Sugar Cookie Cheesecake Dessert Recipe
Introduction
This Sugar Cookie Cheesecake Dessert combines the best of two beloved treats: soft sugar cookies and creamy cheesecake. With festive sprinkles and a luscious white chocolate ganache, it’s a show-stopping dessert perfect for any celebration or cozy night in.
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 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 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 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
- Step 1: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- Step 2: Make the sugar cookie crust: In a bowl, whisk together flour, baking soda, and salt. In another bowl, cream the butter and sugar until fluffy (2–3 minutes). Beat in vanilla, egg, and egg yolk. Slowly add the dry ingredients and mix until combined. Fold in the sprinkles. Press the dough into the bottom and 1 inch up the sides of the pan. Bake for 10–12 minutes and let cool completely.
- Step 3: Prepare the cookie dough balls: Cream butter and sugar until light and fluffy. Mix in vanilla and milk. Add flour and salt; stir until a dough forms. Fold in sprinkles. Roll into small balls about ½–1 inch in diameter and chill until firm.
- Step 4: Make the cheesecake filling: Beat cream cheese until smooth. Add sugar, then sour cream (or Greek yogurt), heavy cream, and vanilla. Add eggs one at a time, mixing gently. Fold in ⅔ of the cookie dough balls. Pour the filling into the cooled crust.
- Step 5: Bake the cheesecake: Wrap the pan in foil and place it in a water bath. Bake at 325°F for 60–70 minutes, until the center jiggles slightly. Turn off the oven and let the cheesecake sit inside with the door cracked for 1 hour. Then chill in the fridge for at least 6 hours or overnight.
- Step 6: Make the white chocolate ganache: Heat the heavy cream until steaming and pour over the white chocolate chips. Let sit for 2 minutes, then stir until smooth. Pour ganache over the cooled cheesecake and decorate with the remaining cookie dough balls and extra sprinkles.
Tips & Variations
- All dairy ingredients should be at room temperature to ensure a smooth, lump-free batter.
- Use a springform pan with a tight seal or wrap it with multiple layers of foil to prevent water from leaking in during the water bath.
- Don’t skip the water bath — it helps prevent cracks and keeps the cheesecake creamy.
- Chill the cheesecake fully before slicing, ideally overnight, and use a hot knife for clean, neat slices.
- Swap sour cream for Greek yogurt for a tangier cheesecake.
- Try colorful sprinkles to match the season or occasion.
Storage
Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled until ready to serve. To reheat, bring to room temperature for about 30 minutes and serve. Avoid freezing as the texture may change, especially due to the cookie dough pieces and ganache topping.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular sugar instead of cane sugar?
Yes, regular granulated sugar works well as a substitute without affecting the taste or texture significantly.
Why do I need to use a water bath to bake the cheesecake?
The water bath provides gentle, even heat that prevents cracks and helps maintain the creamy texture of the cheesecake while it bakes.
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Sugar Cookie Cheesecake Dessert Recipe
- Total Time: 8 hours 55 minutes
- Yield: 12 servings 1x
Description
This festive Sugar Cookie Cheesecake Dessert combines the buttery goodness of a sugar cookie crust with a creamy cheesecake filling studded with colorful cookie dough balls, topped with a smooth white chocolate ganache. Perfect for holiday celebrations or any special occasion craving a sweet, visually delightful treat.
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
- 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 prevent sticking and allow easy removal.
- Make the Sugar Cookie Crust: In a bowl, whisk together the all-purpose flour, baking soda, and salt. In another large bowl, cream the unsalted butter and cane sugar until fluffy, about 2 to 3 minutes. Beat in the vanilla extract, egg, and egg yolk until well combined. Gradually add the dry ingredients and mix until a smooth dough forms. Fold in the Christmas sprinkles. Press the dough evenly into the bottom and about 1 inch up the sides of the prepared pan. Bake the crust for 10–12 minutes, then let it cool completely.
- Prepare Cookie Dough Balls: In a mixing bowl, cream the unsalted butter and cane sugar until light and fluffy. Mix in the vanilla extract and milk thoroughly. Add the all-purpose flour and salt, stirring until the dough forms. Fold in the Christmas sprinkles. Roll the dough into small balls approximately ½ to 1 inch in diameter. Chill the balls in the refrigerator until firm, to maintain shape during baking.
- Make Cheesecake Filling: Beat the cream cheese in a large bowl until smooth and creamy. Add the cane sugar and mix well. Incorporate the sour cream (or Greek yogurt), heavy cream, and vanilla extract, mixing until fully combined. Add the eggs one at a time, mixing gently after each addition to avoid overbeating. Finally, fold in two-thirds of the prepared cookie dough balls to incorporate them throughout the cheesecake.
- Pour and Bake Cheesecake: Pour the cheesecake filling over the cooled sugar cookie crust in the springform pan. Wrap the outside of the pan tightly with aluminum foil to prevent water from seeping in. Place the pan inside a larger baking dish and pour hot water into the outer dish to create a water bath. Bake at 325°F (163°C) for 60–70 minutes, until the center jiggles slightly but is mostly set.
- Cool and Chill: After baking, turn off the oven and crack the oven door open. Let the cheesecake sit inside for 1 hour to cool gradually and prevent cracking. Then transfer the cheesecake to the refrigerator and chill for at least 6 hours or preferably overnight to set completely.
- Make White Chocolate Ganache & Decorate: Heat the heavy cream until steaming but not boiling. Pour the hot cream over the white chocolate chips in a bowl. Let it sit for 2 minutes, then stir until smooth and glossy. Pour the ganache evenly over the cooled cheesecake surface. Decorate the top with the remaining cookie dough balls and additional Christmas sprinkles for a festive finish.
Notes
- Ensure all dairy ingredients are at room temperature before mixing to achieve a smooth, lump-free batter.
- Use a springform pan with tight seals or wrap it securely with multiple layers of foil to avoid water leaks during the water bath.
- The water bath is essential to prevent the cheesecake from cracking and to promote even baking.
- Allow the cheesecake to chill fully before slicing; overnight chilling yields the best texture and clean slices.
- Use a hot, clean knife to slice the cheesecake to ensure smooth, non-crumbling pieces.
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Sugar Cookie Cheesecake, Holiday Dessert, Christmas Dessert, Cheesecake with Cookie Dough, White Chocolate Ganache
