Sugar Cookie Cheesecake
Sugar Cookie Cheesecake combines the delightful crunch of sugar cookies with the creamy indulgence of cheesecake for a dessert experience that is both comforting and elegant. A vibrant creation filled with holiday cheer, this recipe is perfect for gatherings and celebrations alike. The buttery pastry crust cradles a rich cheesecake filling loaded with cookie dough bites and sprinkles, making each slice a true delight for the senses. You’ll find the taste of nostalgia in every creamy bite, making it a recipe worth mastering in your kitchen, especially for family gatherings or festive occasions.
Why You’ll Love This Recipe
This Sugar Cookie Cheesecake celebrates a perfectly balanced union of flavors and textures — a buttery crust, a smooth and creamy cheesecake filling, and delightful bursts of sweetness from the cookie dough and sprinkles. It’s incredibly easy to prepare despite its luxurious presentation, making it perfect for busy bakers. Family-friendly and visually stunning, this dish can quickly become a crowd favorite, ensuring it deserves a spot in your recipe repertoire. With straightforward steps and minimal ingredients, this is a perfect treat for both novice bakers and seasoned chefs alike.
For Sugar Cookie Cheesecake
Here’s the list of ingredients you will need to create this scrumptious dessert:
- 1 3/4 cups All-purpose flour: Forms the base of the cookie dough crust, giving it structure and texture.
- 1/2 tsp Baking soda: Provides leavening to your cookie crust.
- 1/2 tsp Salt: Balances sweetness and enhances flavor.
- 3/4 cup Unsalted butter (room temperature): Adds richness and creaminess to both the crust and the cheesecake batter.
- 1 cup Regenerative Organic Certified® Cane Sugar: Sweetens the dough and cheesecake perfectly.
- 1 tsp Pure vanilla extract: Infuses a warm and comforting flavor.
- 1 Large egg (room temperature): Binds the ingredients.
- 1 Egg yolk (room temperature): Adds additional richness to the crust.
- 1/3 cup Christmas sprinkles: Enhance both flavor and visual appeal.
- 1 1/2 cups All-purpose flour (for cheesecake batter): Provides structure to the filling.
- 1/2 cup Unsalted butter (room temperature, for cheesecake): Adds creamy texture and flavor.
- 1 cup Regenerative Organic Certified® Cane Sugar (for cheesecake): Ensures sweet perfection.
- 1 tsp Pure vanilla extract (for cheesecake): Enhances the overall flavor.
- 5 TBSP Milk: Adds moisture to the batter.
- 32 oz Cream cheese (room temperature): Forms the rich filling.
- 2/3 cup Regenerative Organic Certified® Cane Sugar (for cheesecake): Adds delightful sweetness.
- 3/4 cup Sour cream (room temperature or Greek yogurt): Contributes to richness and tanginess.
- 1/2 cup Heavy cream (room temperature): Creates a luscious texture.
- 4 Large eggs (room temperature): Ensure creamy consistency.
- 2/3 Cookie dough balls: Adds chunks of sweetness throughout the cheesecake.
- 1 cup White chocolate chips: Provides bursts of sweetness.
- 1/3 cup Heavy cream (for ganache): Helps create a smooth, shiny finish for the cheesecake.
Step-by-Step Directions
- Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan to ensure your cheesecake releases easily.
- In a medium bowl, whisk together 1 3/4 cups of all-purpose flour, baking soda, and salt. This creates a balanced mixture for the cookie crust. Set aside.
- In a large mixing bowl, beat together 3/4 cup of softened unsalted butter and 1 cup of cane sugar until light and fluffy, about 3-4 minutes. This process helps incorporate air for a lighter crumb.
- Add 1 tsp of vanilla extract, 1 large egg, and 1 egg yolk; mix until smooth and combined.
- Gradually incorporate the dry mixture into the wet ingredients, and fold in 1/3 cup of Christmas sprinkles to add color and texture.
- Spread the dough evenly in the prepared springform pan and bake for 15-18 minutes—cool completely before filling with cheesecake.
- For the cookie dough balls, scoop dough and bake at 350°F for about 10-12 minutes until slightly golden. Set aside to cool.
- In a large bowl, beat together 32 oz of cream cheese and 2/3 cup of cane sugar until the mixture is smooth and creamy.
- Mix in 3/4 cup sour cream, 1/2 cup heavy cream, 1 tsp vanilla, and eggs one at a time, ensuring the mixture remains silky.
- Carefully fold in 2/3 of the cookie dough balls and 1 cup of white chocolate chips—adding little pockets of sweetness throughout.
- Pour the cheesecake batter over the cooled crust and bake at 325°F for 1 hour. Allow the cheesecake to cool gradually in the oven with the door ajar to prevent cracks.
- For the ganache, melt 1 cup of white chocolate chips with 1/3 cup of heavy cream, stirring until smooth. Drizzle over the chilled cheesecake for an elegant finish.
- Serve chilled, garnished with additional cookie dough bites or sprinkles as desired.
Tips & Tricks
- If you want an extra creaminess in your cheesecake, consider substituting half of the sour cream with Greek yogurt.
- Incorporating crushed cookies into the crust will add even more flavor and texture.
- Allowing the cream cheese to fully soften will make whipping it easier for a smoother cheesecake batter.
- Don’t skip the cooling steps! They prevent cracks and ensure a creamy texture.
- For presentation, consider topping with whipped cream and fresh berries for a pop of color.
Serving Suggestions & Pairings
Sugar Cookie Cheesecake pairs beautifully with a variety of beverages and sides. Serve it alongside a cup of hot cocoa or a warm spiced apple cider for a cozy treat. For a more refreshing option, try it with a chilled glass of berry lemonade. A dollop of whipped cream or vanilla ice cream adds an extra layer of indulgence, while a sprinkle of extra cookie crumbs or a few additional sprinkles can enhance the visual appeal. For those seeking a twist, serve it crumbled over a bowl of vanilla yogurt for a delightful breakfast option.
Nutritional Information
While indulging in this Sugar Cookie Cheesecake, keep in mind that it’s a dessert meant to be enjoyed occasionally. Each serving is rich in flavor but also contains valuable nutrients from cream cheese and eggs. Expect approximately 400-500 calories per slice depending on the slice size, making it a lavish treat worth savoring in moderation.
Storing Tips & Variations for Sugar Cookie Cheesecake
You can store the Sugar Cookie Cheesecake in the refrigerator for up to 5 days in an airtight container. If desired, this dessert can also be frozen for up to 2-3 months; just ensure it’s well-wrapped to prevent freezer burn. For healthier variations, consider using lower-fat cream cheese or Greek yogurt instead of sour cream. If you’re feeling creative, try incorporating different flavored chips, such as dark chocolate or butterscotch, into the batter or ganache.
Conclusion for Sugar Cookie Cheesecake
Ready to impress your friends and family with a show-stopping dessert? The Sugar Cookie Cheesecake awaits your kitchen creativity. With its heavenly layers and delightful sprinkle of joy, it’s sure to become a cherished favorite! Don’t wait any longer; gather the ingredients and dive into this delightful baking adventure today!
FAQs
Can I make Sugar Cookie Cheesecake ahead of time?
Yes! This cheesecake can be made a day in advance and stored in the refrigerator for the best flavor.
What if I don’t have a springform pan?
You can use a regular pie dish or a square baking dish, but be sure to grease it well and use parchment paper for easy slicing.
Can I use low-fat cream cheese?
Absolutely! Low-fat cream cheese can be used as a substitute, but it may affect the creaminess slightly.
How can I fix a cracked cheesecake?
To prevent cracks, make sure to bake at a lower temperature and avoid overbeating. If cracks do occur, topping with ganache or whipped cream can effectively cover them up.
Can I add fruit to this recipe?
Yes! Fresh fruits, such as strawberries or blueberries, can add freshness and a pop of flavor, making it a delightful addition on top or within the cheesecake.
Sugar Cookie Cheesecake
- Total Time: 120 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining the crunch of sugar cookies with the creamy richness of cheesecake, perfect for celebrations.
Ingredients
- 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 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
- 1 1/2 cups All-purpose flour (for cheesecake batter)
- 1/2 cup Unsalted butter (room temperature, for cheesecake)
- 1 cup Regenerative Organic Certified® Cane Sugar (for cheesecake)
- 1 tsp Pure vanilla extract (for cheesecake)
- 5 TBSP Milk
- 32 oz Cream cheese (room temperature)
- 2/3 cup Regenerative Organic Certified® Cane Sugar (for cheesecake)
- 3/4 cup Sour cream (room temperature or Greek yogurt)
- 1/2 cup Heavy cream (room temperature)
- 4 Large eggs (room temperature)
- 2/3 Cookie dough balls
- 1 cup White chocolate chips
- 1/3 cup Heavy cream (for ganache)
Instructions
- Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
- In a bowl, whisk together 1 3/4 cups all-purpose flour, baking soda, and salt. Set aside.
- In a mixing bowl, beat together 3/4 cup unsalted butter and 1 cup cane sugar until light and fluffy, about 3-4 minutes.
- Add 1 tsp vanilla extract, 1 large egg, and 1 egg yolk; mix until smooth.
- Gradually incorporate dry mixture into wet ingredients, and fold in 1/3 cup Christmas sprinkles.
- Spread dough in springform pan and bake for 15-18 minutes; cool completely.
- For cookie dough balls, scoop dough and bake at 350°F for 10-12 minutes until golden. Cool.
- In a bowl, beat together 32 oz cream cheese and 2/3 cup cane sugar until smooth.
- Mix in 3/4 cup sour cream, 1/2 cup heavy cream, 1 tsp vanilla, and eggs one at a time.
- Carefully fold in 2/3 of cookie dough balls and 1 cup white chocolate chips.
- Pour cheesecake batter over the cooled crust and bake at 325°F for 1 hour, then cool gradually in the oven.
- For ganache, melt 1 cup white chocolate chips with 1/3 cup heavy cream until smooth; drizzle over cheesecake.
- Serve chilled, garnished with additional cookie dough bites or sprinkles.
Notes
Allow the cream cheese to fully soften for easier mixing. Consider topping with whipped cream and fresh berries for presentation.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 35g
- Sodium: 300mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
