Discussion Boards => Recipes & Cooking => Topic started by: momma2boys on November 10, 2014, 05:31:16 PM
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Title: Sugar cookie cheesecake
Post by: momma2boys on November 10, 2014, 05:31:16 PM
Moving this here before it gets lost in the off topic thread.
Sugar Cookie Cheesecake Crust Baked sugar cookies, unfrosted (I used THIS recipe for the cookies. You won't need a whole batch, so save some for later or half the recipe)) 5 Tablespoons melted butter 2 Tablespoons sugar (optional)
Melt butter and set aside. Using a food processor, grind up cookies into fine crumbs for two cups of crumbs. In a bowl, mix together crumbs, butter and 2 tablespoons sugar until well blended. Press mixture into the bottom of a 9-inch springform pan. Bake for 10-15 minutes until done. Set aside and let cool. Prepare pan for baking by covering the bottom (and continuing up the sides) of the pan with heavy duty aluminum foil.
Cheesecake batter 2 pounds cream cheese (four 8 ounce blocks), softened 4 eggs 1 Tablespoon vanilla extract 1 cup granulated sugar 1/2 cup multicolored sprinkles, and a little extra for the top (jimmies) Crystallized sugar (for topping)
Place cream cheese in the bowl of a stand mixer, and beat until creamy. Add the eggs, vanilla, sugar and mix well. Mix in the sprinkles. Pour the mixture into the springform pan and smooth out evenly. Sprinkle some jimmies and crystallized sugar on the top of the cheesecake. Place in the oven and Bake at 350 degrees for one hour or until done- the cheesecake will be slightly golden and set, but will jiggle in the middle just a bit. Let cool completely. Run a knife around the edges of the cheesecake and carefully remove from the springform pan.
ENJOY!
Title: Re: Sugar cookie cheesecake
Post by: momma2boys on November 10, 2014, 05:39:19 PM
Wanted to post a couple things also. I used the Betty Crocker sugar cookie pouch for the cookie crust. I added the sugar and 5 tbsp of butter as directed. I didn't bake the crust though like it said. It seemed like too much time total. Well I ended up having to take it out of the oven because the butter was leaking out of the bottom and my house was full of smoke. I put it on a cookie sheet and a lot more butter leaked. So, too much, or because I didn't bake it first?
I also saw a different recipe where you just put dough on bottom of pan and cheesecake batter on top without baking. Might try that next time instead of baking cookies, just to pulverize them.
I also usually just buy the store brand cream cheese but Philadelphia was actually cheaper this time. Not sure if that made the difference but it was the creamiest cheesecake ever and the crust was delicious.
Title: Re: Sugar cookie cheesecake
Post by: becca on November 11, 2014, 12:51:54 PM
I have had the smoking butter this with a graham crust too. I think it was at my SIL's house, using her pan. Maybe just a leaky pan? But a water bath might fix that issue. I love the graham crust so much, not sure I would do this, but it looks fun. The cheesecake part is the same recipe I use and it is a good one. It also works well with the lower fat neufchatel version of the cream cheese.
Title: Re: Sugar cookie cheesecake
Post by: Mfamom on November 13, 2014, 10:35:50 AM
i want to make this....i'm confused though about the part that says to line the pan with foil you don't pour the mixture on top of the crust?
Title: Re: Sugar cookie cheesecake
Post by: momma2boys on November 13, 2014, 10:55:45 AM
The foil goes under the pan around the bottom to prevent leaks. I apparently missed that part of the directions, lol. I had no clue what you were talking about. Guess that explains my smoke filled house.
Title: Re: Sugar cookie cheesecake
Post by: nameless on November 13, 2014, 12:09:58 PM
do be sure to get the extra big and thick foil though! If it DOES leak, the butter seeps in and around any cracks, rips, or where there is a seam in the foil if you couldn't cover the outside with one piece.
If my recipe for cheesecake doesn't require a water bath - then I'll line a baking dish or sheet with foil and put the cheesecake on that or on the rack underneath it to catch leaks. That way --- if it does leak and start to burn you can remove it easily and swap to another sheet.
Title: Re: Sugar cookie cheesecake
Post by: momma2boys on November 14, 2014, 07:51:27 PM
Experimental cheesecake in the oven. Trying it with dough pressed in bottom of pan. Ds's best friend is home from college and his birthday was yesterday so it.sounded like a good excuse to make another.
Title: Re: Sugar cookie cheesecake
Post by: becca on November 15, 2014, 08:59:26 AM
How can you go wrong? LOL. Cookie dough and cheesecake!
Title: Re: Sugar cookie cheesecake
Post by: Mfamom on November 18, 2014, 06:31:57 PM
Title: Re: Sugar cookie cheesecake
Post by: TabiCat on November 23, 2014, 04:21:38 PM
I am planning to make either this or a pumpkin cheese cake Wednesday for Thursday.
Title: Re: Sugar cookie cheesecake
Post by: Macabre on November 23, 2014, 05:14:30 PM
DH uses a water bath for cheesecakes and also for his flourless chocolate cake. Such a patient man.
Title: Re: Sugar cookie cheesecake
Post by: momma2boys on November 23, 2014, 05:49:43 PM
I'm making 2 for Thursday. I make cheesecake all the time and I've never done the water bath. Makes me nervous that water will get in, even if I wrap it.
Title: Re: Sugar cookie cheesecake
Post by: TabiCat on November 23, 2014, 09:13:34 PM
The pan in a pan idea seems like it would work.
Title: Re: Sugar cookie cheesecake
Post by: Mfamom on November 26, 2014, 04:42:24 PM
Hi guys, Do you know what is typical size pan? I have a 10, 9 & 8 inch pan. I'm making a cheesecake but no sugar/carbs. do you think would work if i just pour the batter without a crust
Title: Re: Sugar cookie cheesecake
Post by: GoingNuts on November 26, 2014, 06:32:24 PM
Mfamom, that is brilliant! My cheesecakes always leak no matter how much foil I use. Thank you for sharing.
Title: Re: Sugar cookie cheesecake
Post by: Janelle205 on November 27, 2014, 02:01:31 AM
I must have an amazing springform pan, because I've made a ton of cheesecakes, and I have never had one leak. I'd recommend the brand, but I got it at a secondhand store.
Mfamom - Let me know how your no-sugar version works out. I would be interested to try it.
Title: Re: Sugar cookie cheesecake
Post by: Mfamom on November 28, 2014, 02:34:16 PM
I made my "sugarfree" cheesecake. Even though i use sweet/low in coffee and drink diet coke, i really taste that artificial flavoring in baked stuff. also, my cheese cake was totally flat, only about an inch tall! Anyone know what could have made that happen?
Title: Re: Sugar cookie cheesecake
Post by: hedgehog on November 28, 2014, 02:37:23 PM
When sugar is mixed into butter or cream cheese, like in cheesecake or cookies, the sharp crystals poke little microscopic holesinto the fat, causing a leavening effect. I would guess artificial sweeteners are not so sharp.
Title: Re: Sugar cookie cheesecake
Post by: becca on December 02, 2014, 08:04:22 PM
Hmmm, Maybe needs extra eggs?
Title: Re: Sugar cookie cheesecake
Post by: Mfamom on February 09, 2015, 08:52:37 AM
i finally figured out why my cheesecake is falling. I was removing it from the oven as soon as it was finished cooking. I realized a lot of recipes say to turn oven off and leave in oven for quite awhile. I've make two in the past few weeks. turned off oven when finished, cracked the door and left it in there and it didn't fall flat.