Sugar Cookie Cheesecake

Why Make This Recipe

Sugar Cookie Cheesecake is a delightful dessert that combines two beloved treats into one amazing dish. This recipe brings together the crunch of sugar cookies with the creamy, rich texture of cheesecake, creating a perfect dessert for any occasion. Whether it’s a holiday celebration or a simple gathering with friends and family, this cheesecake is sure to impress everyone. Plus, its festive look with colorful sprinkles makes it visually appealing and fun!

How to Make Sugar Cookie Cheesecake

Ingredients

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

Directions

1. Sugar Cookie Crust: Preheat your oven and prepare a springform pan. Mix the flour, baking soda, and salt in one bowl. In another bowl, cream together the softened butter and sugar until light and fluffy. Add the vanilla, egg, and egg yolk, mixing well. Gradually add the flour mixture and sprinkles, mixing until combined. Press this mixture into the bottom of the prepared pan and bake until golden brown. Let cool.

2. Cookie Dough Balls: Follow the same steps to create cookie dough using the same ingredients but add milk. Scoop small balls and place them on a baking sheet. Bake until the edges are set.

3. Cheesecake: In a large bowl, beat the cream cheese until smooth. Add the sugar, sour cream, and heavy cream, mixing thoroughly. Add in the eggs one at a time, mixing just until combined. Pour this mixture over the cooled crust, and sprinkle some cookie dough balls on top. Bake until the center is set but still slightly jiggly. Let cool completely.

4. White Chocolate Ganache: Melt heavy cream and mix with white chocolate chips until smooth. Pour over cooled cheesecake and allow to set in the fridge.

How to Serve Sugar Cookie Cheesecake

Serve this delightful cheesecake chilled. You can slice it into wedges and decorate each piece with extra sprinkles for a festive touch. Pair it with whipped cream or a scoop of vanilla ice cream for an extra special treat.

How to Store Sugar Cookie Cheesecake

Store any leftover cheesecake in an airtight container in the refrigerator. It will stay fresh for up to five days. If you want to keep it longer, you can freeze the uncut cheesecake for up to three months. Just make sure to wrap it tightly in plastic wrap and foil.

Tips to Make Sugar Cookie Cheesecake

• Make sure all your ingredients are at room temperature for a smooth batter.
• Don’t overmix the cheesecake filling; mix until just combined to prevent cracks.
• For a sharper flavor, you can add a splash of lemon juice to the cheesecake mixture.
• If you prefer less sweetness, reduce the sugar in the cheesecake and ganache slightly.

Variation

You can add different flavors to suit your taste, such as using chocolate cookies for the crust or incorporating peppermint extract for a wintery feel. Changing the sprinkles based on the season can also make it suitable for any occasion!

FAQs

Can I use a different flavor of cheesecake?

Yes! You can experiment with different flavors by adding chocolate or fruit purees to the cream cheese mixture.

Can I make this cheesecake ahead of time?

Absolutely! You can prepare it a day or two in advance; just keep it refrigerated until you are ready to serve.

Can I use gluten-free flour in this recipe?

Yes, you can substitute all-purpose flour with a gluten-free blend, and it should work just fine!

Sugar Cookie Cheesecake

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A delightful dessert combining sugar cookies and cheesecake, perfect for any occasion.

• Author: megan
• Prep Time: 45 minutes
• Cook Time: 60 minutes
• Total Time: 105 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

• 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)
• 1 1/2 cups all-purpose flour
• 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
• 3/4 cup sour cream (room temperature or Greek yogurt)
• 1/2 cup heavy cream (room temperature)
• 4 large eggs (room temperature)
• 2/3 cup cookie dough balls
• 1 cup white chocolate chips
• 1/3 cup heavy cream

Instructions

1. Preheat your oven and prepare a springform pan.
2. For the sugar cookie crust, mix flour, baking soda, and salt in one bowl. In another bowl, cream together the softened butter and sugar until light and fluffy. Add vanilla, egg, and egg yolk, mixing well. Gradually add the flour mixture and sprinkles, mixing until combined. Press this mixture into the bottom of the prepared pan and bake until golden brown. Let cool.
3. For cookie dough balls, follow the same steps to create cookie dough using the same ingredients but add milk. Scoop small balls and place them on a baking sheet. Bake until the edges are set.
4. For the cheesecake, in a large bowl, beat the cream cheese until smooth. Add sugar, sour cream, and heavy cream, mixing thoroughly. Add eggs one at a time, mixing just until combined. Pour this mixture over the cooled crust, and sprinkle some cookie dough balls on top. Bake until the center is set but still slightly jiggly. Let cool completely.
5. For the white chocolate ganache, melt heavy cream and mix with white chocolate chips until smooth. Pour over cooled cheesecake and allow to set in the fridge.

Notes

Ensure all ingredients are at room temperature for best results. Store leftovers in an airtight container.

Nutrition

• Serving Size: 1 slice
• Calories: 450
• Sugar: 35g
• Sodium: 300mg
• Fat: 30g
• Saturated Fat: 15g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 1g
• Protein: 7g
• Cholesterol: 90mg

Keywords: cheesecake, sugar cookies, dessert, festive dessert, holiday dessert