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Sugar Cookie Cheesecake Recipe

Sugar Cookie Cheesecake Recipe
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★★★★★

5.2 from 8 reviews

This Sugar Cookie Cheesecake combines the buttery, festive flavors of sugar cookies with the creamy richness of classic cheesecake. Featuring a sugar cookie crust, festive sprinkles in both crust and dough balls, and a luscious cream cheese filling studded with cookie dough bites, then topped with a smooth white chocolate ganache. Perfect for holiday celebrations or any occasion that calls for a decadent, fun dessert.

Ingredients

Scale

Sugar Cookie Crust

  • 1 3/4 cups 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)

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)

Cheesecake Filling

  • 32 oz Cream cheese, room temperature
  • 2/3 cup Regenerative Organic Certified® Cane Sugar from Wholesome
  • 3/4 cup Sour cream (or Greek yogurt), room temperature
  • 1/2 cup Heavy cream, room temperature
  • 1 tsp Pure vanilla extract
  • 4 Large eggs, room temperature
  • 2/3 of prepared cookie dough balls (from above)

White Chocolate Ganache

  • 1 cup White chocolate chips
  • 1/3 cup Heavy cream

Topping

  • Remaining cookie dough balls
  • Christmas sprinkles (jimmies)

Instructions

  1. Prepare Sugar Cookie Crust: Preheat oven to 350℉. Spray and line a 9-inch springform pan with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt. In a mixer, beat butter and sugar on high for 2 minutes, then add vanilla, egg, and egg yolk; mix on medium until combined. Add dry ingredients and mix on low just until combined, then fold in sprinkles. Press dough evenly across bottom of pan. Bake 25-30 minutes until golden.
  2. Make Cookie Dough Balls: While crust bakes, combine flour and salt in a bowl. Beat butter and sugar on high for 2 minutes; add vanilla and milk, mix on medium until smooth. Add dry mix and blend on low just until combined, then stir in sprinkles. Roll dough into dime-to-nickel-sized balls on wax paper-lined sheet. Freeze until firm.
  3. Prepare Cheesecake Filling: Preheat oven to 325℉. Set hot water bath ready. Beat cream cheese and sugar on high for 2 minutes, scraping bowl halfway. Add sour cream, heavy cream, and vanilla; mix on medium till smooth. Add eggs and mix on low just until combined. Fold in 2/3 of chilled cookie dough balls.
  4. Assemble and Bake Cheesecake: Pour filling over cooled cookie crust. Set up water bath either by placing springform pan inside a larger cake pan or wrapping pan in foil and placing in roasting pan, then add hot water halfway up the pan. Bake 80-90 minutes until edges are set with slight jiggle in center.
  5. Cool Cheesecake: Turn off oven, crack door, and let cheesecake cool inside for 30 minutes to prevent cracking. Transfer pan to cooling rack to cool completely. Wrap and refrigerate at least 6 hours or overnight.
  6. Make White Chocolate Ganache: Heat heavy cream in a small pan until steaming. Pour over white chocolate chips in a bowl. Let sit 2 minutes then stir until smooth. If needed, microwave briefly in 20-second intervals to fully melt.
  7. Finish Cheesecake: Remove cheesecake from fridge and springform pan, discarding parchment. Pour ganache evenly over cheesecake. Freeze 10 minutes to set ganache, then top with remaining cookie dough balls and sprinkles. Return to fridge until serving.

Notes

  • Use room temperature ingredients to ensure smooth batter and even baking.
  • Freezing the cookie dough balls is essential to prevent them from melting into the cheesecake during baking.
  • Water bath helps prevent cracks and ensures even baking of cheesecake.
  • Wrapping the springform pan in foil prevents water from leaking in during baking.
  • Cool cheesecake gradually to avoid cracks; sudden temperature changes may cause splitting.
  • Ganache can be reheated gently if it stiffens before pouring.
  • For best flavor, chill cheesecake overnight before serving.

Nutrition

Keywords: sugar cookie cheesecake, holiday cheesecake, cookie dough cheesecake, festive dessert, white chocolate ganache cheesecake

Find it online: https://tastygenius.com/sugar-cookie-cheesecake-recipe/