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A measured refrigerated sugar-cookie dough roll forms the base of this sour cream cheesecake. Pre-bake the crust before adding filling, then mix the eggs gently to limit trapped air. Chill the finished cheesecake thoroughly before releasing the springform ring.
Use the specified 16.5-ounce roll of refrigerated sugar-cookie dough in a nine-inch springform pan. A different package size changes crust thickness. Do not add the cookie package’s optional decorations or other ingredients to the cheesecake filling.
Ingredient amounts and preparation
- Set out: 1 (16.5 oz) roll refrigerated sugar cookie dough
- Set out: 16 oz cream cheese, softened
- Set out: 0.5 cup granulated sugar
- Set out: 2 large eggs
- Set out: 1 teaspoon vanilla extract
- Set out: 0.5 cup sour cream
Cooking sequence and doneness
- Stage 1
- Heat the oven to 350°F and grease a 9-inch springform pan.
- Stage 2
- Press the measured sugar-cookie dough evenly over the base.
- Stage 3
- Bake about fifteen minutes to set the crust, then let it cool slightly.
- Stage 4
- Beat softened cream cheese with sugar until smooth.
- Stage 5
- Add eggs one at a time on low speed.
- Stage 6
- Mix in vanilla and sour cream just until combined.
- Stage 7
- Pour over the crust and level gently.
- Stage 8
- Bake about forty to forty-five minutes, continuing as needed until the edges are set and the center has a slight unified wobble and reaches 160°F.
- Stage 9
- Turn off the oven and allow a short gradual cool with the door ajar, then transfer to a rack and refrigerate within two hours after baking ends. Chill at least four hours before releasing the pan and slicing.
It gives the thick dough layer a head start before the moist cheese filling goes on. Press to an even thickness and bake about fifteen minutes, following the product’s safe baking instructions as relevant. Let it settle slightly before adding filling.
How can lumps be avoided?
Soften cream cheese briefly and beat it with sugar until smooth before adding eggs. Scrape the bowl and paddle. Once eggs are added, use low speed and stop when mixed instead of whipping air into the finished batter.
How is the baked center checked?
The outer filling should be set with a small, unified wobble in the center, not liquid ripples. Check the egg-based filling reaches 160°F. Continue beyond the first forty-to-forty-five-minute estimate if necessary, shielding excessive browning.
How should it cool?
A short gradual cooling period helps the cake settle, but it should enter the refrigerator within two hours after cooking ends. Chill at least four hours, preferably overnight for firmer slices. Keep it in the pan until fully cold.
Storage and serving later
Refrigerate perishable leftovers promptly in shallow containers at 40°F or below; do not wait for a large hot batch to cool completely on the counter. University of Illinois Extension’s leftover guidance gives a three-to-four-day refrigerated window and 165°F for reheating foods served hot. Keep cold salads and toppings chilled, and follow shorter product-label limits where applicable. Do not leave the prepared dish out longer than two hours, or one hour above 90°F; return the remaining batch to cold storage.
Related recipe choices
For another complete recipe, see Baked Oreo Cheesecake with Optional Chocolate Ganache or Pumpkin Cheesecake Bars with a Graham Cracker Crust. Each has its own ingredient quantities and cooking sequence; keep those measurements separate when choosing a meal.
King Arthur cheesecake guidance explains using softened ingredients and low-speed mixing to reduce lumps and excess air; it does not validate this specific cookie-crust formula.
Common Questions About This Recipe
- What dough quantity is needed?
Use the specified 16.5-ounce roll of refrigerated sugar-cookie dough in a nine-inch springform pan. A different package size changes crust thickness.
- Why pre-bake the cookie crust?
It gives the thick dough layer a head start before the moist cheese filling goes on. Press to an even thickness and bake about fifteen minutes, following the product’s safe baking instructions as relevant.
- How can lumps be avoided?
Soften cream cheese briefly and beat it with sugar until smooth before adding eggs. Scrape the bowl and paddle.
- How is the baked center checked?
The outer filling should be set with a small, unified wobble in the center, not liquid ripples. Check the egg-based filling reaches 160°F.
- How should it cool?
A short gradual cooling period helps the cake settle, but it should enter the refrigerator within two hours after cooking ends. Chill at least four hours, preferably overnight for firmer slices.