Sugar Cookie Cheesecake

Why Make This Recipe

Sugar Cookie Cheesecake is a delightful blend of two beloved desserts: cookies and cheesecake. This treat is perfect for celebrations, family gatherings, or simply satisfying your sweet tooth. The cookie crust adds a fun twist, while the creamy cheesecake filling makes it rich and indulgent. Plus, the colorful sprinkles give it a festive touch!

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How to Make Sugar Cookie Cheesecake

Ingredients:

• For the Sugar Cookie Crust:
  • 1 3/4 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 3/4 cup Unsalted butter (room temperature)
  • 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
  • 1 tsp Pure vanilla extract
  • 1 Large egg (room temperature)
  • 1 Egg yolk (room temperature)
  • 1/3 cup Christmas sprinkles (jimmies)
• For the Cookie Dough Balls:
  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter (room temperature)
  • 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
  • 1 tsp Pure vanilla extract
  • 5 TBSP Milk
  • 1/3 cup Christmas sprinkles (jimmies)
• For the Cheesecake:
  • 32 oz Cream cheese (room temperature)
  • 2/3 cup Regenerative Organic Certified® Cane Sugar from Wholesome
  • 3/4 cup Sour cream (room temperature or Greek yogurt)
  • 1/2 cup Heavy cream (room temperature)
  • 1 tsp Pure vanilla extract
  • 4 Large eggs (room temperature)
• For the White Chocolate Ganache:
  • 2/3 Cookie dough balls
  • 1 cup White chocolate chips
  • 1/3 cup Heavy cream

Directions:

1. Sugar Cookie Crust:
   • Preheat your oven to 350°F (175°C).
   • In a bowl, mix together the all-purpose flour, baking soda, and salt.
   • In another bowl, cream together the butter and sugar. Add in the vanilla, egg, and egg yolk, mixing well.
   • Gradually add the flour mixture until combined. Fold in the Christmas sprinkles.
   • Press the dough into a greased cheesecake pan and bake for 10-12 minutes until lightly golden. Allow it to cool.
2. Cookie Dough Balls:
   • In a bowl, sift together the flour and salt.
   • In another bowl, cream the butter and sugar until fluffy. Mix in the vanilla and milk.
   • Gradually add the flour mixture until just combined. Stir in the Christmas sprinkles.
   • Roll the dough into small balls and refrigerate until firm.
3. Cheesecake:
   • In a large bowl, beat the cream cheese and sugar until smooth.
   • Add in sour cream, heavy cream, and vanilla until mixed well.
   • Lastly, add the eggs one at a time, mixing gently.
   • Pour the cheesecake batter over the cooled crust. Drop cookie dough balls onto the cheesecake batter.
   • Bake at 300°F (150°C) for about 60-70 minutes. Let it cool completely.
4. White Chocolate Ganache:
   • In a small saucepan, heat the heavy cream until hot.
   • Pour the cream over the white chocolate chips and let sit for a minute. Stir until smooth.
   • Drizzle over the cooled cheesecake.

How to Serve Sugar Cookie Cheesecake

Serve Sugar Cookie Cheesecake chilled. You can slice it into squares or wedges. For an extra touch, top each slice with additional sprinkles or whipped cream before serving.

How to Store Sugar Cookie Cheesecake

Store any leftovers in an airtight container in the refrigerator. It will stay fresh for up to five days. If you want to keep it longer, you can freeze pieces wrapped tightly in plastic wrap and aluminum foil.

Tips to Make Sugar Cookie Cheesecake

• Make sure all your ingredients are at room temperature for a smoother batter.
• Don’t overmix the cheesecake batter once you add the eggs; this helps prevent cracks.
• For cleaner slices, use a hot knife dipped in water to cut into the cheesecake.

Variation

You can easily make this recipe your own by adding different mix-ins. Consider using chocolate chips instead of white chocolate or adding a fruit layer on top of the cheesecake for a fruity flavor.

FAQs

1. Can I make this cheesecake in advance?
Yes, you can prepare it a day or two in advance. Just store it in the refrigerator until you’re ready to serve.

2. How can I tell when the cheesecake is done?
The cheesecake should be set around the edges but slightly jiggly in the center. It will firm up as it cools.

3. Can I use cookies for the crust instead of making my own?
Absolutely! You can crush store-bought cookies like sugar cookies or graham crackers for a quicker option.

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