Description
Dreamy Sugar Cookie Cheesecake is a delightful dessert that combines the flavors of sugar cookies and cheesecake for a rich and creamy experience.
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 tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup Regenerative Organic Certified® Cane Sugar
- 1 tsp pure vanilla extract
- 5 tbsp milk
Instructions
- Preheat oven to 350°F (175°C). Generously grease a 9-inch springform pan. In a bowl, whisk dry ingredients (flour, salt). In a separate bowl, cream softened unsalted butter and granulated sugar until light and fluffy. Reduce speed, add egg yolk and vanilla extract; mix until incorporated. Gradually add dry ingredients to wet, mixing on low until just combined. Press dough evenly into the prepared pan. Bake for 12-15 minutes or until lightly golden. Cool completely on a wire rack.
- Reduce oven temperature to 325°F (160°C). Beat completely softened cream cheese on medium speed until incredibly smooth and creamy (3-4 minutes). Gradually add granulated sugar, beating until smooth. Stir in sour cream, heavy cream, vanilla extract, and a pinch of salt until just combined. Sprinkle 1 tablespoon all-purpose flour over the mixture and gently mix in. One at a time, beat in large eggs on the lowest speed possible until just incorporated, avoiding excess air. Scrape down the bowl for a luscious, smooth filling.
- Prepare a water bath: wrap the outside of the springform pan (with cooled crust and now the filling) tightly with two layers of heavy-duty aluminum foil. Pour the cheesecake filling over the cooled sugar cookie crust. Place the foil-wrapped pan into a larger roasting pan. Carefully pour hot water into the roasting pan, ensuring it comes about halfway up the sides of the springform pan. Bake for 60 to 75 minutes, until the edges are set but the very center still jiggles slightly. Turn off the oven, prop the door open, and let cool in the oven for 1 hour. Remove from oven and water bath, cool completely to room temperature on a wire rack (several hours). Cover loosely and refrigerate for at least 6 hours, ideally overnight, for proper setting.
- In a large mixing bowl, beat softened unsalted butter on medium speed for 2-3 minutes until light and fluffy. Gradually add sifted powdered sugar, ½ cup at a time, beating on low. Once all sugar is added, increase speed to medium-high and beat for another 2-3 minutes until light and fluffy. Add salt, vanilla extract, and 2 tablespoons of milk or heavy cream. Beat until well combined. Assess consistency; add more liquid 1 tablespoon at a time if needed for desired piping or spreading consistency. Optionally, mix in gel food coloring for a festive look.
- Once the cheesecake is thoroughly chilled and firm, carefully run a thin knife around the edge of the springform pan before releasing the sides. Transfer the cheesecake to a serving platter. Spread the prepared sugar cookie frosting evenly over the top, using an offset spatula or creating decorative swirls. Optionally, decorate with sprinkles or colored decorating sugar (such as Christmas sprinkles). Return the decorated cheesecake to the refrigerator for at least 30 minutes to allow the frosting to set slightly before serving. For clean slices, use a sharp knife that has been run under hot water and wiped clean between each cut.
Notes
- Ensure all dairy ingredients are at room temperature for the best results.
- Chilling the cheesecake overnight helps the flavors meld and improves texture.
- Using a water bath prevents cracking and ensures even baking.
- Adjust the amount of sprinkles used for different festive occasions.
- Use a sharp knife for slicing the cheesecake cleanly.
- Prep Time: 30 minutes
- Cook Time: 75 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 200mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 75mg