Sugar Cookie Cheesecake
User Reviews
4.6
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Prep Time
20 mins
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Cook Time
1 hr
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Total Time
1 hr 20 mins
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Servings
12
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Course
Cake
Sugar Cookie Cheesecake
Description
The crust is formed from crushed sugar cookies mixed with melted unsalted butter, pressed into a springform pan and pre-baked to set a crisp base. The filling is made by beating room-temperature cream cheese with granulated sugar, then incorporating eggs one at a time and folding in sugar cookie-flavored coffee creamer. Pouring the filling into the crust, the pan is wrapped in foil and placed in a water bath in the oven for gentle, even baking that prevents cracking and yields a creamy texture.
The baked cheesecake has edges that appear set with a slightly soft center, characteristic of a well-baked cheesecake. The sugar cookie creamer imparts a distinctive, subtly sweet note reminiscent of the cookie crust, unifying the flavors. The whipped cream topping, also infused with sugar cookie creamer, adds a light, airy contrast.
This cake is perfect for dessert occasions where a smooth, rich cheesecake with a unique cookie flavor is desired. It requires a springform pan and water bath technique but results in a tender, flavorful finish.
Ingredients
For the crust:
- 8 ounces sugar cookies crushed in a food processor until they form fine crumbs, crispy
- 3 tablespoons butter melted, unsalted
For the filling:
- 32 ounces cream cheese room temperature
- 1 cup granulated sugar
- 4 egg room temperature, large
- ½ cup coffee creamer sugar cookie-flavored
For the sugar cookie whipped cream:
- ½ cup heavy cream
- ½ cup coffee creamer sugar cookie-flavored
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.
Notes
- Use about 18 Pepperidge Farm sugar cookies to make the crust crumbs.
- Wrap the springform pan tightly in foil to prevent leaks during the water bath baking.
- Allow the cheesecake to cool completely before adding whipped cream topping and slicing.
User Reviews
Overall Rating
4.6
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