Sugar Cookie Cheesecake

5 from 1 vote

This sugar cookie cheesecake is the perfect Christmas dessert. It has a sugar cookie crust, a cheesecake filled with sugar cookie mix and a sugar cookie coffee creamer, and a whipped cream frosting made with pudding.

Prep Time20

Cook Time1 20

Chill Time8

Total Time9 40

Servings: slices

Author: Miranda Couse

Ingredients

Crust

17.5 ounce package sugar cookie mix divided
7 tablespoons unsalted butter room temperature
1 large egg

Cheesecake

24 ounces cream cheese room temperature
sugar cookie mix (see instructions)
1 1/4 cups granulated sugar
1 teaspoon vanilla extract
4 large eggs
3/4 cup full-fat sour cream
1 cup frosted sugar cookie coffee creamer

Frosting

2 cups heavy whipping cream
3 tablespoons powdered sugar
3.4 ounce box instant vanilla pudding mix

Instructions

Crust

Preheat oven to 350 degrees F. Spray the sides of the 9.5-inch springform pan with nonstick baking spray. Wrap the sides of the pan with a 3-inch wide strip of parchment paper.
Measure out 1/2 cup of sugar cookie mix from the bag and set it aside for the cheesecake batter.
In a large mixing bowl, add in the remaining sugar cookie mix, 7 tablespoons unsalted butter, and 1 large egg. Stir until a cookie dough ball forms. You can use a hand mixer to beat until the cookie dough forms.
Press the sugar cookie dough evenly into the bottom of the prepared pan.
Place in the oven and let bake for 25 minutes until the center is set and the edges are golden brown. Remove from the oven and let cool while you work on the cheesecake filling.

Cheesecake

In a mixing bowl, add in the 24 ounces cream cheese, the 1/2 cup of sugar cookie mix, and 1 1/4 cups granulated sugar. Beat with the hand mixer on medium until completely incorporated. Scrape the sides and bottom of the bowl and mix again to avoid any lumps of cream cheese in your batter.
Add in 1 teaspoon vanilla extract and 4 large eggs, one at a time. Mix each egg completely before adding the next. Also scrape down the bowl after adding each egg.
Add in the 3/4 cup full-fat sour cream and 1 cup frosted sugar cookie coffee creamer. Mix until incorporated.
Just before adding the cheesecake mixture, wrap the outside of the springform pan with 2 layers of heavy-duty tin foil.
Pour the cheesecake filling on top of the crust.
Place the springform pan in a slightly larger baking pan. Fill the outer pan with 1 inch of water. This will keep the cheesecake from cracking.
Reduce oven to 325 degrees F.
Place the cheesecake in the oven and bake for 1 hour and 20 minutes or until done. To make sure the cheesecake is done, gently give it a wiggle. If it slightly jiggles in JUST the middle like jello, then it's done. If it jiggles all over, it needs to bake longer. Turn off the heat and crack the oven door slightly. Let it cool in the oven for 1 to 2 hours and place in the fridge to chill overnight. Add the frosting after it's chilled overnight.

Frosting

In a mixing bowl, add in the 2 cups heavy whipping cream and 3 tablespoons powdered sugar. Beat until soft peaks start to form.
Add in the 3.4 ounce box instant vanilla pudding mix. Continue to beat until it becomes thick and smooth.
Add the frosting into a piping bag with a 1M tip. Pipe 10 to 12 swirls on top of the cheesecake.
Add some Christmas sprinkles to the top of the swirls.
Slice the cheesecake and serve!

Notes

Storage: Store covered or in an airtight container in the fridge for up to 5 days.

Nutrition