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Sugar Cookie Cheesecake
4.6 from 168 votes

Sugar Cookie Cheesecake

Sugar Cookie Cheesecake combines a crust made from finely crushed sugar cookies held with melted butter, topped with a creamy batter of cream cheese, sugar, eggs, and sugar cookie-flavored coffee creamer. It is baked in a water bath to produce a tender, smooth cheesecake that carries the subtle flavor of sugar cookies throughout. The dessert is complemented by a whipped cream flavored with the same sugar cookie creamer for a coordinated finish.

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

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

    Cup of Yum
  1. 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.
  2. Mix together the crust ingredients and press into the bottom of your pan. Bake for 8 minutes and cool completely on a wire rack.
  3. Begin to boil a pot or kettle of water for the water bath.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.