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Sugar Cookie Cheesecake Recipe

Sugar Cookie Cheesecake Recipe
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★★★★★

4.8 from 23 reviews

This Sugar Cookie Cheesecake combines a buttery sugar cookie crust with a creamy cheesecake filling studded with festive Christmas sprinkles and bite-sized cookie dough balls. Finished with a luscious white chocolate ganache and extra sprinkles, this dessert is perfect for holiday celebrations or any special occasion.

Ingredients

Scale

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)

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 (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 (from above)

White Chocolate Ganache

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

Instructions

  1. Prepare the Sugar Cookie Crust: Preheat your oven to 350℉. Spray a 9-inch springform pan with nonstick spray and line the bottom with a parchment paper circle. Spray again. In a medium bowl, whisk together the flour, baking soda, and salt. Using a mixer, cream the butter and sugar on high speed for 2 minutes. Add vanilla, egg, and egg yolk, mixing on medium speed until combined. Gradually add dry ingredients and mix on low until just combined. Fold in Christmas sprinkles. Press the dough evenly across the bottom of the prepared pan; it doesn’t need to cover the sides. Bake 25-30 minutes until the crust is golden.
  2. Make the Cookie Dough Balls: While the crust bakes, combine flour and salt in a bowl. Beat butter and sugar on high speed for 2 minutes. Add vanilla and milk; mix until smooth. Slowly add dry ingredients on low speed until just combined. Stir in Christmas sprinkles. Roll dough into dime to nickel-sized balls using hands, place on wax-paper-lined baking sheet, and freeze until firm.
  3. Prepare the Cheesecake Batter: Lower oven to 325℉. Start hot water for water bath. Beat cream cheese and sugar on high speed for 2 minutes, scraping bowl halfway. Add sour cream, heavy cream, and vanilla; mix on medium until smooth. Add eggs, mixing on low just until combined. Gently fold in 2/3 of the chilled cookie dough balls with a spatula.
  4. Assemble and Bake Cheesecake: Pour cheesecake batter over cooled crust. Set up a water bath by placing the springform pan in a larger cake pan inside a roasting pan filled halfway with hot water. Bake 80-90 minutes until edges are set and center slightly jiggles. Turn off oven, crack door, and cool cheesecake inside for 30 minutes. Remove and cool completely on rack, then chill for at least 6 hours or overnight.
  5. Make White Chocolate Ganache: Heat heavy cream until steaming. Pour over white chocolate chips in a bowl and let sit 2 minutes. Stir until smooth; microwave in 20-second bursts if needed to fully melt chunks.
  6. Finish the Cheesecake: Remove cheesecake from fridge and springform pan. Pour ganache evenly over the top. Freeze for 10 minutes. Garnish with remaining cookie dough balls and extra Christmas sprinkles. Serve chilled.

Notes

  • Ensure all dairy ingredients are at room temperature to avoid lumps in cheesecake batter.
  • Freezing the cookie dough balls before adding to cheesecake prevents them from melting during baking.
  • The water bath helps prevent cracking and promotes even baking.
  • If cream cheese chunks remain, continue mixing gently or scrape and mix by hand for smooth batter.
  • Use a 9-inch springform pan for best results; larger pans will thin the crust and filling.
  • Ganache can be prepared slightly ahead and reheated gently before pouring if needed.
  • Leftover cheesecake can be stored covered in the refrigerator up to 5 days.

Nutrition

Keywords: Sugar Cookie Cheesecake, Christmas cheesecake, Holiday dessert, Cheesecake with cookie dough, White chocolate ganache

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