Description
This delightful Sugar Cookie Cheesecake combines a buttery sugar cookie crust loaded with rainbow sprinkles and a creamy, smooth cheesecake topping. Baked to perfection and finished with whipped cream sweetened with powdered sugar and additional sprinkles, this festive dessert is perfect for celebrations or any time you crave a colorful twist on classic cheesecake.
Ingredients
Scale
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 Filling
- 4 (8 ounce) bricks PHILADELPHIA Cream Cheese, room temperature
- 1 cup granulated sugar
- 2 teaspoons vanilla extract
- 4 eggs
Topping
- 1/2 cup heavy whipping cream
- 1 1/2 tablespoons powdered sugar
- 2 tablespoons rainbow sprinkles
- Optional garnish: Sugar cookie pieces
Instructions
- Preheat the Oven: Preheat your oven to 325°F (163°C) to prepare for baking the cheesecake.
- Prepare Pan: Lightly spray a 9-inch springform pan with cooking spray and set it aside to ensure the cheesecake doesn’t stick.
- Make the Cookie Crust: In a mixing bowl, beat the butter and granulated sugar together for 1-2 minutes until fluffy. Add the egg and vanilla extract and mix until smooth. Incorporate the salt and baking soda, scraping the sides as needed. Gradually add the flour and mix just until combined. Finally, fold in the rainbow sprinkles gently.
- Press the Crust: Transfer the cookie dough to the prepared springform pan and press it evenly into the bottom to form the crust.
- Prepare Cheesecake Filling: Clean your mixing bowl, then beat the cream cheese and granulated sugar together until smooth and creamy. Add vanilla extract and then incorporate eggs one at a time, mixing just until combined after each addition. Be careful not to overmix and scrape down the sides and bottom frequently.
- Assemble the Cheesecake: Pour the cream cheese filling over the cookie crust in the springform pan, spreading evenly.
- Bake: Place the pan in the preheated oven and bake 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 let it cool at room temperature. Once cooled, cover and refrigerate for at least 4 hours or overnight to fully set.
- Prepare the Whipped Cream: Using a whisk attachment, beat together the heavy whipping cream and powdered sugar in a chilled bowl until stiff peaks form. Gently fold in the rainbow sprinkles.
- Finish and Serve: Spread or pipe the whipped cream topping evenly over the chilled cheesecake. Garnish with additional sugar cookie pieces if desired. Slice and serve chilled for best flavor and texture.
Notes
- Ensure cream cheese is at room temperature to avoid lumps in the cheesecake batter.
- Do not overmix the cheesecake batter to keep it creamy and prevent cracking.
- Press cookie dough evenly for a uniform crust thickness.
- Refrigerate the cheesecake for at least 4 hours to allow it to fully set before serving.
- Use a sharp knife dipped in hot water and wiped dry for clean slicing.
- Optional garnish adds texture and enhances presentation.
