Sugar Cookie Cheesecake (Print Version)
# Ingredients:
01 -
1 3/4 cups flour.
02 -
1/2 spoon baking soda.
03 -
1/2 spoon salt.
04 -
3/4 cup soft butter.
05 -
1 cup sugar.
06 -
1 spoon vanilla.
07 -
1 egg.
08 -
1 egg yolk.
09 -
1/3 cup sprinkles.
10 -
1 1/2 cups flour.
11 -
1/2 spoon salt.
12 -
1/2 cup soft butter.
13 -
1 cup sugar.
14 -
1 spoon vanilla.
15 -
5 spoons milk.
16 -
1/3 cup sprinkles.
17 -
32 oz soft cream cheese.
18 -
2/3 cup sugar.
19 -
3/4 cup sour cream.
20 -
1/2 cup heavy cream.
21 -
1 spoon vanilla.
22 -
4 eggs.
23 -
Cookie dough balls.
24 -
1 cup white chips.
25 -
1/3 cup heavy cream.
# Instructions:
01 -
Heat oven to 350°. Line 9-inch pan with paper, spray with oil.
02 -
Mix flour, soda, salt for crust.
03 -
Beat butter, sugar 2 minutes till fluffy.
04 -
Add vanilla, eggs. Mix well.
05 -
Stir in dry mix. Add sprinkles.
06 -
Press in pan bottom.
07 -
Bake 25-30 minutes till gold.
08 -
Mix flour, salt.
09 -
Beat butter, sugar. Add vanilla, milk.
10 -
Mix wet and dry. Add sprinkles.
11 -
Roll tiny balls. Freeze.
12 -
Heat oven to 325°. Start water for bath.
13 -
Beat cream cheese, sugar 2 minutes.
14 -
Add sour cream, cream, vanilla.
15 -
Mix in eggs. Add cookie balls.
16 -
Pour on crust.
17 -
Wrap pan good. Put in water bath.
18 -
Bake 80-90 minutes till edges set.
19 -
Cool in oven 30 minutes.
20 -
Chill 6 hours or overnight.
21 -
Heat cream, pour on chips.
22 -
Stir till smooth.
23 -
Top cake with ganache, extra balls, sprinkles.
# Notes:
01 -
Everything should be room temp.
02 -
Keeps 5 days in fridge.