Sugar Cookie Cheesecake is baked up with every kind of sugar cookie goodness you could imagine. It’s sweet and fun, and super unique to serve up for the holidays!

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You know what the holiday season brings to mind for me almost every year? Endless sugar cookies. Frosted, and full of sweet vanilla flavor. 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.

And then we found this BAILEYS™ Coffee Creamer Frosted Vanilla Cookie. Oh boy, you guys. I’m pretty smitten.

We’ve got a few family Christmas parties coming up, and that got my gears a’turning. What to take for dessert? So I thought back to how great BAILEYS™ creamers were in these Toffee Almond Scones and No-Churn Mudslide Ice Cream. Could it work in cheesecake?

I’m here to tell you – oh yes, it can!

I started with delicious crunchy sugar cookies to make a delectable cheesecake base. I know graham crackers are traditional, but you’ve got to go with crunchy sugar cookies as a cheesecake crust at least once in your life. Then, I whipped up a traditional cheesecake base, using BAILEYS® Coffee Creamer Frosted Vanilla Cookie in place of the heavy cream.

After the cheesecake bakes up all gorgeous, make some whipped cream, using the BAILEYS® Coffee Creamer Frosted Vanilla Cookie again. Yup, it’s crazy good, just like you’re imagining. And finally, top the whole thing with some festive sprinkles. Could it be more adorable?

The sweet, comforting flavor you expect from traditional sugar cookie cutouts is infused throughout this Sugar Cookie Cheesecake, and I’m kinda proud of myself about it. It’s easily one of the best cheesecakes I’ve ever made.

So what are you waiting for? Let’s get baking!

Sugar Cookie Cheesecake

Yield: 8-12 servings

Prep Time: 20 minutes

Cook Time: 1 hour

Total Time: 1 hour 20 minutes

Sugar Cookie Cheesecake is baked up with every kind of sugar cookie goodness you could imagine. It’s sweet and fun, and super unique to serve up for the holidays!

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Ingredients

• 8 ounces crispy sugar cookies*, crushed in a food processor until they form fine crumbs
• 3 tablespoons unsalted butter, melted
• 32 ounces cream cheese, room temperature
• 1 cup granulated sugar
• 4 large eggs; room temperature
• 1/2 cup BAILEYS® Coffee Creamer Frosted Vanilla Cookie
• 1/2 cup heavy cream
• 1/2 cup BAILEYS® Coffee Creamer Frosted Vanilla Cookie

Instructions

1. 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.
2. Mix together the crust ingredients and press into the bottom of your pan. Bake for 8 minutes and cool completely on a wire rack.
3. Begin to boil a pot or kettle of water for the water bath.
4. 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 BAILEYS® Coffee Creamer Frosted Vanilla Cookie and mix until smooth.
5. 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.
6. 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.
7. 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.
8. Before serving, whip together heavy cream and BAILEYS® Coffee Creamer Frosted Vanilla Cookie 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)