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Sugar Cookie Cheesecake

Decadent Sugar Cookie Cheesecake for Festive Gatherings

This Sugar Cookie Cheesecake combines a buttery crust with creamy cheesecake filled with cookie dough chunks, making it the ultimate festive treat.
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Prep Time 30 minutes
Cook Time 2 hours
Chilling Time 6 hours
Total Time 8 hours 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Crust
  • 1.5 cups all-purpose flour Can substitute with gluten-free flour for a gluten-free version.
  • 1 tsp baking soda Works as a leavening agent.
  • 0.5 tsp salt Use sea salt or kosher salt for a different taste.
  • 0.5 cups unsalted butter (room temperature) Ensure softened for easy mixing.
  • 0.75 cups white granulated sugar Can substitute with coconut sugar.
  • 1 tsp pure vanilla extract Use high-quality for best results.
  • 2 large eggs (room temperature) Acts as a binding agent.
  • Christmas sprinkles Optional for festive presentation.
For the Cheesecake Filling
  • 24 oz cream cheese (room temperature) Core component of the cheesecake.
  • 0.5 cups sour cream or Greek yogurt Adds creaminess and tang.
  • 1 cups heavy cream (room temperature) For extra richness.
  • 0.5 cups milk Any variety can be used.
  • 1 cups cookie dough balls Make using flour, butter, sugar, vanilla, and milk.
For the Ganache Topping
  • 1 cups white chocolate chips Can use dark chocolate for richer flavor.
  • 0.5 cups heavy cream Used to create the ganache.

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Saucepan

Method
 

Step-by-Step Instructions for Sugar Cookie Cheesecake
  1. Preheat your oven to 350°F (175°C). Spray a 9-inch springform pan with nonstick cooking spray and line the bottom with parchment paper.
  2. Bake 1 ½ cups of all-purpose flour in the oven for 5 minutes. Mix the baked flour with baking soda and salt; cream together unsalted butter and sugar for 2 minutes.
  3. Gradually add the dry mixture to the butter mixture; fold in Christmas sprinkles and press the dough into the springform pan. Bake for 25–30 minutes.
  4. Prepare cookie dough balls by mixing remaining flour, salt, butter, sugar, vanilla, and milk until smooth. Roll into small balls and freeze until firm.
  5. Beat cream cheese with sugar until smooth; incorporate sour cream and heavy cream. Add eggs one at a time and fold in cookie dough balls.
  6. Pour cheesecake filling over cooled crust and bake in a water bath at 325°F (160°C) for 80-90 minutes until edges are set.
  7. Turn off the oven and leave the cheesecake inside for about 30 minutes to cool gradually.
  8. Chill the cheesecake in the refrigerator for at least 6 hours. Make ganache by heating cream and pouring over white chocolate chips.
  9. Pour ganache over the chilled cheesecake and top with cookie dough balls and sprinkles before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 50gProtein: 6gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 3gMonounsaturated Fat: 6gCholesterol: 90mgSodium: 300mgPotassium: 140mgFiber: 1gSugar: 35gVitamin A: 800IUCalcium: 80mgIron: 1mg

Notes

Ensure all dairy ingredients are at room temperature before mixing for best results. Prepare a day in advance for enhanced flavors.

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