Sugar Cookie Cherry Cheesecake

Sugar Cookie Cherry Cheesecake

Sugar Cookie Cherry Cheesecake


1 1 /2 c. graham cracker crumbs

1 T sugar

6 T melted butter


Four 8-ounce packages PHILADELPHIA cream cheese, at room temperature

1⅔ cups sugar

¼ cup cornstarch

1 tablespoon pure vanilla extract

2 extra-large eggs

¾ cup heavy whipping cream


2 cups heavy cream

12 ounces Ghirardelli semi sweet chocolate bars (not chips)

Cookie Dough Balls

8 T. butter

⅓ cup granulated sugar

⅓ cup dark brown sugar

1½ tsp vanilla extract

1 cup plus 2 T. flour

pinch of kosher salt

1 cup mini chocolate chips

Peanut Butter Decorative Frosting

⅔ c. Skippy peanut butter-creamy!

8 T. soft butter

1 c. powdered sugar



Combine all ingredients and press into a 9 inch springform pan.

Bake at 350 for 8 minutes. Let cool.


In a large bowl, using an electric mixer fitted with the paddle attachment, beat 1 package of the cream cheese, ⅓ cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times.

Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.

Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla.

Blend in the eggs, one at a time, beating well after each.

Beat in the cream just until completely blended.

The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust. Wrap the sides of the pan in aluminum foil.

Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. (Alternatively, use a cheesecake moat-my fave!) Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1¼ hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours. Chill until cold. Then Pour on the ganache.


Heat the cream just to a boil and pour over the chocolate in a heat proof bowl.

Lets it 2 minutes.

Stir until all the chocolate is melted! Let cool a bit and pour onto the cold cheesecake.

Return to the fridge for several hours or overnight – until the chocolate is set.

Cookie Dough Balls

Beat all ingredients except the chips.

Once smooth, fold in the chips.

Roll into cookie dough balls and chill to firm.


Beat pb and butter and slowly add sugar.

Beat till smooth.

Pipe onto cake once the ganache has set using pastry bag.

Top the decorative circles with the chilled cookie dough balls.