This post is sponsored by June Oven. All opinions are my own. I never grew up with a toaster oven or convection oven of any kind (my grandma had a toaster oven that always impressed me, but I rarely used it myself), and never had the means or the…
This post is sponsored by June Oven. All opinions are my own. I never grew up with a toaster oven or convection oven of any kind (my grandma had a toaster oven that always impressed me, but I rarely used it myself), and never had the means or the counter space to invest in one most of my adult life. Now that I have a little more room in my kitchen, I’ve been intrigued by the notion of an appliance that does some extra work. As luck would have it, I was sent a June Oven to try out this week. The June Oven does quite a bit of extra work; the newest model (generation 3) boast of 12 different settings: convection, air fryer, grill, roaster, slow cooker, dehydrator, toaster, reheat, pizza oven, bread proofer, broiler, and warming drawer. It also is pleasing to the eye; both my kids called it “cute” when we pulled it out of the box and immediately wanted to try it out. So we have over the last few days. We have used it for basic tasks: toasting bagels and heating up taco shells and left over pizza. We made chicken nuggets in the air […]
No-Bake Cranberry Cheesecakes are perfect for the holiday season. Tart cranberry sauce paired with creamy no-bake cheesecake base makes for a delightful seasonal bite!
This post is sponsored by Challenge Butter. Thank you for continuing to support the brands that make My Baking Addiction possible.
I know it’s December, but we’re still into no bake desserts, right? I mean, is there ever really a time not to be into them?
I shared this recipe for No-Bake Cranberry Cheesecakes years ago and decided that the post needed a little upgrade in the photo department.
Not to mention this recipe is super simple and totally delicious which makes it absolutely perfect for the holidays, or just a random Friday night when you’re craving festive cheesecake.
Sugar Cookie Cheesecake is baked up with a sugar cookie crust and uses a secret ingredient in the cheesecake filling. This cheesecake is sweet and fun, and super unique to serve up for the holidays! I’m pretty sure it’s officially winter here in Ohio considering we got about 10 inches of snow yesterday and the …
Sugar Cookie Cheesecake is baked up with a sugar cookie crust and uses a secret ingredient in the cheesecake filling. This cheesecake is sweet and fun, and super unique to serve up for the holidays!
I’m pretty sure it’s officially winter here in Ohio considering we got about 10 inches of snow yesterday and the temps are downright frigid.
However, that didn’t stop Eric from snow-blowing for no less than 4 hours, or Elle from sledding down a ramp our neighbors made well into the evening hours.
As for me, I stayed inside, organized my kitchen cupboards and planned all the yummy festive desserts that I’ll be sharing with you this month – starting with this Sugar Cookie Cheesecake.
WHAT MAKES THIS A SUGAR COOKIE CHEESECAKE?
You know what the holiday season brings to mind for me almost every year? Endless sugar cookies.
From soft frosted sugar cookies to decorated sugar cookies, I just love ’em. They’re entirely too poppable, too. That’s why usually, when I whip them up for cookie exchanges, I bake only enough for the cookie exchange.
Otherwise we’d have a real problem around here.
A few years ago I discovered the magic that is sugar cookie-flavored coffee creamer. Oh boy, you guys. I was instantly smitten.
I’ve used flavored coffee creamer in my Hot Cocoa Cheesecake, so I knew that using my beloved sugar cookie creamer would make for an amazing cheesecake, too.
But coffee creamer in the filling isn’t the only thing giving this cheesecake it’s sugar cookie flavor. We’re going to use sugar cookies in the crust, too!
And for one last shot of sugar cookie flavor, I whipped up a mix of heavy cream and the sugar cookie creamer and used that in place of homemade whipped cream on the top of the cheesecake.
Top it all off with some colorful sprinkles and you’ve got a cheesecake that’s fun, festive, and so delicious.
HOW TO MAKE THIS CHEESECAKE RECIPE
Start by mixing together sugar cookie crumbs and melted butter for the crust. Press this into the bottom of a springform pan and bake it for about 8 minutes.
Once the crust is ready, grab the ingredients for your Sugar Cookie Cheesecake filling:
32 ounces (4 8-oz blocks) cream cheese
1 cup granulated sugar
4 large eggs
1/2 cup sugar cookie-flavored coffee creamer
Making the filling will be very similar to making a Vanilla Cheesecake. We’re just leaving out the vanilla extract and using the flavored coffee creamer in place of the heavy cream!
In the bowl of your stand mixer fitted with the paddle attachment, beat the cream cheese until smooth. Add the sugar and mix until combined.
Add eggs, one at a time, fully incorporating each before adding the next. Make sure to use room temperature eggs and scrape down the bowl between each egg.
Finally, add the coffee creamer and mix until smooth.
Pour the filling into the cooled crust and bake the cheesecake in a water bath for 55-60 minutes. When it’s done, the edges will appear to be set, but the center will still have some jiggle to it.
At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
Once one hour has passed, carefully remove the cheesecake from the water bath and place it on a cooling rack to cool completely before placing it into the refrigerator for at least 8 hours.
DO I HAVE TO BAKE THIS IN A WATER BATH?
I know, I know. Baking cheesecake in a water bath is intimidating.
But if you still aren’t sure about it, you can always skip the water bath. The top of your cheesecake might crack, but use some of the sugar cookie whipped cream to cover it up.
After all, I don’t think anyone would be mad about extra whipped cream on top of their slice of Sugar Cookie Cheesecake!
Sugar Cookie Cheesecake
Yield: 8-12 servings
Prep Time: 20 minutes
Cook Time: 1 hour
Total Time: 1 hour20 minutes
Sugar Cookie Cheesecake is baked up with a sugar cookie crust and uses a secret ingredient in the cheesecake filling. This cheesecake is sweet and fun, and super unique to serve up for the holidays!
Ingredients
For the crust:
8 ounces crispy sugar cookies*, crushed in a food processor until they form fine crumbs
3 tablespoons unsalted butter, melted
For the filling:
32 ounces cream cheese, room temperature
1 cup granulated sugar
4 large eggs; room temperature
1/2 cup sugar cookie-flavored coffee creamer
For the sugar cookie whipped cream:
1/2 cup heavy cream
1/2 cup sugar cookie-flavored coffee creamer
Instructions
Preheat oven to 325°F. Tightly wrap a 9 inch springform pan in heavy duty foil. This step prevents leaks when using a water bath. I also take the extra step by placing the foil wrapped spring form pan inside an oven bag while baking, but this is optional.
Mix together the crust ingredients and press into the bottom of your pan. Bake for 8 minutes and cool completely on a wire rack.
Begin to boil a pot or kettle of water for the water bath.
In the bowl of your stand mixer fitted with your paddle attachment, beat the cream cheese until smooth. Add sugar and mix until combined. Add eggs, one at a time, fully incorporating each before adding the next. Make sure to scrape down the bowl in between each egg. Add coffee creamer and mix until smooth.
Pour batter into prepared crust. Place pan into a larger pan and pour boiling water into the larger pan until halfway up the side of the cheesecake pan.
Bake 55-60 minutes, the edges will appear to be set, but the center will still have some jiggle to it. At this point, turn off the oven, but leave the door cracked and allow the cheesecake to rest in the cooling oven for one hour.
After one hour has passed, carefully remove the cheesecake from the water bath and place on a cooling rack to cool completely. Once the cake is completely cooled, place it into the refrigerator for at least 8 hours.
Before serving, whip together heavy cream and coffee creamer until stiff peaks are formed. Serve whipped cream alongside the cheesecake or pipe on top and add festive sprinkles.
Notes
*I used about 18 Pepperidge Farm Sugar Cookies (a little less than 2 5.25-ounce bags)
Sweet, creamy no-bake vanilla cheesecake with a cookie crust and topped with cracked sugar topping is reminiscent of creme brulee, but without any baking required! No-Bake Cheesecake Bars with Cracked Sugar Topping is a dessert you’ll want to make throughout this holiday season. This post is sponsored by Karo® Corn Syrup. Thank you for continuing […]
Sweet, creamy no-bake vanilla cheesecake with a cookie crust and topped with cracked sugar topping is reminiscent of creme brulee, but without any baking required! No-Bake Cheesecake Bars with Cracked Sugar Topping is a dessert you’ll want to make throughout this holiday season.
This post is sponsored by Karo® Corn Syrup. Thank you for continuing to support the brands that make My Baking Addiction possible.
Maybe you’ve noticed by now…I have a little obsession with cheesecake recipes.
My family has noticed this about me as well. Even long before I was sharing recipes with you on this site, I was bringing some sort of cheesecake to nearly every family get-together. It didn’t take long for my cheesecakes to become something of a family tradition.
In fact, I think by now my family asks me to bring dessert because they’re craving cheesecake. From classic Vanilla Cheesecake to Key Lime Cheesecake and everything in-between, they know I’m going to have a cheesecake recipe for every season of the year.
So I couldn’t disappoint everyone by not having a new cheesecake recipe to share this holiday season!
This Thanksgiving, make a pumpkin cheesecake for dessert! This cheesecake has all the best parts of pumpkin pie (pumpkin! cinnamon! nutmeg!) combined with the creaminess of cheesecake. Top it with caramel sauce and whipped cream. Continue r…
This Thanksgiving, make a pumpkin cheesecake for dessert! This cheesecake has all the best parts of pumpkin pie (pumpkin! cinnamon! nutmeg!) combined with the creaminess of cheesecake. Top it with caramel sauce and whipped cream.
This classic Pumpkin Cheesecake is hard to beat! With a spiced graham cracker crust and a creamy pumpkin filling, all you need is a dollop of whipped cream to finish off this perfect Thanksgiving dessert.
I’m pretty certain that our Thanksgiving is going to look different than it has in recent years. And if I’m being honest, I was pretty upset about it at first because holiday traditions are so important to our little family.
But the more I thought about it, the more at ease I have become because I’ve decided that things don’t really have to change that much.
I’m still going to cooking our usual Thanksgiving dinner with an overflowing pumpkin dessert sections including pumpkin roll, pumpkin crunch cake and this pumpkin cheesecake only this year, it might served to-go style.
Just because we all won’t be sitting around the same table this year doesn’t mean we don’t have so much to be thankful for.
Pumpkin Cheesecake
This perfectly decadent pumpkin cheesecake has a gingersnap crust and a thick, creamy filling. Using common pantry items, boxed cookies, and canned pumpkin, this delicious recipe is a simple crowd-pleaser!
READ: Pumpkin Cheesecake
This perfectly decadent pumpkin cheesecake has a gingersnap crust and a thick, creamy filling. Using common pantry items, boxed cookies, and canned pumpkin, this delicious recipe is a simple crowd-pleaser!
Oreo Cheesecake
This is, hands down, THE BEST, Oreo cheesecake you’ll ever make! A smooth and creamy cheesecake loaded with chunks of Oreo cookies and it requires no water bath!
READ: Oreo Cheesecake
This is, hands down, THE BEST, Oreo cheesecake you'll ever make! A smooth and creamy cheesecake loaded with chunks of Oreo cookies and it requires no water bath!
