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Wanna make everyone gasp when they see your holiday dessert spread? My Sugar Cookie Cheesecake creation is your ace in the hole. I dreamed up this knockout treat last December by mixing together two things I can't get enough of - smooth, luscious cheesecake and rich, sugary cookies. Every single part from the cookie bottom to the white chocolate drizzle on top is bursting with holiday vibes. My folks call it Christmas wrapped in cheesecake form and I gotta say, they've nailed it.
The True Wonder Behind This Magical Cheesecake
Let me share why this sweet treat has become famous at our holiday parties. For starters, there's the fun factor with those bright Christmas sprinkles and hidden chunks of sugar cookie dough scattered throughout. You can't help but grin when it catches your eye. And guess what? You can whip it up a day ahead since it needs cooling time anyway. That's one thing off your plate during the crazy holiday rush.
A Delightful Holiday Taste Experience
Picture taking a bite of this cheesecake. You'll experience the sugary cookie base, velvety vanilla cheesecake middle dotted with cookie dough chunks, and smooth white chocolate coating all at once. The mix of textures and tastes work together beautifully, making something that's decadent and satisfying without being too sweet.
Stuff We'll Need
For our cookie foundation, grab 1 ¾ cups all purpose flour, ½ teaspoon baking soda, ½ teaspoon salt, ¾ cup unsalted butter (soft), 1 cup cane sugar, 1 teaspoon pure vanilla extract, 1 whole large egg plus 1 yolk (room temp), and ⅓ cup Christmas sprinkles.
For those cute little cookie dough pieces, collect 1 ½ cups all purpose flour, ½ teaspoon salt, ½ cup softened butter, 1 cup cane sugar, 1 teaspoon vanilla extract, 5 tablespoons milk, and ⅓ cup colorful sprinkles.
Our main attraction, the cheesecake filling, calls for 32 oz softened cream cheese, ⅔ cup cane sugar, ¾ cup sour cream, ½ cup heavy cream, 1 teaspoon vanilla extract, 4 large eggs, and most of your cookie dough bits.
Finish everything with a lush white chocolate topping using 1 cup white chocolate chips and ⅓ cup heavy cream.
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Tools You'll Want
Before we jump in, find your 9 inch springform pan - you can't make proper cheesecake without it. Your mixer will save your arms today, doesn't matter if it's standing or handheld. Make sure you've got a big roasting pan for the water bath - it's how we keep our cheesecake from splitting. And grab some parchment paper to make your life easier, you'll thank me later.
Creating The Magic Step By Step
We'll kick off with our cookie base. When your oven reaches 350°F, line your pan with parchment and start mixing. Stir those dry stuff together, then beat your butter and sugar till it's fluffy and light, about 2 minutes. Throw in your vanilla and eggs, then slowly mix in the dry stuff. Add those fun sprinkles last, push everything into your pan and bake till it looks golden, around 25 minutes.
While it cools down, let's make our cookie dough bits. Mix everything like you would for normal cookies, then shape tiny balls and stick them in the freezer. These little guys will be our surprise pockets of cookie goodness inside the cheesecake.
Building The Creamy Middle
Now for our velvety filling. Your ingredients must be room temp - that's how you get super smooth cheesecake, no arguments. Whip your cream cheese and sugar till totally smooth, dump in your sour cream, heavy cream and vanilla. Then add eggs one at a time, just mixing enough to blend. Toss in those frozen cookie dough balls and pour the whole thing over your cooled base.
Tricks For Flawless Baking
Here's where we use that water bath. Wrap your pan in foil, put it in your roasting dish and add hot water halfway up the sides. Bake at 325°F for roughly 85 minutes. You want the edges firm with a tiny wobble in the middle. Then try my favorite hack - turn the oven off, open the door a crack and let it cool slowly for 30 minutes. This stops cracks better than anything else I've tried.
The Final Flourish
After your cheesecake has totally chilled, time for that amazing white chocolate layer. Warm your cream till it steams, pour it on the chocolate chips, wait a bit, then stir till smooth. Pour this yummy goodness over your cheesecake, let it harden in the freezer for 10 minutes, then add your leftover cookie dough balls and extra sprinkles on top.
How To Keep And Enjoy
This showstopper will stay good in your fridge for up to 5 days, but they never stick around that long at my place. You can even freeze single pieces wrapped up tight - they'll last 3 months. Just thaw them overnight when you want to eat them. I love eating slices with hot cocoa or spiced eggnog during Christmas time.
Sharing Joy From My Home
This cheesecake has grown into such an important part of our holiday customs. Whenever I bake it, I think about all the happiness and grins it brings to our family get-togethers. I really hope it becomes a treasured part of your holiday fun too.
Extra Holiday Treats To Try
If this hits the spot, check out my Italian Anise Cookies or Caramel Drizzled Apple Cinnamon Cookies next. They both fit perfectly on holiday cookie trays and make wonderful handmade presents too. Happy baking and merry everything from my kitchen to yours.
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Frequently Asked Questions
- → How do room temperature ingredients help?
Softened ingredients mix more easily, creating a smooth batter. Cold ones can leave lumps and mess up the cheesecake's texture.
- → What does a water bath do?
It gives steady heat and adds moisture while baking. This keeps cracks away and makes the cheesecake creamy and smooth.
- → Can I prepare this ahead of time?
Sure thing! Make it 2-3 days earlier, keep it covered in the fridge, and wait to add the final touch of ganache and décor until serving.
- → What makes cheesecake crack?
It's often from mixing too much air into the batter or rapid temperature changes. Stick to room temp ingredients, mix gently, and always bake with a water bath.
- → Can I freeze leftovers?
Absolutely! Wrap pieces tightly with plastic wrap and foil, freeze up to 3 months, and thaw in the fridge overnight before enjoying.