Sugar Cookie Cheesecake
 
 
Two favorites in one rich and creamy dessert! Perfect for all occasions....
Author:
Serves: 12-16
Ingredients:
  • Sugar Cookie Dough (Homemade or Store-Bought)
  • 4 (8 oz) bricks of Philadelphia Cream Cheese, softened
  • 1 cup sugar
  • 2 Tbsp flour
  • ½ tsp lemon zest
  • ½ tsp orange zest
  • 1 tsp vanilla extract (homemade)
  • 4 eggs, bring to room temperature
  • ¼ cup heavy whipping cream, bring to room temperature
Directions:
  1. Preheat oven to 425 degrees. Spray a 9” spring form pan with baking spray and set on a cookie sheet. Press your favorite sugar cookie dough into the spring form pan, using your fingers to evenly distribute, going 1- 2 inches up the sides of the pan. Set aside.
  2. In a large mixing bowl beat the cream cheese, sugar, flour, lemon/orange zest, and the vanilla extract until thoroughly combined. Add in the eggs one at a time until just blended. Once the eggs have been incorporated, slowly add in the heavy whipping cream and mix until the cheesecake mixture is creamy and silky smooth.
  3. Pour the cheesecake filling on top of the sugar cookie base and place the spring form pan in the preheated oven. Bake for 15 minutes and then decrease the oven temperature to 275 degrees. Continue baking for another 50-60 minutes or until cheesecake is lightly browned on top and edges are firm and middle appears "set".
  4. Remove the cheesecake from the oven and cool completely on a wire rack. Store in the refrigerator for at least 4 hours before serving.
  5. Store any leftovers (who are we kidding), in a covered container, in the refrigerator for up to 4 days.
Recipe by tempting thyme at https://temptingthyme.com/2014/11/13/sugar-cookie-cheesecake/