Sugar Cookie Cheesecake Dessert Recipe

Introduction

This Sugar Cookie Cheesecake Dessert combines two favorite treats into one irresistible dish. With a buttery sugar cookie crust, festive sprinkles, creamy cheesecake filling, and a smooth white chocolate ganache, it’s perfect for special occasions or whenever you want a festive indulgence.

Ingredients

• Sugar Cookie Crust: 1 ¾ cups 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. Step 1: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking.
2. Step 2: For the sugar cookie crust, whisk together the flour, baking soda, and salt in a bowl. In another bowl, cream the butter and sugar until fluffy, about 2 to 3 minutes. Beat in vanilla, egg, and egg yolk. Gradually add the dry ingredients and mix until fully combined. Fold in the sprinkles.
3. Step 3: Press the crust mixture into the bottom and about 1 inch up the sides of the prepared pan. Bake for 10-12 minutes, then let it cool completely.
4. Step 4: To prepare the cookie dough balls, cream butter and sugar until light and fluffy. Mix in vanilla and milk. Stir in flour and salt until a dough forms. Fold in sprinkles, then roll into small balls about ½ to 1 inch in diameter. Chill until firm.
5. Step 5: For the cheesecake filling, beat the cream cheese until smooth. Add sugar, then sour cream, heavy cream, and vanilla, mixing well. Add eggs one at a time, mixing gently after each addition. Fold in two-thirds of the cookie dough balls.
6. Step 6: Pour the cheesecake filling over the cooled sugar cookie crust.
7. Step 7: Wrap the springform pan with foil to prevent water from leaking in. Place the pan in a water bath by setting it inside a larger pan filled with hot water. Bake at 325°F for 60 to 70 minutes, until the center jiggles slightly when shaken.
8. Step 8: Turn off the oven and leave the cheesecake inside with the door slightly open for 1 hour to cool gradually. Then, refrigerate it for at least 6 hours or overnight to set fully.
9. Step 9: To make the white chocolate ganache, heat heavy cream until steaming and pour over the white chocolate chips. Let it sit for 2 minutes, then stir gently until smooth. Pour the ganache evenly over the chilled cheesecake.
10. Step 10: Decorate the top with the remaining cookie dough balls and extra sprinkles before serving.

Tips & Variations

• Ensure all dairy ingredients are at room temperature to achieve a smooth, creamy cheesecake batter.
• Use a springform pan with a tight seal or wrap it well with foil to prevent water from leaking into the cheesecake during the water bath.
• Don’t skip the water bath; it helps keep the cheesecake moist and prevents cracking.
• For clean slices, chill the cheesecake overnight and use a hot, clean knife for cutting.
• Substitute Greek yogurt for sour cream for a tangier flavor and a slightly lighter texture.
• Swap Christmas sprinkles for any sprinkles of your choice to customize for other occasions.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat, let slices come to room temperature or warm gently in a low-temperature oven, but it’s best served chilled. Leftover cookie dough balls can be frozen for future use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough balls ahead of time?

Yes, you can prepare the cookie dough balls in advance and keep them refrigerated until ready to fold into the cheesecake filling. You can also freeze them for longer storage.

Why do I need to use a water bath when baking the cheesecake?

The water bath provides gentle, even heat around the cheesecake which prevents cracking and helps achieve a smooth, creamy texture.

Sugar Cookie Cheesecake Dessert Recipe

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★★★★★

4.6 from 130 reviews

• Author: Marina
• Total Time: 8 hours 55 minutes
• Yield: 12 servings 1x

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Description

This festive Sugar Cookie Cheesecake Dessert combines the best of sugar cookies and creamy cheesecake in one irresistible treat. Featuring a buttery sugar cookie crust, packed with colorful sprinkles, and a rich, velvety cheesecake filling studded with cookie dough balls, this dessert is topped with a luscious white chocolate ganache and extra sprinkles for a joyful holiday presentation. Perfect for celebrations or special occasions, this recipe offers a delightful balance of textures and flavors that will impress friends and family alike.

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Ingredients

Scale 1x2x3x

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

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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 later.
2. Make the Sugar Cookie Crust: In a bowl, whisk together the flour, baking soda, and salt. In another large bowl, cream the butter and sugar until light and fluffy, about 2–3 minutes. Beat in the vanilla extract, egg, and egg yolk until combined. Gradually add the dry ingredients, mixing until fully integrated. Fold in the Christmas sprinkles gently to distribute evenly. Press this dough firmly into the bottom and about 1 inch up the sides of the prepared pan. Bake for 10–12 minutes, then allow it to cool completely on a wire rack.
3. Prepare Cookie Dough Balls: Cream together butter and sugar until light and fluffy. Mix in the vanilla extract and milk thoroughly. Add the flour and salt, stirring until a cohesive dough forms. Fold in the sprinkles, then roll the dough into small balls approximately ½ to 1 inch in diameter. Place the balls on a baking sheet and chill until firm, about 30 minutes.
4. Make Cheesecake Filling: Beat the cream cheese until smooth and creamy using a mixer. Add the sugar and mix well. Then blend in the sour cream or Greek yogurt, heavy cream, and vanilla extract. Add the eggs one at a time, mixing gently after each addition to avoid overmixing. Finally, fold in two-thirds of the chilled cookie dough balls carefully to keep them intact. Pour this filling over the cooled sugar cookie crust in the springform pan.
5. Bake Cheesecake: Wrap the entire springform pan with multiple layers of foil to prevent water from seeping in. Place the pan in a larger baking dish and pour hot water around it to create a water bath, which helps prevent cracks. Bake at 325°F (163°C) for 60–70 minutes or until the center jiggles slightly when shaken. Turn off the oven, crack the oven door open, and let the cheesecake sit inside for 1 hour to cool gradually.
6. Chill Cheesecake: Remove the cheesecake from the oven and water bath, then refrigerate for at least 6 hours or, ideally, overnight to allow it to set completely.
7. Make Ganache & Decorate: Heat the heavy cream until it is steaming but not boiling. Pour the hot cream over white chocolate chips in a heatproof bowl. Let sit for 2 minutes to melt, then stir until smooth and glossy. Pour the ganache evenly over the chilled cheesecake. Decorate the top with remaining cookie dough balls and extra sprinkles to finish.

Notes

• Ensure all dairy ingredients are at room temperature for a smooth, lump-free batter.
• Use a springform pan with a tight seal or wrap the pan well with foil to prevent water from leaking in during the water bath.
• The water bath is essential to keep the cheesecake from cracking and to promote even baking.
• Chilling the cheesecake overnight is best for clean slices and optimal texture.
• Use a hot knife, wiping it between cuts, for the cleanest slices of cheesecake.

• Prep Time: 40 minutes
• Cook Time: 1 hour 15 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: sugar cookie cheesecake, holiday dessert, white chocolate ganache, festive cheesecake, sprinkle cookie dessert, Christmas dessert, cream cheese dessert