Description
Three-layer dessert with buttery shortbread bottom, cheesecake middle full of cookie dough bits, and tangy sour cream frosting covered in colorful sprinkles.
Ingredients
For the Shortbread Crust:
- 1¼ cups (160g) all-purpose flour
- ½ cup (60g) powdered sugar
- Pinch of kosher salt
- ½ cup (110g) unsalted butter, cold and cubed
- 2 tablespoons milk
For the Sugar Cookie Dough:
- 6 tablespoons unsalted butter, room temperature
- ¾ cup (150g) granulated sugar
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 cup (130g) all-purpose flour
- ½ teaspoon kosher salt
- 3 tablespoons jimmies sprinkles
For the Sugar Cookie Cheesecake Filling:
- 4 × 8-oz blocks full-fat cream cheese, room temperature
- 1 cup (200g) granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ¼ teaspoon almond extract (optional)
- ¾ cup (185g) sour cream, room temperature
- 4 large eggs, room temperature
For the Sour Cream Frosting:
- 6 tablespoons unsalted butter, room temperature
- ⅓ cup (80g) sour cream
- 1½ cups (165g) powdered sugar
- 1 teaspoon vanilla extract
- Extra sprinkles for topping
Instructions
Heat your oven to 325°F and get that springform pan ready with some grease and parchment paper on the bottom. Mix your flour, powdered sugar, and salt in a bowl. Cut in those cold butter cubes until everything looks like breadcrumbs – I use my fingers for this part. Add the milk and mix until it holds together but still looks crumbly. Press this into your pan like you mean it – really pack it down tight. Bake for 18-20 minutes. Leave the oven on because we’re just getting started.
Use that same bowl to cream butter and sugar until fluffy. Add milk and vanilla, then dump in flour and salt. Stir in those sprinkles last. Now comes the fun part – pinch off little pieces about the size of grapes and roll them into balls. I usually end up with around 30 little balls. Set these aside on a plate.
Put a big roasting pan on your oven’s bottom rack and get some water boiling in a pot. Now beat that cream cheese with sugar and flour on low speed. Don’t rush this part or you’ll have lumps forever. Add vanilla, almond extract if you’re using it, and sour cream. Keep mixing gently. Add eggs one by one, just mixing until each one disappears. Take a rubber spatula and fold in all those cookie dough balls by hand.
Butter the sides of your pan and pour in all that beautiful batter. Put your cheesecake on the middle oven rack, right over that roasting pan. Pour your boiling water into the bottom pan – this keeps everything moist and prevents cracking. Bake for 75 minutes or until the edges look set but the middle still jiggles just a tiny bit when you shake the pan.
Turn off your oven and crack the door open. Let the cheesecake sit in there for 45 minutes – this gradual cooling prevents those ugly cracks. Then take it out and let it cool on the counter for 30 minutes before putting it in the fridge overnight. Yes, overnight. Don’t even think about cutting into it early.
After your cheesecake has been chilling all night, beat that butter until it’s fluffy. Add sour cream, powdered sugar, and vanilla. Mix until smooth and spreadable. Spread this all over the top of your cheesecake and go crazy with the sprinkles.
Notes
Don’t stress about wrapping your pan in foil for the water bath – if you have a decent springform pan, it won’t leak. I’ve never had an issue. Mix everything on low speed once you add the eggs. High speed whips in too much air and causes cracks. The center should still wiggle like jello when it’s done. A firm center means it’s overcooked.
Small cracks happen sometimes – don’t panic because that frosting covers everything up perfectly. I always run a knife around the edges before taking off the springform ring so the top doesn’t crack when it shrinks.
- Prep Time: 45 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American