Sugar Cookie Cheesecake

Name: Sugar Cookie Cheesecake
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 12 serving
Ingredients: 8 ounces crispy sugar cookies*; 3 tablespoons unsalted butter; 32 ounces cream cheese; 1 cup granulated sugar; 4 large eggs; ½ cup sugar cookie-flavored coffee creamer; ½ cup heavy cream; ½ cup sugar cookie-flavored coffee creamer

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4.6

168 reviews

Excellent

Prep Time
20 mins
Cook Time
1 hr
Total Time
1 hr 20 mins
Servings
12
Course
Cake

Sugar Cookie Cheesecake

Iris Warren

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Sugar Cookie Cheesecake is baked up with a sugar cookie crust and uses a secret ingredient in the cheesecake filling. This cheesecake is sweet and fun, and super unique to serve up for the holidays!

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Ingredients

Servings

For the crust:

8 ounces crispy sugar cookies* crushed in a food processor until they form fine crumbs
3 tablespoons unsalted butter melted

For the filling:

32 ounces cream cheese room temperature
1 cup granulated sugar
4 large eggs room temperature
½ cup sugar cookie-flavored coffee creamer

For the sugar cookie whipped cream:

½ cup heavy cream
½ cup sugar cookie-flavored coffee creamer

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Instructions

Preheat oven to 325°F. Tightly wrap a 9 inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.
Mix together the crust ingredients and press into the bottom of your pan. Bake for 8 minutes and cool completely on a wire rack.
Begin to boil a pot or kettle of water for the water bath.
In the bowl of your stand mixer fitted with your paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add coffee creamer and mix until smooth.
Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
Bake 55-60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
Before serving, whip together heavy cream and coffee creamer until stiff peaks are formed. Serve whipped cream alongside the cheesecake or pipe on top and add festive sprinkles.