Sunday, November 9, 2014

Sugar Cookie Cheesecake

Baked sugar cookies, unfrosted (I used Pillsbury sugar cookie mix)
5 Tablespoons melted butter
2 Tablespoons sugar
Preheat the oven to 350 degrees
  1. First, I made the sugar cookies. Do not focus so much on ensuring the cookies look pretty as you will just be crushing them up later on. However, you will not need all of these cookies approximately 10 or 12 should do the trick.
  2. Once the cookies are done you will crush them up to make 2 cups of crushed cookie. You can do this using a food processer or manually crushing them. However, I will say that it gets very messy so be careful
  3. Once the cookies are all crushed take the melted butter and the sugar and combine the 3 then mix them all together
  4. Once there all mixed spread them out in a 9 in pan and stick it in the oven. Make sure the crust fills the side to ensure the cheesecake is easy to remove from the pan.
  5. Take it out after about 10-15 minutes or when the crust is a nice golden brown
  6. Let it cool
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Cheesecake Batter
2 pounds cream cheese (four 8 ounce blocks), softened
4 eggs
1 Tablespoon vanilla extract
1 cup granulated sugar
Image Source
  1. First, mix the 2 pounds of cream cheese with a food processor until it is creamy or at least softer and not in blocks as this is difficult
  2. Mix in the 4 eggs, the vanilla extract, and the sugar
  3. Pour the mixture right on top of the crust
  4. Place back in the oven at 350 degrees for about 45 minutes to an hour or until you can see the top inflate and turn golden color. You should be able to stick a toothpick in the middle without getting cheesecake remains
  5. Let the cheesecake cool and do with it as you please. I choose to leave it in the pan but that is up to view discretion.

A side note to this recipe is that you can add sprinkles. However, I would not recommend it as I ended up with a slightly puke green cheesecake rather than a colorful once.

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