Ingredients
Equipment
Method
- Preheat your oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch springform pan.
- Make the cookie crust: In a large bowl, beat the butter and sugar until creamy. Beat in the egg and vanilla extract. In a separate bowl, whisk together the flour, baking powder, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Press about two-thirds of the dough evenly into the bottom of the prepared springform pan.
- Bake the crust for 12 to 15 minutes, until the edges are lightly golden. Remove from the oven and let it cool slightly while you prepare the filling.
- Make the cheesecake filling: Beat the softened cream cheese until smooth. Gradually add the sugar and beat until fully incorporated. Mix in the vanilla extract and sour cream.
- Beat in the eggs one at a time, mixing just until each egg is incorporated. Do not overmix the filling.
- Pour the cheesecake filling over the partially baked cookie crust.
- Crumble the remaining one-third of the sugar cookie dough over the top of the cheesecake filling.
- Bake for 50 to 60 minutes, or until the center is mostly set but still has a slight jiggle. Turn off the oven and prop the door open slightly. Let the cheesecake cool in the oven for 30 minutes.
- Remove the cheesecake from the oven. Run a thin knife around the edge of the pan to prevent cracking as it cools. Let it cool completely on a wire rack, then cover and chill in the refrigerator for at least 4 hours, or preferably overnight, before slicing and serving.
Nutrition
Notes
For easier slicing, dip your knife in hot water and wipe it clean between each cut. This recipe works well with a water bath, but it is not required if you follow the slow cooling method in the oven.