Make the Sugar Cookie Dough
- 1
Place one oven rack in the center and another on the bottom. Preheat the oven to 325°F. Lightly grease a 9-inch springform pan and line the base with parchment paper.
- 2
In a large mixing bowl, beat the butter and sugar together. Use a stand mixer with the paddle attachment or a wooden spoon mix until the texture is pale, creamy, and fluffy.
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Add the milk and vanilla, mixing until fully blended.
- 4
Sprinkle in the flour and salt, then stir until you get a smooth, sticky cookie dough with no dry spots.
- 5
Scoop out about two-thirds of the dough and press it evenly into the bottom of your prepared springform pan.
- 6
Bake the crust on the center rack for 20–25 minutes, or until the top looks set (not shiny anymore) and the edges turn a light golden color.
- 7
Set the crust aside to cool slightly leave the oven on at 325°F.
- 8
Line a baking sheet or large plate with parchment paper. Take the remaining one-third of the dough, add the sprinkles, and mix them in. Pinch off tiny portions (about ½ teaspoon each) and roll them into small balls. Arrange them on the lined baking sheet and continue until all the sprinkle dough is shaped. Set aside.
Make the Cheesecake Filling
- 9
In a large bowl, combine the cream cheese and sugar. Beat with a mixer or by hand until the mixture is completely smooth.
- 10
Scrape down the bowl, then mix in the flour, yogurt, salt, and vanilla until everything comes together.
- 11
Working on LOW speed, add the eggs one at a time. Mix only until each egg disappears into the batter don’t overmix. After the first two eggs, pause to scrape down the bowl, then continue with the last one.
- 12
Pour one-third of the cheesecake batter over the slightly cooled crust (it’s fine if the crust is still a bit warm).
- 13
Scatter half of the cookie dough balls across the top. Add another third of the cheesecake batter, then arrange the remaining cookie dough balls on top. Finish with the rest of the cheesecake batter and spread into an even layer.
- 14
Place a large baking dish on the bottom oven rack and fill it with about 2 inches of boiling water. Position the cheesecake on the center rack directly above it.
- 15
Bake for 1 hour 10 minutes to 1 hour 20 minutes, or until the edges are golden and set, and the center jiggles slightly when the pan is gently shaken.
- 16
This cheesecake will crack because of the moisture in the cookie dough — totally normal!
- 17
Turn off the oven and crack the door open. Let the cheesecake rest inside for 30 minutes. After that, run a paring knife around the edges to loosen it from the pan.
- 18
Let it cool in the oven for another 30 minutes (for a total of 1 hour). Move it to the counter to cool to room temperature, then refrigerate for at least 6 hours or until completely firm.
Make the Sugar Cookie Dough Frosting
- 19
First, heat-treat the flour so it’s safe to eat. You can do this in the oven or microwave:
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Oven method:
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Preheat to 350°F. Spread the flour on a parchment-lined baking sheet. Bake for 5–7 minutes, or until it reaches 160°F. Don’t let the thermometer touch the pan when checking the temp.
- 22
Microwave method:
- 23
Place flour in a microwave-safe bowl and heat in 30-second bursts until it reaches 160°F — usually about 90 seconds total. Again, keep the thermometer tip away from the bowl walls.
- 24
Let the flour cool completely, then sift it to remove any lumps.
- 25
In a large bowl, beat the butter until smooth. Add the powdered sugar one cup at a time, mixing as you go. Blend in the cooled flour.
- 26
Add the salt, vanilla, and 1 tablespoon of milk. Whip until the frosting becomes light and fluffy. If it’s too thick, add a little more milk until you reach your preferred consistency.
- 27
Fold the sprinkle jimmies into the frosting.
- 28
Release the cheesecake from the springform pan and transfer it to a serving plate. Spread the frosting over the top and decorate with extra sprinkles if you like. Enjoy immediately or chill until ready to serve!
