Sugar Cookie Cheesecake
A delightful dessert that combines the soft texture of sugar cookies and the rich creaminess of cheesecake, perfect for celebrations and gatherings.
Ingredients
For the Sugar Cookie Crust
- 1 3/4 cup All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 3/4 cup Unsalted butter (room temperature)
- 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- 1 tsp Pure vanilla extract
- 1 large egg (room temperature)
- 1 large egg yolk (room temperature)
- 1/3 cup Christmas sprinkles (jimmies)
For the Cookie Dough Balls
- 1 1/2 cup All-purpose flour
- 1/2 tsp Salt
- 1/2 cup Unsalted butter (room temperature)
- 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- 1 tsp Pure vanilla extract
- 5 TBSP Milk
- 1/3 cup Christmas sprinkles (jimmies)
For the Cheesecake
- 32 oz Cream cheese (room temperature)
- 2/3 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- 3/4 cup Sour cream (room temperature or greek yogurt)
- 1/2 cup Heavy cream (room temperature)
- 1 tsp Pure vanilla extract
- 4 large eggs (room temperature)
- 2/3 cup Cookie dough balls
- 1 cup White chocolate chips
- 1/3 cup Heavy cream
Instructions
Sugar Cookie Crust
- In a bowl, mix the flour, baking soda, and salt.
- In another bowl, cream the butter and sugar until fluffy.
- Beat in the vanilla, egg, and egg yolk.
- Gradually add the flour mixture.
- Fold in the sprinkles.
- Press the dough into a greased springform pan.
- Bake at 350°F (175°C) for 10-12 minutes or until lightly golden.
Cookie Dough Balls
- In a bowl, combine flour and salt.
- In another bowl, cream the butter and sugar, then add vanilla and milk.
- Gradually add the flour mixture and mix until combined.
- Fold in the sprinkles.
- Roll into balls and chill.
Cheesecake
- Beat the cream cheese until smooth.
- Add in the sugar, sour cream, heavy cream, and vanilla, mixing well.
- Add eggs one at a time, mixing on low speed.
- Fold in the cookie dough balls and white chocolate chips.
- Pour filling over the crust.
- Bake at 325°F (160°C) for 55-65 minutes or until the center is set.
White Chocolate Ganache
- Heat the heavy cream until just boiling, then pour it over the white chocolate chips.
- Let it sit for a minute, then stir until smooth.
Notes
Allow the cheesecake to cool completely, then refrigerate it for at least four hours or overnight. When ready to serve, slice it into wedges and drizzle the white chocolate ganache on top. Add extra sprinkles for a festive touch! Store leftovers in the refrigerator for 3-5 days.