Description
A creamy cheesecake with a sugar cookie crust, combining the best of two desserts for a sweet and crunchy treat.
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- For the cheesecake filling:
- 16 oz cream cheese, softened
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Beat in the eggs and vanilla extract.
- Gradually add the flour, baking powder, and salt, mixing until a dough forms.
- Press the dough evenly into the bottom of the prepared pan to form the crust.
- For the filling: In another bowl, beat the cream cheese and sugar until smooth.
- Add the eggs and vanilla extract, beating until fully combined.
- Pour the cheesecake filling over the crust and spread evenly.
- Bake for 45-50 minutes, or until the center is set and the edges are lightly golden.
- Allow to cool completely before refrigerating for at least 4 hours.
- Slice and serve chilled.
Notes
Ensure all ingredients are at room temperature for the best texture. Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Method: Dessert
- Cuisine: American
Nutrition
- Calories: 450
- Sugar: 25g
- Fat: 28g
- Carbohydrates: 45g
- Protein: 7g