Sugar Cookie Cheesecake

Name: Sugar Cookie Cheesecake
Prep time: 1 h
Cook time: 1 h 20 min
Total time: 8 h 20 min
Cuisine: American
Ingredients: 1 ¾ cups all-purpose flour; ½ teaspoon baking soda; ½ teaspoon salt; ¾ cup unsalted butter, room temperature; 1 cup granulated sugar; 1 teaspoon 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 teaspoon salt; ½ cup unsalted butter, room temperature; 1 cup granulated sugar; 1 teaspoon pure vanilla extract; 5 tablespoons milk; ⅓ cup Christmas sprinkles (jimmies); 32 oz full-fat cream cheese, room temperature; ⅔ cup granulated sugar; ¾ cup sour cream, room temperature; ½ cup heavy cream, room temperature; 1 teaspoon pure vanilla extract; 4 large eggs, room temperature; ⅔ of the prepared cookie dough balls; 1 cup white chocolate chips; ⅓ cup heavy cream

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Every holiday season, I find myself drawn to the kitchen, eager to recreate the comforting treats that bring my family together. One of my absolute favorites? Sugar cookies. Their buttery texture and subtle vanilla flavor instantly transport me to cozy evenings spent decorating cookies with loved ones. This year, I wanted to take that nostalgic experience to the next level, combining the classic sugar cookie with the richness of a creamy cheesecake. The result? A Sugar Cookie Cheesecake that’s festive, decadent, and surprisingly simple to make.

This recipe is perfect for beginners because it doesn’t require advanced baking skills—just a little patience and a love for delicious desserts. It’s made with a sugar cookie crust, a luscious cheesecake filling with edible sugar cookie dough, and a dreamy white chocolate ganache topping. If you’re looking for a show-stopping holiday dessert that’s easy to follow, you’re in the right place.

Why This Recipe Is Special

The Best of Both Worlds

This cheesecake combines two beloved treats—cheesecake and sugar cookies—into one irresistible dessert. The crunchy sugar cookie crust contrasts beautifully with the creamy cheesecake filling, making every bite a delightful experience.

Beginner-Friendly and Foolproof

If you’ve never made cheesecake before, don’t worry. This recipe includes step-by-step instructions and tips to ensure success. From preventing cracks in your cheesecake to making a simple water bath, you’ll learn essential baking techniques along the way.

Perfect for the Holidays

With its festive sprinkles, rich flavor, and make-ahead convenience, this cheesecake is an excellent choice for Christmas gatherings, holiday parties, or even a cozy night at home.

Ingredients and Their Roles

To make this Sugar Cookie Cheesecake, you’ll need the following key ingredients:

All-Purpose Flour – Provides structure to the sugar cookie crust and edible cookie dough.
Unsalted Butter – Adds richness and a tender texture to both the crust and cookie dough.
Cane Sugar – Sweetens the crust, cookie dough, and cheesecake filling.

Vanilla Extract – Enhances the sweet, classic sugar cookie flavor.
Eggs – Help bind the cheesecake filling, giving it a smooth, creamy texture.
Cream Cheese – The base of the cheesecake, providing its signature tang and velvety consistency.

Sour Cream – Adds moisture and a slight tang, making the cheesecake extra creamy.
Heavy Cream – Used in both the cheesecake filling and ganache for a rich, smooth finish.
White Chocolate Chips – Melted into a ganache for a luxurious topping.

Christmas Sprinkles – Optional but highly recommended for a festive touch.

Ingredient Substitutions

Dairy-Free Option – Use plant-based butter, dairy-free cream cheese, and coconut cream in place of heavy cream.
Gluten-Free Alternative – Swap all-purpose flour with a gluten-free flour blend for the crust and cookie dough.

No White Chocolate? – If you don’t have white chocolate, try a whipped cream topping instead.

Step-by-Step Instructions

Preheat your oven to 350°F. Line a 9-inch springform pan with parchment paper and lightly grease it. In a mixing bowl, beat softened butter and sugar together until fluffy. Add vanilla, an egg, and an extra egg yolk, mixing until fully combined. Slowly add the flour, baking soda, and salt, mixing until a soft dough forms. Stir in festive sprinkles, then press the dough evenly into the bottom of the prepared pan. Bake for 25-30 minutes until golden brown. Let it cool while you prepare the cheesecake filling.

While the crust bakes, make the cookie dough balls. In a bowl, whisk together flour and salt. In another bowl, beat butter and sugar until light and fluffy. Stir in vanilla and milk, then gradually add the dry ingredients, mixing until combined. Fold in sprinkles. Roll small pieces of dough into tiny balls (about the size of a dime) and place them on a lined baking sheet. Freeze for at least 30 minutes until firm.

Step 3: Make the Cheesecake Filling

Lower the oven temperature to 325°F. Using a stand or hand mixer, beat the cream cheese and sugar until smooth and creamy. Add sour cream, heavy cream, and vanilla, mixing until no lumps remain. Gently beat in the eggs one at a time, being careful not to overmix. Stir in about two-thirds of the frozen cookie dough balls.

Step 4: Bake the Cheesecake

Pour the cheesecake batter over the cooled sugar cookie crust. Wrap the bottom of the springform pan with foil and place it in a larger roasting pan. Fill the roasting pan with hot water until it reaches halfway up the cheesecake pan. This water bath prevents cracks. Bake for 80-90 minutes, or until the edges are set but the center still has a slight jiggle. Turn off the oven, crack the door open, and let the cheesecake cool for 30 minutes before transferring it to a wire rack. Refrigerate for at least 6 hours or overnight.

Step 5: Make the White Chocolate Ganache

In a microwave-safe bowl, heat heavy cream until steaming. Pour over white chocolate chips and let sit for 2 minutes before stirring until smooth. If needed, microwave in 20-second intervals until fully melted. Pour the ganache over the chilled cheesecake, smoothing it evenly. Freeze for 10 minutes, then decorate with remaining cookie dough balls and sprinkles.

Beginner Tips and Notes

How to Prevent Cheesecake Cracks

Avoid Overmixing – Overbeating the eggs introduces air bubbles, which can cause cracks.
Use a Water Bath – This keeps the oven environment humid and helps the cheesecake bake evenly.
Cool Gradually – Sudden temperature changes can lead to cracks. Let the cheesecake cool in the oven before transferring it to the fridge.

Storage Tips

Refrigeration – Store leftovers in an airtight container for up to 5 days.
Freezing – Wrap the cheesecake (whole or in slices) tightly in plastic wrap and freeze for up to 30 days. Thaw in the fridge before serving.

Serving Suggestions

This Sugar Cookie Cheesecake pairs wonderfully with:

A warm mug of hot cocoa or spiced cider.
Fresh berries to balance the richness.
A drizzle of caramel or extra white chocolate for an indulgent touch.

Now that you have everything you need to make this delightful dessert, I’d love to hear from you! Did you try it? Did you make any fun variations? Leave a comment below and share your experience. If you loved this recipe, don’t forget to rate it and tag me on social media with your creations. Happy baking!

Can I make this cheesecake without a water bath?

Yes, but a water bath helps prevent cracks and ensures a creamy texture. If you skip it, bake at a lower temperature (300°F) and place a pan of hot water on the oven rack below.

Can I use store-bought sugar cookie dough for the crust?

Absolutely! If you’re short on time, pre-made sugar cookie dough can be pressed into the pan and baked as the crust. Ensure it’s fully baked before adding the cheesecake filling.

How do I know when my cheesecake is done baking?

The edges should be set, but the center should have a slight jiggle when you gently shake the pan. If the middle looks too wet, bake for an additional 5–10 minutes, checking frequently.

Can I freeze this cheesecake?

Yes! Wrap the whole cheesecake or individual slices in plastic wrap and store in an airtight container. It can be frozen for up to 30 days. Thaw in the refrigerator overnight before serving.

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