Sugar Cookie Cheesecake Dessert Recipe
This Sugar Cookie Cheesecake Dessert combines a festive sugar cookie crust and dough balls with a creamy cheesecake filling, topped with a luscious white chocolate ganache. Perfect for holiday celebrations, this dessert offers a delightful blend of cookie texture and rich cheesecake flavor, decorated with colorful sprinkles for a fun and festive touch.
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 8 hours (including chilling)
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
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 thoroughly and line the bottom with parchment paper to prevent sticking and ensure easy removal.
- Make the Sugar Cookie Crust: In a bowl, whisk together the flour, baking soda, and salt. In a separate bowl, cream the butter and sugar until light and fluffy, about 2–3 minutes. Beat in vanilla, egg, and egg yolk until combined. Gradually add the dry ingredients to the wet mixture until fully combined, then fold in the Christmas sprinkles. Press this dough into the bottom and about 1 inch up the sides of the prepared springform pan. Bake for 10–12 minutes and let cool completely.
- Prepare Cookie Dough Balls: Cream the butter and sugar until light and fluffy. Stir in vanilla and milk. Add the flour and salt, mixing until a dough forms. Fold in sprinkles. Roll the dough into small balls approximately ½ to 1 inch in diameter. Chill the balls until firm.
- Make Cheesecake Filling: Beat the cream cheese until smooth and creamy. Add sugar, then blend in sour cream (or Greek yogurt), heavy cream, and vanilla extract. Mix in eggs one at a time, stirring gently to combine. Finally, fold in two-thirds of the chilled cookie dough balls into the cheesecake batter. Pour this mixture over the pre-baked sugar cookie crust.
- Bake Cheesecake: Wrap the springform pan with foil to prevent leaks and place it in a water bath (bain-marie) in the oven. Bake at 325°F (163°C) for 60–70 minutes, or until the center jiggles slightly when shaken. Turn off the oven and let the cheesecake sit inside with the door cracked open for 1 hour. Afterward, refrigerate for at least 6 hours or overnight to fully set.
- Make Ganache & Decorate: Heat the heavy cream until steaming but not boiling, then pour over white chocolate chips. Let it sit for 2 minutes before stirring until smooth and glossy. Pour the ganache over the chilled cheesecake evenly. Decorate the top with the remaining cookie dough balls and additional sprinkles for a festive finish.
Notes
- For best results, use room temperature ingredients to ensure smooth mixing.
- Be careful not to overbake the cheesecake; it should have a slight jiggle in the center.
- Using a water bath prevents cracking and ensures even baking.
- Refrigerate the cheesecake overnight for optimal texture and flavor development.
- Use a springform pan for easy removal of the cheesecake.
Keywords: sugar cookie cheesecake, holiday dessert, cheesecake with cookie dough, festive cheesecake, white chocolate ganache cheesecake
