Description
A delightful layered dessert featuring a tender sugar cookie base topped with a soft, creamy layer and festive sprinkles, offering a unique twist on classic sugar cookie flavors.
Ingredients
Scale
- 1 ¾ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, room temperature
- 1 cup Regenerative Organic Certified® Cane Sugar
- 1 tsp pure vanilla extract
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- ⅓ cup Christmas sprinkles (jimmies)
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup Regenerative Organic Certified® Cane Sugar
- 1 tsp pure vanilla extract
- 5 tbsp milk
Instructions
- Preheat oven to 350°F (175°C). Grease a 9-inch springform pan. In a stand mixer, cream ¾ cup unsalted butter with 1 cup Regenerative Organic Certified® Cane Sugar and 1 tsp pure vanilla extract until light and fluffy. Beat in 1 large egg and 1 egg yolk, one at a time, mixing well after each. In a separate bowl, whisk together 1 ¾ cup all-purpose flour, ½ tsp baking soda, and ½ tsp salt. Gradually add dry ingredients to wet, mixing on low speed until a soft dough forms. Press dough evenly into the bottom and 1 ½ to 2 inches up the sides of the prepared pan. Chill for 30 minutes. Blind bake for 12-15 minutes, until lightly golden. Cool completely on a wire rack.
- In a clean bowl of a stand mixer, cream ½ cup unsalted butter with 1 cup Regenerative Organic Certified® Cane Sugar and 1 tsp pure vanilla extract until fluffy. Gradually mix in 1 ½ cups all-purpose flour and ½ tsp salt until just combined. Slowly add 5 tbsp milk, mixing until the topping is smooth and spreadable.
- Reduce oven temperature to 325°F (160°C). Carefully spread the prepared creamy topping evenly over the cooled sugar cookie crust. Bake for 30-40 minutes, or until the topping is set and lightly golden at the edges, with a slight give in the center. Avoid overbaking.
- Remove the pan from the oven and let the dessert cool completely on a wire rack at room temperature. Once cooled, cover loosely with plastic wrap and transfer to the refrigerator to chill for at least 6 hours, or preferably overnight, for best setting and flavor. Before serving, carefully run a thin knife around the edge of the pan before releasing the springform sides. Generously sprinkle the top with ⅓ cup Christmas sprinkles (jimmies). For clean slices, use a sharp knife dipped in hot water and wiped clean between each cut.
Notes
- Prep Time: 3h
- Cook Time: 1h
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 320
- Sugar: 25g
- Sodium: 180mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg
Keywords: Sugar Cookie Cheesecake Bake