Monday, November 17, 2014

Sugar Cookie Cheesecake

If you're looking for a simple yet festive Holiday treat this season, this cheesecake is for you.

It's studded with a crunchy sugar cookie crust that's stuffed with festive sprinkles... and that's just the vessel for the thick, creamy cheesecake. I'm a sucker for a cheesecake with a golden brown top...

Cheesecakes can really be made into any flavor combination but I love a classic cheesecake. Pillow-ey, thick, and so creamy...

For the Crust:
2 cups sugar cookie crumbs
2 Tablespoons granulated sugar
5 Tablespoons unsalted butter, melted
2 Tablespoons festive jimmies

For the Cheesecake:
4 (8-ounce) packages cream cheese, room temperature
1 cup granulated sugar
2 teaspoons vanilla extract
4 eggs

Preheat oven to 350 degrees and lightly grease a 9-inch springform pan, set aside.
In the bowl of your food processor, pulse together the cookie crumbs and sugar. Slowly pour in the melted butter until incorporated. Stir in the sprinkles. Press crust into prepared pan, covering the bottom and about an inch up the sides. Bake in preheated oven until lightly golden, 10-12 minutes. Meanwhile, make your cheesecake filling.
In the bowl of your stand mixer fitted with the paddle attachment, beat together the cream cheese and sugar until creamy, scarping the sides and bottom as needed. Add in the vanilla and mix to combine. Beat in eggs, one at a time, until incorporated
Pour cheesecake filling over prepared crust and bake for 60-75 minutes until set (the center should still wobble slightly). Cool completely on the counter-top before moving to the refrigerator to cool completely for a minimum of 4 hours.
When ready to serve, remove from fridge and allow it to come to room temp for 10 minutes. Slice and serve!
Enjoy the crunchy buttery crust and smooth cheesecake filling!

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