why make this recipe
Sugar Cookie Cheesecake is a delightful dessert that combines two favorites: soft sugar cookies and creamy cheesecake. It’s perfect for special occasions, holidays, or just a sweet treat for your family. The colorful sprinkles add a festive touch, making it an eye-catching addition to any dessert table. Plus, the combination of textures and flavors in every bite will surely charm your taste buds!
how to make Sugar Cookie Cheesecake
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 from Wholesome
- 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 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)
- 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:
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Sugar Cookie Crust: Preheat your oven to 350°F. In a bowl, mix 1 3/4 cup all-purpose flour, baking soda, and salt. In another bowl, beat 3/4 cup butter and 1 cup sugar until creamy. Add vanilla, egg, and egg yolk, mixing well. Slowly add the flour mixture and sprinkles. Press the dough into a springform pan. Bake for 10-12 minutes. Let it cool.
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Cookie Dough Balls: Take the remaining dough, form it into small balls, and freeze them until use.
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Cheesecake: In a big bowl, beat the cream cheese and 2/3 cup sugar until smooth. Mix in sour cream, cream, and vanilla. Add eggs one at a time, mixing well after each. Fold in cookie dough balls and sprinkles. Pour this mixture over the cooled cookie crust and bake for 50-60 minutes.
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White Chocolate Ganache: Heat 1/3 cup heavy cream in a small pot until it simmers. Pour it over white chocolate chips and stir until smooth. Let it cool slightly.
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When the cheesecake is ready, remove it from the oven and drizzle the ganache on top. Let it cool completely before refrigerating it for at least 4 hours.
how to serve Sugar Cookie Cheesecake
Slice your Sugar Cookie Cheesecake into wedges and serve it chilled. You can enjoy it as is or add a dollop of whipped cream on top for some extra sweetness.
how to store Sugar Cookie Cheesecake
Keep any leftovers in the refrigerator. Cover the cheesecake tightly with plastic wrap or place it in an airtight container. It should last for about a week.
tips to make Sugar Cookie Cheesecake
- Ensure that all dairy ingredients are at room temperature for a smooth mixture.
- Don’t overmix the cheesecake batter to avoid air bubbles and cracking.
- Let the cheesecake cool slowly at room temperature before refrigerating it.
variation
Feel free to change the sprinkles for different special occasions! You can also add a layer of fruit on top or use different types of chocolate for the ganache.
FAQs
Q: Can I make this cheesecake ahead of time?
A: Yes! You can make Sugar Cookie Cheesecake a day in advance. Just store it in the refrigerator.
Q: What if I don’t have a springform pan?
A: You can use any baking dish, but make sure to line it with parchment paper for easy removal.
Q: Can I freeze Sugar Cookie Cheesecake?
A: Yes, you can freeze it. Just wrap it tightly in plastic wrap and foil before placing it in the freezer. It can last up to 2 months.
Sugar Cookie Cheesecake
Ingredients
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)
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)
- 1/3 cup Christmas sprinkles (jimmies)
- 2/3 cup Cookie dough balls
White Chocolate Ganache
- 1/3 cup Heavy cream
- 1 cup White chocolate chips
Instructions
Preparation
- Preheat your oven to 350°F.
- In a bowl, mix 1 3/4 cup all-purpose flour, baking soda, and salt.
- In another bowl, beat 3/4 cup butter and 1 cup sugar until creamy.
- Add vanilla, egg, and egg yolk, mixing well.
- Slowly add the flour mixture and sprinkles.
- Press the dough into a springform pan.
- Bake for 10-12 minutes. Let it cool.
Cookie Dough Balls
- Take the remaining dough, form it into small balls, and freeze them until use.
Cheesecake Baking
- In a big bowl, beat the cream cheese and 2/3 cup sugar until smooth.
- Mix in sour cream, cream, and vanilla.
- Add eggs one at a time, mixing well after each.
- Fold in cookie dough balls and sprinkles.
- Pour this mixture over the cooled cookie crust and bake for 50-60 minutes.
White Chocolate Ganache
- Heat 1/3 cup heavy cream in a small pot until it simmers.
- Pour it over white chocolate chips and stir until smooth.
- Let it cool slightly.
Final Assembly
- When the cheesecake is ready, remove it from the oven and drizzle the ganache on top.
- Let it cool completely before refrigerating it for at least 4 hours.
