Description
This Sugar Cookie Cheesecake combines the classic buttery sweetness of sugar cookies with the creamy richness of cheesecake, creating a festive and delightful dessert. The recipe features a baked sugar cookie crust, cookie dough balls folded into a smooth cheesecake filling, and a luscious white chocolate ganache topping adorned with extra cookie dough balls for an inviting finish. Perfect for celebrations or any occasion that calls for a show-stopping dessert.
Ingredients
Scale
For the Sugar Cookie Crust:
- 2 cups All-purpose flour (Gluten-free option available)
- 1 teaspoon Baking soda
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter (At room temperature)
- 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome (Brown sugar can be used)
- 1 teaspoon Pure vanilla extract (Homemade recommended)
- 1/4 cup Christmas sprinkles (Optional)
- 1 large Egg (At room temperature)
For the Cookie Dough Balls:
- 1 cup All-purpose flour (Heat treated)
- 1/2 teaspoon Baking soda
- 1/4 teaspoon Salt
- 1/2 cup Unsalted butter (At room temperature)
- 1/2 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- 1 teaspoon Pure vanilla extract
- 1 large Egg (At room temperature)
- 1/2 cup Chocolate chips or M&Ms (Optional)
For the Cheesecake Filling:
- 16 ounces Cream cheese (Softened)
- 1/2 cup Sour cream or Greek yogurt
- 1/2 cup Heavy cream (Room temperature)
- 3 large Eggs (At room temperature)
- 2/3 of the prepared cookie dough balls (from above)
For the White Chocolate Ganache:
- 1 cup White chocolate chips
- 1/2 cup Heavy cream
Instructions
- Sugar Cookie Crust Preparation: Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment paper. Whisk together the flour, baking soda, and salt. Cream the butter and sugar until light and fluffy, about 3-4 minutes. Mix in vanilla extract and one egg. Gradually add dry ingredients and sprinkles if using. Press the dough evenly into the bottom of the pan. Bake for 25-30 minutes until golden and set.
- Cookie Dough Balls Preparation: While the crust bakes, whisk together the flour, baking soda, and salt. Cream butter and sugar until smooth. Add the remaining egg and vanilla, mixing well. Incorporate dry ingredients until just combined. Fold in chocolate chips or M&Ms if desired. Roll dough into small balls, arrange on parchment-lined tray, and freeze for 30 minutes until firm.
- Cheesecake Filling Preparation: Reduce the oven temperature to 325°F (163°C). Beat the cream cheese and sugar until creamy and fluffy, about 4-5 minutes. Add sour cream or Greek yogurt and heavy cream, mixing until smooth. Add eggs one at a time, mixing gently. Fold in about two-thirds of the frozen cookie dough balls carefully to avoid melting.
- Assemble and Bake Cheesecake: Pour the cheesecake filling over the baked sugar cookie crust. Place the springform pan in a larger baking dish and add hot water to create a water bath on the oven rack below. Bake for 80-90 minutes until edges are set but center jiggles slightly.
- Cooling and Chilling: After baking, turn off the oven and crack the door open slightly to cool the cheesecake in the oven for 30 minutes. Remove and transfer to a wire rack to cool fully. Cover with plastic wrap and refrigerate overnight to set completely.
- White Chocolate Ganache: Heat heavy cream in a saucepan until steaming. Remove from heat and pour over white chocolate chips, letting sit 5-7 minutes. Stir until smooth and glossy. Allow ganache to cool slightly before use.
- Topping and Serving: Pour the ganache evenly over the chilled cheesecake. Decorate with the remaining cookie dough balls on top. Refrigerate for an additional hour before slicing and serving chilled for a festive and indulgent dessert.
Notes
- Use room temperature ingredients for best mixing and texture.
- Ensure the water bath is in place during baking to prevent cracks in the cheesecake.
- Heat treating the flour for the cookie dough balls reduces any risk of raw flour consumption.
- If sprinkles are not desired, omit or substitute with colored sugar.
- Refrigerate the cheesecake overnight for best flavor and firmness.
- Ganache can be prepared a day ahead and stored refrigerated, warmed slightly before use.
- Gluten-free flour blends can substitute all-purpose flour to make this dessert gluten-free.
- Prep Time: 40 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Sugar Cookie Cheesecake, Festive Cheesecake, Holiday Dessert, White Chocolate Ganache Cheesecake, Cookie Dough Cheesecake
