why make this recipe
This dessert brings two favorites together: soft sugar cookies and creamy cheesecake. It looks fun with sprinkles and tastes rich and sweet. It is great for parties, holidays, or a special treat.
introduction
This Sugar Cookie Cheesecake Dessert is easy to follow and gives a soft cookie crust, cookie dough pieces inside the cheesecake, and a smooth white chocolate ganache on top. If you like sugar cookie flavors, try this delicious sugar cookie oatmeal for another sweet idea.
how to make Sugar Cookie Cheesecake Dessert
Follow the steps below in order: make the sugar cookie crust, make extra cookie dough balls, mix the cheesecake filling and fold in most of the dough balls, bake in a water bath, chill, then make the ganache and decorate.
Ingredients :
- 1 ¾ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ 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
- ⅓ cup Christmas sprinkles (jimmies)
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup Regenerative Organic Certified® Cane Sugar
- 1 tsp pure vanilla extract
- 5 tbsp milk
- ⅓ cup Christmas sprinkles (jimmies)
- 32 oz cream cheese, room temperature
- ⅔ cup Regenerative Organic Certified® Cane Sugar
- ¾ cup sour cream or Greek yogurt, room temperature
- ½ cup heavy cream, room temperature
- 1 tsp pure vanilla extract
- 4 large eggs, room temperature
- ⅔ of the prepared cookie dough balls
- 1 cup white chocolate chips
- ⅓ cup heavy cream
Directions :
- Preheat Oven & Prepare Pan:
- Preheat oven to 325°F (163°C).
- Grease a 9-inch springform pan and line the bottom with parchment paper.
- Make the Sugar Cookie Crust:
- In a bowl, whisk flour, baking soda, and salt.
- In another bowl, cream the butter and sugar until fluffy (2–3 minutes).
- Beat in vanilla, egg, and egg yolk.
- Slowly add dry ingredients and mix until fully combined.
- Fold in the sprinkles.
- Press into bottom and 1 inch up the sides of the pan.
- Bake for 10–12 minutes. Let cool completely.
- Prepare Cookie Dough Balls:
- Cream butter and sugar until light and fluffy.
- Mix in vanilla and milk.
- Add flour and salt; stir until a dough forms.
- Fold in sprinkles.
- Roll into small balls (about ½–1 inch). Chill until firm.
- Make Cheesecake Filling:
- Beat cream cheese until smooth.
- Add sugar, then sour cream, heavy cream, and vanilla.
- Add eggs one at a time, mixing gently.
- Fold in ⅔ of the cookie dough balls.
- Pour into crust.
- Bake Cheesecake:
- Wrap the pan in foil and place in a water bath.
- Bake at 325°F for 60–70 minutes. Center should jiggle slightly.
- Let sit in the oven (turned off) with the door cracked for 1 hour.
- Chill in fridge at least 6 hours or overnight.
- Make Ganache & Decorate:
- Heat heavy cream until steaming, pour over chocolate chips.
- Let sit 2 minutes, then stir until smooth.
- Pour over cooled cheesecake.
- Decorate with extra cookie dough balls and sprinkles.
how to serve Sugar Cookie Cheesecake Dessert
Slice with a sharp knife warmed in hot water for clean slices. Serve cold or slightly chilled. Add extra sprinkles on the plate for a fun look.
how to store Sugar Cookie Cheesecake Dessert
Cover the cheesecake and keep it in the fridge for up to 4 days. For longer storage, freeze slices in a single layer on a tray, then wrap and store in the freezer for up to 1 month. Thaw in the fridge before serving.
tips to make Sugar Cookie Cheesecake Dessert
- Use room temperature cream cheese and eggs to avoid lumps.
- Chill the cookie dough balls well so they hold shape in the filling.
- Don’t overmix after adding eggs to keep the cheesecake smooth.
- Use a water bath to prevent cracks on the top.
- Warm the knife between cuts and wipe it clean for neat slices.
variation (if any)
- Swap white chocolate ganache for dark chocolate or a simple dusting of powdered sugar.
- Use colored sprinkles to match holidays or events.
- Add a citrus twist: fold in 1 tsp lemon zest to the cheesecake for a fresh note.
FAQs
Q: Can I use a regular oven pan instead of a springform pan?
A: A springform pan is best. If you use a regular pan, line it well and remove carefully after chilling.
Q: Can I skip the cookie dough balls inside the cheesecake?
A: Yes. The cheesecake will still be tasty without them. You can fold in chopped baked sugar cookies instead.
Q: How do I fix a cracked top?
A: Cover the crack with the ganache and chill. Cracks are common but the ganache hides them.
Q: Can I make this ahead for a party?
A: Yes. Make it a day ahead and keep it chilled until serving.
Sugar Cookie Cheesecake Dessert
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Total Time: 410 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
A delightful dessert combining soft sugar cookies and creamy cheesecake, topped with white chocolate ganache and festive sprinkles.
Ingredients
- 1 ¾ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ 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
- ⅓ cup Christmas sprinkles (jimmies)
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup Regenerative Organic Certified® Cane Sugar
- 1 tsp pure vanilla extract
- 5 tbsp milk
- ⅓ cup Christmas sprinkles (jimmies)
- 32 oz cream cheese, room temperature
- ⅔ cup Regenerative Organic Certified® Cane Sugar
- ¾ cup sour cream or Greek yogurt, room temperature
- ½ cup heavy cream, room temperature
- 1 tsp pure vanilla extract
- 4 large eggs, room temperature
- ⅔ of the prepared cookie dough balls
- 1 cup white chocolate chips
- ⅓ cup heavy cream
Instructions
- Preheat oven to 325°F (163°C) and grease a 9-inch springform pan, lining the bottom with parchment paper.
- In a bowl, whisk flour, baking soda, and salt. In another bowl, cream butter and sugar until fluffy (2–3 minutes). Beat in vanilla, egg, and egg yolk. Slowly add dry ingredients and mix until combined. Fold in sprinkles, press into the pan bottom and sides, and bake for 10–12 minutes. Let cool completely.
- Cream butter and sugar until light and fluffy, mix in vanilla and milk. Add flour and salt; stir until a dough forms and fold in sprinkles. Roll into small balls and chill until firm.
- Beat cream cheese until smooth, add sugar, sour cream, heavy cream, and vanilla, then add eggs one at a time. Fold in ⅔ of the cookie dough balls and pour into crust.
- Wrap the pan in foil, place it in a water bath, and bake at 325°F for 60–70 minutes. Chill in the fridge at least 6 hours or overnight.
- Heat heavy cream until steaming, pour over chocolate chips and stir until smooth. Pour over the cooled cheesecake and decorate with extra cookie dough balls and sprinkles.
Notes
For neat slices, warm knife in hot water before cutting. Use room temperature ingredients to avoid lumps and bake cheesecake in a water bath to prevent cracks.
Nutrition
- Serving Size: 1 slice
- Calories: 400
- Sugar: 30g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 70mg
