Ingredients
Scale
- 1 ½ cups graham cracker crumbs
- ¼ cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter, melted
- 3 (8 ounce) packages cream cheese, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 cup sugar cookie dough, crumbled (store-bought or homemade)
Instructions
- Step 1: Preheat oven to 350°F (175°C). Combine graham cracker crumbs, ¼ cup granulated sugar, and melted butter in a medium bowl. Press mixture into the bottom of a 9-inch springform pan. Bake for 8-10 minutes, then let cool completely.
- Step 2: In a large bowl, beat cream cheese and 1 cup granulated sugar until smooth and creamy. Beat in eggs one at a time, then stir in vanilla extract.
- Step 3: In a separate small bowl, whisk together flour and salt. Gradually add to the cream cheese mixture, mixing until just combined. Do not overmix.
- Step 4: Gently fold in the crumbled sugar cookie dough. Pour batter over the cooled graham cracker crust.
- Step 5: Bake for 50-60 minutes, or until the cheesecake is set around the edges and the center is just slightly jiggly. Turn off the oven and leave the cheesecake inside with the door slightly ajar for 1 hour to cool slowly.
- Step 6: Remove from oven and let cool completely on a wire rack. Refrigerate for at least 4 hours, or preferably overnight, before serving.
Notes
- Store leftover cheesecake in the refrigerator for up to 3 days, tightly covered to maintain its moisture.
- For a slightly warm, gooey center, reheat individual slices briefly in the microwave.
- Serve this delightful dessert with a dollop of whipped cream and a sprinkle of extra sugar cookie crumbs for a beautiful and tasty presentation.
- To prevent cracking, ensure your cream cheese is very soft and at room temperature before beginning step 2, and avoid overmixing the batter.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Desserts
- Method: Stovetop
- Cuisine: American