🍪 Sugar Cookie Cheesecake 🍰
Ingredients
For the Cookie Layer:
1 (16-ounce) package refrigerated sugar cookie dough
2 tablespoons all-purpose flour
Optional: 1/4 teaspoon almond extract
For the Cheesecake Filling:
24 ounces (three 8-ounce blocks) full-fat cream cheese, softened to room temperature
1 cup powdered sugar
1 tablespoon pure vanilla extract
1 teaspoon almond extract (or additional vanilla extract)
1 cup white chocolate chips, melted and slightly cooled
1 ½ cups cold heavy whipping cream
For the Topping:
½ cup cold heavy whipping cream
2 tablespoons powdered sugar
Sprinkles or crumbled sugar cookies for garnish
Instructions
Prepare the Cookie Base: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan. In a medium bowl, knead together the package of sugar cookie dough and the 2 tablespoons of flour (and almond extract, if using) until well combined. Press the dough evenly into the bottom of the prepared pan. Bake for 14-18 minutes, or until the edges are lightly golden. Remove from the oven and allow to cool completely on a wire rack.
Create the Filling: In the bowl of a stand mixer fitted with the paddle attachment, beat the softened cream cheese on medium speed until completely smooth, about 2 minutes. Scrape down the sides of the bowl. Add the 1 cup of powdered sugar, vanilla extract, and almond extract. Beat again until fully incorporated and smooth.
Incorporate Chocolate: With the mixer on low speed, slowly pour in the slightly cooled melted white chocolate. Mix until just combined. Scrape the bowl down once more to ensure everything is evenly mixed.
Whip the Cream: In a separate clean, chilled bowl, whip the 1 ½ cups of cold heavy cream until stiff peaks form. Be careful not to over-whip.
Fold and Combine: Gently fold the whipped cream into the cheesecake mixture in three additions, using a spatula. This method ensures the filling remains light and airy. Continue folding until no white streaks remain.
Assemble and Chill: Pour the finished cheesecake filling over the completely cooled sugar cookie crust. Smooth the top with an offset spatula. Cover the pan with plastic wrap and refrigerate for at least 6 hours, but preferably overnight, to allow it to set completely.
Serve: Just before serving, run a thin knife around the edge of the pan before releasing the springform collar. To garnish, whip the remaining ½ cup of heavy cream with 2 tablespoons of powdered sugar until stiff peaks form. Pipe or dollop the whipped cream on top of the cheesecake and decorate with sprinkles or crumbled sugar cookies. Slice with a sharp knife wiped clean between cuts for neat slices.
Yields: 10-12 servings
Prep time: 25 minutes
Chill time: 6 hours or overnight
Total time: 6 hours 25 minutes (mostly inactive)
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