Sugar Cookie Cheesecake Dessert
A beautiful fusion of a classic sugar cookie and creamy cheesecake, topped with festive sprinkles, perfect for gatherings and potlucks.
Ingredients
For the Sugar Cookie Crust
- 1.75 cups All-Purpose Flour The backbone of your crust and cookie dough.
- 0.5 teaspoons Baking Soda Ensures your cookies and cheesecake turn out light.
- 0.5 teaspoons Salt Enhances all the sweet flavors.
- 0.75 cups Unsalted Butter Preferably unsalted for better sweetness control.
- 1 cups Regenerative Organic Certified® Cane Sugar Provides a deeper, more complex sweetness.
- 1 teaspoons Pure Vanilla Extract Adds depth of flavor.
- 1 large Egg Room-temperature for better mixing.
- 1 large Egg Yolk For added richness.
- 0.33 cups Christmas Sprinkles Adds color and fun.
For the Cheesecake Filling
- 32 oz Cream Cheese At room temperature for easy mixing.
- 0.67 cups Cane Sugar For sweetness.
- 0.75 cups Sour Cream or Greek Yogurt For tanginess.
- 0.5 cups Heavy Cream For creamy texture.
- 1 teaspoons Vanilla Extract For flavor.
- 4 large Eggs One at a time, do not overmix.
- 0.33 cups Christmas Sprinkles For the filling.
- 1 cup White Chocolate Chips For ganache.
Instructions
Preparation
- Preheat oven to 325°F (163°C) and prepare a 9-inch springform pan.
- Grease the pan and line the bottom with parchment paper.
Make the Sugar Cookie Crust
- Whisk together flour, baking soda, and salt in a medium bowl.
- In a larger bowl, cream butter and cane sugar until fluffy.
- Add vanilla, egg, and egg yolk and mix until combined.
- Slowly add flour mixture and mix until just combined.
- Fold in sprinkles and press dough into the pan, 1 inch up the sides.
- Bake for 10-12 minutes until lightly golden and let cool completely.
Make Cookie Dough Balls
- Cream together butter and cane sugar until light and fluffy.
- Mix in vanilla and milk, then add flour and salt to form dough.
- Fold in sprinkles and roll into small balls. Chill until firm.
Make the Cheesecake Filling
- Beat cream cheese until smooth.
- Add cane sugar, sour cream (or yogurt), heavy cream, and vanilla; mix until combined.
- Add eggs one at a time, mixing gently after each addition.
- Fold in cookie dough balls and pour filling into cooled crust.
Bake the Cheesecake
- Wrap pan in foil and place in a larger pan filled with hot water.
- Bake for 60-70 minutes; the center should jiggle slightly.
- Let it sit in the oven for 1 hour with door slightly cracked.
- Chill in the fridge for at least 6 hours or overnight.
Make Ganache & Decorate
- Heat heavy cream until steaming; pour it over white chocolate chips.
- Stir until smooth and pour over chilled cheesecake; decorate with cookie dough balls and sprinkles.
Notes
Make sure ingredients are at room temperature for best results. A water bath is crucial to prevent cracks.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 28gProtein: 4gFat: 22gSaturated Fat: 13gSodium: 210mgSugar: 18g
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