Description
A delightful dessert that combines the soft, buttery texture of sugar cookies with the rich creaminess of cheesecake.
Ingredients
- 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 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)
- 1 cup White chocolate chips
- 4 Large eggs (room temperature)
- 2/3 Cookie dough balls
- 1/3 cup Heavy cream (for ganache)
Instructions
- Preheat your oven to 350°F (175°C).
- Whisk together flour, baking soda, and salt in a bowl. Set aside.
- Cream together butter and cane sugar until light and fluffy. Add vanilla, egg, and egg yolk, mixing well.
- Gradually mix in the dry ingredients until combined. Stir in the Christmas sprinkles.
- Press the dough into the bottom of a greased springform pan. Bake for 10-12 minutes or until lightly golden. Let it cool.
- Form small dough balls with the remaining cookie dough and refrigerate.
- Beat cream cheese in a large bowl until smooth. Gradually add cane sugar, mixing until creamy.
- Mix in sour cream, heavy cream, and vanilla extract until well combined.
- Add eggs one at a time, ensuring everything is incorporated smoothly. Fold in the Christmas sprinkles.
- Pour cheesecake mixture over the cooled cookie crust, and place cookie dough balls evenly on top.
- Bake at 325°F (163°C) for 1 hour or until edges are set but the center still jiggles slightly. Let cool in the oven for about an hour.
- Heat heavy cream until it simmers, pour over white chocolate chips, and stir until smooth. Drizzle over the cooled cheesecake.
Notes
Chill the cheesecake for a few hours before serving for the best texture. Store leftovers in an airtight container.