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Sugar Cookie Cheesecake Dessert Recipe

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4.4 from 105 reviews

This Sugar Cookie Cheesecake Dessert combines the rich creaminess of classic cheesecake with the nostalgic flavors of sugar cookies. Featuring a sugar cookie crust layered with a luscious cream cheese filling studded with cookie dough balls, and topped with a smooth white chocolate ganache, this festive dessert is perfect for holiday gatherings or any special occasion.

Ingredients

Scale

Sugar Cookie Crust:

  • 1 ¾ cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ 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
  • ⅓ cup Christmas sprinkles (jimmies)

Cookie Dough Balls:

  • 1 ½ cups all-purpose flour
  • ½ tsp salt
  • ½ cup unsalted butter, room temperature
  • 1 cup Regenerative Organic Certified® Cane Sugar
  • 1 tsp pure vanilla extract
  • 5 tbsp milk
  • ⅓ cup Christmas sprinkles (jimmies)

Cheesecake Filling:

  • 32 oz cream cheese, room temperature
  • ⅔ cup Regenerative Organic Certified® Cane Sugar
  • ¾ cup sour cream or Greek yogurt, room temperature
  • ½ cup heavy cream, room temperature
  • 1 tsp pure vanilla extract
  • 4 large eggs, room temperature
  • ⅔ of the prepared cookie dough balls

White Chocolate Ganache:

  • 1 cup white chocolate chips
  • ⅓ cup heavy cream

Instructions

  1. Preheat Oven & Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal of the cheesecake after baking.
  2. Make the Sugar Cookie Crust: In a bowl, whisk together the all-purpose flour, baking soda, and salt. In a separate large bowl, cream the unsalted butter and cane sugar together until fluffy, which takes about 2–3 minutes. Beat in the vanilla extract, whole egg, and egg yolk until well combined. Gradually add the dry ingredients to the wet and mix until the dough forms. Fold in the Christmas sprinkles gently. Press this dough mixture evenly into the bottom and about 1 inch up the sides of the prepared springform pan. Bake the crust in the preheated oven for 10–12 minutes, then remove and allow to cool completely.
  3. Prepare Cookie Dough Balls: In a clean bowl, cream the unsalted butter and cane sugar together until light and fluffy. Add the vanilla extract and milk, mixing until incorporated. Stir in the all-purpose flour and salt until a dough forms. Carefully fold in the Christmas sprinkles. Roll the dough into small balls, about ½ to 1 inch in diameter. Chill these dough balls in the refrigerator until firm, ready to be incorporated into the cheesecake filling.
  4. Make Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the cane sugar and continue to mix. Add the sour cream (or Greek yogurt), heavy cream, and vanilla extract, blending gently to combine. Add the eggs one at a time, mixing gently after each addition to avoid overbeating. Finally, fold in ⅔ of the prepared cookie dough balls, distributing them throughout the filling.
  5. Pour and Bake Cheesecake: Pour the cheesecake filling evenly over the cooled sugar cookie crust in the springform pan. Wrap the pan with aluminum foil to prevent water from the water bath seeping in. Place the wrapped pan into a larger baking dish and pour hot water into the dish to create a water bath that reaches about halfway up the sides of the springform pan. Bake the cheesecake at 325°F for 60–70 minutes. The center should still jiggle slightly when done. After baking, turn off the oven, crack open the oven door, and let the cheesecake sit inside for 1 hour to cool gradually. Then, remove the cheesecake from the oven and refrigerate for at least 6 hours or overnight to set fully.
  6. Make Ganache & Decorate: Heat the heavy cream until steaming but not boiling. Pour it over the white chocolate chips in a heatproof bowl and let sit for 2 minutes to melt. Stir gently until smooth and glossy. Pour the white chocolate ganache evenly over the chilled cheesecake. Finally, decorate the top with the remaining cookie dough balls and additional sprinkles to add a festive touch.

Notes

  • Ensure all dairy ingredients and eggs are at room temperature for a smoother cheesecake batter.
  • The water bath is critical to preventing cracks in the cheesecake and promoting even cooking.
  • Be gentle when folding in eggs and cookie dough balls to maintain the cheesecake’s texture.
  • Chilling the cookie dough balls before adding them makes handling easier and keeps their shape during baking.
  • The cheesecake is best when chilled overnight, allowing flavors to meld and texture to firm up.
  • If festive sprinkles are not available, plain or colored sugar sprinkles can be substituted.

Keywords: sugar cookie cheesecake, holiday dessert, Christmas sprinkles, cheesecake with cookie dough, white chocolate ganache cheesecake

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