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Sugar Cookie Cheesecake Recipe

★★★★★

4.8 from 104 reviews
  • Author: Andria
  • Total Time: 8 hours 10 minutes
  • Yield: 12 slices 1x

Description

This Sugar Cookie Cheesecake combines the buttery, festive flavors of sugar cookies with a creamy cheesecake filling. Featuring a sugar cookie crust, delicate cookie dough balls baked and incorporated into a rich cream cheese batter, and topped with a luscious white chocolate ganache along with sprinkles and more cookie dough balls, this dessert is perfect for holiday celebrations or any special occasion.

Ingredients

Scale

Sugar Cookie Crust

  • 1 3/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 3/4 cup Unsalted butter (room temperature)
  • 1 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1 Large egg (room temperature)
  • 1 Egg yolk (room temperature)
  • 1/3 cup Christmas sprinkles (jimmies)

Cookie Dough Balls

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter (room temperature)
  • 1 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 3 TBSP Milk
  • 1/2 cup Christmas sprinkles (jimmies)

Cheesecake Filling

  • 24 oz Cream cheese (room temperature)
  • 3/4 cup White granulated sugar
  • 1/2 cup Sour cream (room temperature or Greek yogurt)
  • 1/4 cup Heavy cream (room temperature)
  • 1 tsp Pure vanilla extract
  • 4 Large eggs (room temperature)
  • 3/4 of the cookie dough balls from above

White Chocolate Ganache

  • 1 cup White chocolate chips
  • 1/3 cup Heavy cream

Instructions

  1. Prepare the Sugar Cookie Crust: Preheat your oven to 350℉. Spray a 9-inch springform pan with a nonstick baking spray, line the bottom with a 9-inch parchment paper circle, and spray again to ensure the crust doesn’t stick. Set this aside for later.
  2. Bake the Flour: Spread the 1 3/4 cups of flour reserved for the cookie dough balls onto a cookie sheet and bake it for 5 minutes. This step helps with texture and safety. Let the flour cool completely before using.
  3. Mix Dry Ingredients for Crust: In a medium bowl, combine the 1 3/4 cups flour, baking soda, and salt; then set aside.
  4. Cream Butter and Sugar for Crust: Using a mixer, beat the 3/4 cup butter and 1 cup sugar on high speed for 2 minutes until fluffy.
  5. Add Wet Ingredients for Crust: Mix in the vanilla extract, egg, and egg yolk on medium speed until fully combined.
  6. Combine Dry with Wet for Crust: Slowly add the dry ingredients to the wet mixture and mix on low speed until just incorporated. Fold in the 1/3 cup Christmas sprinkles gently.
  7. Form and Bake Crust: Press the cookie dough evenly across the bottom of the prepared springform pan. It does not need to go up the sides. Bake in the oven for 25–30 minutes until the crust is golden on top. Set aside to cool slightly.
  8. Prepare Cookie Dough Balls: While the crust bakes, mix 1 1/2 cups flour and 1/2 tsp salt in a bowl and set aside. In another bowl, beat 1/2 cup butter and 1 cup sugar on high speed for 2 minutes. Add the 1 tsp vanilla and 3 TBSP milk and mix on medium until combined.
  9. Combine Dry and Wet for Cookie Dough Balls: Add the dry ingredients into the wet mixture on low speed until just combined, then fold in 1/2 cup Christmas sprinkles.
  10. Shape and Chill Cookie Dough Balls: On a wax-paper-lined cookie sheet, roll the dough into small balls roughly the size of a dime to a nickel. Freeze the cookie dough balls until firm for best results.
  11. Prepare the Cheesecake Batter: Preheat oven to 325℉. Using a mixer, beat the cream cheese and 3/4 cup sugar on high speed for 2 minutes, scraping the sides halfway through to ensure smoothness.
  12. Add Remaining Wet Ingredients to Cheesecake: Mix in sour cream, heavy cream, and vanilla on medium speed until smooth and free of lumps.
  13. Mildly Incorporate Eggs and Cookie Dough Balls: Add the eggs one at a time, mixing on low speed just until combined. Remove the mixer and fold in 3/4 of the frozen cookie dough balls carefully with a spatula.
  14. Assemble Cheesecake: Pour the batter over the baked crust in the springform pan. Prepare for the water bath to bake the cheesecake gently.
  15. Prepare Water Bath: Use one of two methods: (1) place the springform pan inside a 10-inch cake pan, then place that in a large roasting pan and pour in hot water halfway up the cake pan; or (2) tightly wrap the springform pan twice in aluminum foil, place it in the roasting pan, and fill with hot water halfway up the pan. Both prevent cracking and ensure even baking.
  16. Bake Cheesecake: Bake the cheesecake for 80–90 minutes until the edges are set and the center jiggles slightly.
  17. Cool Gradually: Turn off the oven, crack the door open, and let the cheesecake cool for 30 minutes to prevent cracking.
  18. Chill Cheesecake: Remove the springform pan, place it on a cooling rack until completely cool. Wrap tightly with foil and refrigerate for at least 6 hours, preferably overnight.
  19. Prepare White Chocolate Ganache: Pour 1 cup white chocolate chips into a bowl. Heat 1/3 cup heavy cream in a small pan over medium heat until hot and steaming but not boiling. Pour the hot cream over the white chocolate chips and let sit for 2 minutes. Stir until smooth, heating in short microwave bursts if needed to melt remaining chunks.
  20. Top the Cheesecake: Remove the cheesecake from the fridge, remove the pan sides and parchment paper, then pour the ganache evenly over the top.
  21. Decorate: Freeze the cheesecake for 10 minutes to set the ganache, then decorate with the remaining cookie dough balls and additional Christmas sprinkles for a festive finish.

Notes

  • Make sure all your dairy ingredients (butter, cream cheese, eggs) are at room temperature for a smooth and creamy batter.
  • Baking the flour for the cookie dough balls helps eliminate any raw flour taste and improves texture.
  • Freezing cookie dough balls before adding them to the batter prevents them from melting into the cheesecake during baking.
  • Using a water bath during baking helps prevent cracks and ensures even cooking of the cheesecake.
  • Cool the cheesecake gradually by leaving the oven door cracked open after baking to reduce the chance of cracks.
  • Refrigerate the cheesecake for several hours or overnight to allow it to set fully before adding ganache and serving.
  • The white chocolate ganache can be made a day ahead and stored in the fridge; reheat gently before pouring over cheesecake.
  • Sprinkles add a festive touch but can be substituted or omitted as preferred.
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Sugar Cookie Cheesecake, Holiday Dessert, Christmas Dessert, Cheesecake with Cookie Dough, White Chocolate Ganache Cheesecake, Festive Cheesecake

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Find it online: https://cookwithandria.com/sugar-cookie-cheesecake-recipe-2/