Sugar Cookie Cheesecake
🍰 Recipe Instructions 🧈
Sugar Cookie Crust 🍪
1. Preheat the oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray.
Line the bottom with a 9-inch parchment paper circle and spray again. Set aside.
2. In a medium bowl, mix the flour, baking soda, and salt. Set aside.
3. Using a mixer, beat the butter and cane sugar on high speed for 2 minutes.
4. Add in the vanilla, egg, and egg yolk. Mix on medium until completely combined.
5. Add in the dry ingredients and mix on low speed until just combined. Then, add in the sprinkles.
6. Pour the cookie dough into the springform pan. Use your hands to press the dough across the bottom of the pan. It doesn't need to go up the sides.
7. Bake for 25-30 minutes. The crust will be golden on top.
Cookie Dough Balls 🩷
1. While the crust is baking, start this. In a medium bowl, mix the flour and salt. Set aside.
2. Using a mixer, beat the butter and cane sugar on high speed for 2 minutes. Then, add in the vanilla and the milk. Mix on medium until fully combined.
3. Add in the dry ingredients and mix on low speed until just combined. Then, add in the sprinkles.
4. Place wax paper over a cookie sheet (one with sides). Use your hands to roll the cookie dough into tiny balls. They should the diameter of a dime to a nickel. This is a bit tedious, so I usually ask my family to all help me.
5. Place the cookie dough balls into the freezer. They need to be cold and firm before using.
Cheesecake 🍰
1. Preheat the oven to 325℉
2. Start the hot water for the water bath. Using a mixer, beat the cream cheese and cane
sugar on high speed for 2 minutes. Halfway into the timer, scrape the sides of the bowl with a rubber spatula.
3. Add in the sour cream, heavy cream, and vanilla. Mix on medium until smooth. Make sure there are no cream cheese chunks.
4. Add in the eggs and mix on low speed until just combined. Take off the mixer and add in ⅔rds of the cookie dough balls. Mix into the batter using a spatula.
5. Pour the cheesecake batter on top of the crust. Prepare the water bath.
6. Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.
1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.
2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
7. Bake the cheesecake for 80-90 minutes. Bake until the edges are set and the middle has
a slight jiggle.
8. Turn off the oven, crack open the door, and cool the cheesecake for 30 minutes. This helps to prevent cracks.
9. Once done cooling, place the springform pan on a cooling rack to cool completely. Then, wrap the pan in foil and chill in the fridge for at least 6 hours. Or preferably overnight
#cheesecake #Lemon8Diary #Homemadecake #baking #embracevulnerability
Hey everyone! After making this amazing Sugar Cookie Cheesecake, I wanted to share a few extra tips and tricks I've learned along the way that really make a difference. First off, getting that perfect sugar cookie crust in your springform pan is key! When you're pressing the dough, I find it super helpful to use the bottom of a flat-bottomed glass or even a measuring cup to get an even layer. This ensures your pressed biscuit crust (or cookie crust!) is uniform and bakes beautifully. Don't forget that parchment paper circle at the bottom – it's a lifesaver for easy removal! Now, about the cheesecake batter itself. While this recipe is for a classic baked cheesecake, I know some of you might be wondering about quicker alternatives. If you're in a pinch and don't have time for a full bake, you could adapt this for a no-bake version by using a cream cheese and whipped cream base, or even incorporating a jello cheesecake pudding mix for a super speedy dessert. It won't have the same dense, rich texture, but it's a fun shortcut! For those who love the idea of a pillsbury cheesecake recipe or little debbie cheesecake delights style quick fix, consider using pre-made sugar cookie dough for the crust – it cuts down on prep time significantly. Another thing I often get asked is about sugar content. This recipe calls for specific amounts of sugar, but remember you can always adjust to your taste. If you're watching your sugar intake, you can slightly reduce the amount or explore alternative sweeteners, though it might affect the texture a bit. For instance, if a recipe calls for 2/3 cup sugar, you can experiment with slightly less in the crust or filling if you prefer a less sweet dessert. And those cookie dough balls? They're totally optional but add such a fun texture and flavor explosion! Make sure they're really cold before adding them to the batter. I also love to go wild with sprinkles on top – the more colorful, the better! After baking, the waiting game is the hardest part. Letting it cool slowly on a cooling rack and then chilling overnight truly prevents cracks and sets up that perfect creamy texture. When you finally cut into that sliced sugar cookie cheesecake, it's pure bliss. For future variations, I've seen some amazing cookie butter cheesecake recipes out there that use a similar crust concept. You could even swirl some cookie butter into the cheesecake batter for an extra layer of flavor! Baking is all about experimenting and making it your own. Enjoy!
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