Description
This Sugar Cookie Cheesecake features a creamy, classic cheesecake baked atop a buttery homemade sprinkle sugar cookie crust. Topped with funfetti whipped cream and optional sugar cookie pieces, it’s a delightful and festive dessert perfect for any occasion.
Ingredients
Sugar Cookie Crust
- 1/2 cup butter, room temperature
- 1/2 cup granulated sugar
- 1 egg
- 1 teaspoon vanilla extract
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 1/4 cups all-purpose flour
- 1/4 cup rainbow sprinkles
Cheesecake Layer
- 4 (8 ounce) bricks PHILADELPHIA Cream Cheese, room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 4 eggs
Sprinkle Whipped Cream
- 1/2 cup heavy whipping cream
- 1 1/2 tablespoons powdered sugar
- 2 tablespoons rainbow sprinkles
- Optional garnish: Sugar cookie pieces
Instructions
- Preheat and prepare pan: Preheat your oven to 325°F. Lightly spray a 9-inch springform pan with cooking spray and set it aside.
- Make the crust: Beat the butter and sugar together for 1-2 minutes until fluffy. Add the egg and vanilla extract, mixing until smooth. Incorporate the salt and baking soda and mix well, scraping down the sides of the bowl as needed. Add the flour and stir until just combined, then fold in the sprinkles. Press the cookie dough evenly into the bottom of the prepared pan.
- Prepare the cheesecake filling: In a clean mixing bowl, beat the cream cheese and sugar together until smooth and creamy. Add vanilla extract followed by eggs one at a time, mixing just until incorporated after each addition. Be careful not to over-mix and scrape the sides and bottom of the bowl during this process.
- Assemble and bake: Pour the cream cheese filling over the prepared cookie crust. Bake in the preheated oven for 55-60 minutes, or until the center is almost set but still slightly jiggly.
- Cool and chill: Remove the cheesecake from the oven and allow it to cool at room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight to set completely.
- Make the sprinkle whipped cream: When ready to serve, whip the heavy cream and powdered sugar together using a whisk attachment until stiff peaks form. Gently fold in rainbow sprinkles.
- Decorate and serve: Pipe or spread the funfetti whipped cream on top of the chilled cheesecake. Garnish with sugar cookie pieces if desired. Slice and enjoy!
Notes
- Make sure all cream cheese and eggs are at room temperature for a smooth filling.
- Do not over-mix the cheesecake batter to avoid cracks during baking.
- Allow the cheesecake to chill for at least 4 hours to ensure it sets properly before serving.
- Use a springform pan for easy removal of the cheesecake.
- Sprinkles add fun color but can sometimes bleed color; use good-quality sprinkles if possible.