Description
A delicious dessert combining the softness of sugar cookies and the creaminess of cheesecake, perfect for festive occasions.
Ingredients
Scale
- 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
- 1/2 cup Unsalted butter (room temperature)
- 5 TBSP Milk
- 32 oz Cream cheese (room temperature)
- 2/3 cup Regenerative Organic Certified® Cane Sugar
- 3/4 cup Sour cream (room temperature or Greek yogurt)
- 1/2 cup Heavy cream (room temperature)
- 4 Large eggs (room temperature)
- 1 cup White chocolate chips
- 1/3 cup Heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the flour, baking soda, and salt.
- Cream the butter and sugar together until light and fluffy.
- Add in the vanilla, egg, and egg yolk. Mix well.
- Gradually add the flour mixture. Stir until combined.
- Fold in the sprinkles. Press the dough into the bottom of a greased springform pan and bake for about 10-12 minutes until lightly golden. Let cool.
- For cookie dough balls, combine flour and salt in a bowl.
- Cream butter and sugar until fluffy. Add vanilla and milk; mix to combine.
- Gradually incorporate the flour mixture. Stir in the sprinkles and roll into small balls, then chill in the refrigerator.
- Beat the cream cheese until smooth. Add sugar and continue to mix.
- Add sour cream, heavy cream, vanilla, and mix well. Add eggs one at a time, mixing after each.
- Pour the cheesecake mixture over the cooled crust. Drop in the cookie dough balls.
- Bake at 325°F (160°C) for about 50-60 minutes or until set. Let cool at room temperature and refrigerate for at least 4 hours or overnight.
- For the ganache, heat heavy cream until hot but not boiling, pour over white chocolate chips and let sit for a few minutes. Stir until smooth and cool, then pour over the cheesecake before serving.
Notes
Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. Use room temperature dairy for better mixing.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, sugar cookies, dessert, festive, holiday