This comes from The Squeaky Mixer and is TO DIE FOR! (I did not make my own whipped cream, by the way, I just added 4 cups of cool whip and made it super easy!)
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
Directions
- Preheat the oven to 350 degrees F and lightly grease a 9" springform pan.
- Place the Pillsbury Sugar Cookies at the bottom of the greased pan making sure they cover the entire bottom. Feel free to slice the last few in half or quarters to fill in any little spaces of the pan left uncovered.
- Bake the cookies in the pan for about 12 minutes or until just golden brown on the edges. Once finished baking, set aside and allow to cool while we prepare the filling.
- In a medium sized bowl, use an electric mixer or stand mixer fit with the whisk attachment to whip the heavy cream until is has thickened to a cool whip consistency. This should take about 4-5 minutes. Set aside.
- Next, in a large bowl use an electric mixer or a stand mixer fit with the paddle attachment to beat the room temperature cream cheese until smooth.
- Once the cream cheese is nice and smooth, add in the confectioner's sugar, granulated sugar, sour cream, lemon juice, and vanilla. Continue to beat until everything is evenly combined and there are no lumps in the mixture.
- Once this mixture is smooth, use a silicone spatula to fold the heavy whipping cream from earlier into the cream cheese mixture. Fold this in until it is just combined and the mixture is evenly incorporated.
- Pour the cheesecake filling into the prepared pan with the cookie base and spread it around evenly so that the mixture is evenly distributed and the top is nice and flat.
- Allow this to chill in the fridge covered with plastic wrap for at least 3 hours in the fridge or overnight. To speed this process up, you can chill the cheesecake in the freezer for 2 hours.
- To make the whipped cream, use an electric mixer or a stand mixer fit with the whisk attachment to whip the heavy whipping cream while slowly adding in the sugar until it reaches the cool whip consistency. Add in the vanilla. Use this to add swirls of whipped cream around the perimeter of the cheesecake then top the cheesecake with additional Pillsbury Pumpkin Sugar Cookies.
