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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!

Cake server about to serve up a slice of sugar cookie cheesecake

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.

Ingredients for sugar cookie cheesecake arranged on a countertop

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. 

Sugar cookie crust in a springform pan

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. 

Egg being added to cheesecake filling in a mixing bowl

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!

I know a graham cracker crust is traditional, but you’ve got to go with crunchy sugar cookies as a cheesecake crust at least once in your life. 

Creamer being added to cheesecake filling in a mixing bowl

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.

Water being poured into a water bath around a cheesecake

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
Overhead view of a sugar cookie cheesecake decorated with whipped cream and sprinkles

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.

Overhead view of sliced sugar cookie cheesecake surrounded by white plates and sugar cookies

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.

Sliced sugar cookie cheesecake on a gray counter surrounded by sugar cookies and sprinkles

DO I HAVE TO BAKE THIS IN A WATER BATH?

I know, I know. Baking cheesecake in a water bath is intimidating.

But I promise it’s not as hard as it looks! I wrote up a handy guide to teach you how to bake cheesecake in a water bath

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!

Slice of sugar cookie cheesecake next to a fork on a white plate
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By: Jamie
4.56 from 56 ratings
Prep: 20 minutes
Cook: 1 hour
Total: 1 hour 20 minutes
Servings: 12
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
  • ½ cup sugar cookie-flavored coffee creamer

For the sugar cookie whipped cream:

  • ½ cup heavy cream
  • ½ 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)

Nutrition

Serving: 1slice, Calories: 519kcal, Carbohydrates: 35g, Protein: 8g, Fat: 39g, Saturated Fat: 21g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 10g, Trans Fat: 0.1g, Cholesterol: 150mg, Sodium: 328mg, Potassium: 147mg, Fiber: 0.2g, Sugar: 25g, Vitamin A: 1344IU, Vitamin C: 0.1mg, Calcium: 92mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

4.56 from 56 votes (56 ratings without comment)

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41 Comments

  1. Michelle Puls says:

    This was so delicious! I did water bath it was perfect until I took sides off. What’s the secret to smooth sides? Parchment or no stick spray?Thanks for great recipe

    1. Jamie says:

      I don’t use parchment, but the nonstick cooking spray works like a charm! So happy you enjoyed the recipe.
      -Jamie

  2. Karen M. says:

    Thank you for the great idea of using a baking bag to make sure water stays out of foil lined pan.

    1. Jamie says:

      Thank you for stopping by! Happy Holidays!

  3. Kristi says:

    Would this work with Fat Free Cream Cheese? I know…why bother but, trying to be good….

    1. Jamie says:

      Hi Kristi-
      I have honestly never tried making it with fat free cream cheese, so I am not really sure. Happy baking!
      -Jamie

  4. Yvonne Nkhoma says:

    I love baking, but I’m still learning.

    1. Jamie says:

      Thanks so much for stopping by, Yvonne! I appreciate you taking the time to comment. Happy Baking!
      -Jamie

  5. Karen Olsen says:

    What is the purpose of the water bath? I’ve made cheesecake before and included the step of leaving in the oven with the door ajar but never used a water bath.  Does that have to do with the crust not burning or the setting of the filling? 

  6. Kerri says:

    Aldi’s friendly farms released danish butter cookie creamer. Its yummy. Going to make this for Christmas dessert. Thanks for the delish recipe!! 

    1. Jamie says:

      Thanks so much for stopping by, Kerri! I appreciate you taking the time to comment. Happy Baking!
      -Jamie

  7. Sara Munda says:

    Could you substitute the regular sugar for brown sugar to give it a richer flavor? Thinking of making this

    1. Jamie says:

      Hello! I haven’t attempted this recipe with this substitution, so I am not sure of the result. If you happen to give it a try, I’d love to know how it turns out. Thanks so much for stopping by.
      -Jamie

  8. Katie says:

    I just made it using international delight’s frosted sugar cookie creamer, it was a hit.

    1. Jamie says:

      So glad you made it! Thanks for the tip about the other creamer. I plan on making one tomorrow, so I’ll search for that one! Happy Holidays to you and yours!
      -Jamie

  9. Debbie says:

    I can’t find Bailey’s Frosted Vanilla Cookie Flavor not even on their site? Where would I find it do you have any idea would love to make this cheesecake tomorrow??

    1. Jamie says:

      Debbie-
      I am pretty sure they didn’t release this one this year which is a total bummer. I just made this last week and subbed in vanilla coffee creamer with a pinch of cinnamon and it was equally as delish! Happy Holidays to you and yours!
      -Jamie

  10. Barbara Karr says:

    How much will using a plain Vanilla Creamer change the taste of the cake? To go from the Bailey´s to another brand is a game changer in my book. I see by the dates of these posts that it is an older recipe. Have you made this recipe with a regular vanilla creamer? 32 ounces of cream cheese is a little pricey to lose on a substitute. My budget is tight and waste is not figured into it. This is a beautiful presentation. One I would spend the extra money to make. I am not sure I would be happy with a close second. Please let us know if you have made it with a regular creamer. Your feedback is kind of important here. Thank you. B. Karr.

    1. Jamie says:

      Barbara-
      Sorry for the delayed response, I was on vacation. Using vanilla would be just fine. In fact, the sugar cookie flavored creamer was definitely vanilla-y. If you can’t find the Bailey’s creamers, I’d check out the Natural Bliss Creamer from Coffee Mate. I hope this helps.
      -Jamie