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Delicious Sugar Cookie Cheesecake with a creamy topping and cookie crust

Sugar Cookie Cheesecake

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

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

Ingredients

Scale
  • 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