Name: Sugar Cookie Cheesecake
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Cuisine: American
Ingredients: 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; 1 tsp Pure vanilla extract; 1 Large egg (room temperature); 1 Egg yolk (room temperature); 1/3 cup Christmas sprinkles (jimmies); 1 1/2 cups All-purpose flour (for cheesecake filling); 1/2 tsp Salt (for cheesecake filling); 1/2 cup Unsalted butter (room temperature, for cheesecake filling); 1 cup Regenerative Organic Certified® Cane Sugar (for cheesecake filling); 1 tsp Pure vanilla extract (for cheesecake filling); 5 TBSP Milk (for cheesecake filling); 1/3 cup Christmas sprinkles (jimmies, for cheesecake filling); 32 oz Cream cheese (room temperature); 2/3 cup Regenerative Organic Certified® Cane Sugar (for cheesecake filling); 3/4 cup Sour cream (room temperature or Greek yogurt); 1/2 cup Heavy cream (room temperature); 1 tsp Pure vanilla extract (for cheesecake filling); 4 Large eggs (room temperature); 2/3 Cookie dough balls; 1 cup White chocolate chips; 1/3 cup Heavy cream (for ganache)

Description

A delightful twist on traditional cheesecake with the flavors of sugar cookies, perfect for family gatherings.

Ingredients

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
1 tsp Pure vanilla extract
1 Large egg (room temperature)
1 Egg yolk (room temperature)
1/3 cup Christmas sprinkles (jimmies)
1 1/2 cups All-purpose flour (for cheesecake filling)
1/2 tsp Salt (for cheesecake filling)
1/2 cup Unsalted butter (room temperature, for cheesecake filling)
1 cup Regenerative Organic Certified® Cane Sugar (for cheesecake filling)
1 tsp Pure vanilla extract (for cheesecake filling)
5 TBSP Milk (for cheesecake filling)
1/3 cup Christmas sprinkles (jimmies, for cheesecake filling)
32 oz Cream cheese (room temperature)
2/3 cup Regenerative Organic Certified® Cane Sugar (for cheesecake filling)
3/4 cup Sour cream (room temperature or Greek yogurt)
1/2 cup Heavy cream (room temperature)
1 tsp Pure vanilla extract (for cheesecake filling)
4 Large eggs (room temperature)
2/3 Cookie dough balls
1 cup White chocolate chips
1/3 cup Heavy cream (for ganache)

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Instructions

Preheat your oven to 350°F (175°C).
In a large bowl, combine 1 3/4 cup flour, baking soda, and salt.
In another bowl, blend 3/4 cup unsalted butter and 1 cup cane sugar until creamy.
Stir in 1 tsp vanilla, 1 large egg, and 1 egg yolk. Gradually add the dry mix until just combined. Fold in 1/3 cup sprinkles.
Press dough into the bottom of a 9-inch springform pan. Bake for about 15 minutes.
Meanwhile, prepare cookie dough balls: In a bowl, combine flour and salt. In another bowl, cream 1/2 cup unsalted butter and 1 cup cane sugar until fluffy. Add vanilla and milk, then gradually mix in dry ingredients and sprinkles.
Form small balls and refrigerate.
For the cheesecake filling: Beat 32 oz cream cheese until smooth, then gradually add 2/3 cup sugar, 3/4 cup sour cream, 1/2 cup heavy cream, and 1 tsp vanilla. Add eggs one by one.
Pour the mixture over the cooled crust and gently drop cookie dough balls on top.
For ganache: Melt 1 cup white chocolate chips with 1/3 cup heavy cream over low heat until smooth.
Once the cheesecake is baked and cooled, drizzle ganache over the top.

Notes

Make sure to use room temperature ingredients for a smooth batter. Substitute Greek yogurt for sour cream if needed.

Prep Time: 30 minutes
Cook Time: 30 minutes
Category: Dessert
Method: Baking
Cuisine: American