Sugar Cookie Cheesecake: A Festive Twist on a Classic Delight Recipe
Introduction
This Sugar Cookie Cheesecake combines the soft, creamy texture of classic cheesecake with the nostalgic flavor of sugar cookies. Topped with white chocolate ganache and festive cookie dough balls, it’s a delightful dessert perfect for any celebration.
Ingredients
- 2 cups all-purpose flour (gluten-free option available)
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter (room temperature)
- 1 cup regenerative organic certified® cane sugar from Wholesome (brown sugar can be used)
- 1 teaspoon pure vanilla extract (homemade recommended)
- 1/4 cup Christmas sprinkles (optional)
- 16 ounces cream cheese (softened)
- 1/2 cup sour cream or Greek yogurt
- 1/2 cup heavy cream (room temperature)
- 3 large eggs (room temperature)
- 1 cup white chocolate chips (for ganache topping)
- 1 cup all-purpose flour (heat treated)
- 1/2 cup unsalted butter (room temperature)
- 1/2 cup regenerative organic certified® cane sugar from Wholesome
- 1/2 cup chocolate chips or M&Ms (optional)
Instructions
- Step 1: Preheat the oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper. In a bowl, whisk together 2 cups flour, baking soda, and salt.
- Step 2: Cream 1/2 cup butter and 1 cup sugar until light and fluffy, about 3-4 minutes. Mix in vanilla and one egg. Gradually add dry ingredients and sprinkles, then press the dough evenly into the pan bottom. Bake for 25-30 minutes until golden and set.
- Step 3: While the crust bakes, prepare the cookie dough balls. In a bowl, whisk together 1 cup flour, baking soda, and salt. Cream 1/2 cup butter and 1/2 cup sugar until smooth. Add remaining egg and vanilla. Gradually mix in dry ingredients until combined.
- Step 4: Roll cookie dough into small balls and place them on a parchment-lined tray. Freeze for about 30 minutes until firm.
- Step 5: Lower oven temperature to 325°F (163°C). In a large bowl, beat cream cheese with sugar until fluffy, about 4-5 minutes. Add sour cream (or Greek yogurt) and heavy cream, mixing until smooth. Incorporate eggs one at a time.
- Step 6: Fold in two-thirds of the frozen cookie dough balls gently. Pour this filling over the baked sugar cookie crust in the springform pan.
- Step 7: Place the springform pan in a larger baking dish filled with hot water to create a water bath. Bake for 80-90 minutes until edges are set but the center still jiggles slightly.
- Step 8: Turn off the oven and crack the door. Let cheesecake cool inside for 30 minutes, then transfer to a wire rack to cool completely. Cover and refrigerate overnight.
- Step 9: To make ganache, heat heavy cream until steaming, remove from heat, and pour over white chocolate chips. Let sit 5-7 minutes, then stir until smooth and glossy. Let cool slightly.
- Step 10: Pour ganache evenly over the chilled cheesecake. Top with remaining cookie dough balls. Refrigerate for an additional hour before slicing and serving chilled.
Tips & Variations
- Use heat-treated flour for the cookie dough balls in the filling to reduce any risk of raw flour consumption.
- Substitute sour cream with Greek yogurt for a tangier filling and a slight protein boost.
- Try adding mini chocolate chips or M&Ms to the cookie dough balls for extra texture and color.
- Let the cheesecake chill fully overnight for the best slicing consistency.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. To maintain the ganache’s shine, bring the cheesecake to room temperature about 20 minutes before serving. Leftovers can be frozen for up to 1 month; thaw overnight in the refrigerator before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cheesecake gluten-free?
Yes, substitute the all-purpose flour with a gluten-free blend suitable for baking. Ensure the blend is heat-treated if using in the cookie dough balls.
Why use a water bath when baking cheesecake?
The water bath provides gentle, even heat around the cheesecake, preventing cracks and ensuring a smooth, creamy texture.
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Sugar Cookie Cheesecake: A Festive Twist on a Classic Delight Recipe
- Total Time: 12 hours 15 minutes (including chilling time)
- Yield: 10 servings 1x
Description
Sugar Cookie Cheesecake is a delightful fusion of a classic creamy cheesecake layered over a buttery sugar cookie crust, enhanced with festive elements like Christmas sprinkles and cookie dough balls baked inside. Topped with a smooth white chocolate ganache and extra cookie dough bites, this dessert offers a rich, textural, and visually festive treat perfect for holidays and special occasions.
Ingredients
Scale
Sugar Cookie Crust
- 2 cups All-purpose flour (Gluten-free option available)
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter (At room temperature)
- 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome (Brown sugar can be used)
- 1 teaspoon Pure vanilla extract (Homemade is recommended)
- 1 egg
- 1/4 cup Christmas sprinkles (Optional)
Cookie Dough Balls for Filling
- 1 cup All-purpose flour (Heat treated)
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter (At room temperature)
- 1/2 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- 1 egg
- 1 teaspoon Pure vanilla extract
- 1/2 cup Chocolate chips or M&Ms (Optional)
Cheesecake Filling
- 16 ounces Cream cheese (Softened)
- 1/2 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- 1/2 cup Sour cream or Greek yogurt
- 1/2 cup Heavy cream (Room temperature)
- 3 large Eggs (At room temperature)
- 2/3 of the frozen cookie dough balls prepared above
White Chocolate Ganache Topping
- 1 cup White chocolate chips
- 1/2 cup Heavy cream
Additional Topping
- Remaining cookie dough balls (from preparation for filling)
Instructions
- Sugar Cookie Crust Preparation: Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment paper. Whisk together the flour, baking soda, and salt. Cream the butter and sugar until light and fluffy for about 3-4 minutes. Mix in vanilla and one egg. Gradually add the dry ingredients and Christmas sprinkles. Press the dough evenly into the bottom of the pan and bake for 25-30 minutes until golden and set.
- Cookie Dough Balls Preparation: While the crust bakes, prepare the cookie dough for the filling by combining flour, baking soda, and salt. Cream together ½ cup butter and remaining sugar until smooth, then mix in the remaining egg and vanilla. Gradually add dry ingredients until just combined. Roll dough into small balls, place on a parchment-lined tray, and freeze for 30 minutes until firm.
- Cheesecake Filling Preparation: Lower oven temperature to 325°F (163°C). In a large bowl, beat cream cheese with sugar until creamy and fluffy, about 4-5 minutes. Add sour cream or Greek yogurt and heavy cream, mixing until smooth. Incorporate eggs one at a time. Gently fold in 2/3 of the frozen cookie dough balls. Pour this filling over the baked sugar cookie crust.
- Baking the Cheesecake: Place a larger dish with hot water on the oven rack below the cheesecake to create a water bath. Bake the cheesecake in the oven for 80-90 minutes until the edges are set but the center still jiggles slightly.
- Cooling and Chilling: Turn off the oven and crack the oven door slightly, letting the cheesecake cool inside for 30 minutes. Then transfer to a wire rack to cool completely. Cover with plastic wrap and refrigerate overnight to set fully.
- Making White Chocolate Ganache: Heat heavy cream in a saucepan until steaming but not boiling. Pour over white chocolate chips and let sit for 5-7 minutes to melt. Stir until smooth, glossy, and creamy. Let it cool slightly until it thickens.
- Topping and Serving: Pour the ganache evenly over the cooled cheesecake. Top with the remaining frozen cookie dough balls for decoration. Refrigerate for an additional hour before slicing and serving chilled.
Notes
- Use room temperature ingredients to ensure smoother mixing and better texture.
- Freezing the cookie dough balls before adding to the cheesecake prevents them from melting fully and helps retain their shape inside the filling.
- The water bath helps the cheesecake bake evenly and prevents cracking.
- Letting the cheesecake chill overnight improves its firmness and flavor.
- For a gluten-free option, substitute with gluten-free all-purpose flour mixtures for both crust and cookie dough.
- Homemade vanilla extract enhances flavor but store-bought vanilla can be used as well.
- Prep Time: 30 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Sugar Cookie Cheesecake, Cheesecake with Cookie Dough, Festive Dessert, Christmas Cheesecake, White Chocolate Ganache, Holiday Cheesecake
