Sugar Cookie Cheesecake Recipe – This cheesecake is packed full of sugar cookies in the crust, filling, and crunchy topping.
Don’t you just love bakery fresh sugar cookies? I do. I also have an affinity for cheesecakes. I decided to marry the two together. Cookie crust, cookie crumble, and cookies in the batter. This easy and delicious dessert is sure to be a fun addition to your cheesecake rotation. I loved this combination of flavors, and the sprinkles just put a smile on everyone’s face.
I bought the sugar cookies from the grocery store bakery section. They had a slight lemony flavor which I really liked.
While I was dreaming up this dessert, I googled around to check out other bloggers who have incorporated sugar cookies into cheesecakes. Pretty much all of them just had a basic cheesecake filling and just used the cookies in the crust or as a decoration to the topping. I took it a step further by adding sugar cookie dry mix to the filling. It was the best decision I’ve ever made.
And… did you see that streusel-like crunchy topping?? OMG it was so good! The almond crunch was a wonderful contrast to the creamy cheesecake. YUM!
Personally, I think that this cheesecake was one of my best ones yet. What do you think? Loving this one?
For more delicious cheesecakes, check out these recipes
For the Sugar Cookie Crust
- 2 cups sugar cookies – processed into crumbs
- 3 tablespoons melted butter
For the Sugar Cookie Cheesecake
- 4 (8 oz) bricks cream cheese
- 1 cup sugar
- 4 eggs
- 1/2 cup heavy cream
- 1/2 cup dry sugar cookie mix (not refrigerator cookie dough)
- 1 tablespoon vanilla extract
- 1/4 cup rainbow sprinkles
For the Sugar Cookie Crumble
- 1/2 cup sugar cookie mix
- 4 tablespoons cold butter
- 1/2 cup almond slivers
- 1/2 cup oats
- Mix the sugar cookie crumbs with the melted butter and press into a 9-inch springform pan. Bake at 350 degrees F for 15 minutes then set aside to cool. Wrap the base in two layers of foil.
- Place a large pan of water into the oven to wait for the cheesecake. The springform pan should fit into the pan.
- In a standup mixer, beat the cream cheese and sugar until smooth. Scrape down the sides and bottom. Add in the eggs, heavy cream, dry sugar cookie mix, and vanilla. Fold in the sprinkles by hand to prevent them from “bleeding” and turning the cheesecake colors.
- Pour into the prepared crust.
- Make the crumble. Mix the dry sugar cookie mix with the cold butter. Add in the almonds and the oats. Sprinkle over the cheesecake batter.
- Place the springform pan with the foil around the base into the water bath in the oven and cook for 60 – 75 minutes. The center will still be jiggly, but the edges will be set when done.
- Remove from the water bath and cool completely.
- Refrigerate overnight to set.