Ingredients
Scale
- 2 cups (about 24-28 cookies) sugar cookies, crushed into fine crumbs
- 1/2 cup (1 stick) unsalted butter, melted
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar (for cookie dough)
- 1 teaspoon vanilla extract (for cookie dough)
- 1/4 teaspoon almond extract (optional, for cookie dough)
- 1/4 teaspoon salt (for cookie dough)
- 1 1/4 cups all-purpose flour, heat-treated (see notes)
- 2 tablespoons milk (any kind)
- 1/4 cup powdered sugar (for dusting cookie dough)
- 24 ounces (3 blocks) full-fat cream cheese, softened
- 1 cup granulated sugar (for cheesecake filling)
- 1 teaspoon vanilla extract (for cheesecake filling)
- 1/2 teaspoon almond extract (optional, for cheesecake filling)
- 1/4 teaspoon salt (for cheesecake filling)
- 1 cup heavy cream, cold
- 1/2 cup powdered sugar, sifted (for whipping cream)
- Optional: Sprinkles for garnish
Instructions
- Prepare the Sugar Cookie Crust: In a medium bowl, combine the crushed sugar cookie crumbs and melted butter. Press the mixture firmly and evenly into the bottom of a 9-inch springform pan. Place the pan in the freezer to chill while you prepare the filling.
- Make Edible Sugar Cookie Dough Bites: In a stand mixer with the paddle attachment (or a large bowl with a hand mixer), cream together the softened butter and granulated sugar until light and fluffy. Beat in the vanilla extract, almond extract (if using), and salt. Gradually add the heat-treated flour, mixing on low speed until just combined. Stir in the milk until a soft, pliable dough forms. Roll the dough into small, pea-sized bites (about 1/2 to 1 teaspoon each). Dust them lightly with powdered sugar to prevent sticking and set aside.
- Prepare the Cheesecake Filling: In a large bowl, using a hand mixer or stand mixer, beat the softened cream cheese, granulated sugar, vanilla extract, almond extract (if using), and salt until the mixture is completely smooth, creamy, and free of any lumps.
- Whip the Heavy Cream: In a separate, chilled large bowl, whip the cold heavy cream and sifted powdered sugar on high speed until stiff peaks form. Be careful not to over-whip, which can cause the cream to separate.
- Combine and Layer: Gently fold the whipped cream into the cream cheese mixture using a spatula until just combined and the filling is smooth and airy. Spoon about half of the cheesecake filling over the chilled cookie crust. Evenly sprinkle about two-thirds of the prepared cookie dough bites over this layer. Carefully spoon the remaining cheesecake filling on top, spreading it smoothly to the edges of the pan.
- Chill and Garnish: Cover the springform pan tightly with plastic wrap. Refrigerate for at least 4 hours, or preferably overnight, until the cheesecake is firm and completely set. Before serving, carefully remove the sides of the springform pan. Garnish with the remaining cookie dough bites and a festive sprinkle of sprinkles, if desired. Slice and serve cold.
Notes
Heat-treating flour: To make flour safe for consumption without baking, spread 1 1/4 cups of all-purpose flour thinly on a baking sheet and bake at 300°F (150°C) for 5-7 minutes, or microwave in a microwave-safe bowl for 1 minute, stirring, then continuing in 30-second intervals until it reaches 160°F (71°C) internal temperature. Let it cool completely before using.
Storage: Store leftover cheesecake covered in the refrigerator for up to 5 days.
Make Ahead: This cheesecake is ideal for making a day in advance, as it needs ample chilling time to fully set and develop its flavors.
Variations: For an extra touch of indulgence, drizzle each slice with a little melted white chocolate or a dollop of fresh whipped cream just before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/12th of cake)
- Calories: 480
- Sugar: 38g
- Sodium: 220mg
- Fat: 35g
- Saturated Fat: 20g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 100mg