Description
Indulgent sugar cookie cheesecake blends classic dessert favorites into one irresistible treat. Rich, creamy cheesecake nestles atop a buttery sugar cookie crust, promising pure delight with each heavenly bite you’ll savor.
Ingredients
Scale
Crust Ingredients:
- 1 1/4 cup (160g) all-purpose flour
- 1/2 cup (60g) powdered sugar
- 1/2 cup (110g) cold unsalted butter, cubed
- 2 tablespoons milk
Dough Ingredients:
- 6 tablespoons unsalted butter, room temperature
- 3/4 cup (150g) granulated sugar
- 2 tablespoons milk
- 1/2 teaspoon vanilla extract
- 1 cup (130g) all-purpose flour
- 1/2 teaspoon kosher salt
- 3 tablespoons jimmies sprinkles
Filling and Frosting Ingredients:
- 32 ounces (4 blocks) full fat cream cheese, room temperature
- 1 cup (200g) granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 1/4 teaspoon almond extract (optional)
- 3/4 cup (185g) sour cream, room temperature
- 4 large eggs, room temperature
- 6 tablespoons unsalted butter, room temperature
- 1/3 cup (80g) sour cream
- 1 1/2 cups (165g) powdered sugar
- 1 teaspoon vanilla extract
- Sprinkles for topping
Instructions
- Craft the foundation by combining flour, sugar, and salt. Integrate cold butter and milk until a cohesive mixture forms. Gently press the dough into the designated pan, creating an even base layer.
- Cream butter and sugar until light and fluffy. Incorporate milk and vanilla, then gradually fold in flour and salt. Gently mix in colorful sprinkles and delicately shape into petite spherical morsels.
- Position a roasting pan inside the oven and prepare boiling water for the subsequent water bath technique.
- Whip cream cheese with sugar and flour until silky smooth. Introduce flavor extracts and sour cream. Carefully integrate eggs one at a time, ensuring complete incorporation after each addition.
- Tenderly nestle cookie dough spheres throughout the creamy mixture. Elegantly pour the batter over the prepared crust.
- Create a water bath by adding hot water to the roasting pan. Bake the delicate dessert at 325F for approximately 75 minutes, maintaining a consistent temperature.
- Allow the cheesecake to rest within the warm oven for 45 minutes. Transfer to room temperature and let cool for an additional 30 minutes before refrigerating overnight.
- Whisk butter until smooth. Gradually blend in sour cream, powdered sugar, and vanilla extract, creating a luxurious frosting.
- Once thoroughly chilled, generously spread the frosting across the surface. Garnish with a sprinkle of colorful confetti-like decorations for a festive finish.
Notes
- Crust Consistency Ensure butter is cold and cut into small pieces for a flaky, crumbly crust that holds together perfectly.
- Dough Distribution Gently fold cookie dough balls to prevent overmixing, maintaining their shape and texture throughout the cheesecake.
- Water Bath Precision Use very hot water and carefully pour into the roasting pan to create a stable, moist baking environment that prevents cracking.
- Temperature Control Allow the cheesecake to cool gradually to prevent sudden temperature changes that can cause surface cracks or uneven texture.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 352
- Sugar: 28g
- Sodium: 182mg
- Fat: 22g
- Saturated Fat: 13g
- Unsaturated Fat: 7g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 0.5g
- Protein: 4g
- Cholesterol: 81mg