Description
A delightful dessert that combines the sweet flavor of sugar cookies with a rich and creamy cheesecake, perfect for celebrations.
Ingredients
Scale
- 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 Egg yolk (room temperature)
- 1/3 cup Christmas sprinkles (jimmies)
- For the 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)
- For the Cheesecake Layer:
- 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)
- For the White Chocolate Ganache:
- 2/3 Cookie dough balls
- 1 cup White chocolate chips
- 1/3 cup Heavy cream
Instructions
- Preheat your oven to 350°F (175°C) and mix 1 3/4 cups of flour, baking soda, and salt.
- In another bowl, beat the butter with sugar until creamy. Incorporate vanilla, egg, and egg yolk, then mix in dry ingredients and fold in the sprinkles.
- Press the dough into a springform pan and bake for 12-15 minutes until golden. Let cool.
- Prepare Cookie Dough Balls: Combine 1 1/2 cups of flour and salt, then cream butter and sugar. Add vanilla and milk, then incorporate the flour mixture and fold in sprinkles. Form small balls.
- For the Cheesecake: Beat cream cheese until smooth, then incorporate sugar, sour cream, heavy cream, and vanilla. Add eggs one at a time, mixing well. Pour over the cooled crust and sprinkle with cookie dough balls.
- Bake at 325°F (160°C) for 55-65 minutes until the edges are set. Let cool completely.
- For the Ganache: Heat heavy cream until simmering, pour over white chocolate chips, let sit, then stir until smooth. Pour over the cheesecake.
- Once cooled and ganache is set, slice and serve with extra sprinkles or whipped cream.
Notes
Ensure all ingredients are at room temperature for better mixing. Store leftovers in the refrigerator for up to 5 days or freeze slices for up to 2 months.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 25g
- Sodium: 280mg
- Fat: 28g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, dessert, sugar cookies, celebrations, baking