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This sweet treat combines all the holiday vibes of sugar cookies with a super-smooth cheesecake middle. It gets topped with a snowy blanket of white chocolate and glittery sprinkles. Every forkful surprises you with bites of edible cookie dough tucked inside. Thanks to the deep, cozy flavor from Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, this dessert quickly became my go-to for festive get-togethers. I always whip it up ahead of time for parties. It’s a crowd-pleaser for sure.
Irresistible Ingredients
- Holiday sprinkles: Brighten up the finished dessert! Pick seasonal shapes for whatever you’re celebrating
- White chocolate: Use a real bar or fancy chips with cocoa butter for the smoothest ganache layer up top
- Cream cheese: Go for the full-fat blocks Set them out so they're nice and soft You want that creamy texture from the start
- Heavy cream: Helps fluff up the filling and gives the ganache its shine Use super cold, fresh cream for the best results
- Sour cream: Adds tang and a pillowy feel Full-fat is best for that dreamy texture
- Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract: Where all that classic vanilla flavor comes from Don’t skimp… real extract seriously upgrades the dessert
- Large eggs: Room temperature eggs make everything blend so smooth Free-range or organic get my vote if you can
- Granulated sugar: Classic white sugar keeps every bite just the right amount of sweet Go with cane sugar if you have it
- Unsalted butter: Let it sit out to soften for easy beating Always pick the good stuff for flavor
- All-purpose flour: You’ll need to heat-treat it so the dough is safe to munch Go for an unbleached, fine type for a tender crust
Easy Instructions
- Start with the White Chocolate Topping:
- Gently melt together the white chocolate and cream When it looks smooth and shiny, spread it over your cold cheesecake Add cookie dough balls and sprinkles Chill before cutting
- Bake Your Cheesecake:
- Pour the creamy filling over your cooled crust Set the pan in a roasting pan with water and bake until the center barely jiggles Cool it down slowly with the oven door cracked Open, then let it sit out before popping into the fridge
- Add Eggs and Fold in Cookie Dough:
- Drop eggs in one at a time and mix gently Don’t overwork it! Fold the chilled cookie dough balls into the batter—they’ll stay firm and keep their shape
- Get the Cheesecake Filling Ready:
- Lower the oven temperature Beat your cream cheese till it’s totally smooth Add sugar, vanilla, sour cream, and heavy cream Mix until combined
- Shape and Freeze Cookie Dough Balls:
- Beat together room temp butter and sugar First, blend in vanilla and a splash of milk Next, add your cooled flour Make little balls and freeze on a tray—save a few for the topping
- Finish the Crust and Bake:
- Mix dry ingredients in, gently, until it forms dough Press into the pan and make sure it’s even Bake until just turning golden Let it cool for the next layers
- Bring Wet Ingredients Together:
- Add the vanilla and egg to your butter-sugar bowl Mix until mostly blended—don’t go too long or the crust might come out tough
- Cream Butter with Sugar:
- Beat your soft butter with sugar for three minutes You want it fluffy This makes the crust crumbly and delicious
- Mix Up the Dry Ingredients:
- In another bowl, whisk the flour, baking powder, and salt This helps the crust bake evenly
- Heat-Treat Your Flour:
- Spread flour out in a baking pan Bake it till it hits 165°F so it’s safe Let it cool before you use it
- Line Your Pan:
- Place parchment inside your springform pan—and run it up the sides This makes unmolding the cheesecake a breeze
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How to Store
Once the dessert’s cool, cover it up tight and stick it in the fridge It’ll stay yummy for about five days For longer, wrap slices in plastic and freeze Let them thaw overnight in the fridge then rest on the counter for fifteen minutes—brings back all the creaminess
Tweaks and Swaps
Need gluten-free? Try a cup-for-cup gluten-free flour blend but maybe test a small cheesecake first If you’re dairy-free, swap in your favorite vegan cream cheese plus a plant-based heavy cream Eggs can’t really be subbed here—they’re what keeps everything together and sets the filling
Serving Ideas
Use a knife that’s warm and a bit wet for perfect slices Swirl on some whipped cream or toss extra sprinkles around each slice It goes great with hot coffee or spiced wine and makes a fun showpiece for holiday bakes or cookie parties
A Little Backstory
This dessert gives you those wintry feels and classic cheesecake comfort The idea for mixing in edible cookie dough came from all the new cookie dough bars popping up lately The sprinkle shower just makes folks smile—so now my family expects it every time
Recipe FAQs
- → Why is the crust special?
You start with sugar cookie dough for the base, so you get crisp edges and all that rich, buttery flavor. It’s a tasty swap from your usual crust and makes the cheesecake layer pop even more.
- → Any tips for getting a silky cheesecake layer?
Let every ingredient warm up to room temperature first. When you blend, barely mix in the eggs—if you beat too long, the filling won’t be as smooth.
- → Which type of vanilla works best?
Go for Madagascar Bourbon Pure Vanilla Extract if you can—it gives a deeper and warmer flavor punch for both the cookie base and the creamy filling.
- → What’s the trick to stopping cracks?
Pop the pan in a water bath and let it cool off slowly inside the oven. Don’t bake it too long. Doing this keeps the top from cracking up.
- → Is it okay to make this ahead of time?
For sure! Chill it in the fridge overnight, even up to two days before your party. Just makes life easier if you’re busy cooking other stuff.
- → Got any cool ideas for toppings?
Pour white chocolate ganache all over, toss on some extra cookie dough bits, and shake on some fun sprinkles for more flash and crunch.