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!
1-1lb. roll of Pillsbury Sugar Cookie Dough
4-8oz. blocks of Cream Cheese..softened
1 tablespoon Vanilla Extract
1 cup Granulated Sugar
3/4 cup coarse Sugar..I used an all natural “Raw” Sugar.
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
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! 🙂
Goodness! I don’t own a springform pan but I may just invest in one if I get to eat some of this!
Sugar cookie as a crust is a great idea. Sounds delicious.
What size of pan? 8″?
Yay! Thank you.
I don’t have a springform pan. Can I use a regular one?
You could give it a try~ 🙂
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?
Sure…I just pushed it down in there. 🙂
Thanks again .. it’s looks too good not to try! 🙂
Why don’t you allow me to Pin your recipes. Printing takes too many pages
We are having trouble with the plug in.. so sorry~ we are fixing it.
Sounds very good.
Oh man…the substitutions you could do. Maybe use choc chip cookie dough and maybe stir in mini choc chips in the batter??
Do I put it in the fridge? If so, for how long?
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.
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?
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! 🙂
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
I’m surprised that the cookie dough isn’t pre-baked first for say 10minutes. Is the crust soft or crisp without pre-baking?
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 🙂
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! 🙂
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 !
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 . 🙂
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.
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.
Yummm,..let me know how it turns out! 🙂
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….
Oh BEAUTIFUL AMY JUST…….. BEAUTIFUL…….. bravo girl!!!*@*
Thank you SO much!! 🙂
Does this cake need to be refrigerated before serving? Is course sugar necessary?
Store it in the fridge…
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?
It can go in the fridge at any time. 🙂