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Try out this festive Sugar Cookie Cheesecake that tastes just like the holidays. There's a soft sugar cookie crust, rich cheesecake filling loaded with bits of mini cookie dough, and a white chocolate finish on top. Makes a lovely treat for Christmas parties or whenever you want something pretty that's easy to whip up.
Why You'll Want This
If you're a fan of both cheesecake and sugar cookies, you'll love mixing them together here. Great idea for a get-together—everyone asks how you made it. Grab good sugar if possible. Little bits of dough throughout make this way more interesting than your usual cheesecake.
What's Needed
- 9-inch Pan: That pan with removable sides
- White Chocolate: Goes right on the top
- Heavy Cream: You'll need some for the batter and the topping
- Sour Cream: Adds creamy texture
- Cream Cheese: Use four blocks
- Sprinkles: Go for red and green for holiday vibes
- Eggs: Biggest ones you can get
- Vanilla: Real vanilla gives great flavor
- Sugar: Standard white sugar works
- Butter: Unsalted and plenty of it
- Salt: Just a little bit
- Baking Soda: Only need a small amount
- Flour: All-purpose is perfect
Simple Steps
- Finish with topping:
- Warm up your cream, pour it over chopped white chocolate, then mix till it turns silky. Spread on chilled cheesecake, then pop on extra dough balls and some fun sprinkles.
- Chill it out:
- After baking, leave oven door a crack open for about 30 minutes so it cools gently. Then take it out and let it chill some more. Move to the fridge overnight.
- Bake it together:
- Pour cheesecake mixture over cooled crust, set pan inside a larger pan with hot water, and bake around ninety minutes until just wobbly in the center.
- Mix up cheesecake:
- Lower oven to 325°. Beat cream cheese with sugar until it's super creamy. Add in sour cream, heavy cream, and vanilla. Slowly mix in eggs, then gently fold in your frozen cookie balls.
- Shape little dough pieces:
- Make a new batch of dough using flour, salt, butter, sugar, vanilla, and a splash of milk. Roll out tiny balls, toss into the freezer so they firm up fast.
- Create the base:
- Stir flour, baking soda, and salt together in one bowl. In another, blend butter and sugar 'til fluffy, then toss in eggs and vanilla. Add the flour mix, press into your pan, and bake for about 25 minutes until golden.
- Prepping time:
- Fire up your oven to 350° first. Spray the springform pan with oil, put some parchment at the bottom, and set it nearby.
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Why Sugar Counts
Better sugar gives you a better tasting cake, it’s as simple as that. Try for good quality if you can get it, but any white sugar will do. The key is really beating it well with the butter so you get a mix that tastes awesome.
Tiny Dough Balls That Work
Keep your dough balls extra small—think the size of a penny. It's a great job for the kids. Freeze them solid or they’ll disappear into the cheesecake as it cooks. Don’t eat the raw dough if that worries you. Store-bought dough works too if you’re short on time.
Perfecting Your Cheesecake
Let cream cheese sit out until soft for a silky mix. Don’t overdo it with the eggs or you’ll get cracks in the cake. Bake it sitting in a water bath—this helps keep things smooth. Crack the oven door while it cools to keep the top nice. It takes patience but it's totally worth it.
Tasty White Chocolate Layer
Use chopped white chocolate so it melts nice and even. Be careful not to let your cream boil or the topping turns grainy. Spread the glaze quickly before it firms up. Do a few swirls for a fun look, and chill before serving.
Keep It Good
This cheesecake will stay fresh for five days in the fridge—just wrap it up so it doesn’t dry out. Cut with a knife run under hot water and wiped clean between slices. Freezing? Wrap slices well and they'll keep for a month. Just let it thaw a bit before digging in.
Make It Yours
Swap up the sprinkle colors for different occasions. Add in chocolate chips if you want something extra in the middle. Feeling fancy? Top it with whipped cream swirls. Or do mini versions in muffin cups—just bake a shorter time.
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Frequently Asked Questions
- → Can I prepare it early?
Actually, it comes out better made ahead! Prep it a day before, so flavors meld nicely. The fridge time helps with the texture too. Planning to serve Sunday? Bake it Friday. Be sure to cover it tightly to avoid fridge smells. Many say it tastes even better by day two or three. It’s worth the wait!
- → No sour cream—any substitutes?
Greek yogurt’s a great swap! Use the same amount as sour cream. Makes it a tad tangier but just as creamy. Plain yogurt works too—drain the excess water so it’s not soggy. Some folks mix cream cheese with a splash of milk. For extra richness, try heavy cream. Whatever you choose, let it come to room temp first to avoid lumps. Don’t use regular yogurt—it’s too runny!
- → How can I make sure it sets?
A water bath works wonders! Place your foil-wrapped pan in a larger one, then fill with hot water halfway up. This makes it bake evenly with no cracks. Double-wrap the pan to keep water out—leaks ruin everything! Don’t open the oven during baking. Let it cool slowly in the turned-off oven with the door cracked. It should have a slight jiggle in the center—it’ll firm up while cooling. If it’s too wobbly, give it 5 more minutes.
- → Can I use store-bought dough?
Yep, it’s a time-saver! Pre-made sugar cookie dough works perfectly. Let it soften first to press into the pan easily. Break it into pieces before spreading—makes it smoother. Some brands perform better, so look for a firm one. Wet your hands to prevent sticking while patting it down. Want detail? Sprinkle sugar on top before baking for that pro touch. Nobody will guess it’s not homemade!
- → How do I store leftover pieces?
Keep it chilled! Store in an airtight container in the fridge for up to 5 days. Cover individual slices with plastic wrap to keep them moist. Freezing the whole thing makes the texture weird, but individual slices freeze nicely if well wrapped. Let thaw overnight in the fridge—set out 30 minutes before eating to bring back creaminess. Some people love eating it half-frozen—it’s like cheesecake ice cream!
Conclusion
Love experimenting? Turn this into chewy cheesecake bars or layer cookies and cream in individual jars. Same taste, new style!