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Sugar Cookie Cheesecake Dessert Recipe

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★★★★★

5 from 60 reviews

This festive Sugar Cookie Cheesecake Dessert combines a delightful sugar cookie crust with colorful sprinkle-studded cookie dough balls baked right into a creamy cheesecake filling. Topped with a luscious white chocolate ganache and decorated with extra cookie dough and sprinkles, it offers a playful twist on traditional cheesecake perfect for holiday celebrations.

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 and line the bottom with parchment paper to prevent sticking and ensure easy removal.
  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 together until fluffy, about 2 to 3 minutes. Beat in the vanilla, egg, and egg yolk until well combined. Gradually add the dry ingredients to the wet, mixing until fully incorporated. Fold in the Christmas sprinkles. Press this dough into the bottom and 1 inch up the sides of your prepared pan. Bake for 10 to 12 minutes, then let it cool completely to set the crust.
  3. Prepare Cookie Dough Balls: Cream the butter and sugar together until light and fluffy. Mix in the vanilla and milk until combined. Add the flour and salt, stirring until a dough forms. Fold in the sprinkles. Roll the dough into small balls approximately ½ to 1 inch in diameter. Chill these balls until they are firm to the touch, which makes them easier to handle and prevents spreading during baking in the cheesecake.
  4. Make Cheesecake Filling: Beat the cream cheese until smooth and creamy. Add sugar, then incorporate the sour cream or Greek yogurt, heavy cream, and vanilla extract. Add the eggs one at a time, gently mixing after each addition to maintain a smooth texture. Fold in two-thirds of the prepared cookie dough balls gently so they are evenly distributed but not crushed. Pour this filling into the cooled sugar cookie crust.
  5. Bake Cheesecake: Wrap the springform pan in foil to prevent water from leaking in. Place the pan in a water bath by putting it in a larger baking dish and adding hot water halfway up the sides of the springform pan. Bake at 325°F for 60 to 70 minutes until the cheesecake is set but the center still jiggles slightly. After baking, turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool gradually and prevent cracking. Then refrigerate the cheesecake for at least 6 hours or overnight to fully chill and set.
  6. Make Ganache & Decorate: Heat the heavy cream until it is steaming but not boiling. Pour it over the white chocolate chips and let it sit for 2 minutes to melt. Stir until smooth and glossy. Pour the ganache evenly over the chilled cheesecake. Decorate the top with the remaining cookie dough balls and additional sprinkles for a festive finish.

Notes

  • Using room temperature ingredients helps achieve a smooth and creamy cheesecake filling.
  • Wrapping the springform pan with foil and using a water bath prevents the cheesecake from cracking.
  • Letting the cheesecake rest in the warm oven after baking helps it cool evenly and maintain a creamy texture.
  • Chilling the cookie dough balls before folding them in prevents them from melting during baking.
  • For a dairy-free variation, substitute cream cheese, sour cream, and heavy cream with appropriate plant-based alternatives.

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

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