Hello, baking friends! If you’ve stumbled upon this magical corner of the internet, you’re in for a delightful treat. Today, we’re diving into the dreamy world of Sugar Cookie Cheesecake. Imagine a creamy, rich cheesecake with a hint of sweetness that pulls you in, all nestled atop a sugary cookie crust. It’s the kind of dessert that makes you feel all warm and fuzzy inside, like a soft hug on a chilly day. And trust me, this isn’t your average cheesecake; it’s a playful dessert that brings joy, celebration, and a sprinkle of fun to any occasion.
Why Make This Recipe
So, why should you roll up your sleeves and make this Sugar Cookie Cheesecake? Well, let’s start with the obvious, it’s delicious! But beyond that, this cheerful dessert brings back memories of childhood holiday parties and treats that make your heart smile. The bright Christmas sprinkles add a whimsical touch that’s perfect for any festive gathering, while the creamy texture of cheesecake combined with the crunch of sugar cookie crust takes every bite to the next level.
Furthermore, this recipe isn’t just about taste, it’s about the experience of baking! It’s a chance to step into your kitchen sanctuary and create something beautiful and delicious. Plus, it makes your home smell like a heavenly bakery, which is always a win in my book! Baking should feel joyful and fulfilling, and I hope this Sugar Cookie Cheesecake helps you find that spark. So grab your apron, preheat that oven, and let’s get started!
How to Make Sugar Cookie Cheesecake
Now that you’re excited about baking this cheesecake, let’s walk through how to make it, step by step.
Ingredients:
For the Sugar Cookie Crust and Cookie Dough Balls:
- 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 Cheesecake:
- 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)
- 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)
- 2/3 Cookie dough balls
- 1 cup White chocolate chips
- 1/3 cup Heavy cream
Directions
Sugar Cookie Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together 1 ¾ cups flour, baking soda, and salt. Set aside.
- In another bowl, cream together the butter and cane sugar until light and fluffy. Add the vanilla, egg, and egg yolk, mixing well.
- Gradually mix in the dry ingredients until combined. Stir in the Christmas sprinkles.
- Press the dough into the bottom of a greased springform pan, creating an even layer. Bake for 10-12 minutes or until lightly golden. Let it cool.
Cookie Dough Balls:
- Use the remaining cookie dough batter to form small dough balls. Place them on a baking sheet lined with parchment paper and refrigerate while preparing the cheesecake.
Cheesecake:
- In a large bowl, beat the cream cheese until smooth. Gradually add 2/3 cup cane sugar, mixing until creamy.
- Mix in the sour cream, heavy cream, and vanilla extract until well combined.
- Add the eggs one at a time, ensuring everything is incorporated smoothly. Fold in the Christmas sprinkles.
- Pour the cheesecake mixture over the cooled cookie crust, and place the cookie dough balls evenly on top.
- Bake at 325°F (163°C) for 1 hour or until the edges are set but the center still jiggles slightly. Turn off the oven and let the cheesecake cool in the oven for about an hour.
White Chocolate Ganache:
- In a small saucepan, heat 1/3 cup heavy cream until it just simmers. Pour over the white chocolate chips in a bowl. Let sit for a minute before stirring until smooth.
- Once the cheesecake is completely cooled, drizzle the ganache over the top.
How to Serve Sugar Cookie Cheesecake
This cheesecake is perfect for any gathering, whether it’s a holiday party, a birthday celebration, or just a cozy weekend treat with friends. Slice into generous pieces and serve on fun dessert plates that match the festive spirit. You can also garnish each slice with extra sprinkles or a dollop of whipped cream for an added touch of sweetness. Don’t forget to pour yourself a glass of milk or coffee to wash it all down!
How to Store Sugar Cookie Cheesecake
Leftovers (if there are any) can be covered with plastic wrap or stored in an airtight container in the fridge for up to five days. I recommend letting it come to room temperature for a more enjoyable texture when you’re ready to indulge again. You can also freeze slices for about a month, just wrap each piece tightly in plastic wrap and then place in a freezer-safe container. Thaw in the refrigerator when you’re ready to enjoy again.
Tips to Make Sugar Cookie Cheesecake
- Room Temperature Ingredients: Ensure that your cream cheese, eggs, and butter are at room temperature for a smoother batter.
- Mix Well: Don’t rush blending the ingredients; a well-mixed batter contributes to a lighter, fluffier cheesecake.
- Baking Time: Every oven is different, so keep an eye on your cheesecake as it bakes. It’s better to underbake slightly than to overbake.
- Garnishes: Consider adding festive garnishes such as fresh berries or a sprinkle of powdered sugar before serving.
Variation
If you want to switch things up, try adding flavors like almond extract or lemon zest for a zesty twist. You can also swap out the Christmas sprinkles for seasonal colors to match whatever celebration you’re hosting.
FAQs
1. Can I use low-fat cream cheese for this recipe?
Absolutely! Low-fat cream cheese can be an option, but it may alter the creaminess slightly. Just ensure it’s at room temperature for easier mixing.
2. Can I make this cheesecake ahead of time?
Yes! Sugar Cookie Cheesecake can be made in advance. It keeps well in the refrigerator for a few days, or freeze it for longer storage.
3. What if I don’t have a springform pan?
No worries! You can use a regular round cake pan; just make sure to line the pan with parchment paper to make it easier to remove the cheesecake later.
So there you have it, my delightful friends! Sugar Cookie Cheesecake is more than just a dessert; it’s a celebration of joy, creativity, and all the sweet moments in life. Now, go on, put that apron on, and let’s bake something beautiful together!
Print
Sugar Cookie Cheesecake
- Total Time: 120 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining creamy cheesecake with a sugary cookie crust, perfect for any festive occasion.
Ingredients
- 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
- 1 tsp Pure vanilla extract
- 1 Large egg (room temperature)
- 1 Egg yolk (room temperature)
- 1/3 cup Christmas sprinkles (jimmies)
- 1 1/2 cups Cream cheese (room temperature)
- 2/3 cup Regenerative Organic Certified® Cane Sugar
- 3/4 cup Sour cream (room temperature or Greek yogurt)
- 1/2 cup Heavy cream (room temperature)
- 1/3 cup Heavy cream (for ganache)
- 1 cup White chocolate chips
- 4 Large eggs (room temperature)
- 2/3 Cookie dough balls
Instructions
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together 1 ¾ cups flour, baking soda, and salt. Set aside.
- Cream together the butter and cane sugar until light and fluffy. Add vanilla, egg, and egg yolk, mixing well.
- Gradually mix in the dry ingredients until combined. Stir in the Christmas sprinkles.
- Press the dough into the bottom of a greased springform pan. Bake for 10-12 minutes or until lightly golden. Let it cool.
- Form small dough balls from the remaining cookie dough and refrigerate.
- Beat the cream cheese until smooth. Gradually add 2/3 cup cane sugar, mixing until creamy.
- Mix in the sour cream, heavy cream, and vanilla extract until well combined.
- Add the eggs one at a time, ensuring everything is incorporated smoothly. Fold in the Christmas sprinkles.
- Pour the cheesecake mixture over the cooled cookie crust, and place the cookie dough balls evenly on top.
- Bake at 325°F (163°C) for 1 hour or until edges are set. Let cool in the oven for about an hour.
- Heat 1/3 cup heavy cream until it simmers, then pour over white chocolate chips and stir until smooth. Drizzle over the cooled cheesecake.
Notes
Let leftovers come to room temperature for better texture. You can freeze slices for about a month.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 32g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 80mg