Cheesecake Cookie Magic (Print Version)
# Ingredients:
01 -
1 cup sugar.
02 -
1 spoon vanilla.
03 -
1/3 cup sprinkles.
04 -
1 egg yolk.
05 -
1/2 spoon baking soda.
06 -
3/4 cup soft butter.
07 -
1 3/4 cups flour.
08 -
1/2 spoon salt.
09 -
1 egg.
10 -
1/2 spoon salt.
11 -
1 spoon vanilla.
12 -
1/3 cup sprinkles.
13 -
1 1/2 cups flour.
14 -
1 cup sugar.
15 -
1/2 cup soft butter.
16 -
5 spoons milk.
17 -
1/2 cup heavy cream.
18 -
3/4 cup sour cream.
19 -
32 oz soft cream cheese.
20 -
2/3 cup sugar.
21 -
4 eggs.
22 -
1 spoon vanilla.
23 -
Cookie dough balls.
24 -
1/3 cup heavy cream.
25 -
1 cup white chips.
# Instructions:
01 -
Turn the oven on to 350°. Cover a 9-inch pan with paper, spray lightly with oil.
02 -
Combine soda, flour, and a pinch of salt for the crust.
03 -
Whip up the butter and sugar for 2 minutes so it’s light.
04 -
Toss in the vanilla and eggs, then mix everything well.
05 -
Slowly mix the dry stuff with the wet stuff. Throw in the sprinkles.
06 -
Push the dough flat into the bottom of the pan.
07 -
Pop it in the oven for 25-30 minutes and pull it out when golden.
08 -
Stir salt into the flour for those cookie balls.
09 -
Mix the butter and sugar until smooth. Add vanilla and milk to the mix.
10 -
Blend together the wet mix with the dry mix. Don't forget sprinkles!
11 -
Shape into tiny balls and stick them in the freezer for a bit.
12 -
Set the oven to 325°. Start a bath with water.
13 -
Whip up that cream cheese and sugar for 2 minutes.
14 -
Stir in the sour cream, heavy cream, and vanilla until it’s nice and smooth.
15 -
Beat in the eggs, then fold in the cookie balls for fun.
16 -
Carefully pour the cheesecake mix over the crust.
17 -
Wrap your pan snugly and place it in the water bath.
18 -
Bake the cheesecake for 80-90 minutes. Edges should look firm.
19 -
Let it rest in the turned-off oven for half an hour.
20 -
Set it in the fridge for at least 6 hours or leave it overnight.
21 -
Warm up the cream and pour it onto the chips.
22 -
Mix it up until it’s smooth and creamy.
23 -
Finish it off by topping the cheesecake with ganache, sprinkles, and dough balls.
# Notes:
01 -
Let all your ingredients sit out till they’re room temp.
02 -
Store in the fridge, good for 5 days.