Pillsbury Pumpkin Sugar Cookie Cheesecake Recipe

Introduction

This Pillsbury Sugar Cookie Cheesecake is a delightful twist on a classic dessert, featuring a buttery cookie base topped with a creamy, smooth cheesecake filling. It’s perfect for special occasions or whenever you crave something sweet and comforting.

Ingredients

• 2 packages Pillsbury Pumpkin Sugar Cookies (some cookies will be used to top the cheesecake)
• 1 1/4 cups heavy whipping cream
• 24 oz cream cheese, softened to room temperature
• 3 Tbsp confectioner’s sugar
• 3/4 cups granulated sugar
• 1/4 cup sour cream
• 1 1/2 tsp lemon juice
• 2 tsp vanilla extract

Whipped Cream

• 2 cups heavy whipping cream
• 1/4 cup granulated sugar
• 1 tsp vanilla extract

Instructions

1. Step 1: Preheat the oven to 350°F and lightly grease a 9-inch springform pan.
2. Step 2: Place the Pillsbury Sugar Cookies at the bottom of the pan, covering it completely. Slice the last few cookies into halves or quarters to fill any gaps.
3. Step 3: Bake the cookie base for about 12 minutes, or until the edges are just golden brown. Remove from oven and let cool while preparing the filling.
4. Step 4: In a medium bowl, whip 1 1/4 cups heavy cream with an electric mixer fitted with the whisk attachment until it reaches a Cool Whip-like consistency, about 4-5 minutes. Set aside.
5. Step 5: In a large bowl, beat the softened cream cheese with a paddle attachment or mixer until smooth.
6. Step 6: Add confectioner’s sugar, granulated sugar, sour cream, lemon juice, and vanilla extract to the cream cheese. Beat until the mixture is smooth and lump-free.
7. Step 7: Gently fold the whipped heavy cream into the cream cheese mixture using a silicone spatula, combining just until even.
8. Step 8: Pour the filling over the cooled cookie base, spreading it evenly with a spatula to create a flat top.
9. Step 9: Cover the cheesecake with plastic wrap and refrigerate for at least 3 hours or overnight. To chill faster, place it in the freezer for about 2 hours.
10. Step 10: To make the whipped cream topping, whip 2 cups heavy cream with the sugar and vanilla until it reaches a Cool Whip-like consistency.
11. Step 11: Add swirls of whipped cream around the cheesecake perimeter and decorate the top with additional Pillsbury Pumpkin Sugar Cookies.
12. Step 12: Serve chilled and enjoy your delicious sugar cookie cheesecake!

Tips & Variations

• For a richer flavor, use full-fat cream cheese and heavy cream.
• Substitute pumpkin sugar cookies with your favorite seasonal cookies for different variations.
• To speed up chilling, freeze the cheesecake but avoid leaving it too long to prevent ice crystals.
• For extra texture, sprinkle chopped nuts or chocolate chips over the whipped cream topping.

Storage

Store the cheesecake covered in the refrigerator for up to 3 days. Avoid freezing after adding whipped cream topping to maintain texture. When ready to serve, allow it to come to a slightly cooler than room temperature for the best flavor and creaminess.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar cookies instead of pumpkin sugar cookies?

Yes, regular sugar cookies work well as a base and topping, but pumpkin sugar cookies add a seasonal, spiced flavor that complements the cheesecake beautifully.

Do I need a springform pan for this cheesecake?

While a springform pan is ideal for easy removal and presentation, you can use a regular cake pan lined with parchment paper; just be careful when removing the cheesecake.

Pillsbury Pumpkin Sugar Cookie Cheesecake Recipe

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★★★★★

4.7 from 70 reviews

• Author: Harper
• Total Time: 3 hours 42 minutes (including chilling time)
• Yield: 8–12 servings 1x

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Description

This Pillsbury Sugar Cookie Cheesecake combines a buttery pumpkin sugar cookie crust with a creamy, smooth cheesecake filling topped with homemade whipped cream and additional sugar cookies for a delightful dessert. Perfect for fall gatherings or any sweet occasion, this no-bake cheesecake requires chilling but delivers rich flavor and a satisfying texture.

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Ingredients

Scale 1x2x3x

Cookie Base

• 2 packages Pillsbury pumpkin sugar cookies (some for topping)

Cheesecake Filling

• 1 1/4 cups heavy whipping cream
• 24 oz cream cheese, softened to room temperature
• 3 Tbsp confectioner’s sugar
• 3/4 cups granulated sugar
• 1/4 cup sour cream
• 1 1/2 tsp lemon juice
• 2 tsp vanilla extract

Whipped Cream Topping

• 2 cups heavy whipping cream
• 1/4 cup granulated sugar
• 1 tsp vanilla extract

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Instructions

1. Prepare the Pan and Cookie Base: Preheat your oven to 350°F (175°C) and lightly grease a 9-inch springform pan. Arrange the Pillsbury pumpkin sugar cookies on the bottom of the pan, ensuring complete coverage. Break the last few cookies into halves or quarters as needed to fill any gaps.
2. Bake Cookie Base: Place the pan in the oven and bake the cookie base for about 12 minutes, or until the edges are just golden brown. Remove and set aside to cool while preparing the cheesecake filling.
3. Whip Heavy Cream: In a medium bowl, use an electric mixer with a whisk attachment to whip 1 1/4 cups of heavy cream until it reaches a stiff peak consistency, similar to Cool Whip, about 4 to 5 minutes. Set aside.
4. Mix Cream Cheese Base: In a large bowl, beat the softened cream cheese with an electric mixer fitted with a paddle attachment until smooth and creamy.
5. Add Sweeteners and Flavorings: Add the confectioner’s sugar, granulated sugar, sour cream, lemon juice, and vanilla extract to the cream cheese. Beat until the mixture is completely smooth and free of lumps.
6. Fold Whipped Cream: Gently fold the whipped heavy cream into the cream cheese mixture using a silicone spatula until evenly incorporated but not overmixed.
7. Assemble Cheesecake: Pour the cheesecake filling over the cooled cookie base in the springform pan. Spread evenly so the top is smooth and level.
8. Chill the Cheesecake: Cover the cheesecake with plastic wrap and refrigerate for at least 3 hours or overnight to set. For faster chilling, place the cheesecake in the freezer for 2 hours.
9. Prepare Whipped Cream Topping: Using an electric mixer with a whisk attachment, whip 2 cups heavy cream while slowly adding 1/4 cup granulated sugar until stiff peaks form. Mix in 1 teaspoon vanilla extract.
10. Decorate and Serve: Pipe or dollop swirls of whipped cream around the perimeter of the cheesecake. Top with additional Pillsbury pumpkin sugar cookies as desired. Serve chilled and enjoy!

Notes

• Do not overbeat the whipped cream to avoid turning it into butter.
• Ensure the cream cheese is at room temperature for a smoother filling without lumps.
• Chilling the cheesecake overnight yields the best texture and flavor.
• If you prefer a firmer crust, you can pre-bake the cookie base a minute or two longer but watch carefully to avoid burning.
• For a holiday twist, try garnishing with cinnamon or nutmeg sprinkled over the whipped cream.

• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: Pillsbury sugar cookie cheesecake, pumpkin sugar cookie cheesecake, no bake cheesecake, holiday dessert, easy cheesecake recipe