Effortless Sugar Cookie Cheesecake (Print Version)
# Ingredients:
01 -
1 cup sugar.
02 -
1 3/4 cups flour.
03 -
1/2 cup soft butter.
04 -
1/2 spoon salt.
05 -
1 spoon vanilla.
06 -
1 egg yolk.
07 -
1 egg.
08 -
3/4 cup soft butter.
09 -
1/2 spoon baking soda.
10 -
1 1/3 cups sprinkles total.
11 -
1 1/2 cups flour.
12 -
5 spoons milk.
13 -
3/4 cup sour cream.
14 -
32 oz soft cream cheese.
15 -
4 eggs.
16 -
1/3 cup heavy cream.
17 -
1/2 cup heavy cream.
18 -
2/3 cup sugar.
19 -
Cookie dough balls.
20 -
1 cup white chips.
# Instructions:
01 -
Turn oven on to 350° and grease a 9-inch pan lined with paper.
02 -
Stir soda, flour, and salt in a bowl.
03 -
Whisk butter and sugar for about 2 minutes till light.
04 -
Mix eggs with vanilla and combine.
05 -
Fold in the dry stuff, then gently add sprinkles.
06 -
Spread dough across the bottom of the prepared pan.
07 -
Bake for around 25-30 minutes or until golden brown.
08 -
Combine salt and flour for dough balls.
09 -
Mix milk, sugar, butter, and some vanilla together.
10 -
Stir wet and dry together, mix in sprinkles.
11 -
Shape into mini balls; freeze till firm.
12 -
Set oven at 325° and get water started for a water bath.
13 -
Blend cream cheese and sugar for 2 minutes till smooth.
14 -
Add sour cream, heavy cream, and vanilla.
15 -
Stir eggs into the mix and fold in cookie dough balls.
16 -
Carefully pour the batter over the crust.
17 -
Wrap the pan with foil and place in a water bath.
18 -
Let it cook about 80-90 minutes until edge areas are set.
19 -
Leave the cheesecake in the turned-off oven for 30 minutes.
20 -
Refrigerate for 6 hours or overnight before serving.
21 -
Warm the cream and pour over the white chips.
22 -
Stir until it’s smooth and creamy.
23 -
Spread the ganache on top and add cookie balls or sprinkles.
# Notes:
01 -
Let ingredients sit out for room temp.
02 -
Stay fresh up to 5 days in fridge.