Sugar Cookie Cheesecake Recipe

Preparation 30 mins
Cook Time 75 mins
Total Time 1:45


    For the Sugar Cookie Crust

    • 2 C sugar cookies - processed into crumbs
    • 3 Tbsp melted butter

    For the Sugar Cookie Cheesecake

    • 4 (8 oz) bricks cream cheese
    • 1 C sugar
    • 4 eggs
    • 1/2 C heavy cream
    • 1/2 C powdered sugar cookie mix (not refrigerator cookie dough)
    • 1 Tbsp vanilla extract
    • 1/4 C rainbow jimmies

    For the Sugar Cookie Crumble

    • 1/2 C powdered sugar cookie mix
    • 4 Tbsp cold butter
    • 1/2 C almond slivers
    • 1/2 C oats


    1. Mix the sugar cookie crumbs with the melted butter and press into a 9-inch springform pan. Bake at 350 for 15 minutes then set aside to cool. Wrap the base in two layers of foil.
    2. Place a large pan of water into the oven to wait for the cheesecake. The springform pan should fit into the pan.
    3. In a standup mixer, beat the cream cheese and sugar until smooth. Scrape down the sides and bottom. Add in the eggs, heavy cream, powdered sugar cookie mix and vanilla. Fold in the sprinkles by hand to prevent them from "bleeding" and turning the cheesecake colors.
    4. Pour into the prepared crust.
    5. Make the crumble. Mix together the powdered sugar cookie mix with the cold butter. add in the almonds and the oats. Sprinkle over the cheesecake batter.
    6. 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.
    7. Remove from the waterbath and cool completely.
    8. Refrigerate overnight to set.
    9. Cut and serve.


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