Sugar Cookie Cake (Printable Version)
# What You’ll Need:
01 -
Holiday sprinkles for topping.
02 -
2 oz heavy cream.
03 -
6 oz white chocolate.
04 -
Red and green sprinkles.
05 -
1/2 cup sour cream.
06 -
1 tbsp vanilla extract.
07 -
4 eggs.
08 -
1/2 tsp salt.
09 -
1 1/2 tbsp all-purpose flour.
10 -
1 cup sugar, regular.
11 -
24 oz cream cheese, let it soften first.
12 -
16.5 oz chilled sugar cookie dough.
# Steps To Make It:
01 -
Add ganache plus more sprinkles on top.
02 -
Warm up the cream, pour it over the chocolate, and whisk until smooth.
03 -
Let it cool in the fridge overnight or for at least 6 hours.
04 -
Turn off your oven and leave the cheesecake inside for an hour with the door open a crack.
05 -
Pop it in for 55 to 60 minutes, edges should look solid.
06 -
Spread the mixture onto your crust.
07 -
Gently stir in the sprinkles now.
08 -
Crack in the eggs, one after the other, and blend, then mix in vanilla and sour cream.
09 -
Add the salt, all-purpose flour, and sugar. Stir until blended.
10 -
Whip the cream cheese till there aren't lumps.
11 -
Squish the cookie dough into the pan and bake for 5 minutes.
12 -
Fire up your oven to 350°F and line a springform pan with parchment.
# Extra Notes:
01 -
Chilling it until the next day makes it even better.
02 -
Using soft, room temp stuff helps everything blend.
03 -
It'll keep in the freezer for three months.
04 -
Leaving it in the cooling oven means you get a smooth, not cracked, cake.