A dreamy dessert that combines the best of both worlds: a creamy cheesecake filling nestled in a sugar cookie crust.
Ingredients
Scale:
2 ½ cups All-purpose flour
1 cup Granulated sugar
1 teaspoon Baking powder
½ teaspoon Salt
1 cup Unsalted butter, softened (2 sticks)
1 large Egg
1 teaspoon Vanilla extract
16 ounces Cream cheese, softened (2 packages)
1 cup Powdered sugar
1 cup Sour cream
2 teaspoons Vanilla extract
1 cup Heavy whipping cream
Optional toppings (e.g., sprinkles, whipped cream) as desired
Instructions
Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and set aside.
In a large mixing bowl, combine the flour, granulated sugar, baking powder, and salt. Whisk together until evenly blended.
Add the softened butter, egg, and vanilla extract to the dry ingredients. Mix on medium speed until the dough forms, about 2-3 minutes.
Press the dough evenly into the bottom of the prepared springform pan. Bake in the preheated oven for 10-12 minutes, or until lightly golden. Remove from the oven and allow to cool completely.
While the crust cools, prepare the cheesecake filling. In a separate bowl, beat the softened cream cheese and powdered sugar until smooth. Add the sour cream and vanilla extract, mixing until fully combined.
In a clean mixing bowl, whip the heavy cream until stiff peaks form. Gently fold the whipped cream into the cream cheese mixture until well incorporated.
Pour the cheesecake filling over the cooled crust, smoothing the top with a spatula. Refrigerate for at least 4 hours, or overnight for best results.
Before serving, add optional toppings like sprinkles or whipped cream to the cheesecake. Carefully remove the sides of the springform pan, slice, and enjoy!
