Cookie Cheesecake Delight (Print Version)
# Ingredients:
01 -
1 1/2 cups white flour.
02 -
1/2 tsp baking soda.
03 -
1/2 tsp salt.
04 -
1/3 cup colorful sprinkles.
05 -
3/4 cup softened butter.
06 -
1 large egg.
07 -
1 egg's yolk.
08 -
1 tsp vanilla.
09 -
1 cup regular sugar.
10 -
5 tbsp milk.
11 -
1/3 cup cream particles.
12 -
32 oz smooth cream cheese.
13 -
2/3 cup granulated sugar.
14 -
1/2 cup heavy-soft cream.
15 -
3/4 cup sour cream.
16 -
4 full eggs.
17 -
Ready-made cookie dough bites.
18 -
1 cup white chocolate bits.
19 -
1/3 cup warmed heavy cream.
# Instructions:
01 -
Turn oven on to 350°. Use paper in a 9-inch pan, oil spray it.
02 -
Combine salt, soda, and flour for the crust.
03 -
Whip butter with sugar for about 2 minutes, get it airy.
04 -
Add the eggs and a little vanilla, stir it up.
05 -
Dump the dry mix into the wet stuff. Sprinkle some fun colors.
06 -
Flatten it firmly into the pan base.
07 -
Bake for 25-30 minutes until the edges get golden.
08 -
Toss salt and flour in a bowl.
09 -
Whisk butter and sugar until creamy. Add milk and a splash of vanilla.
10 -
Combine wet and dry parts. Toss in those sprinkles.
11 -
Shape into balls, freeze till solid.
12 -
Set oven to 325°. Boil water for a bath.
13 -
Blend cream cheese and sugar for a couple of minutes.
14 -
Stir in heavy cream, sour cream, and that vanilla.
15 -
Mix in the eggs and a handful of cookie dough balls.
16 -
Spread the batter nice and even on top of the crust layer.
17 -
Cover pan tightly and place it into the hot water bath.
18 -
Bake for 80-90 minutes, making sure edges are firm.
19 -
Let sit in the oven for 30 minutes before pulling it out.
20 -
Set it in the fridge for 6 hours minimum or until tomorrow.
21 -
Pour warm cream over chocolate and whisk until melted.
22 -
Keep stirring until the ganache gets super smooth.
23 -
Top the cheesecake with ganache, dough balls, and sprinkles.
# Notes:
01 -
All your ingredients need to be room temp.
02 -
Pop it in the fridge for up to 5 days.