Sugar Cookie Cheesecake
A delicious blend of sugar cookie crust and creamy cheesecake topped with edible cookie dough and white chocolate.
Ingredients
Crust
- 2 cups sugar cookie dough Store-bought or homemade.
Cheesecake Filling
- 16 oz cream cheese, softened Ensure it is at room temperature for easy mixing.
- 1 cup powdered sugar
- 1 teaspoon vanilla extract
- 1 cup edible cookie dough pieces
Toppings
- 1 cup white chocolate, melted For drizzling on top.
- 1/2 cup whipped cream For serving, optional.
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Press the sugar cookie dough into the bottom of a 9-inch springform pan to form the crust.
- Bake for 10-12 minutes or until lightly golden. Let it cool.
Making Cheesecake Filling
- In a large mixing bowl, beat the softened cream cheese until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing well until creamy.
- Gently fold in the edible cookie dough pieces.
Assembling the Cheesecake
- Pour the cream cheese mixture over the cooled sugar cookie crust and smooth the top.
- Melt the white chocolate and pour it over the cheesecake, spreading evenly.
Setting the Cheesecake
- Refrigerate for at least 4 hours or until set.
- Serve topped with whipped cream if desired.
Notes
For best results, let the cream cheese sit at room temperature before mixing and avoid overmixing when folding in the cookie dough pieces. Store in the refrigerator for up to 5-7 days.