~Sugar Cookie Cheesecake!

by ohbiteit | Feb 24, 2014 | dessert | 36 comments

Well..I’ve only make Cheesecake a couple of times now, since I usually leave that job to the Master~ my Mom…lol! However, I have to say that this Cheesecake is almost…yes, almost as good! I knew I needed to make that whole ‘crust’ ordeal…(you know, with the Crumbs and the Butter..and that whole ‘hoping that it will all stay together prayer’), a bit ~~less stressful~~ easier for myself. ..and I did it!

Yep~ my cheesecake crust hack worked!

I was able to successfully achieve a unique, delicious, and EASY crust, with the simple addition of sweet, pre-made…Sugar Cookie dough (thank you store!) From there it was all a piece of uhh..cake..haha!

If you can imagine a thick, rich, warm Sugar Cookie, with a sweet, thick layer of Cheesecake around it..that’s what each bite of this one-of-a-kind Cheesecake is like!

~So unique, SO delicious..and dare I say…EASY! Give it a try! 🙂

What you’ll need:

A Springform Pan!

The Crust:

1-1lb. roll of Pillsbury Sugar Cookie Dough

The Filling:

4-8oz. blocks of Cream Cheese..softened

1 tablespoon Vanilla Extract

3/4 cup coarse Sugar..I used an all natural “Raw” Sugar.

Directions:

Press the Sugar Cookie Dough evenly down into the bottom of the pan, set aside…

In a large bowl combine the Cream Cheese, Eggs, Vanilla and Sugar…

Mix well with an electric mixer, until smooth…

Pour the Mixture into the pan…evenly onto the Crust…

Sprinkle the top lightly with some coarse Sugar and bake at 325 for approx. 1 hour, or until it’s firm all the way through and slightly

golden…

Let it cool…COMPLETELY! Gently remove the pan!

While it’s warm top it with a generous amount of coarse Sugar…as much as you like..think “Sugar Cookie”…

Take a moment to really look at it’s beauty..it likes that..lol

Serve it up…

Now….grab a fork and start savoring…

Oops..did you remember to share??

Pass those plates around, yes..you must!

Then it’s your turn..open up! ~Enjoy! 🙂

Jodee on February 24, 2014 at 7:02 pm
Goodness! I don’t own a springform pan but I may just invest in one if I get to eat some of this!
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Erin @ The Spiffy Cookie on February 24, 2014 at 9:30 pm
Sugar cookie as a crust is a great idea. Sounds delicious.
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What size of pan? 8″?
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- yes..8″ 🙂
Yvonne on February 27, 2014 at 8:57 pm
Yay! Thank you.
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Debbie on February 28, 2014 at 3:58 am
I don’t have a springform pan. Can I use a regular one?
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- Amy on February 28, 2014 at 2:49 pm
  You could give it a try~ 🙂

Yvonne on February 28, 2014 at 5:43 pm
I have one more question .. to get the sugar cookie dough into the pan, would you cut the roll up into discs and press those into the pan as evenly as you can?
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- Sure…I just pushed it down in there. 🙂
  - Thanks again .. it’s looks too good not to try! 🙂
- Mary on April 11, 2019 at 1:22 pm
  Why don’t you allow me to Pin your recipes. Printing takes too many pages
  Reply
  - ohbiteit on April 11, 2019 at 3:43 pm
    We are having trouble with the plug in.. so sorry~ we are fixing it.
Lena on March 12, 2014 at 2:40 am
Sounds very good.
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Linda Beach on April 11, 2014 at 5:54 pm
Oh man…the substitutions you could do. Maybe use choc chip cookie dough and maybe stir in mini choc chips in the batter??
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Tiffaney on April 11, 2014 at 6:24 pm
Do I put it in the fridge? If so, for how long?
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- Amy on April 11, 2014 at 6:44 pm
  Definitely store leftovers in the fridge..and if you prefer cold cheesecake..yum, then chill it until you’re happy..lol. :). Hope you love it.

LindaGadz on April 13, 2014 at 9:10 am
Just made this for “Sunday Night Dessert”. Using an 8″ springform pan, I had 2c of leftover batter, even with filling the pan to the top. Maybe you used a 9″? I sprayed the bottom with Pam. Was that necessary?
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- Amy on April 13, 2014 at 9:15 am
  It may have been 9″ actually~ And spraying it never hurts…lol! 🙂 With the leftover batter…place an OREO down into a cupcake tin…pour some batter on top..bake them up! OREO CHEESECAKE BITES! 🙂
  - LindaGadz on April 13, 2014 at 10:25 am
    Glad you verified the size of the pan. Luckily I put a cookie sheet underneath it and there still was leakage. As for the tip for leftover batter, that’s a great idea. Thanks
    - Amy on April 13, 2014 at 10:42 am
      Anytime. 🙂

Ryan Swan on April 13, 2014 at 9:51 am
I’m surprised that the cookie dough isn’t pre-baked first for say 10minutes. Is the crust soft or crisp without pre-baking?
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- Amy on April 13, 2014 at 9:57 am
  It wasnt very crisp, but it was very similar to the traditional graham crust in consistency. However, there’s no harm in giving it a few minutes in the oven on its own, for an extra cookie-like crispness 🙂
  - Ryan Swan on April 13, 2014 at 10:30 am
    Thanks for the feedback. In the next few weeks, I intend on baking one of these with from-scratch sugar cookie dough(I’m a snob I know) and using Dorie Greenspan’s Creamy Cheesecake recipe found here: http://www.seriouseats.com/recipes/2008/04/creamy-cream-cheese-cheesecake-for-passover-recipe.html
    The sugar cookie crust and the sugar topping are both really intriguing and the visual appeal of the sugar is captivating.
    Thanks again for the find!
    - Yum..it’s not snobby, I envy you! 🙂
Michele Villa on April 14, 2014 at 11:22 am
Hi there! I need to print this recipe, however don’t want to print several pages. Do you have a condensed version of this, just the ingredients and the instructions? Thanks so much !
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- Amy on April 14, 2014 at 11:26 am
  Hi…yes. :). From the print page there’s a box at the top that says “remove images” just click that…from there you can even remove unnecessary text sections . 🙂

Marissa on April 20, 2014 at 12:36 pm
I made this and it is INCREDIBLE!! Loved it and it was super super easy. Used a 9″ springform pan and it turned out beautifully.
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Stefanie on May 27, 2014 at 6:37 pm
So, I just stumbled upon this recipe. I made a slight variation. I added white chocolate chips and red raspberry preserve on top of the sugar cookie. then i added the cheesecake batter. Hoping for a GREAT outcome.
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- Amy on May 27, 2014 at 7:54 pm
  Yummm,..let me know how it turns out! 🙂

Sammi on May 30, 2014 at 10:34 am
Yum! I made this and it was omgdelicious! Thank you so much 🙂 we added a little candied bacon to it (I’m a sweet and salty person) ugh can I make this everyday….
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Shunda K. on June 1, 2014 at 12:45 am
Oh BEAUTIFUL AMY JUST…….. BEAUTIFUL…….. bravo girl!!!*@*
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- Amy on June 1, 2014 at 9:50 am
  Thank you SO much!! 🙂

Sheena on December 23, 2015 at 8:32 pm
Does this cake need to be refrigerated before serving? Is course sugar necessary?
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- Amy on December 23, 2015 at 10:43 pm
  Store it in the fridge…
Christine Steckel on December 16, 2017 at 4:38 am
How long does it need to cool before I put it in the fridge? It’s late & I want to go to bed. Can I leave it out overnight & then put it in the fridge?
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- ohbiteit on December 16, 2017 at 4:18 pm
  It can go in the fridge at any time. 🙂

~Sugar Cookie Cheesecake!

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