Introduction

Sugar Cookie Cheesecake combines the buttery charm of sugar cookies with rich, creamy cheesecake for a delightful dessert experience. This festive treat features a sugar cookie crust, cookie dough pieces baked inside, and a smooth white chocolate ganache topping. Perfect for holidays or special occasions, it’s sure to impress family and friends.

A single slice of cheesecake sits on a white plate with speckled detailing, placed on a white marbled texture. The dessert has three clear layers: a bottom layer of crumbly brown crust, a thick middle layer of smooth white cheesecake with red and green sprinkles and two small cookie pieces embedded, and a top layer of creamy white frosting covered in red, green, and white round sprinkles. The cheesecake looks rich and dense, with a slightly crumbly texture on the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 is recommended)
1/4 cup Christmas sprinkles (Optional)
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)
1 cup White chocolate chips (For ganache topping)
1 cup All-purpose flour (Heat treated)
1/2 cup Unsalted butter (At room temperature)
1/2 cup Regenerative Organic Certified® Cane Sugar from Wholesome
1/2 cup Chocolate chips or M&Ms (Optional)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment paper. In a bowl, whisk together 2 cups all-purpose flour, baking soda, and salt.
Step 2: Cream 1/2 cup unsalted butter with 1 cup sugar until light and fluffy, about 3-4 minutes. Mix in vanilla extract and one egg. Gradually add the dry ingredients and Christmas sprinkles if using. Press the dough evenly into the bottom of the prepared pan.
Step 3: Bake the sugar cookie crust for 25-30 minutes until golden and set. Remove from oven and let cool slightly.
Step 4: Meanwhile, prepare the cookie dough balls. In a separate bowl, combine 1 cup flour, baking soda, and salt. Cream 1/2 cup unsalted butter with 1/2 cup sugar until smooth. Add the remaining egg and vanilla extract. Gradually add the dry ingredients and mix until just combined. Roll dough into small balls, place on a parchment-lined tray, and freeze for about 30 minutes until firm.
Step 5: Lower oven temperature to 325°F (163°C). In a large bowl, beat softened cream cheese with 1/2 cup sugar until creamy and fluffy, about 4-5 minutes. Add sour cream or Greek yogurt and heavy cream, mixing until smooth.
Step 6: Add eggs one at a time, beating well after each. Gently fold in about two-thirds of the frozen cookie dough balls. Pour cheesecake filling over the baked sugar cookie crust.
Step 7: Prepare a water bath by placing a larger baking dish filled with hot water on the oven rack below the springform pan. Bake cheesecake for 80-90 minutes, or until edges are set but the center still has a slight jiggle.
Step 8: After baking, turn off the oven and crack the oven door slightly. Let the cheesecake cool inside for 30 minutes, then transfer to a wire rack to cool completely. Cover and refrigerate overnight.
Step 9: To make the white chocolate ganache, heat heavy cream in a small saucepan until steaming. Remove from heat, pour over white chocolate chips, and let sit for 5-7 minutes. Stir until smooth and glossy. Let ganache cool slightly.
Step 10: Pour the ganache evenly over the chilled cheesecake. Top with remaining cookie dough balls for decoration. Refrigerate for another hour before slicing and serving chilled.

Tips & Variations

Use gluten-free flour to make this recipe gluten-free without sacrificing texture.
Substitute brown sugar for cane sugar for a richer, caramel note in the cookies.
Add festive sprinkles or chocolate chips to the cookie dough balls for extra color and texture.
For easier slicing, chill the cheesecake thoroughly overnight before serving.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. To reheat slightly, bring slices to room temperature or warm gently in the microwave for 10-15 seconds. Avoid prolonged heating to prevent the ganache from melting too much.

How to Serve

A single slice of cheesecake sits on a white speckled plate with a crumbly brown crust at the bottom, supporting a thick creamy pale yellow layer of cheesecake in the middle. The top layer is a smooth, slightly glossy light yellow frosting sprinkled densely with small red, white, and green round sprinkles. Within the cheesecake layer, there are small colorful bits and two small cookie dough pieces visible near the top. The plate is placed on a dark wooden surface with a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually benefits from chilling overnight to fully set and develop flavors. Prepare it a day ahead for best results.

What if I don’t have a springform pan?

A springform pan is ideal for delicate cheesecakes as it allows easy removal, but you can also use a cake pan lined with parchment paper. Be gentle when removing to avoid cracking.