Ingredients
✓ 1 cup All-purpose flour
✓ 1/2 tsp Baking soda
✓ 1/2 tsp Salt
✓ 3/4 cup Unsalted butter (room temperature)
✓ 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
✓ 1 tsp Pure vanilla extract
✓ 1 Large egg (room temperature)
✓ 1 Large egg yolk (room temperature)
✓ 1/3 cup Christmas sprinkles (jimmies)
✓ 32 oz Cream cheese (room temperature)
✓ 2/3 cup Regenerative Organic Certified® Cane Sugar from Wholesome
✓ 3/4 cup Sour cream (room temperature or Greek yogurt)
✓ 1/2 cup Heavy cream (room temperature)
✓ 4 Large eggs (room temperature)
✓ 1 cup White chocolate chips
✓ 1/3 cup Heavy cream
Instructions
✓ Preheat oven to 350°F (175°C) and line a 9‑inch springform pan with parchment paper
✓ Whisk together flour, baking soda, and salt in a medium bowl
✓ Beat butter until pale and fluffy, then add sugar and vanilla and mix until lightened
✓ Incorporate egg and egg yolk one at a time, mixing on low speed
✓ Gradually add dry flour mixture, mixing until just combined
✓ Fold in Christmas sprinkles and press dough into pan, baking crust for 10 minutes until light golden
✓ Beat cream cheese until smooth, add sugar and beat until airy
✓ Mix in sour cream and heavy cream until glossy
✓ Add eggs one at a time, beating briefly after each
✓ Stir in white chocolate chips until just incorporated
✓ Pour batter over crust and bake at 325°F (163°C) for 45‑55 minutes until edges set and center jiggles slightly
✓ Cool cheesecake in oven with door ajar for 1 hour, then refrigerate for at least 4 hours
✓ Whisk remaining heavy cream to soft peaks and spread over chilled cheesecake
✓ Optional drizzle melted white chocolate over topping and refrigerate 30 minutes
✓ Release springform pan, slice with warm wet knife, and serve
Notes
Ensure all dairy ingredients are at room temperature for a smooth batter; chill cheesecake thoroughly before slicing for clean cuts.
Nutrition
- Calories: 350
- Sugar: 8
- Sodium: 400
- Fat: 12
- Carbohydrates: 45
- Fiber: 5
- Protein: 15