Sugar Cookie Cheesecake
A delightful dessert that combines soft sugar cookies with creamy cheesecake, perfect for special occasions or a sweet treat.
Ingredients
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 egg yolk (room temperature)
- 1/3 cup Christmas sprinkles (jimmies)
Cheesecake Filling
- 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)
- 1/3 cup Christmas sprinkles (jimmies)
- 2/3 cup Cookie dough balls
White Chocolate Ganache
- 1/3 cup Heavy cream
- 1 cup White chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F.
- In a bowl, mix 1 3/4 cup all-purpose flour, baking soda, and salt.
- In another bowl, beat 3/4 cup butter and 1 cup sugar until creamy.
- Add vanilla, egg, and egg yolk, mixing well.
- Slowly add the flour mixture and sprinkles.
- Press the dough into a springform pan.
- Bake for 10-12 minutes. Let it cool.
Cookie Dough Balls
- Take the remaining dough, form it into small balls, and freeze them until use.
Cheesecake Baking
- In a big bowl, beat the cream cheese and 2/3 cup sugar until smooth.
- Mix in sour cream, cream, and vanilla.
- Add eggs one at a time, mixing well after each.
- Fold in cookie dough balls and sprinkles.
- Pour this mixture over the cooled cookie crust and bake for 50-60 minutes.
White Chocolate Ganache
- Heat 1/3 cup heavy cream in a small pot until it simmers.
- Pour it over white chocolate chips and stir until smooth.
- Let it cool slightly.
Final Assembly
- When the cheesecake is ready, remove it from the oven and drizzle the ganache on top.
- Let it cool completely before refrigerating it for at least 4 hours.
Notes
Ensure that all dairy ingredients are at room temperature for a smooth mixture. Don’t overmix the cheesecake batter to avoid air bubbles and cracking. Let the cheesecake cool slowly at room temperature before refrigerating it.