Description
A delightful cheesecake with a buttery sugar cookie crust and a smooth, tangy filling, perfect for special occasions.
Ingredients
Scale
- 2 cups crushed sugar cookies (about 250 g)
- 6 tablespoons unsalted butter, melted
- 3 (8 ounce) packages cream cheese (24 oz / 680 g total), room temperature
- 1 cup granulated sugar
- 3 large eggs, room temperature
- 1 teaspoon vanilla extract
- ½ cup sour cream
- ⅓ cup colorful sprinkles
Instructions
- Preheat oven to 325°F (160°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Mix the crushed sugar cookies and melted butter until moistened and press into the pan.
- Bake the crust for 8–10 minutes until lightly golden. Let it cool completely.
- In a bowl, beat cream cheese and granulated sugar until smooth. Add eggs one at a time, mixing on low.
- Stir in vanilla extract and sour cream. Gently fold in sprinkles.
- Pour filling over the cooled crust and smooth the top.
- Bake for 50–60 minutes until edges are set; let cool in the oven with door cracked for 1 hour.
- Chill in the refrigerator for at least 4 hours or overnight before serving.
Notes
For best results, chill overnight before serving. Avoid overmixing after adding eggs to prevent cracking.
- Prep Time: 25 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 520
- Sugar: 26g
- Sodium: 220mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 150mg