Sugar Cookie Cheesecake

If you are looking for a different type of cheesecake to make, this is a great one to try!  You’ll need a 9 inch springform pan for this.  If you do not have one, grab your cupcake pans out and place liners down – this would work for any size of cupcakes, but keep in mind you will need several (over a dozen most likely!)


Sugar Cookie Crust:

  • 8 ounces crushed sugar cookies – I used a pre-made package and needed all but 2 cookies
  • 3 TBSP unsalted butter melted


  • 32 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 4 large eggs (room temperature)
  • 1/2 cup sugar cookie flavored creamer – I couldn’t locate this so I used the Funfetti cake flavored creamer

Whipped topping:

  • 1/2 cup heavy whipping cream
  • 1/2 cup sugar cookie flavored creamer or whichever other flavored creamer you found


  1.  Preheat the oven to 325°F.
  2. When crushing the sugar cookies, you can put those in a gallon ziploc bag, seal and then use a rolling pin to crush them… or place in a food processer to crush them up.
  3.  Grease the inside of the springform pan.
  4.  Mix together the crust ingredients and press into the bottom of your pan.
  5.  Bake for 8 minutes and cool completely on a wire rack.
  6.  Place the cream cheese in a bowl (if it is really soft, you don’t necessarily need to use a mixer).  Smooth the cream cheese.
  7. Add the sugar and mix until combined.
  8. Add eggs, one at a time, fully mixing each before adding the next.  I recommend cracking the egg into a smaller bowl to make sure there aren’t any shells or the egg isn’t bad. Make sure to scrape down the bowl in between each egg.
  9.  Add coffee creamer and mix until smooth.
  10.  I added some colored sprinkles at this point and I would not recommend doing that unless you want to get the colorful swirls in the cheesecake mixture.
  11.  Pour batter into prepared crust.
  12. Bake 55-60 minutes.  Make sure to put a pan under the springform pan – I did not do this at first, but when I saw the butter seeping out of the bottom, I put a pan underneath it.  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.  If your oven’s light stays on like mine, leave it in the oven for about 10 minutes with the door cracked and then take out of oven.  Place on a cooling rack.
  13.  Take a warm knife (run hot water over it for a few seconds) and then run that around the edge – you can do this while it is cooling – do not remove the springform side just yet.
  14.  Once cooled, remove the side from the springform pan.
  15. Once ready to serve, add the heavy whipping cream and flavored creamer into a stand mixer bowl.  You’ll most likely want to use a higher setting and whip until the peaks are stiff.  I ended up just spooning the whipped cream into dollops around the sides.
  16.  I then added the sprinkles on top of the whipped cream and a little on the top of the cheesecake itself.
  17. If you know you won’t be eating all of this the same night and you put the whipped cream dollops on top of the entire thing, just know that it may be a little runny the next day – it does depend on how stiff you get the whipped cream when it is mixed.


Original recipe:


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