to cool gently.
- Cool Completely: Remove the cheesecake from the oven and water bath. Let it cool on the counter for 1-2 hours before adding the topping.
- Make Buttercream Ganache: In a medium saucepan, beat the softened butter with a handheld mixer until creamy. Add in confectioners’ sugar, vanilla, almond extract, and half and half. Beat on low until combined, then increase speed to medium-high and beat until fluffy, about 2-3 minutes.
- Warm Ganache: Place the saucepan over low heat and gently warm the buttercream until it reaches a thick, glaze-like consistency. Alternatively, warm briefly in a microwave. Pour this over the cooled cheesecake and spread evenly with an offset spatula. Optionally, decorate with sprinkles or swirl in gel food coloring with a toothpick.
- Chill Cheesecake: Refrigerate the cheesecake for at least 6 hours, preferably overnight, to set properly and enhance flavors.
- Serve: Before serving, run a knife around the edge of the cheesecake to loosen it from the pan, then remove the springform rim. Slice and enjoy your creamy sugar cookie cheesecake.
Notes
- Using room temperature ingredients ensures a smooth and creamy cheesecake filling without lumps.
- Do not overmix the eggs into the batter to avoid cracks and a dense texture.
- Baking the cheesecake in a water bath helps maintain a smooth, crack-free surface and creamy texture.
- Pre-baking the crust prevents sogginess from the cheesecake filling.
- If you want to customize the topping, try adding different extracts or decorative sprinkles.
- Allowing the cheesecake to chill overnight improves the flavor and texture immensely.
- For easier removal, lining the pan with parchment paper is highly recommended.
- Prep Time: 35 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American