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Delicious Sugar Cookie Cheesecake with Cookie Dough Bites

Sugar Cookie Cheesecake with
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Sugar Cookie Cheesecake with cookie dough bites on top.

Ingredients

Scale
  • For the Sugar Cookie Layer:
  • 1 cup unsalted butter, softened
  • 1 cup granulated sugar
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 2 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • For the Cheesecake Layer:
  • 16 oz cream cheese, softened
  • 1 cup granulated sugar
  • 1 teaspoon vanilla extract
  • 3 large eggs
  • ½ cup sour cream
  • For the Cookie Dough Bites:
  • ½ cup unsalted butter, softened
  • ½ cup brown sugar
  • ½ cup granulated sugar
  • 1 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup mini chocolate chips
  • Pinch of salt

Instructions

  1. Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan.
  2. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the egg and vanilla extract until well combined.
  3. In another bowl, mix the flour, baking soda, and salt. Gradually add the dry mixture to the wet mixture, stirring until a dough forms.
  4. Spread the sugar cookie dough evenly in the prepared baking pan. Bake for 15-20 minutes or until lightly golden. Allow to cool.
  5. In a large mixing bowl, beat the softened cream cheese and granulated sugar until smooth. Add in the vanilla extract, then mix in the eggs one at a time, ensuring each is well incorporated before adding the next. Finally, fold in the sour cream.
  6. Pour the cheesecake mixture over the cooled sugar cookie layer in the baking pan. Smooth the top with a spatula.
  7. Bake for 30-35 minutes or until the center is set but still slightly jiggly. Turn off the oven and crack the door, allowing the cheesecake to cool gradually for 1 hour.
  8. In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar. Mix in the vanilla extract. Gradually add in the flour and a pinch of salt until a dough forms. Fold in the mini chocolate chips.
  9. Roll the dough into small balls and place them on a cookie sheet. Chill in the refrigerator for at least 30 minutes.
  10. Once the cheesecake is cool, place the cookie dough bites on top. Refrigerate the cheesecake for at least 2 hours or overnight for the best flavor and texture.

Notes

  • Allow cheesecake to cool gradually to prevent cracking.
  • Chilling the cookie dough bites enhances flavor.
  • Refrigerate cheesecake overnight for best texture.

Nutrition

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