Description
This mash-up turns two classics into one show-stopping dessert: a crisp, sugar-cookie style crust under a luxuriously smooth cheesecake layer. It’s ideal for celebrations, cozy get-togethers, or any time you want something special without complicated steps.
Ingredients
For the cookie crust
- 1 1/2 cups (190 g) all-purpose flour
- 1/2 cup (115 g) unsalted butter, softened
- 1/4 cup (50 g) granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
For the cheesecake filling
- 2 (8 oz / 226 g each) packages cream cheese, softened
- 1 cup (200 g) granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1/4 cup (60 g) sour cream — optional but makes it creamier
- 1 tablespoon all-purpose flour
Optional toppings
- Whipped cream
- Festive sugar sprinkles
- Fresh berries
Instructions
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Prep the oven and crust
Preheat the oven to 350°F (175°C). In a bowl, beat the softened butter and sugar until light and a bit fluffy. Add the egg and vanilla, mixing until incorporated. In a separate bowl whisk together the flour, baking powder, and salt, then fold the dry mix into the butter mixture to form a soft dough.
Press the dough evenly across the bottom of a 9-inch springform pan — aim for an even layer so slices hold together. Bake the crust for about 10–12 minutes, until the edges show a hint of gold. Remove and let it sit while you make the filling.
-
Make the cheesecake layer
Turn the oven down to 325°F (163°C). In a large bowl beat the cream cheese until smooth. Add the sugar and vanilla and mix until combined. Add the eggs one at a time, mixing briefly after each so the batter stays silky. Stir in the sour cream (if using) and the tablespoon of flour; mix just until smooth. Avoid whipping lots of air into the batter. -
Assemble and bake
Pour the filling over the warm cookie crust and level the top with a spatula. Tap the pan on the counter to dislodge trapped air bubbles. Bake for 40–50 minutes — the edges should be set and the center will retain a slight jiggle. If the crust or edges begin to brown too quickly, tent loosely with foil. -
Cool and chill
Remove from the oven and allow the cheesecake to cool on the counter for about 30 minutes. Then transfer it to the fridge and chill for at least 3–4 hours, preferably overnight. Chilling firms the filling and improves the texture. -
Serve
Run a thin knife around the pan, unlock the springform, and transfer to a serving plate. Add whipped cream, sprinkles, and berries if you like. For neat slices, heat and dry your knife between cuts.
Notes
- Notes & tips
- Soften your cream cheese: Bring it to room temperature first for a lump-free filling.
- Don’t overwork the batter: Mix until smooth — too much air causes cracks.
- Water bath option: Wrap the pan in foil and place it in a larger pan with an inch of hot water to reduce cracking.
- Make ahead: This keeps and often tastes better after a night in the fridge.
- Flavor swaps: Stir in chocolate chips, spread a thin layer of jam between crust and filling, or add lemon zest for a bright note.
- Storage
- Refrigerate covered for up to 3–4 days.
- To freeze, wrap the whole cheesecake or individual slices tightly in plastic wrap and foil; freeze up to 1–2 months. Thaw overnight in the refrigerator.
- Troubleshooting quick fixes
- If the center is too soft after chilling, it likely needed more bake time — add 5–10 minutes next time.
- If the crust crumbles when cutting, press it more firmly into the pan and be sure it’s baked through.