Cheesecake with a Sugar Cookie Dough Crust (Print-Friendly Version)
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.
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House placeholder — AdSense units launch here# Ingredients You’ll Need:
→ Base and Filling
01 -
1 (16.5 oz) roll refrigerated sugar cookie dough
02 -
16 oz cream cheese, softened
03 -
0.5 cup granulated sugar
04 -
2 large eggs
05 -
1 teaspoon vanilla extract
06 -
0.5 cup sour cream
# How to Make It:
01 -
Heat the oven to 350°F and grease a 9-inch springform pan.
02 -
Press the measured sugar-cookie dough evenly over the base.
03 -
Bake about fifteen minutes to set the crust, then let it cool slightly.
04 -
Beat softened cream cheese with sugar until smooth.
05 -
Add eggs one at a time on low speed.
06 -
Mix in vanilla and sour cream just until combined.
07 -
Pour over the crust and level gently.
08 -
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.
09 -
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.
# Extra Suggestions:
01 -
Use the specified 16.5-ounce roll of refrigerated sugar-cookie dough in a nine-inch springform pan.