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Dessert

SUGAR COOKIE CHEESECAKE

SUGAR COOKIE CHEESECAKE
This Sugar Cookie Cheesecake is the creamiest, most simple cheesecake ever…all on top of a sprinkle sugar cookie! Classic and delicious!
So July 30th is National Cheesecake Day. Who knew?
The idea that there is an entire day devoted to my favorite food ever to exist makes me exponentially happy.
So when my friends over at PHILADELPHIA Cream Cheese asked that I create a recipe in honor of Cheesecake Day I happily agreed.
No one keeps baby in the corner.
And I have found that the simpler the cheesecake, the happier my taste buds.
Except when I add sprinkles, because sprinkles and cheesecake make my heart throw a party.
So today we’re gonna do Sugar Cookie Cheesecake. It’s a good day.
We all know fresh is best and PHILADELPHIA makes my cheesecake super creamy and delicious. I honestly wouldn’t even think about using another brand.
Let’s get started on the easy details of this cheesecake…
I made a simple sugar cookie layer for the crust and loaded it up with sprinkles…
Ingredients
Sugar Cookie Base:
  • ½ cup butter, room temperature
  • ½ cup granulated sugar
  • 1 egg
  • 1 tsp vanilla
  • 1 tsp baking soda
  • 1 tsp salt
  • 1 ¼ cup flour
  • ¼ cup rainbow sprinkles
Cheesecake Layer
  • 4 (8 oz) bricks PHILADELPHIA Cream Cheese, room temperature
  • 1 cup granulated sugar
  • 2 tsp vanilla
  • 4 eggs
Sprinkle Whipped Cream Garnish
  • ½ cup heavy whipping cream
  • 1 ½ Tbsp powdered sugar
  • 2 Tbsp rainbow sprinkles
  • optional garnish – sugar cookie pieces.
Instructions
  1. Preheat oven to 325°
Cookie Crust
  1. Lightly spray a 9 “ springform pan with cooking spray, set aside.
  2. Prepare crust first by beating butter and sugar together for 1-2 minutes until fluffy. Add in egg and vanilla, mixing until smooth. Add in salt and baking soda and mix until incorporated, scraping sides as necessary.
  3. Finally add in flour until just combines and stir in sprinkles.
  4. Press cookie dough into the bottom of prepared pan.
Cheesecake Filling
  1. Clean mixing bowl and beat cream cheese and sugar together until smooth. Add in vanilla and one egg at a time, mixing in between each until just combined. Don’t over-mix and don’t forget to scrape the sides and bottom of bowl during mixing.
  2. Pour cream cheese mixture over cookie base.
  3. Bake in oven for 55-60 minutes until center is almost set.
  4. Remove from oven and allow to cool. Cover and refrigerate for at least 4 hours before serving.
Whipped cream
  1. When cheesecake is chilled you can make your whipped cream by mixing you heavy cream and powdered sugar in mixing bowl with whisk attachment until stiff peaks form. Add in sprinkles and mix until combined. Pipe or spread whipped cream on top of cheesecake, garnish with sugar cookies if desired.
Notes
cheesecake recipe adapted from PHILADELPHIA