Sugar cookie dough cheesecake

A soft sugar cookie cheesecake with a buttery sugar cookie crust with sugar cookie dough in between the smooth luxurious batter!

This is the most festive cheesecake ever !! 🎄

This sugar cookie dough cheesecake is a decadent dessert that marries the rich, creamy texture of classic cheesecake with the nostalgic flavors of sugar cookie dough. It features a buttery sugar cookie crumb crust, a smooth vanilla-infused cheesecake filling swirled with chunks of soft, sweet cookie dough. Topped with sprinkles of colored sugar. Each bite delivers the tangy silkiness of cheesecake alongside the chewy, buttery sweetness of cookie dough, creating a playful yet elegant treat perfect for celebrations!

ingredients:

Sugar cookie crust:

• 120g All-purpose flour

• ½ teaspoon Baking soda

• pinch of salt

• 120g Unsalted butter room temperature

• 90g granulated sugar

• 1 large egg (room temp)

• 1 tsp vanilla

• 1/4 tsp cake batter extract

• 1/4 tsp almond extract

• 2 tbsp sprinkles

cheesecake:

• 16 oz cream cheese (room temp)

• 100g granulated sugar

• 1 tsp vanilla bean paste

• 1/4 tsp almond extract

• 1/2 tsp cake batter extract

• 2 tbsp heavy cream

• 2 eggs (room temp)

sugar cookie dough:

• 45g unsalted butter 3 tbsp unsalted butter (room temp)

• 70g granulted sugar

• 1 tbsp milk

• 1 tsp vanilla

• 65g flour

• 2 tbsp sprinkles

Directions :

• Preheat oven to 325 f

• Make the crust first!

• In a bowl, beat the butter and sugar together until creamy. Add in the egg and vanilla. Add in the salt and baking soda and mix.

• Sift in the flour and fold in the sprinkles

• Press the cookie dough onto the bottom of the greased 7 inch spring pan and set aside.

• Make the cookie dough filling next.

• In a small bowl, add in the butter sugar and milk. Give it a whisk and add in the flour, vanilla and sprinkles. Roll the dough into small little cookie doughs. Set aside.

• Make the cheesecake:

• In a large mixing bowl , add the room temp cream cheese and whisk until fluffy. Add in the sugar and whisk again.

• Whisk in the eggs, one at a time. Batter should be nice and smooth. Add in the vanilla and whisk.

• pour half the batter to the cookie dough crust. Add in the cookie dough balls and pour remaining batter on top.

• Bake in the oven for 55-60 minutes.

• Remove the cake from the oven and cool for 10 minutes

• Let it cool completely for about 1 hour.

• Cover and refrigerate overnight!