introduction
Sugar Cookie Cheesecake is a delightful dessert that combines the best of both worlds: the sweet, soft texture of sugar cookies and the rich creaminess of cheesecake. This recipe is perfect for celebrations, gatherings, or simply to satisfy your sweet tooth. With its colorful sprinkles and creamy layers, it makes a beautiful focal point on any dessert table.
why make this recipe
Making Sugar Cookie Cheesecake is a creative way to enjoy two classic treats in one go. It’s fun to prepare and even more enjoyable to share. The combination of the cookie crust, the creamy cheesecake filling, and the white chocolate ganache creates a symphony of flavors and textures that everyone will love. Plus, it’s visually stunning, making it a showstopper for any occasion!
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)
- 2/3 Cookie dough balls
- 1 cup White chocolate chips
- 1/3 cup Heavy cream
Directions:
- Sugar Cookie Crust: In a bowl, mix the flour, baking soda, and salt. In another bowl, cream the butter and sugar until fluffy. Beat in the vanilla, egg, and egg yolk. Gradually add the flour mixture. Fold in the sprinkles. Press the dough into a greased springform pan. Bake at 350°F (175°C) for 10-12 minutes or until lightly golden.
- Cookie Dough Balls: In a bowl, combine flour and salt. In another bowl, cream the butter and sugar, then add vanilla and milk. Gradually add the flour mixture and mix until combined. Fold in the sprinkles. Roll into balls and chill.
- Cheesecake: Beat the cream cheese until smooth. Add in the sugar, sour cream, heavy cream, and vanilla, mixing well. Add eggs one at a time, mixing on low speed. Fold in the cookie dough balls and white chocolate chips. Pour filling over the crust. Bake at 325°F (160°C) for 55-65 minutes or until the center is set.
- White Chocolate Ganache: Heat the heavy cream until just boiling, then pour it over the white chocolate chips. Let it sit for a minute, then stir until smooth.
how to serve Sugar Cookie Cheesecake
Allow the cheesecake to cool completely, then refrigerate it for at least four hours or overnight. When ready to serve, slice it into wedges and drizzle the white chocolate ganache on top. Add extra sprinkles for a festive touch!
how to store Sugar Cookie Cheesecake
Store any leftovers in the refrigerator. Wrap the cheesecake tightly with plastic wrap or place it in an airtight container. It will stay fresh for about 3-5 days.
tips to make Sugar Cookie Cheesecake
- Make sure all your ingredients are at room temperature for the best results.
- Don’t skip the chilling time; it helps the cheesecake set properly.
- Use a water bath while baking the cheesecake to keep it moist and prevent cracking.
variation
You can customize the sprinkles according to the occasion. Use different colors for birthdays, holidays, or seasonal events. You could also add chocolate chips or nuts to the cheesecakes for different flavors.
FAQs
1. Can I use store-bought cookie dough for this recipe?
Yes, you can use store-bought cookie dough if you’re looking for a quick shortcut!
2. What can I do if my cheesecake cracks?
Make sure to bake your cheesecake slowly and at a lower temperature. A water bath can also help prevent cracking.
3. Can I freeze Sugar Cookie Cheesecake?
Yes, you can freeze it. Just be sure to wrap it well in plastic wrap and foil. Thaw it in the refrigerator when you are ready to serve.
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 large egg yolk (room temperature)
- 1/3 cup Christmas sprinkles (jimmies)
For the Cookie Dough Balls
- 1 1/2 cup 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)
- 2/3 cup Cookie dough balls
- 1 cup White chocolate chips
- 1/3 cup Heavy cream
Instructions
Sugar Cookie Crust
- In a bowl, mix the flour, baking soda, and salt.
- In another bowl, cream the butter and sugar until fluffy.
- Beat in the vanilla, egg, and egg yolk.
- Gradually add the flour mixture.
- Fold in the sprinkles.
- Press the dough into a greased springform pan.
- Bake at 350°F (175°C) for 10-12 minutes or until lightly golden.
Cookie Dough Balls
- In a bowl, combine flour and salt.
- In another bowl, cream the butter and sugar, then add vanilla and milk.
- Gradually add the flour mixture and mix until combined.
- Fold in the sprinkles.
- Roll into balls and chill.
Cheesecake
- Beat the cream cheese until smooth.
- Add in the sugar, sour cream, heavy cream, and vanilla, mixing well.
- Add eggs one at a time, mixing on low speed.
- Fold in the cookie dough balls and white chocolate chips.
- Pour filling over the crust.
- Bake at 325°F (160°C) for 55-65 minutes or until the center is set.
White Chocolate Ganache
- Heat the heavy cream until just boiling, then pour it over the white chocolate chips.
- Let it sit for a minute, then stir until smooth.
