Sugar Cookie Cheesecake
A delightful fusion of sugar cookies and cheesecake, featuring a creamy filling and a sweet cookie crust topped with colorful sprinkles.
Ingredients
Cookie Crust and Cookie Dough Balls
- 1.75 cup All-purpose flour
- 0.5 tsp Baking soda
- 0.5 tsp Salt
- 0.75 cup Unsalted butter (room temperature)
- 1 cup Regenerative Organic Certified® Cane Sugar
- 1 tsp Pure vanilla extract
- 1 large Large egg (room temperature)
- 1 large Egg yolk (room temperature)
- 0.33 cup Christmas sprinkles (jimmies)
Cheesecake Filling
- 1.5 cup All-purpose flour
- 0.5 tsp Salt
- 0.5 cup Unsalted butter (room temperature)
- 1 cup Regenerative Organic Certified® Cane Sugar
- 1 tsp Pure vanilla extract
- 5 TBSP Milk
- 0.33 cup Christmas sprinkles (jimmies)
- 32 oz Cream cheese (room temperature)
- 0.67 cup Regenerative Organic Certified® Cane Sugar
- 0.75 cup Sour cream (room temperature or Greek yogurt)
- 0.5 cup Heavy cream (room temperature)
- 1 tsp Pure vanilla extract
- 4 large Large eggs (room temperature)
Topping
- 0.67 cup Cookie dough balls
- 1 cup White chocolate chips
- 0.33 cup Heavy cream
Instructions
Cookie Crust Preparation
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
- In a large bowl, cream together the butter and sugar until light and fluffy.
- Mix in the vanilla extract, whole egg, and egg yolk until well combined.
- Gradually add the flour mixture, stirring until fully incorporated.
- Fold in the Christmas sprinkles.
- Press the dough firmly into the bottom of a greased springform pan.
Bake the Cookie Crust
- Bake for 10-12 minutes until lightly golden. Let cool completely.
Cheesecake Filling Preparation
- In another bowl, mix cream cheese and sugar until smooth.
- Add sour cream, heavy cream, and vanilla extract, mixing well.
- Beat in the eggs one by one, ensuring each is incorporated before adding the next.
- Fold in any additional sprinkles.
Bake the Cheesecake
- Pour the cheesecake mixture over the cooled cookie crust in the springform pan.
- Bake at 325°F (160°C) for 55-65 minutes until the edges are set but the center jiggles slightly.
- Turn off the oven and crack open the door to cool slowly.
Prepare White Chocolate Ganache
- Heat heavy cream until just about to boil, then pour it over white chocolate chips.
- Let sit for a minute, then stir until smooth.
Finishing Touches
- Once the cheesecake has cooled, drizzle the white chocolate ganache on top.
- Add cookie dough balls on top.
- Refrigerate for at least 4 hours before serving.
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Notes
Serve with whipped cream or vanilla ice cream. This cheesecake is best sliced and plated neatly for presentation.