Sugar Cookie Cheesecake
Serves 10
30 mins prep
18 mins cook
48 mins total
It’s that time of the year when Pillsbury sugar cookie sales SKY ROCKET!! & I am not going to lie… during Halloween these bad boys were completely sold out & I couldn’t find them anywhere. So I was EARLY to get my hands on the Christmas sugar cookies 🎂🍪🎄 Sugar cookie crust: Line the bottom of a springform pan with store bought sugar cookies. Bake at 350 for 15-18 minutes (this takes longer than the package instructions because they are so close together). Allow the cookies to FULLY cool before working on the no bake cheesecake. No bake cheesecake: In a stand mixer, beat 1 ¼ c heavy cream until light and fluffy. Transfer to a different bowl. Then add 24 oz of room temperature cream cheese with ½ c granulated sugar & beat in the stand mixer for 2 minutes. Then add ¼ c sour cream, 2 tbsp powdered sugar, 1 tsp vanilla extract. Beat again. Then GENTLY fold in the whipped cream. Pour on top of the cooled cookies. Refrigerate for at least 8 hours (I did mine overnight) ASSEMBLY: Pop the cheesecake out of the springform pan. Add buttercream frosting & MORE sugar cookies. QOTD- are you a fan of these sugar cookies?
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Sugar cookie crust: Line the bottom of a springform pan with store bought sugar cookies. Bake at 350°F for 15-18 minutes (this takes longer than the package instructions because they are so close together). Allow the cookies to FULLY cool before working on the no bake cheesecake. No bake cheesecake: In a stand mixer, beat 1 ¼ c heavy cream until light and fluffy. Transfer to a different bowl. Then add 24 oz of room temperature cream cheese with ½ c granulated sugar & beat in the stand mixer for 2 minutes. Then add ¼ c sour cream, 2 tbsp powdered sugar, 1 tsp vanilla extract. Beat again. Then GENTLY fold in the whipped cream. Pour on top of the cooled cookies. Refrigerate for at least 8 hours (I did mine overnight). ASSEMBLY: Pop the cheesecake out of the springform pan. Add buttercream frosting & MORE sugar cookies.
