Sugar Cookie Cheesecake
This Sugar Cookie Cheesecake combines the sweetness of sugar cookies with the creamy texture of cheesecake, topped with festive sprinkles.
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 large Egg yolk (room temperature)
- 1/3 cup Christmas sprinkles (jimmies)
Cookie Dough Balls
- 1 1/2 cups 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)
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)
White Chocolate Ganache
- 2/3 cup Cookie dough balls
- 1 cup White chocolate chips
- 1/3 cup Heavy cream
Instructions
Make the Sugar Cookie Crust
- Preheat the oven to 350°F (175°C). In a bowl, mix flour, baking soda, and salt. In another bowl, beat butter and sugar until creamy. Add vanilla, egg, and yolk. Mix well. Gradually add dry ingredients until combined. Fold in sprinkles. Press the mixture into a greased springform pan. Bake for 12-15 minutes. Let it cool.
Prepare Cookie Dough Balls
- In a bowl, mix flour and salt. In another bowl, beat butter and sugar until smooth. Add vanilla and milk. Gradually mix in flour. Fold in sprinkles. Roll into small balls and chill in the fridge.
Make the Cheesecake Mixture
- Beat cream cheese in a bowl until smooth. Gradually add sugar, sour cream, heavy cream, and vanilla extract. Mix well, then add eggs one at a time, mixing until just combined.
Assemble the Cake
- Preheat the oven to 325°F (160°C). Pour cheesecake mixture over the cooled cookie crust. Drop cookie dough balls into the cheesecake batter. Bake for about 60 minutes, then turn off the oven and leave the cheesecake inside for another hour.
Prepare White Chocolate Ganache
- Melt white chocolate chips with heavy cream in a small bowl. Stir until smooth.
Finish the Cake
- Once the cheesecake cools, drizzle the ganache on top. Let it set in the fridge for at least 4 hours before serving.
Notes
Ensure all your ingredients are at room temperature for a smoother mix. Use high-quality vanilla extract for the best flavor. Don't over-mix the eggs; incorporate them gently to avoid cracks in your cheesecake. Allow the cheesecake to cool completely before refrigerating to prevent condensation. You can switch up the sprinkles according to the season or occasion. Try using chocolate chips instead of white chocolate for a richer flavor!