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Whip up this Sugar Cookie Cheesecake that screams holidays. You've got a sugar cookie base, silky cheesecake packed with mini cookie dough bits, and finished off with white chocolate on top. Looks like a showstopper but it's totally doable any day you need to impress.
Why You'll Love It
If you like cheesecake and sugar cookies, this one hits both cravings. Folks will always ask how you made it. If you can swing fancier sugar, it's worth it. The dough chunks inside really shake up a basic cheesecake in the best way.
Stuff To Grab
- Cream Cheese: Four blocks
- Eggs: Go for large
- Heavy Cream: You'll use this for mixing and topping
- Baking Soda: A tad will do
- Sprinkles: Use the holiday kind
- Butter: Get the unsalted variety
- White Chocolate: Melts down for the top layer
- Sour Cream: Smooths out the cake
- Flour: All-purpose does the trick
- Vanilla: Real vanillas always best
- Sugar: Classic white granulated
- Salt: Just a pinch
- 9-inch Pan: Springform is easiest
Simple Steps To Do It
- Dress the cake up:
- Warm some cream, pour it over your white chocolate, and stir until glossy. Smooth it on your cold cheesecake. Decorate with those extra dough bites and lots of sprinkles.
- Chill it down:
- Once baked, crack the oven open and let it lounge for 30 minutes. Let it cool on the counter, then stash it in the fridge overnight so it sets right.
- Combine everything:
- Pour your cheesecake mixture on the cooled cookie crust. Sit your pan in a larger one filled with hot water. Bake it about ninety minutes till it jiggles right in the middle.
- Mix up that cheesecake:
- Drop your oven temp to 325°. Whip together cream cheese and sugar till smooth as possible! Mix in vanilla, sour cream, and heavy cream. Add eggs slowly. Fold those frozen dough balls in gently at the end.
- Roll out those dough bites:
- Make fresh cookie dough—mix up some flour, butter, sugar, salt, vanilla, little milk. Roll it into itty-bitty balls. Pop 'em in the freezer to firm up real quick.
- Prep your crust:
- Set oven to 350°. Grease your springform pan and line the bottom with parchment. Whisk flour, salt, baking soda. In another bowl, cream butter and sugar until light. Beat in eggs and vanilla. Blend in flour mixture. Spread in pan, push it flat. Bake about 25 minutes till it's nice and golden brown.
- Get set up:
- Gather your stuff and prep that pan before anything else!
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All About Good Sugar
Better sugar, better cheesecake. If you find premium stuff, use it. White granulated works fine though. Just make sure you really cream it with your butter—this kicks up the flavor.
Small Dough Balls That Work
Keep your dough balls teeny—think penny-sized. Kids have a blast rolling those out. Freeze them until they're stiff or they'll melt into your batter. If you'd rather skip making dough, pre-made cookie dough does the trick. Don't snack on raw dough if you're worried.
Cheesecake That Actually Sets
Bring your cream cheese to room temp so it whips smooth. Beat eggs in gently—overmixing means cracks. Let the cake sit in a pan of water in the oven so it gets nice and creamy. Cool it in the oven with the door cracked to stop big splits up top. Yeah, it's slow, but trust me, it's so worth it.
Easy White Chocolate Finish
Chop up your chocolate pretty small so it melts easy. Don't let your cream get scorching or the chocolate goes gritty. Move fast spreading it on since it sets up quick. Swirling the top looks cool. Chill before cutting to keep things neat.
How To Keep It Tasty
It'll stay fresh in the fridge for up to five days. Wrap it up snug so it doesn't dry out. Use a knife dipped in hot water for easy, clean slices. Freezer? Yup! Just wrap the slices tightly—they'll last a month. Let thaw out first before snacking.
Switch It Up Your Style
Go wild with different sprinkle colors for different times of year. Chocolate chips in the filling? Awesome idea. Wanna dress it up? Add whipped cream piped on top. Mini versions in cupcake pans are super cute—just bake 'em less.
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Frequently Asked Questions
- → Can I make this in advance?
Actually, making it early is better! Let it sit overnight in the fridge for the best flavors. Once chilled, the texture gets even creamier. Planning for Saturday? Prep it Thursday, enjoy it with less stress. Just cover it tightly and it'll be perfect!
- → What can I use instead of sour cream?
Plain Greek yogurt's a great option! It's tangy but stays creamy. You can also go for strained regular yogurt—just make sure to get rid of extra water. Want it richer? Heavy cream works too. Whatever you use, let it reach room temperature first. Avoid thin options—they make the texture too soft!
- → How can I get it to set correctly?
A water bath's your best bet! Place the pan wrapped in foil inside a larger dish, then add hot water halfway up. This keeps it baking evenly and crack-free. When it's done, the center will jiggle slightly and firm up as it cools. Don't forget—let it cool in the oven with the door open a bit!
- → Can I use store-bought dough?
Go for it! Pre-made sugar cookie dough saves time and works like a charm. Just let it soften so it’s easier to press into the pan. Break it into chunks for easier spreading. Flatten it with damp hands to avoid sticking. Bonus: sprinkle some extra sugar on top to give it a nice homemade look!
- → What’s the best way to store leftovers?
Keep it cool! Use an airtight container and refrigerate for up to five days. Wrap individual slices with plastic wrap to keep them from drying out. While freezing the whole thing isn't great, individual pieces freeze fine. Just thaw them in the fridge before serving. Pro tip: half-frozen cheesecake is amazing in the summer!
Conclusion
Like this combo? Try mini cheesecake cups using crushed cookies or layer it with cream in glasses for quick treats. Same awesome flavor, fun new presentations!