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Welcome to the world of delightful desserts, where each bite transports you to a realm of sweetness and joy. Today, we’re diving into a recipe that beautifully marries two beloved treats: sugar cookies and cheesecake. Introducing the Sweet Bliss Sugar Cookie Cheesecake, a luscious dessert that combines the buttery, sugary goodness of a classic sugar cookie with the rich, creamy texture of a traditional cheesecake. This dessert is not only indulgent but also versatile, making it the perfect choice for a variety of occasions, whether it's a birthday party, holiday celebration, or a casual gathering with friends and family.

Sugar Cookie Cheesecake

Indulge in the Sweet Bliss Sugar Cookie Cheesecake, a delightful dessert that combines a buttery sugar cookie crust with a creamy cheesecake filling. Perfect for any occasion, this recipe is easy to follow and offers a deliciously unique twist on traditional cheesecake. Topped with whipped cream and colorful sprinkles, it’s sure to impress your family and friends. Get ready to dive into a slice of heaven!
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Ingredients
  

For the Sugar Cookie Crust:

1 ½ cups all-purpose flour

½ teaspoon baking powder

¼ teaspoon salt

½ cup unsalted butter, softened

¾ cup granulated sugar

1 large egg

1 teaspoon vanilla extract

½ teaspoon almond extract

For the Cheesecake Filling:

16 oz (2 packages) cream cheese, softened

¾ cup granulated sugar

1 teaspoon vanilla extract

3 large eggs

3 tablespoons sour cream

2 tablespoons all-purpose flour

For the Topping:

Whipped cream

Sprinkles or colored sugar (optional)

Instructions
 

Prepare the Sugar Cookie Crust:

    - Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan.

      - In a medium bowl, whisk together flour, baking powder, and salt. Set aside.

        - In a large bowl, beat the softened butter and granulated sugar until light and fluffy.

          - Add the egg, vanilla, and almond extracts; mix until combined.

            - Gradually add the dry ingredients to the wet ingredients until just combined.

              - Press the cookie dough evenly into the bottom of the prepared springform pan. Bake for 10-12 minutes until lightly golden. Remove from the oven and let cool.

                Make the Cheesecake Filling:

                  - In a large mixing bowl, beat the softened cream cheese with an electric mixer until smooth and creamy.

                    - Add granulated sugar and vanilla extract, mixing until well incorporated.

                      - Add the eggs one at a time, mixing on low speed just until combined. Avoid over-mixing.

                        - Blend in sour cream and flour until smooth.

                          Combine and Bake:

                            - Pour the cheesecake filling over the cooled sugar cookie crust, spreading it evenly.

                              - Bake in the preheated oven for 45-50 minutes, or until the center is set but still slightly jiggly. Turn off the oven and leave the cheesecake inside for an additional hour to cool gradually.

                                - Once cooled, remove from the oven and let it sit at room temperature for another hour before refrigerating.

                                  Chill and Serve:

                                    - Refrigerate the cheesecake for at least 4 hours, preferably overnight, to set completely.

                                      - Before serving, top with whipped cream and sprinkle with colored sugar or sprinkles if desired.

                                        Prep Time: 20 minutes | Total Time: 6 hours | Servings: 12 slices