Sugar Cookie Cheesecake
Total Time
2 hours 15 minutes + overnight chill
Prep Time
1 hour
Cook Time
1 hour 15 minutes
Rating
5 out of 5 stars
(7)
Ingredients
10-12 slices
- 1 1/4 cup (160g) all-purpose flour
- 1/2 cup (60g) powdered sugar
- Pinch of kosher salt
- 1/2 cup (110g) unsalted butter, cold and cubed
- 2 tbsp milk
- 6 tbsp unsalted butter, room temp
- 3/4 cup (150g) granulated sugar
- 2 tbsp milk
- 1/2 tsp vanilla extract
- 1 cup (130g) all-purpose flour
- 1/2 tsp kosher salt
- 3 tbsp jimmies sprinkles
- 4 8oz blocks full fat cream cheese, room temp
- 1 cup (200g) granulated sugar
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp almond extract (optional)
- 3/4 cup (185g) sour cream, room temp
- 4 large eggs, room temp
- 6 tbsp unsalted butter, room temp
- 1/3 cup (80g) sour cream
- 1 1/2 cups (165g) powdered sugar
- 1 tsp vanilla extract
- Sprinkles, for topping
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Preparation
Step 1
Preheat the oven to 325F and grease and line the bottom of a 9″ springform pan with parchment paper.
Step 2
In a small mixing bowl, whisk together the flour, powdered sugar, and salt.
Step 3
Drop in the butter and use your hands to thoroughly smush the butter into the flour.
Step 4
Once the butter is fully worked in, mix in the milk. The dough should be moist but crumbly.
Step 5
Press the dough into the bottom of the cheesecake pan and bake for 18-20 minutes.
Step 6
Keep the oven at 325F after the crust is done.
Step 7
In the same bowl used to make the crust (no need to clean it out), add the butter and sugar.
Step 8
Using an electric mixer or a fork, mix the two together until smooth.
Step 9
Then mix in the milk and vanilla, followed by the flour and salt.
Step 10
When the dough is almost fully combined, add in the sprinkles and mix to bring the dough together.
Step 11
Pinch off tiny bite-sized chunks and roll into little cookie dough balls. Place the balls on a plate and set aside.
Step 12
First, place a roast pan on the bottom rack of the oven. Then, fill a medium pot with water and place over high heat to bring to a boil.
Step 13
While that heats up, make the batter.
Step 14
Add the cream cheese, sugar, and flour to a large bowl of a hand or stand mixer with the paddle attachment. Mix on low speed until smooth.
Step 15
Scrape down the bowl and mix in the extracts and sour cream on low speed.
Step 16
Scrape down the bowl again and mix in the eggs one at a time on low speed.
Step 17
Drop in the cookie dough bites and use a rubber spatula to gently fold them into the batter by hand.
Step 18
Butter the sides of the cheesecake pan and pour in the batter.
Step 19
At this point the water on the stovetop should be boiling. Carefully pour the hot water into the roast pan inside the oven and quickly place the cheesecake in the oven on the middle rack, just above the roast pan.
Step 20
Bake for 1 hour and 15 minutes, or until the edges are golden and the center has a slight jiggle when nudged.
Step 21
Shut off the oven and crack open the door. Allow the cheesecake to remain inside for 45 minutes.
Step 22
Then remove the cheesecake and let it cool at room temperature for 30 minutes before transferring to the refrigerate to chill overnight.
Step 23
After the cheesecake has chilled overnight, make the sour cream frosting.
Step 24
In the bowl of a hand or stand mixer with the paddle attachment, mix the butter until smooth.
Step 25
Then mix in the sour cream, followed by the powdered sugar and vanilla.
Step 26
Spread the frosting over the cheesecake and top with sprinkles. Enjoy!
Step 27
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Chef's notes
Use Philadelphia Full Fat Cream Cheese for best flavor and texture.
Ensure all ingredients are at room temperature to prevent lumps.
Bake in a moist environment to prevent drying out.
Cracks are inevitable due to cookie dough bites, but they do not affect texture.
