Sugar Cookie Cheesecake is a delightful treat that combines the soft, sweet flavors of sugar cookies with the rich, creamy texture of cheesecake. This dessert is perfect for holidays, parties, or any day you want to add a little sweetness to your life. With its colorful sprinkles and decadent layers, Sugar Cookie Cheesecake is not just delicious but also visually appealing!
Why make this recipe
This recipe is a great way to share joy with family and friends. It’s easy to prepare and perfect for celebrations. Plus, who doesn’t love the combination of cookies and cheesecake? With a wonderful blend of flavors and textures, Sugar Cookie Cheesecake will impress anyone who takes a bite. It’s a unique dessert that stands out on any dessert table!
How to prepare Sugar Cookie Cheesecake
Preparation for Sugar Cookie Cheesecake involves several steps: making the crust, preparing the chewy cookie dough balls, whipping up the cheesecake filling, and finally, drizzling it with a white chocolate ganache. This recipe may take a bit of time and effort, but the results are worth it!
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
Steps:
- Sugar Cookie Crust: Begin by mixing the flour, baking soda, and salt in a bowl. In another bowl, cream the butter and sugar together. Add the egg, egg yolk, and vanilla extract. Blend well. Slowly mix in the dry ingredients and combine until forming a dough. Fold in the sprinkles. Press this dough into a greased springform pan and bake it according to your instructions until lightly golden.
- Cookie Dough Balls: In a separate bowl, mix the flour and salt. Cream butter and sugar until fluffy. Add milk and vanilla extract, then fold in the dry ingredients and sprinkles. Form small dough balls and chill them in the fridge while you prepare the cheesecake.
- Cheesecake: In a large bowl, beat the cream cheese until smooth. Gradually add sugar, then stir in the sour cream, heavy cream, and vanilla extract. Mix in the eggs one at a time until fully incorporated. Fold in the chilled cookie dough balls. Pour this filling over the cooled sugar cookie crust and bake according to your instructions until set.
- White Chocolate Ganache: To make the ganache, heat heavy cream until warm but not boiling. Pour this over the white chocolate chips in a bowl and stir until it becomes smooth and silky. Drizzle over the cooled cheesecake once it’s set.
How to serve Sugar Cookie Cheesecake
Slice the Sugar Cookie Cheesecake into wedges and serve it chilled. You can add extra sprinkles on top for a festive touch. Pair it with a dollop of whipped cream or serve alongside a refreshing scoop of ice cream for an even more indulgent treat.
How to store Sugar Cookie Cheesecake
Keep leftover cheesecake covered in the refrigerator for up to five days. If you want to save it for longer, you can freeze individual slices wrapped tightly in plastic wrap, and they will keep for up to three months.
Tips to make Sugar Cookie Cheesecake perfectly
- Ensure your cream cheese and eggs are at room temperature for a smoother filling.
- Don’t overmix the cheesecake ingredients once the eggs are added to avoid cracks.
- Use a water bath during baking to keep the cheesecake moist and prevent cracking.
Variations
Feel free to change up the sprinkles based on the season or occasion. You could also add crushed cookies or different flavored extracts for unique flavor twists. A chocolate cookie crust instead of a sugar cookie crust could add a rich layer of flavor as well.
FAQ
Q: Can I use a different type of sugar instead of organic cane sugar?
A: Yes, you can use regular granulated sugar if you prefer, but organic options may provide a richer flavor.
Q: How do I know when my cheesecake is done baking?
A: The cheesecake should be set on the edges but still slightly jiggly in the center. It will firm up as it cools.
Q: Can I make this cheesecake ahead of time?
A: Absolutely! This cheesecake keeps well in the fridge, so you can make it a day or two in advance for any event.
Sugar Cookie Cheesecake
A delightful treat combining the flavors of sugar cookies and creamy cheesecake, perfect for celebrations.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Total Time: 90 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
- 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
- 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
- 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
Instructions
- For the Sugar Cookie Crust, mix flour, baking soda, and salt in a bowl. In another bowl, cream butter and sugar. Add egg, egg yolk, and vanilla. Mix dry ingredients in gradually. Fold in sprinkles and press into a greased springform pan. Bake until lightly golden.
- For Cookie Dough Balls, mix flour and salt in a bowl. Cream butter and sugar. Add milk and vanilla, then fold in dry ingredients and sprinkles. Form dough balls and chill in the fridge.
- For the Cheesecake, beat cream cheese until smooth, gradually adding sugar. Stir in sour cream, heavy cream, vanilla, and eggs. Fold in cookie dough balls, pour over cooled crust, and bake until set.
- For the White Chocolate Ganache, heat heavy cream, pour over white chocolate chips, and stir until smooth. Drizzle over cooled cheesecake.
- Slice the cheesecake into wedges and serve chilled, optionally topped with extra sprinkles or whipped cream.
Notes
Ensure cream cheese and eggs are at room temperature for a smoother filling. Use a water bath to keep the cheesecake moist.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 22g
- Sodium: 250mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
Keywords: cheesecake, dessert, sugar cookie, holiday treat