Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup granulated sugar
- 1/2 cup unsalted butter, softened
- 1 large egg
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon almond extract
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a round springform pan or line it with parchment paper.
- Step 2: In a mixing bowl, cream together the softened butter and granulated sugar until light and fluffy. Add in the egg and vanilla extract, mixing well.
- Step 3: Gradually add the all-purpose flour to the butter mixture until combined. Press this cookie dough evenly into the bottom of the prepared springform pan to form the crust.
- Step 4: In another bowl, beat the softened cream cheese until smooth. Add in the powdered sugar and almond extract, mixing until fully incorporated.
- Step 5: Pour the cream cheese mixture over the cookie crust in the springform pan. Bake in the preheated oven for about 25-30 minutes or until the center is set but still slightly jiggly.
- Step 6: Allow the cheesecake to cool at room temperature before refrigerating for at least 4 hours or overnight for best results. Serve chilled and enjoy!
Notes
- For optimal freshness, store your Sugar Cookie Cheesecake in an airtight container in the refrigerator, where it can last for up to a week.
- If you prefer a warm slice, gently reheat individual servings in the microwave for about 10-15 seconds; just be careful not to overheat, as it can affect the creamy texture.
- For an extra special touch when serving, top each slice with fresh berries or a drizzle of chocolate sauce to complement the flavors of the cheesecake and cookie crust.
- A great chef's tip is to ensure both your butter and cream cheese are at room temperature before mixing; this will help achieve a smooth and creamy consistency without lumps in your filling.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American