Description
This sugar cookie cheesecake is a creamy classic cheesecake baked on a buttery homemade sprinkle sugar cookie crust, decorated with swirls of funfetti whipped cream and more cookies!
Ingredients
Scale
Sugar Cookie Crust
- 1/2 cup butter, room temperature
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cup flour
- 1/4 cup rainbow sprinkles
Cheesecake Layer
- 4 (8 ounce) bricks PHILADELPHIA Cream Cheese, room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla
- 4 eggs
Sprinkle Whipped Cream
- 1/2 cup heavy whipping cream
- 1 1/2 Tablespoons powdered sugar
- 2 Tablespoons rainbow sprinkles
- Optional garnish: Sugar cookie pieces.
Instructions
- Preheat oven to 325°F.
- Crust: Lightly spray a 9 “ springform pan with cooking spray, set aside.
- Prepare the crust first by beating the butter and sugar together for 1-2 minutes until fluffy. Add in the 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 combined and stir in sprinkles.
- Press cookie dough into the bottom of the prepared pan.
- Filling: Clean a 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 the bowl during mixing.
- Pour the cream cheese mixture over the cookie base.
- Bake in oven for 55-60 minutes until center is almost set.
- Remove from the 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 your heavy cream and powdered sugar in a mixing bowl with the whisk attachment until stiff peaks form. Add in sprinkles and mix until combined. Pipe or spread whipped cream on top of cheesecake, and garnish with sugar cookies if desired.
Notes
- Cheesecake recipe adapted from PHILADELPHIA.
