A sugar cookie cheesecake can be made with any cheesecake recipe – by just incorporating this delicious homemade sugar cookie crust. This is my Mom’s tried and true sugar cookie recipe, which I grew up on. I have turned it into funfetti cookies, chocolate cookies, game day cookies, fall leaf cookies, ice cream cone cookies, unicorn cookies, and now it becomes the crust for my cheesecake!
I used some jimmie sprinkles to add a little whimsy – then added some whipped topping, and some little sugar cookies – which I baked with the leftover dough from the crust.
I tried making this cheesecake without pre-baking the crust, but it was a bit too “doughy” in the finished product. Then I made it again and fully baked the crust – this made for too crunchy of a crust. The happy medium here, and the best texture that mimics the cookie I grew up with – is to PARTIALLY pre-bake the crust.
And as always, I baked this cheesecake in a water bath.
SUGAR COOKIE CRUST RECIPE:
Ingredients:
1 stick (1/2 c) unsalted butter at room temp (very important)
1 c granulated sugar
1/2 tsp vanilla extract
1 egg
2 c all purpose flour
1 tsp baking powder
1/4 tsp salt
1/3 c jimmie sprinkles
Preheat oven to 350 degrees.
Combine butter and sugar, and cream together til fluffy. Add vanilla and egg. Whip til blended. Combine flour, b powder, and salt in a med bowl. Add to egg mixture slowly til blended into a crumbly dough. Add sprinkles and mix. (dough will be slightly crumbly).
Prepare an 8″ cheesecake pan with cooking spray, then line with parchment on the bottom and sides. Place 2 c of the cookie dough mixture into the pan, and press into the bottom and slightly up the sides. Bake for 10 – 12 min. just to partially bake the crust. Do not let it brown. Cool completely.
Use the left over cookie dough to make several small cookies. Roll out the dough onto a lightly floured surface, to about 1/4″ – 3/8″ thick. Cut out cookies using a small shot glass. Bake on a parchment lined cookie sheet for about 8 – 10 min, til lightly brown on the bottom only – do not brown the tops. This will make them too crunchy.
Now make the cheesecake. I love my white chocolate cheesecake, which I copied here. You can make any cheesecake recipe you like.
WHITE CHOCOLATE CHEESECAKE RECIPE: (serves 12)
3 – 8oz pkgs full fat cream cheese (at room temp)
1/2 c granulated sugar
3 eggs (room temp)
1 tsp vanilla extract
2 c white chocolate chips
1/2 c heavy cream
Preheat oven to 325 degrees.
Melt white chocolate chips and heavy cream in a double boiler, over low heat. Stir til melted and smooth. Set aside.
In a stand mixer, using a paddle attachment, blend the cream cheese and sugar til very smooth – no lumps allowed! Completely softened cream cheese is essential here. Add eggs, 1 at a time. Blend between each addition, just til incorporated. Add vanilla, and white chocolate mixture. Blend to combine. Pour mixture into the cheesecake pan, and sprinkle with some additional jimmie sprinkles.
The best way to bake a cheesecake is in a water bath. It creates the most even baking for sure. You can bake it on a sheet pan if you prefer – but it may not come out quite as “perfect”.
Wrap the outside of your spring form pan with a single large piece of foil – to prevent any water from getting into the crust on the bottom. (Don’t overlap 2 small pieces of foil, as water WILL GET IN!) Place the foil-covered pan into a larger pan.
Pour about 1 1/2″ of water into the outer pan, (about 1/2 way up the side of the cheesecake pan) making sure it stays well below the top of the foil. Bake at 325 degrees for about 60-70 minutes. It will be done when the edges are set, and the center is just a little jiggly.
Remove pan from water bath. Allow to cool completely at room temp, then refrigerate overnight.
Remove the cheesecake from the pan – peel the parchment from the sides. and bottom. Place on a serving plate.
Pipe some whipped topping around the top edges of the cheesecake. Sprinkle with some jimmie sprinkles. Cut 6 cookies in half, and place around the top of the cake in the whipped topping.
