Sugar Cookie Cheesecake

why make this recipe

Sugar Cookie Cheesecake is a delightful combination of two beloved desserts: sugar cookies and creamy cheesecake. This recipe is perfect for festive occasions or simply when you want to treat yourself. It’s rich, sweet, and full of flavor, making it a fantastic addition to any dessert table. Plus, the addition of Christmas sprinkles adds a fun pop of color and celebration to every slice!

how to make Sugar Cookie Cheesecake

Ingredients:

Sugar Cookie Cheesecake

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A delightful combination of sugar cookies and creamy cheesecake, perfect for festive occasions.

• Total Time: 115 minutes
• Yield: 12 servings 1x

Ingredients

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• 1 3/4 cup All-purpose flour (for crust)
• 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 Egg yolk (room temperature)
• 1/3 cup Christmas sprinkles (jimmies)
• 1 1/2 cups All-purpose flour (for cookie dough balls)
• 1/2 cup Unsalted butter (room temperature)
• 5 TBSP Milk
• 32 oz Cream cheese (room temperature)
• 2/3 cup Regenerative Organic Certified® Cane Sugar from Wholesome (for cheesecake filling)
• 3/4 cup Sour cream (room temperature or Greek yogurt)
• 1/2 cup Heavy cream (room temperature)
• 4 Large eggs (room temperature)
• 2/3 Cookie dough balls
• 1 cup White chocolate chips
• 1/3 cup Heavy cream (for ganache)

Instructions

1. Preheat your oven to 350°F (175°C). In a bowl, mix together flour, baking soda, and salt.
2. In another bowl, blend the butter and sugar until creamy. Add vanilla, egg, and egg yolk, mixing well.
3. Gradually add the flour mixture, then fold in the sprinkles. Press this dough into a greased springform pan and bake for about 10-12 minutes. Let cool.
4. In a bowl, combine flour and salt for the cookie dough balls. In another bowl, beat the butter and sugar until smooth.
5. Add vanilla and milk, mixing well. Gradually add the flour mixture and fold in the sprinkles. Roll into small balls and set aside.
6. In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and mix well.
7. Add sour cream, heavy cream, and vanilla, mixing until smooth. Finally, add eggs, one at a time, mixing until just combined.
8. Pour half of the cheesecake mixture over the cooled cookie crust. Add the cookie dough balls evenly on top, then pour the remaining cheesecake mixture over everything.
9. Bake in a water bath at 325°F (160°C) for about 65-75 minutes or until set. Let cool completely.
10. In a small saucepan, heat the heavy cream for the ganache. Remove from heat and add white chocolate chips, stirring until smooth and glossy. Allow to cool slightly before pouring over the cheesecake.
11. Refrigerate the cheesecake for at least 4 hours before serving.

Notes

Ensure all ingredients are at room temperature for the best texture. Avoid overmixing after adding eggs to prevent cracks.

• Author: Grandma Rosie
• Prep Time: 30 minutes
• Cook Time: 85 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 25g
• Sodium: 350mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 100mg

Keywords: cheesecake, sugar cookie, dessert, festive dessert, Christmas dessert

For the Sugar Cookie Crust:

• 1 3/4 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 Egg yolk (room temperature)
• 1/3 cup Christmas sprinkles (jimmies)

For the Cookie Dough Balls:

• 1 1/2 cups All-purpose flour
• 1/2 tsp Salt
• 1/2 cup Unsalted butter (room temperature)
• 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
• 1 tsp Pure vanilla extract
• 5 TBSP Milk
• 1/3 cup Christmas sprinkles (jimmies)

For the Cheesecake:

• 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)
• 1 tsp Pure vanilla extract
• 4 Large eggs (room temperature)

For the White Chocolate Ganache:

• 2/3 Cookie dough balls
• 1 cup White chocolate chips
• 1/3 cup Heavy cream

Directions:

1. 
   

   Make the Sugar Cookie Crust: Preheat your oven to 350°F (175°C). In a bowl, mix together flour, baking soda, and salt. In another bowl, blend the butter and sugar until creamy. Add vanilla, egg, and egg yolk, mixing well. Gradually add the flour mixture, then fold in the sprinkles. Press this dough into a greased springform pan and bake for about 10-12 minutes. Let cool.

   
   
2. 
   

   Prepare the Cookie Dough Balls: In a bowl, combine flour and salt. In another bowl, beat the butter and sugar until smooth. Add vanilla and milk, mixing well. Gradually add the flour mixture and fold in the sprinkles. Roll into small balls and set aside.

   
   
3. 
   

   Make the Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth. Gradually add sugar and mix well. Add sour cream, heavy cream, and vanilla, mixing until smooth. Finally, add eggs, one at a time, mixing until just combined.

   
   
4. 
   

   Assemble the Cheesecake: Pour half of the cheesecake mixture over the cooled cookie crust. Add the cookie dough balls evenly on top, then pour the remaining cheesecake mixture over everything. Bake in a water bath at 325°F (160°C) for about 65-75 minutes or until set. Let cool completely.

   
   
5. 
   

   Make the White Chocolate Ganache: In a small saucepan, heat the heavy cream. Remove from heat and add white chocolate chips. Stir until smooth and glossy. Allow to cool slightly before pouring over the cooled cheesecake.

   
   
6. 
   

   Chill and Serve: Refrigerate the cheesecake for at least 4 hours before serving.

   
   

how to serve Sugar Cookie Cheesecake

Serve Sugar Cookie Cheesecake chilled, topped with extra cookie dough balls or whipped cream. It’s perfect for gatherings and will surely impress your guests. Slice it into wedges, and don’t forget to add a sprinkle of extra jimmies on top for a festive touch!

how to store Sugar Cookie Cheesecake

Store any leftovers in an airtight container in the refrigerator. It can last for up to 5 days. If you need to keep it longer, you can freeze the cheesecake (without the ganache) for up to 3 months. Just make sure to wrap it tightly to avoid freezer burn.

tips to make Sugar Cookie Cheesecake

• Ensure all ingredients, especially cream cheese and butter, are at room temperature for the best texture.
• When making the cheesecake, do not overmix after adding the eggs to prevent cracks.
• You can use a water bath while baking the cheesecake to promote even cooking and minimize cracking.

variation

Feel free to mix things up! You can add different sprinkles based on the season or substitute the white chocolate ganache with dark chocolate for a richer flavor.

FAQs

1. Can I use a different type of cheese instead of cream cheese?
While this recipe is best with cream cheese for its texture and flavor, you can experiment with mascarpone for a different taste.

2. How do I prevent my cheesecake from cracking?
To minimize cracking, avoid overmixing after adding eggs, and bake in a water bath. Make sure the oven isn’t too hot to prevent sudden temperature changes.

3. Can I make this recipe ahead of time?
Yes! This cheesecake is great to make a day or two in advance. Just make sure to store it in the refrigerator until you’re ready to serve.