Sugar Cookie Cheesecake #BakingBloggers

Making a cheesecake can be an occasion for pulling your hair out in the kitchen if you don’t know a few tips. But once you do, it is actually quite easy.

First, make sure your ingredients are room temperature. Cold cheese is lumpy cheese and it will look like the cat threw up on the carpet. So pull the cheese, sour cream and eggs out and let those warm up to room temperature before you start  mixing.

For the crust, I used one full pack of cheapy brand-x sugar cookies. There aren’t too many name brands of  sugar cookies anymore- I thought Pepperidge Farms had one, but if they did, it’s gone now. You might think about making your own cookies, but it’s really best to just buy them so they are nice and horribly dry and crunchy (well, to be true, it is for a crust and not for the cookie jar). Plus the best part is they only cost one dollar.

I smashed them in a ziplock with a wooden mallet. Just not hard enough to put holes in the bag- although it has happened in the past. Not sure if I was being wild or the bags were poorly made. Probably both? But I got lots of nice crumbs- 2-1/2 cups to be exact.

The thing about the parchment paper? Well, you want a pan that doesn’t leak. And if you are lucky enough to have one of those, do yourself a favor and go buy a Lotto ticket too, because you  have been gifted with the rare. Truthfully, most  pans leak as a rule. Go ahead, set one in the sink and fill it with water. I bet it will be half empty in less than a minute.
And for beginning  cooks, this can almost wipe out your brain wondering what to do.

So take the pan apart, put the parchment over, push it back in making sure the pan bottom is in the ridged area, and clip it shut. Then trim the parchment. And there is the thing that will NOT keep your pan from leaking. (giggling) But you won’t have to cut and try to fit a round of parchment liner in there. It should save you about ten minutes of fidgeting with the paper.

Ingredients for Crust:

• 12 ounces sugar cookies
• 6 tablespoons butter, melted 
• Baking Essentials:
• parchment paper

Ingredients for Cheesecake:

• 2 pounds cream cheese, at room temperature
• 1 cup granulated sugar
• 3/4 cup sour cream
• 2 teaspoons vanilla
• 2  tablespoons all-purpose flour
• 5 large eggs, at room temperature
• 1/2 cup cookie sprinkles or jimmies
• 1 tablespoon each jimmies and coarse sugar

instructions

1. Preheat the oven to 325°F.
2. Crush the cookies into crumbs and toss with melted butter until crumbs are evenly moistened.
3. Separate the top and bottom of the springform and place a sheet of parchment over the base. Push the base back up inside so the edges of parchment come through the pan, and trim outside edges with scissors. Inside, the parchment should be pressed down and  going out through  the  crack. Spray the interior of the pan generously with nonstick.
4. Pour the crumbs  into the pan and press  them even on the bottom and sides.
5. ..............................................

for full instruction please see : palatablepastime.com

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