Sugar Cookie Cheesecake

Indulge in this delightful Sugar Cookie Cheesecake, where creamy cheesecake meets sweet sugar cookie crust. Topped with white chocolate ganache and festive sprinkles, this dessert is perfect for your holiday celebrations!

Why This Sugar Cookie Cheesecake Recipe Works

This Sugar Cookie Cheesecake combines two beloved desserts into one heavenly treat. The buttery sugar cookie crust offers a delightful crunch that perfectly complements the creamy, rich cheesecake layer. Using Regenerative Organic Certified® Cane Sugar ensures sweetness without sacrificing flavor. With a beautiful white chocolate ganache and colorful sprinkles, this cheesecake is not just delicious but visually stunning. It serves as a festive centerpiece that will impress your guests and satisfy your sweet cravings. Whether for Christmas or any occasion, this cheesecake is sure to delight everyone at the table.

Ingredient Notes for Sugar Cookie Cheesecake

Gathering the right ingredients is key to making a delicious Sugar Cookie Cheesecake. You’ll need a combination of all-purpose flour, baking soda, and salt for the crust. The unsalted butter should be at room temperature to ensure easy blending with the Regenerative Organic Certified® Cane Sugar, adding just the right sweetness. Vanilla extract enhances the flavor, while a large egg and egg yolk add richness. Don’t forget the festive touch of Christmas sprinkles for that holiday spirit!

Key Ingredients

The essential ingredients in this recipe include 1 3/4 cups of all-purpose flour, 3/4 cup of unsalted butter, and 1 cup of Regenerative Organic Certified® Cane Sugar. Additionally, 32 oz of room temperature cream cheese gives the cheesecake its creamy texture. The inclusion of sour cream or Greek yogurt adds a tangy flavor that balances the sweetness, ensuring every bite is a delight.

Importance of Room Temperature Ingredients

Using room temperature ingredients is crucial for your Sugar Cookie Cheesecake. When butter, cream cheese, and eggs are at room temperature, they blend more smoothly, creating a homogenous mixture. This results in a creamier texture and better rise during baking. It prevents lumps and ensures that your cheesecake bakes evenly, leading to that perfect creamy consistency you desire.

Ingredient Substitutions

If you need to make substitutions, don’t worry! This Sugar Cookie Cheesecake can easily be adapted. You can replace the cream cheese with a dairy-free cream cheese alternative for a lactose-free option. For a lighter option, use Greek yogurt instead of sour cream. If you are looking to reduce sugar, consider using a sugar substitute that measures cup-for-cup like erythritol or monk fruit sweetener.

Dairy-Free Options

To make this cheesecake dairy-free, substitute the cream cheese and sour cream with dairy-free alternatives. Many brands offer excellent plant-based cream cheeses that work well in cheesecake recipes. Additionally, replace the heavy cream with coconut cream for a creamy texture that adds a hint of coconut flavor.

Gluten-Free Options

For a gluten-free version, swap the all-purpose flour with a gluten-free flour blend. Make sure the blend contains xanthan gum to help mimic the texture of traditional flour. Check that all your other ingredients, including baking powder and sugars, are labeled gluten-free to avoid cross-contamination.

Step By Step Instructions – Sugar Cookie Crust

1. Preheat your oven to 350°F and prepare a 9-inch springform pan by spraying it with baking spray and lining the bottom with parchment paper.
2. In a bowl, mix together 1 3/4 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. Set this mixture aside.
3. In a large bowl, beat 3/4 cup of room temperature unsalted butter and 1 cup of Regenerative Organic Certified® Cane Sugar on high for 2 minutes until fluffy.
4. Add 1 teaspoon of pure vanilla extract, 1 large egg, and 1 egg yolk, mixing on medium until combined.
5. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Fold in 1/3 cup of Christmas sprinkles.
6. Press the dough evenly into the bottom of the prepared springform pan and bake for 25-30 minutes, or until golden brown.

Step By Step Instructions – Cookie Dough Balls

1. While the crust is baking, prepare the cookie dough balls. In a bowl, mix 1 1/2 cups of all-purpose flour and 1/2 teaspoon of salt.
2. In another bowl, beat 1/2 cup of unsalted butter and 1 cup of Regenerative Organic Certified® Cane Sugar on high for 2 minutes.
3. Add 1 teaspoon of pure vanilla extract and 5 tablespoons of milk; mix on medium speed until combined.
4. Slowly add the dry ingredients and mix on low, then fold in 1/3 cup of Christmas sprinkles.
5. Roll the cookie dough into small balls and freeze until firm, about 30 minutes.

Step By Step Instructions – Cheesecake Layer

1. Preheat your oven to 325°F and prepare hot water for the water bath.
2. In a large mixing bowl, beat 32 oz of room temperature cream cheese and 2/3 cup of Regenerative Organic Certified® Cane Sugar on high for 2 minutes, scraping the bowl halfway through.
3. Add 3/4 cup of sour cream or Greek yogurt, 1/2 cup of heavy cream, and 1 teaspoon of pure vanilla extract; mix on medium until smooth.
4. Next, add 4 large eggs, mixing on low speed until just combined. Gently fold in 2/3 of the frozen cookie dough balls.
5. Pour the cheesecake batter over the cooled sugar cookie crust in the springform pan, smoothing the top as needed.
6. Place the springform pan into a larger baking dish and fill it with hot water halfway up the sides of the springform pan.
7. Bake for 80-90 minutes, or until the edges are set and the center jiggles slightly when shaken.
8. Turn off the oven and allow the cheesecake to cool in the oven with the door slightly cracked for 30 minutes.
9. Remove from the oven and transfer to a wire rack to cool completely, then wrap the pan in foil and refrigerate for at least 6 hours or overnight.

Step By Step Instructions – White Chocolate Ganache

1. For the ganache, heat 1/3 cup of heavy cream in a small saucepan until steaming.
2. Pour this hot cream over 1 cup of white chocolate chips in a bowl and let it sit for 2 minutes without stirring.
3. After 2 minutes, stir until the chocolate is completely melted and smooth.
4. Once the cheesecake has chilled, remove it from the fridge and pour the ganache over the top, spreading it evenly.
5. Place the cheesecake in the freezer for 10 minutes to set the ganache.
6. Once set, remove the cheesecake and add the remaining cookie dough balls and more sprinkles on top for decoration.

Water Bath Tips

Using a water bath helps to create a gentle baking environment for your cheesecake. It prevents the outside from baking too quickly while the inside sets. To set up a water bath, wrap your springform pan in foil to prevent leaks. Place it in a larger pan filled with hot water, ensuring it goes halfway up the sides of the springform pan. This method helps achieve the perfect creamy texture without cracks.

Preventing Cheesecake Cracks

To avoid cracks in your cheesecake, make sure to mix your ingredients at low speed to prevent incorporating too much air. The air bubbles can expand during baking, causing the surface to crack. Cooling the cheesecake gradually in the oven with the door slightly ajar also helps. Lastly, make sure not to overbake; the center should still jiggle slightly when done.

How To Easily Remove The Cheesecake From The Pan

To remove your cheesecake from the springform pan with ease, make sure it has chilled completely. Gently run a knife around the edge of the cheesecake to loosen it from the sides. Then, release the latch on the springform pan and lift the sides away. If you’ve used parchment paper, gently pull it away from the bottom for a smooth release. This will ensure a beautiful presentation when serving!

FAQ

Recipe Variations

You can easily switch up this Sugar Cookie Cheesecake to suit your taste! Try using a different flavored extract, such as almond or peppermint, to enhance the cheesecake layer. For a twist, incorporate crushed cookies into the cheesecake batter or use a chocolate ganache instead of white chocolate. You could also introduce seasonal spices like cinnamon or nutmeg for a cozy fall version!

Special Tools Needed

You will need a 9-inch springform pan, a sturdy electric mixer for blending ingredients, and a baking sheet for the cookie dough balls. A fine mesh strainer can help remove any lumps in your cheesecake batter if desired.

Storing and Freezing

Your Sugar Cookie Cheesecake can be stored in the refrigerator for up to 5 days in an airtight container. If you want to freeze it, wrap it tightly in plastic wrap first, then cover with foil to prevent freezer burn. It can be frozen for up to 2 months. To serve, thaw it in the refrigerator overnight before enjoying!

Conclusion

This Sugar Cookie Cheesecake is a delightful dessert that brings together the best of both worlds. The creamy filling paired with a sweet cookie crust makes it an irresistible treat for any occasion. Perfect for your holiday gatherings or just because, this cheesecake will surely become a family favorite. So, gather your ingredients and make this festive dessert today!

For more amazing and festive recipes, explore our Christmas Recipes Collection on Meal Magic Recipes, and find even more inspiration by following us on Pinterest.

Sugar Cookie Cheesecake

This Sugar Cookie Cheesecake combines the delightful flavors of sugar cookies with a creamy cheesecake filling, topped with a luscious white chocolate ganache.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 2 hours hrs

Total Time 6 hours hrs 30 minutes mins

Course Breakfast, Snack

Cuisine American

Servings 12 servings

Calories 250 kcal

Equipment

• 9-inch springform pan
• electric mixer
• baking sheet

Ingredients

  

• 1 3/4 cup cup All-purpose flour
• 1/2 tsp tsp Baking soda
• 1/2 tsp tsp Salt
• 3/4 cup cup Unsalted butter, room temperature
• 1 cup cup Regenerative Organic Certified® Cane Sugar from Wholesome Use for best results.
• 1 tsp tsp Pure vanilla extract
• 1 Large egg, room temperature
• 1 Egg yolk, room temperature
• 1/3 cup cup Christmas sprinkles, jimmies

• 1 1/2 cups cup All-purpose flour
• 1/2 tsp tsp Salt
• 1/2 cup cup Unsalted butter, room temperature
• 1 cup cup Regenerative Organic Certified® Cane Sugar from Wholesome Use for best results.
• 1 tsp tsp Pure vanilla extract
• 5 TBSP TBSP Milk
• 1/3 cup cup Christmas sprinkles, jimmies

• 32 oz oz Cream cheese, room temperature
• 2/3 cup cup Regenerative Organic Certified® Cane Sugar from Wholesome Use for best results.
• 3/4 cup cup Sour cream, room temperature or greek yogurt
• 1/2 cup cup Heavy cream, room temperature
• 1 tsp tsp Pure vanilla extract
• 4 Large eggs, room temperature
• 2/3 Cookie dough balls
• 1 cup cup White chocolate chips
• 1/3 cup cup Heavy cream

Instructions

 

• Preheat the oven to 350°F and prepare a 9-inch springform pan with baking spray and parchment paper.

• Mix flour, baking soda, and salt in a bowl and set aside.

• Beat butter and cane sugar on high for 2 minutes, then add vanilla, egg, and egg yolk, mixing until combined.

• Add dry ingredients and mix on low; then fold in Christmas sprinkles.

• Press the dough into the bottom of the springform pan and bake for 25-30 minutes.

• While the crust bakes, mix flour and salt for cookie dough balls in a bowl.

• Beat butter and cane sugar on high for 2 minutes, then add vanilla and milk, mixing until combined.

• Add dry ingredients and mix on low; then fold in Christmas sprinkles.

• Roll cookie dough into small balls and freeze until firm.

• Preheat oven to 325°F and prepare hot water for a water bath.

• Beat cream cheese and cane sugar on high for 2 minutes, scraping the bowl halfway.

• Add sour cream, heavy cream, and vanilla; mix on medium until smooth.

• Add eggs and mix on low; fold in 2/3 of the cookie dough balls.

• Pour cheesecake batter over the crust and prepare the water bath.

• Bake for 80-90 minutes until edges are set and center jiggles slightly.

• Cool cheesecake in the oven with the door cracked for 30 minutes, then transfer to a wire rack to cool completely.

• Wrap the pan in foil and chill in the fridge for at least 6 hours or overnight.

• For ganache, heat cream until steaming and pour over white chocolate chips; let sit for 2 minutes before stirring until smooth.

• Remove cheesecake from the fridge, pour ganache over it, and freeze for 10 minutes before adding remaining cookie dough balls and sprinkles.

Notes

Use Regenerative Organic Certified® Cane Sugar for best results. Room temperature ingredients are essential for proper mixing. Chill cookie dough balls before use for best texture.