Description
A delightful dessert combining a soft sugar cookie crust with a creamy cheesecake filling, topped with sprinkles.
Ingredients
Scale
- 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 (jimmies)
- 1 ½ cups all-purpose flour
- ½ cup unsalted butter, room temperature
- 5 tbsp milk
- 32 oz cream cheese, room temperature
- ⅔ cup Regenerative Organic Certified® Cane Sugar
- ¾ cup sour cream or Greek yogurt, room temperature
- ½ cup heavy cream, room temperature
- 4 large eggs, room temperature
- 1 cup white chocolate chips
Description the dessert with sprinkles.
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, whisk together 1 ¾ cups of flour, baking soda, and salt.
- In another bowl, cream together the butter and sugar until fluffy for about 2-3 minutes.
- Beat in vanilla, egg, and egg yolk until well combined.
- Slowly add the dry ingredients and mix until fully combined.
- Fold in the Christmas sprinkles.
- Press the mixture into the bottom and 1 inch up the sides of the pan.
- Bake for 10-12 minutes, then let it cool completely.
- For the cookie dough balls, cream the butter and sugar until light and fluffy. Mix in vanilla and milk fully.
- Add the remaining 1 ½ cups of flour and salt; stir until a dough forms.
- Fold in sprinkles and roll into small balls (about ½-1 inch). Chill the cookie dough balls until firm.
- For the cheesecake filling, beat the cream cheese until smooth.
- Add sugar, then sour cream, heavy cream, and vanilla, mixing well.
- Add eggs one at a time, mixing gently after each addition.
- Fold in ⅔ of the cookie dough balls.
- Pour the cheesecake filling into the cooled crust.
- Wrap the pan in foil and place it in a water bath.
- Bake at 325°F for 60-70 minutes until the center jiggles slightly.
- Let it sit in the oven (turned off) with the door cracked for 1 hour.
- Chill in the fridge for at least 6 hours or overnight.
- For the ganache, heat the heavy cream until steaming, then pour it over the chocolate chips.
- Let sit for 2 minutes, then stir until smooth.
- Pour the ganache over the cooled cheesecake. Decorate with remaining cookie dough balls and sprinkles.
Notes
Ensure all ingredients are at room temperature for the best blending and texture. Keep an eye on the cheesecake while baking to prevent overbaking, and don’t skip the chilling time as it greatly enhances flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 22g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, dessert, sugar cookie, festive