Description
A heavenly blend of creamy cheesecake and the nostalgic crunch of sugar cookies, perfect for any occasion.
Ingredients
Scale
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 1/2 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 16 ounces cream cheese, softened
- 1/2 cup powdered sugar
- 1 teaspoon lemon juice
- 2 cups sugar cookie dough balls
Instructions
- Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan.
- In a medium mixing bowl, whisk together the flour, baking powder, and salt; set aside.
- In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Incorporate the egg and vanilla extract.
- Gradually fold in the dry ingredients until just combined. Press half of this mixture into the bottom of your prepared pan to form the crust.
- In another bowl, beat the softened cream cheese until smooth. Gradually add the powdered sugar and lemon juice, mixing until creamy.
- Pour the cream cheese mixture over the crust, spreading evenly. Drop spoonfuls of remaining sugar cookie dough over the cheesecake filling.
- Bake for 45-50 minutes, until the center jiggles slightly. Allow to cool at room temperature for an hour, then refrigerate for at least 4 hours, ideally overnight.
Notes
Patience is key! Allowing the cheesecake to chill properly enhances its flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American/Mexican
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 25g
- Sodium: 400mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 40mg