Sugar Cookie Cheesecake

If you’re looking for a dessert that combines the sweetness of sugar cookies with the creamy richness of cheesecake, this Sugar Cookie Cheesecake is the answer. With its indulgent cookie dough crust, cheesecake filling, and a rich white chocolate ganache topping, this dessert is a showstopper that will impress at any gathering. The buttery sugar cookie crust provides a perfect foundation for the smooth, velvety cheesecake layer. The added cookie dough balls throughout the filling bring a fun, nostalgic twist, and the white chocolate ganache ties everything together with a touch of sweetness. Whether you’re preparing for a holiday celebration or simply want to treat yourself, this cheesecake is sure to become a new favorite.

Why You’ll Love This Recipe

1. Perfect for Special Occasions

This cheesecake is a stunning dessert that’s perfect for holiday gatherings, birthdays, or any special occasion where you want to impress your guests.

2. Two Desserts in One

The combination of a sugar cookie crust, cookie dough balls, and a rich cheesecake filling means you’re getting the best of both worlds—cookie dough and cheesecake in every bite.

3. Creamy and Decadent

The cheesecake layer is velvety smooth and rich, with the perfect balance of sweetness that complements the sugar cookie crust and white chocolate ganache topping.

4. Fun and Festive

The addition of colorful Christmas sprinkles makes this cheesecake not only delicious but also fun and festive. It’s sure to be a hit at holiday parties.

5. Customizable

You can easily adapt this recipe by changing up the sprinkles, using different flavored extracts, or even adding a swirl of fruit puree to the cheesecake layer for a unique twist.

Ingredients

For the Sugar Cookie Crust:

• All-purpose flour
• Baking soda
• Salt
• Unsalted butter (room temperature)
• Regenerative Organic Certified® Cane Sugar
• Pure vanilla extract
• Large egg (room temperature)
• Egg yolk (room temperature)
• Christmas sprinkles (jimmies)

For the Cookie Dough Balls:

• All-purpose flour
• Salt
• Unsalted butter (room temperature)
• Regenerative Organic Certified® Cane Sugar
• Pure vanilla extract
• Milk
• Christmas sprinkles (jimmies)

For the Cheesecake Filling:

• Cream cheese (room temperature)
• Regenerative Organic Certified® Cane Sugar
• Sour cream (room temperature) or Greek yogurt
• Heavy cream (room temperature)
• Pure vanilla extract
• Large eggs (room temperature)
• Cookie dough balls (from the recipe above)

For the White Chocolate Ganache:

• White chocolate chips
• Heavy cream

Variations

• Fruit Swirl: Add a swirl of your favorite fruit puree, such as strawberry or raspberry, to the cheesecake batter for a fruity twist.
• Chocolate Chip Cheesecake: Instead of the cookie dough balls, mix in mini chocolate chips to the cheesecake filling for a chocolatey treat.
• Flavor Swap: Use flavored extracts such as almond or lemon instead of vanilla to change up the flavor profile.
• Gluten-Free: Substitute the all-purpose flour with a gluten-free flour blend to make the cheesecake gluten-free.

How to Make the Recipe

Step 1: Prepare the Sugar Cookie Crust

In a medium bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, cream together the unsalted butter and cane sugar until light and fluffy. Add the egg, egg yolk, and vanilla extract, and mix until well combined. Gradually add the dry ingredients to the butter mixture and stir until a dough forms. Fold in the Christmas sprinkles.

Press the dough evenly into the bottom of a greased 9-inch springform pan to form the crust. Bake at 350°F (175°C) for 10-12 minutes or until lightly golden. Remove from the oven and set aside to cool.

Step 2: Make the Cookie Dough Balls

In a medium bowl, combine the flour and salt. In another bowl, cream together the butter and cane sugar until light and fluffy. Add the vanilla extract and milk, mixing well. Gradually stir in the dry ingredients until a dough forms. Fold in the Christmas sprinkles.

Roll the dough into small balls (about 1 tablespoon each). Place them on a parchment-lined baking sheet and freeze for at least 30 minutes.

Step 3: Prepare the Cheesecake Filling

In a large bowl, beat the cream cheese until smooth. Add the cane sugar, sour cream (or Greek yogurt), heavy cream, and vanilla extract, and mix until smooth and creamy. Add the eggs, one at a time, beating well after each addition.

Once the batter is smooth, gently fold in the frozen cookie dough balls.

Step 4: Assemble the Cheesecake

Pour the cheesecake filling into the cooled sugar cookie crust. Smooth the top with a spatula. Tap the pan gently on the counter to release any air bubbles.

Step 5: Bake the Cheesecake

Bake the cheesecake at 325°F (163°C) for 50-60 minutes, or until the center is set and slightly jiggles. Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. Then remove from the oven and cool completely at room temperature.

Once the cheesecake is cooled, refrigerate for at least 4 hours or overnight to fully set.

Step 6: Make the White Chocolate Ganache

In a small saucepan, heat the heavy cream over medium heat until it begins to simmer. Remove from heat and add the white chocolate chips. Stir until the chocolate is melted and the ganache is smooth.

Step 7: Serve and Enjoy

Drizzle the white chocolate ganache over the chilled cheesecake before serving. Garnish with additional sprinkles, if desired.

Tips for Making the Recipe

• Room Temperature Ingredients: Make sure your cream cheese, eggs, and sour cream are at room temperature before mixing to ensure a smooth batter and prevent lumps.
• Chill the Cheesecake: For the best texture, chill the cheesecake overnight. This helps the flavors meld and ensures it’s set properly.
• Avoid Overmixing: When adding the eggs to the cheesecake filling, be careful not to overmix, as this can lead to cracks in the cheesecake.
• Use a Springform Pan: A springform pan is ideal for cheesecake because it allows you to easily remove the cheesecake from the pan once it’s set.

How to Serve

This Sugar Cookie Cheesecake is best served chilled. Slice it into wedges and serve with whipped cream or extra sprinkles for a festive touch. Pair it with a glass of milk, coffee, or a dessert wine for an indulgent treat.

Make Ahead and Storage

Storing Leftovers

Store any leftover cheesecake in an airtight container in the refrigerator for up to 5 days. Be sure to cover it tightly to prevent it from drying out.

Freezing

You can freeze the cheesecake for up to 1-2 months. Wrap it tightly in plastic wrap and foil before freezing. To thaw, place it in the refrigerator overnight.

Reheating

This cheesecake is best served chilled, so there’s no need to reheat. However, if you prefer to eat it at room temperature, let it sit out for about 30 minutes before serving.

FAQs

1. Can I make the cheesecake without the cookie dough balls?

Yes, you can omit the cookie dough balls and make a traditional cheesecake with just the sugar cookie crust.

2. Can I use store-bought cookie dough instead of making my own?

Yes, you can use store-bought cookie dough for the cookie dough balls, but homemade dough provides a fresher flavor.

3. Can I make this cheesecake without sprinkles?

Yes, you can leave out the sprinkles for a more classic look, or replace them with another type of decoration like crushed cookies or chocolate shavings.

4. Can I substitute sour cream for Greek yogurt?

Yes, Greek yogurt can be substituted for sour cream if you prefer or if it’s what you have on hand.

5. Can I use dark chocolate ganache instead of white chocolate?

Yes, you can substitute dark chocolate ganache for a richer flavor that pairs well with the sweet cheesecake.

6. How can I prevent cracks in my cheesecake?

To prevent cracks, avoid overmixing the filling and allow the cheesecake to cool gradually in the oven before refrigerating.

7. Can I use a different crust?

Yes, you can use a graham cracker crust or even an Oreo crust for a different flavor base.

8. Can I make this cheesecake in advance?

Yes, this cheesecake can be made 1-2 days in advance. It actually tastes even better after sitting in the fridge overnight.

9. Can I freeze this cheesecake?

Yes, this cheesecake freezes well. Just be sure to wrap it tightly to prevent freezer burn.

10. How do I get the cheesecake out of the pan?

Once chilled, carefully run a knife around the edge of the cheesecake to loosen it from the pan before removing the sides of the springform pan.

Conclusion

This Sugar Cookie Cheesecake is the perfect combination of a classic sugar cookie flavor and a rich, creamy cheesecake filling. With its fun cookie dough balls, festive sprinkles, and decadent white chocolate ganache, it’s a dessert that’s sure to impress. Whether for a holiday party or a special treat, this cheesecake will become a favorite in your recipe collection.

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