Snowball Cookie Cheesecake



This recipe is easy to make, but it will take some time to make. After you taste the mouth watering cheesecake with snowball cookie crust, and a thin layer of Snicker bar...ummm...it worth the time to make!

For snowball cookies (make 24 cookies):
  • 1 cup butter (2 sticks), at room temperature
  • 1 cup powdered sugar
  • 2 1/2 cup flour
  • 1 tsp. vanilla extract
  • 1 cup chopped nut for nuts lovers (optional)
  1. Combine all snowball ingredients in a stand mixer. Mix with the dough attachment until well blend to a dough. Roll with both hands to 24 Ping-pong ball size balls.
  2. Preheat oven to 350 degree F. Lay parchment paper on cookie sheet. Place snowball cookies 1/4-inch apart. Bake for 15 minutes. Don't over bake. Remove from oven and cool until able to touch by hand. Roll cookies in powdered sugar and set aside to cool.
  3. After cookies cool completely, place them in a Ziploc bag and crush them into crumbs.
  4. Place parchment paper on a 11-inch spring form baking pan. Gently press the cookie crumbs on the bottom of the pan with a back of a spoon.
  5. Optional: cut 2 Snicker bars into small pieces and sprinkle over the crust.
 For cheesecake filling:
  • 3 (8 oz.) packages Cream Cheese, at room temperature
  • 1 1/4 cup sugar
  • 4 eggs
  • 1/3 cup sour cream
  • 3 Tbsp. flour
  • 1 Tbsp. vanilla
  • 1 Tbsp. Lemon juice
  1. In a large mixing bowl, whisk cream cheese and sugar together with an electric mixer or stand mixer. Then, add one egg at a time, beat until blend. Add sour cream, flour, vanilla and lemon juice in the mixture, continue to beat on medium speed until well blend and fluffy.
  2. Pour the cheesecake mixture over the cookie bottom.
  3. Place a pan of water on the bottom shelf of the oven. Bake the cheesecake with the water bath on the medium shelf of the oven at 300 degrees F for 60 minutes. Let the cheesecake to cool in the oven first, then chill in the refrigerator overnight before cut into slices.