Sugar Cookie Cheesecake Topped with Fresh Fruit

Here is the first recipe I have created…and I do believe it was an overwhelming success J

Sugar Cookie Cheesecake with Fresh Fruit

 Ingredients

Crust

1 roll of pre-made sugar cookie dough
(You can substitute this for your favorite sugar cookie recipe.  I simply opted for the easy way out because I was in a bit of a hurry)
 

Cheesecake Filling

1 brick of cream cheese

·         It helps to leave the cream cheese out of the fridge for a bit before trying to mix it.  When it’s soft, it is MUCH easier to mix!

·         You can substitute for lowfat or Neufchatel cheese.  I did!

2/3 cup sugar

·         Again, you can substitute this straight across for Spelnda or another sweetener.  I used Splenda and it was fabulous!

1 tsp. vanilla

2 eggs

Topping

Cool Whip

Fresh fruit 

Preparation

·         Pre-heat oven to 350 degrees.

·         Mix cream cheese, sugar, vanilla and eggs in a bowl until well blended.  I threw it all in the Kitchen-Aid and let it whip!

·         The fun part!  Press the sugar cookie dough into the pans!  I used the Pampered Chef Mini Tart Pans and the Mini Tart Shaper.  The tart shaper was incredibly helpful in pushing the dough down.   Make sure the dough covers the bottom and some up the side of the pan…but don’t put in too much!  I overfilled 1 of the pans and the cookie expanded out of the tart pan when baked. 

·         After the sugar cookie dough is prepped, fill up the tart pans with cheesecake filling!  The cheesecake does cook down a bit, so you can overfill the crusts a bit.

·         Bake at 350 degrees for 30 minutes.  My oven runs cool, so I actually baked at 355 for 35 minutes.  At least check it at 30 minutes.  If you stick a toothpick in and it comes out clean, you’re good!

·         Cool the cakes for at least an hour.  I let mine sit on the counter for about 20 minutes, then I put them in the fridge.

·         While I was letting the cakes cool, I sliced up some fresh fruit.  My fruits of choice were strawberries (they’re killer good right now!), blueberries and kiwi.

·         After the cakes have cooled, top with a dollop of Cool Whip, top with fruit and serve!

·         Pat yourself on the back as you listen to your guests ooh and aah over the aaaaamazing taste of these cakes!

 

Happy Cooking!

Heather

www.pamperedchef.biz/heathergeranen