Print

Sugar Cookie Cheesecake Dessert Recipe

Print Recipe

★★★★★

4.5 from 124 reviews

This festive Sugar Cookie Cheesecake Dessert combines the buttery goodness of sugar cookie crust and cookie dough balls with a rich, creamy cheesecake filling. Topped with a silky white chocolate ganache and sprinkled with colorful holiday jimmies, this dessert is perfect for holiday celebrations and gatherings.

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

  1. 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.
  2. Make the Sugar Cookie Crust: In a medium bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, cream the butter and sugar together until light and fluffy, about 2 to 3 minutes. Beat in the vanilla extract, egg, and egg yolk until well combined. Gradually add the dry ingredients to the wet ingredients and mix until fully incorporated. Fold in the Christmas sprinkles. Press this dough evenly into the bottom and about 1 inch up the sides of the prepared pan. Bake for 10 to 12 minutes until lightly golden. Allow the crust to cool completely before adding the filling.
  3. Prepare Cookie Dough Balls: In a mixing bowl, cream the butter and sugar until light and fluffy. Add in the vanilla extract and milk, mixing well. Stir in the flour and salt until a dough forms, then fold in the sprinkles. Roll the dough into small balls, about ½ to 1 inch in diameter, and chill in the refrigerator until firm. Set aside ⅔ of these balls for the cheesecake filling, reserving some for decoration.
  4. Make Cheesecake Filling: Using a mixer, beat the cream cheese until smooth and creamy. Add the sugar and beat until combined. Mix 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 overbeating. Finally, fold in ⅔ of the chilled cookie dough balls carefully to distribute them throughout the filling. Pour the filling evenly over the cooled sugar cookie crust.
  5. Bake Cheesecake: Wrap the springform pan securely in aluminum foil to prevent water from seeping in. Place it in a water bath by setting it in a larger pan filled with hot water about halfway up the sides. Bake at 325°F (163°C) for 60 to 70 minutes or until the center jiggles slightly when shaken. After baking, turn off the oven and crack the door open, letting the cheesecake sit inside for 1 hour to cool gradually. Then, transfer to the refrigerator and chill for at least 6 hours or overnight to set completely.
  6. Make Ganache & Decorate: Heat the heavy cream until it’s steaming but not boiling. Pour the hot cream over the white chocolate chips in a bowl. Let it sit for 2 minutes to melt the chocolate, then stir gently until smooth and glossy. Pour the ganache evenly over the chilled cheesecake. Decorate the top with the reserved cookie dough balls and additional sprinkles for a festive touch. Refrigerate until ready to serve.

Notes

  • Ensure all dairy ingredients are at room temperature for smooth batter and creaminess.
  • Use a water bath when baking the cheesecake to prevent cracking and ensure even baking.
  • Chilling the cookie dough balls before incorporating helps maintain their shape in the cheesecake.
  • Let the cheesecake cool gradually to avoid sinking or cracking.
  • Leftover cheesecake should be stored covered in the refrigerator and consumed within 3-4 days.

Keywords: sugar cookie cheesecake, holiday cheesecake, Christmas dessert, white chocolate ganache, festive cheesecake, cookie dough cheesecake

Find it online: https://tastybella.com/sugar-cookie-cheesecake-dessert-recipe/