Sweet Cookie Cheesecake (Print Version)
# Ingredients:
01 -
1/2 cup (60g) powdered sugar for the crust.
02 -
1/4 cup (60g) all-purpose flour for the crust.
03 -
1/2 cup (110g) chilled unsalted butter, into cubes, for the crust.
04 -
2 tablespoons milk for the crust.
05 -
3/4 cup (150g) regular sugar for the dough.
06 -
1/2 teaspoon vanilla for the dough.
07 -
1 cup (130g) all-purpose flour for the dough.
08 -
1/2 teaspoon kosher salt for the dough.
09 -
2 tablespoons milk for the dough.
10 -
6 tablespoons unsalted butter, softened, for the dough.
11 -
3 tablespoons colorful jimmies sprinkles for the dough.
12 -
32 ounces (4 packages) full-fat cream cheese, softened.
13 -
1 cup (200g) granulated sugar for the filling.
14 -
2 tablespoons flour for the filling.
15 -
1 teaspoon vanilla for the filling.
16 -
1/4 teaspoon almond extract if you'd like (optional).
17 -
3/4 cup (185g) sour cream, softened.
18 -
4 large eggs, softened.
19 -
6 tablespoons room-temp unsalted butter for frosting.
20 -
1/3 cup (80g) sour cream for frosting.
21 -
1 1/2 cups (165g) powdered sugar for frosting.
22 -
1 teaspoon vanilla for frosting.
23 -
Extra sprinkles to decorate.
# Instructions:
01 -
Stir together the flour, powdered sugar, and salt, then incorporate cubes of cold butter and milk. Press into the pan's base, then bake it at 325°F for 18-20 minutes.
02 -
Cream the butter and sugar until smooth, then mix in the milk and vanilla. Stir in the flour and salt, followed by the sprinkles, then roll the mixture into tiny balls.
03 -
Place a large roasting pan in the oven, then get a pot of water boiling for the bath.
04 -
Blend cream cheese, sugar, and flour until lump-free. Mix in both extracts, sour cream, and eggs one at a time.
05 -
Gently fold the cookie dough balls into the batter, then pour the mixture on top of the baked crust.
06 -
Fill the roasting pan with the hot water you boiled, then bake the cheesecake at 325°F for about 75 minutes.
07 -
Let the cheesecake rest inside the turned-off oven for 45 minutes, then leave it on the counter for 30 minutes before transferring it to the fridge to chill completely overnight.
08 -
Whip your butter until fluffy, then incorporate the sour cream, powdered sugar, and vanilla until creamy.
09 -
After your cheesecake is chilled, spread the frosting all over it and throw on some sprinkles for the final touch.
# Notes:
01 -
Needs a night in the fridge to set properly.
02 -
Cracking on top is normal because of the cookie dough chunks.
03 -
All ingredients should be warmed up to room temperature.
04 -
Using a water bath helps the cake bake evenly without overcooking.