Sugar Cookie Cheesecake Recipe

If you’re a fan of sugar cookies and cheesecake, why not combine the two into one decadent dessert? This Sugar Cookie Cheesecake is the perfect blend of chewy sugar cookie crust, creamy cheesecake, and a delightful topping of white chocolate ganache and cookie dough balls. Whether you’re making this for a holiday party or a special gathering, it’s guaranteed to impress your guests.

Key Ingredients for Sugar Cookie Cheesecake

Before we dive into the step-by-step process, let’s break down the main components of this recipe.

Sugar Cookie Crust

• 1 ¾ cup All-purpose flour
• ½ teaspoon Baking soda
• ½ teaspoon Salt
• ¾ cup Unsalted butter (room temperature)
• 1 cup Organic Cane Sugar
• 1 teaspoon Pure vanilla extract
• 1 Large egg (room temperature)
• 1 Egg yolk (room temperature)
• ⅓ cup festive sprinkles (for a colorful touch)

Cookie Dough Balls

• 1 ½ cups All-purpose flour
• ½ teaspoon Salt
• ½ cup Unsalted butter (room temperature)
• 1 cup Organic Cane Sugar
• 1 teaspoon Pure vanilla extract
• 5 tablespoons Milk
• ⅓ cup festive sprinkles (for a colorful touch)

Cheesecake Filling

• 32 oz Cream cheese (room temperature)
• ⅔ cup Organic Cane Sugar
• ¾ cup Sour cream (or Greek yogurt, room temperature)
• ½ cup Heavy cream (room temperature)
• 1 teaspoon Pure vanilla extract
• 4 Large eggs (room temperature)
• ⅔ of the cookie dough balls (folded into the batter)

White Chocolate Ganache

• 1 cup White chocolate chips
• ⅓ cup Heavy cream

this RECIPE

Step-by-Step Preparation of Sugar Cookie Crust

1. Preheat and Prepare: Preheat your oven to 350°F. Lightly spray a 9-inch springform pan with nonstick baking spray, then line the bottom with a 9-inch circle of parchment paper.
2. Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt.
3. Cream Butter and Sugar: In a separate bowl, use a mixer to beat the butter and cane sugar on high for about 2 minutes until light and fluffy.
4. Add Wet Ingredients: Mix in the vanilla, egg, and egg yolk on medium speed until well combined.
5. Incorporate Dry Ingredients: Add the dry ingredients to the wet mixture and mix on low speed until just combined. Stir in the festive sprinkles.
6. Press Into Pan: Press the dough evenly into the bottom of the prepared pan, forming the crust. Bake for 25-30 minutes until the top is golden. Once done, set it aside to cool.

Making the Cookie Dough Balls

1. Combine Ingredients: While the crust is baking, prepare the cookie dough balls. In a bowl, whisk the flour and salt together.
2. Cream Butter and Sugar: Beat the butter and sugar on high speed for 2 minutes, then mix in the vanilla extract and milk on medium speed until fully incorporated.
3. Add Dry Ingredients: Add the dry ingredients to the wet mixture and stir until just combined. Gently fold in the festive sprinkles.
4. Form Balls: Roll the dough into small balls, roughly the size of a dime to a nickel, and place them on a wax paper-lined cookie sheet. Freeze the balls for at least 30 minutes or until firm.

Crafting the Cheesecake Filling

1. Lower the Oven Temperature: Preheat the oven to 325°F.
2. Cream the Cheese and Sugar: In a mixing bowl, beat the cream cheese and cane sugar on high speed for 2 minutes, ensuring no lumps remain. Scrape down the sides halfway through.
3. Mix in Cream and Sour Cream: Add the sour cream, heavy cream, and vanilla extract, and mix on medium speed until smooth and creamy.
4. Add the Eggs: On low speed, blend in the eggs one at a time, mixing just until combined. Overmixing can cause cracks.
5. Fold in Cookie Dough Balls: Gently fold in ⅔ of the prepared cookie dough balls into the cheesecake batter using a spatula.

How to Perfect the Water Bath

To prevent the cheesecake from cracking, a water bath is essential. Here are two methods:

1. Cake Pan Method: Place the springform pan inside a 10-inch cake pan, then place both in a roasting pan. Fill the roasting pan with hot water halfway up the cake pan.
2. Foil Method: Wrap the springform pan twice with heavy-duty aluminum foil. Place it in a roasting pan, and fill the pan with hot water halfway up the sides of the springform pan.

Assembling and Baking the Cheesecake

1. Pour the Batter: Pour the cheesecake batter over the cooled sugar cookie crust.
2. Bake: Bake the cheesecake for 80-90 minutes, or until the edges are set but the center has a slight jiggle. Turn off the oven and crack the door open to cool the cheesecake gradually for 30 minutes.
3. Cool Completely: Once the cheesecake has cooled in the oven, transfer it to a cooling rack. Wrap it in foil and refrigerate for at least 6 hours or overnight for the best results.

Creating the White Chocolate Ganache

1. Melt Chocolate: Pour the white chocolate chips into a heatproof bowl.
2. Heat Cream: In a small saucepan, heat the heavy cream over medium heat until steaming but not boiling. Pour the hot cream over the chocolate chips.
3. Stir: After 2 minutes, stir the chocolate and cream together until smooth. If there are unmelted chunks, microwave the mixture in 20-second intervals until fully melted.

Serving and Presentation Ideas for Sugar Cookie Cheesecake

Once your cheesecake is chilled and the white chocolate ganache is smooth, remove the cheesecake from the springform pan. Pour the ganache over the top, spreading it evenly. Top the cheesecake with the remaining cookie dough balls and festive sprinkles for a colorful touch. For an extra pop of color, serve each slice with a dollop of whipped cream.

Storing and Freezing Leftovers

This cheesecake stores beautifully, making it perfect for prepping ahead:

• Refrigerating: Cover the cheesecake with plastic wrap or store it in an airtight container. It will last up to 5 days in the fridge.
• Freezing: For longer storage, wrap individual slices tightly in plastic wrap, then in aluminum foil. Freeze for up to 3 months. When ready to eat, thaw in the refrigerator overnight.

Frequently Asked Questions About Sugar Cookie Cheesecake

Why did my cheesecake crack?
Cracks are often caused by overbaking or rapid temperature changes. Be sure to bake it just until the center jiggles slightly and cool it slowly by cracking the oven door.

Can I skip the water bath?
While you technically can skip it, a water bath ensures an even bake and prevents cracks. It’s worth the extra step for a smooth, professional look.

Can I use store-bought cookie dough?
Yes! If you’re short on time, store-bought cookie dough can be a convenient substitute for homemade cookie dough balls.

conclusion

This Sugar Cookie Cheesecake is a showstopper dessert that perfectly blends creamy, rich cheesecake with the nostalgic flavors of sugar cookies. Whether you’re celebrating the holidays or just want a fun twist on a classic dessert, this recipe is a must-try!

If you enjoyed this recipe, don’t forget to share it with your friends and subscribe to our blog for more delicious recipes like this one!

Print