Why Make This Recipe
Sugar Cookie Cheesecake combines two favorites into one delightful dessert. It brings together the softness and sweetness of sugar cookies with the creamy richness of cheesecake. This recipe stands out, especially during festive occasions, and is perfect for sharing with family and friends. The addition of colorful Christmas sprinkles makes it visually appealing and fun to eat!
How to Make Sugar Cookie Cheesecake
Ingredients:
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:
Sugar Cookie Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the flour, baking soda, and salt.
- In another bowl, cream the butter and sugar together until light and fluffy.
- Add in the vanilla, egg, and egg yolk. Mix well.
- Gradually add in the flour mixture. Stir until combined.
- Fold in the sprinkles.
- Press the dough into the bottom of a greased springform pan and bake for about 10-12 minutes until lightly golden. Let cool.
Cookie Dough Balls:
- In a bowl, combine flour and salt.
- In another bowl, cream butter and sugar until fluffy.
- Add vanilla and milk; mix to combine.
- Gradually incorporate the flour mixture. Stir in the sprinkles.
- Roll the dough into small balls and chill in the refrigerator.
Cheesecake:
- Beat the cream cheese until smooth. Add the sugar and continue to mix.
- Add sour cream, heavy cream, vanilla, and mix well.
- Add the eggs one at a time, mixing after each. Pour the cheesecake mixture over the cooled crust.
- Drop in the cookie dough balls. Bake at 325°F (160°C) for about 50-60 minutes or until set. Let cool at room temperature and then refrigerate for at least 4 hours or overnight.
White Chocolate Ganache:
- Heat the heavy cream until hot but not boiling. Pour over the white chocolate chips and let sit for a few minutes. Stir until smooth.
- Allow to cool and pour over the cheesecake before serving.
How to Serve Sugar Cookie Cheesecake
Slice the cheesecake into wedges and serve chilled. You can top each slice with additional sprinkles or whipped cream for extra charm. This dessert makes a delightful addition to any celebration or holiday gathering!
How to Store Sugar Cookie Cheesecake
Store any leftovers in the refrigerator, tightly covered, for up to 5 days. If you want to enjoy it later, you can freeze slices for up to 3 months. Make sure to wrap each slice individually before placing them in an airtight container.
Tips to Make Sugar Cookie Cheesecake
- Ensure all your dairy ingredients are at room temperature for better mixing.
- Press the cookie crust firmly into the pan to avoid crumbling after baking.
- For a smoother cheesecake, mix the ingredients on low speed to prevent too much air from getting in.
- Use different types of sprinkles for various occasions!
Variation
You can add chocolate chips or nuts to the cookie dough for a different flavor. Consider swapping out the cream cheese for flavored cream cheese, such as strawberry or chocolate, for a fun twist!
FAQs
Can I use a different type of cookie for the crust?
Yes, feel free to experiment with other cookie flavors, like chocolate chip or snickerdoodle.
How can I tell when the cheesecake is done baking?
The cheesecake should be set around the edges but still slightly jiggly in the center. It will firm up as it cools.
Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be made a day or two in advance. Just remember to store it properly in the refrigerator.
Sugar Cookie Cheesecake
- Total Time: 100 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delicious dessert combining the softness of sugar cookies and the creaminess of cheesecake, perfect for festive occasions.
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
- 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
- 3/4 cup Sour cream (room temperature or Greek yogurt)
- 1/2 cup Heavy cream (room temperature)
- 4 Large eggs (room temperature)
- 1 cup White chocolate chips
- 1/3 cup Heavy cream
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, mix the flour, baking soda, and salt.
- Cream the butter and sugar together until light and fluffy.
- Add in the vanilla, egg, and egg yolk. Mix well.
- Gradually add the flour mixture. Stir until combined.
- Fold in the sprinkles. Press the dough into the bottom of a greased springform pan and bake for about 10-12 minutes until lightly golden. Let cool.
- For cookie dough balls, combine flour and salt in a bowl.
- Cream butter and sugar until fluffy. Add vanilla and milk; mix to combine.
- Gradually incorporate the flour mixture. Stir in the sprinkles and roll into small balls, then chill in the refrigerator.
- Beat the cream cheese until smooth. Add sugar and continue to mix.
- Add sour cream, heavy cream, vanilla, and mix well. Add eggs one at a time, mixing after each.
- Pour the cheesecake mixture over the cooled crust. Drop in the cookie dough balls.
- Bake at 325°F (160°C) for about 50-60 minutes or until set. Let cool at room temperature and refrigerate for at least 4 hours or overnight.
- For the ganache, heat heavy cream until hot but not boiling, pour over white chocolate chips and let sit for a few minutes. Stir until smooth and cool, then pour over the cheesecake before serving.
Notes
Store leftovers in the refrigerator for up to 5 days or freeze for up to 3 months. Use room temperature dairy for better mixing.
- Prep Time: 30 minutes
- Cook Time: 70 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 30g
- Sodium: 200mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, sugar cookies, dessert, festive, holiday