Description
Sweet dreams come alive with sugar cookie cheesecake, a delightful fusion of classic dessert favorites. Rich cream cheese nestles atop a crumbly cookie base, offering pure comfort in each creamy, indulgent slice that promises to delight.
Ingredients
Scale
Main Ingredients:
- 1.75 cups all-purpose flour
- 1 cup cane sugar
- 0.75 cups unsalted butter, room temperature
- 1 large egg, room temperature
- 1 egg yolk, room temperature
Leavening and Seasoning:
- 0.5 teaspoons baking soda
- 0.5 teaspoons salt
Flavor Enhancers:
- 1 teaspoon pure vanilla extract
- 0.33 cups Christmas sprinkles
Instructions
- Thoroughly coat a 9-inch springform pan with baking spray and line the bottom with parchment paper for easy removal.
- Combine sugar cookie crust ingredients into a crumbly mixture, pressing firmly and evenly into the pan’s base to create a compact foundation.
- Gently bake the crust at 350°F for 25-30 minutes until edges turn golden brown, then remove and allow to cool completely at room temperature.
- Shape sugar cookie dough into uniform small balls and transfer to freezer to solidify for approximately 20-30 minutes.
- Prepare cheesecake filling by blending cream cheese, sugar, and other ingredients until smooth and creamy, ensuring no lumps remain.
- Carefully fold two-thirds of the frozen cookie dough balls into the cheesecake mixture, distributing them evenly throughout.
- Pour the cheesecake mixture over the cooled crust, smoothing the top with a spatula to create an even surface.
- Create a water bath by placing the springform pan inside a larger baking dish filled with hot water to ensure even, gentle baking.
- Reduce oven temperature to 325°F and bake cheesecake for 80-90 minutes, watching for a slight jiggle in the center when gently shaken.
- Remove cheesecake from oven and water bath, allowing it to cool at room temperature before refrigerating for several hours.
- Melt white chocolate ganache and carefully drizzle over the chilled cheesecake, creating an elegant, smooth coating.
- Garnish with remaining frozen cookie dough balls and colorful sprinkles for a festive, whimsical presentation.
Notes
- Freeze cookie dough balls completely before adding to cheesecake to prevent them from melting during baking and maintain their shape and texture.
- Use room temperature cream cheese and eggs to create a smooth, lump-free cheesecake filling that blends perfectly and ensures even baking.
- Wrap springform pan with aluminum foil when using water bath to prevent water from seeping into the crust, keeping it crisp and preventing soggy bottoms.
- For gluten-free option, substitute sugar cookie crust with gluten-free cookie crumbs or almond flour-based crust to accommodate dietary restrictions.
- Prep Time: 1 hour
- Cook Time: 1 hour 55 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 8
- Calories: 290
- Sugar: 20 g
- Sodium: 150 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 0 g
- Protein: 3 g
- Cholesterol: 50 mg