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.
What I love most about this cheesecake is using PHILADELPHIA Cream Cheese. They use fresh local milk combined with real wholesome cream to create their deliciouscream cheese, and it has yet to disappoint. There are no preservatives in the Original PHILADELPHIA Cream Cheese…it goes from farm to fridge in just 6 days!
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…
Just press it evenly into the pan…
Next I made the simple cheesecake layer, which only has 4 ingredients. It’s simple, creamy and perfect.
Just bake it up and let it cool and chill it for at least 4 hours.
What’s so great about cheesecake is you can make it a day before you’re ready to serve it and it’s going to be perfect!
I decided that I needed to spruce it up a bit and made a simple whipped cream that I added a few sprinkles to as well!
I stuck a sugar cookie in the whipped cream and called myself fancy!
And then of course I ate a slice!
Sugar Cookie Cheesecake
Description
serves 12
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
- Preheat oven to 325°
Cookie Crust
- Lightly spray a 9 “ springform pan with cooking spray, set aside.
- 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.
- Finally add in flour until just combines and stir in sprinkles.
- Press cookie dough into the bottom of prepared pan.
Cheesecake Filling
- 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.
- Pour cream cheese mixture over cookie base.
- Bake in oven for 55-60 minutes until center is almost set.
- Remove from oven and allow to cool. Cover and refrigerate for at least 4 hours before serving.
Whipped cream
- 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
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*I was compensated for this post by PHILADELPHIA Cream Cheese, but please know that all opinions are my own and I only promote brands that I love and use in my own kitchen
Question – can we use instead of regular sugar TRUVIA Sugar?
Just wanted to report that I just made this sugar cookie cheesecake using self rising flour & it turned out just fine. It’s delicious & I’ve received compliments on it from 3 people that aren’t really cheesecake fans. This one’s a winner!
Awesome! Thank you so much reporting back!
Hi, I’m just wondering is it at all possible to make the sugar cookie crust with self rising flour? Would you just omit the baking powder, soda & salt if doing so? Thanks. Can’t wait to try this!
I have never done this, but typically you can use the formula that in self rising flour you get about 1/2 teaspoon baking powder to every cup of flour. But this recipe calls for baking soda, so I can’t recommend that you use SR flour here.
Ugh! Ugh! This recipe is so…..
YUMMY!
Does this cheesecake freeze well?
can you do a chocolate sugar cookie crust
sure!
Attempted to make minis of these and the sugar cookie crust came up through the cheesecake making it ugly 🙁 boooooo!
How long do it cool before u unlock pan? Im makn this now & im just curious
Until is completely cooled and chilled.
Could this be made in cupcake tins as “mini” ? 🙂 If so, how would I adjust?
You should totally do a mod on this recipe for the Instant Pot….
Great idea!