why make this recipe
This Sugar Cookie Cheesecake is fun and sweet. It mixes a soft sugar cookie base with a creamy cheesecake layer. You get cookie crunch, soft dough bits, and white chocolate ganache. It works for parties, holidays, or a special treat.
introduction
This recipe makes a rich cheesecake with a sugar cookie crust and small cookie dough balls inside. The top gets a smooth white chocolate ganache. The cake looks festive with sprinkles and tastes like sugar cookies and cheesecake together. It is best when you plan time to bake, cool, and chill.
how to make Sugar Cookie Cheesecake
Make the sugar cookie crust and cookie dough balls first. Press the crust into a springform pan and bake until golden. Make small cookie dough balls and bake them until edges set. For the cheesecake, beat room-temperature cream cheese until smooth, add sugar, sour cream, and cream. Mix in eggs one at a time. Pour over the cooled crust and add some cookie dough balls on top. Bake until the center is set but slightly jiggly. Cool fully, then pour warm white chocolate ganache over the top and chill until set.
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 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
Directions :
- Preheat your oven and prepare a springform pan. 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.
- 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.
- 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.
- 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.
how to serve Sugar Cookie Cheesecake
Chill the cheesecake until the ganache is firm. Run a knife around the pan and remove the springform ring. Slice with a sharp knife warmed in hot water for clean cuts. Serve cold. Add extra sprinkles or whipped cream if you like.
how to store Sugar Cookie Cheesecake
Cover the cheesecake and keep it in the fridge for up to 4-5 days. For longer storage, freeze slices in an airtight container for up to 1 month. Thaw in the fridge before serving.
tips to make Sugar Cookie Cheesecake
- Use room-temperature cream cheese and eggs for a smooth filling.
- Do not overmix after adding eggs to avoid cracks.
- Bake until the center is just a little jiggly to avoid overbaking.
- Cool slowly to room temperature, then chill in the fridge to set well.
- Press the crust evenly so the cheesecake bakes flat.
variation (if any)
- Add lemon zest to the cheesecake for a bright note.
- Use white chocolate chips in the batter for more chocolate flavor.
- Swap sprinkles for chopped nuts or colored sugar for different looks.
FAQs
Q: Can I make the crust ahead of time?
A: Yes. You can bake the crust a day ahead and keep it covered until you add the filling.
Q: Can I skip the cookie dough balls?
A: Yes. The cheesecake will still taste great without them. They add texture and fun.
Q: Do I need a water bath to bake this cheesecake?
A: A water bath helps prevent cracks, but it is not required. If you use one, wrap the pan to keep water out.
Q: Can I use frozen cookie dough balls?
A: Yes. Slightly thaw them before adding so they bake evenly.
Q: How do I fix cracks on the top?
A: Small cracks can be hidden under the ganache. For fewer cracks, do not overbake and cool the cake slowly.
Conclusion
For another take and step-by-step photos, see Sugar Cookie Cheesecake – Butternut Bakery.
Print
Sugar Cookie Cheesecake
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This rich Sugar Cookie Cheesecake features a soft sugar cookie base with creamy cheesecake and white chocolate ganache, perfect for any special occasion.
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 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
- Preheat your oven and prepare a springform pan.
- For the sugar cookie crust, mix flour, baking soda, and salt in one bowl.
- In another bowl, cream 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.
- For cookie dough balls, 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.
- For the cheesecake, beat the cream cheese until smooth, then 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.
- For the white chocolate ganache, melt heavy cream and mix with white chocolate chips until smooth. Pour over the cooled cheesecake and set in the fridge.
Notes
Be sure to use room temperature ingredients for a smooth filling. Cool the cheesecake slowly to avoid cracks.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 38g
- Sodium: 300mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 100mg
Keywords: cheesecake, sugar cookies, dessert, holiday baking, festive