Dreamy Sugar Cookie Cheesecake

Dreamy Sugar Cookie Cheesecake

Author: Chef Elsa Prep Time: 30 min
Cook Time: 90 min Total Time: 120 min
Yield: 12 servings Category: Desserts And Drinks Cuisine: American Diet: Vegetarian

Description

Description A delightful cheesecake featuring a creamy filling over a sweet sugar cookie crust, perfect for celebrations and family gatherings.

Ingredients

  • 1 ¾ cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup unsalted butter, room temperature
  • 1 cup Regenerative Organic Certified® Cane Sugar
  • 1 tsp pure vanilla extract
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • ⅓ cup Christmas sprinkles (or jimmies)
  • 1 ½ cups all-purpose flour
  • ½ tsp salt
  • ½ cup unsalted butter, room temperature
  • 1 cup Regenerative Organic Certified® Cane Sugar
  • 1 tsp pure vanilla extract
  • 5 tbsp milk
Cook Mode Prevent your screen from going dark

Instructions

  1. Preheat your oven to 350°F (175°C).
  2. Grease a 9-inch springform pan.
  3. In a bowl, whisk together flour and salt.
  4. In a separate bowl, beat together butter and sugar until light and fluffy.
  5. Add egg yolk and vanilla extract, mixing until well combined.
  6. Gradually add dry ingredients, mixing on low until combined.
  7. Press the dough into the bottom of the springform pan.
  8. Bake for 12-15 minutes until lightly golden. Cool on a wire rack.
  9. Lower the oven temperature to 325°F (160°C).
  10. Beat the cream cheese until smooth.
  11. Gradually add sugar, mixing until completely smooth.
  12. Add sour cream, heavy cream, vanilla extract, and a pinch of salt. Mix until well combined.
  13. Sprinkle in 1 tablespoon of flour and fold it into the cheesecake mixture.
  14. Add eggs one at a time, mixing on low speed.
  15. Prepare a water bath by wrapping the springform pan in aluminum foil.
  16. Pour cheesecake filling over the cooled crust.
  17. Place the springform pan in a larger roasting pan and pour hot water halfway up the sides of the springform pan.
  18. Bake for 60-75 minutes until the edges are set with a slightly jiggly center.
  19. Turn off the oven and cool the cheesecake inside for 1 hour.
  20. Cool to room temperature on a wire rack, then refrigerate for at least 6 hours.
  21. Beat unsalted butter for frosting until fluffy, gradually mix in powdered sugar, then add salt, vanilla extract, and milk.
  22. Spread frosting over the cooled cheesecake and decorate with sprinkles.
  23. Chill for another 30 minutes before serving.

Notes

  1. Notes
  2. Use room temperature ingredients for the best texture. Chill the cheesecake overnight for optimal flavor.