Sugar Cookie Cheesecake

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Imagine the cozy scent of sugar cookies baking in the oven, filling your home with warmth and nostalgia. Now, picture that classic flavor transformed into a rich, creamy cheesecake—sounds irresistible, right? This Sugar Cookie Cheesecake combines the best of both worlds, offering a dessert that’s perfect for the holidays or any special occasion.

This Sugar Cookie Cheesecake is designed with beginner bakers in mind. It keeps things simple with straightforward steps, a forgiving crust, and an indulgent yet easy-to-make cheesecake filling. Whether you’re making it for a festive gathering or just treating yourself, this cheesecake is sure to impress without the stress.

Why This Recipe is Special

Beginner-Friendly: No need for advanced baking skills—this recipe walks you through each step in a clear and simple way.
Festive and Fun: The sugar cookie crust and edible cookie dough balls make it a standout holiday dessert.

No Fancy Equipment Needed: A standard oven, a mixing bowl, and a springform pan are all you need.
Rich and Creamy Texture: A smooth cheesecake base combined with a chewy sugar cookie crust creates the perfect balance.
Easily Customizable: Want a chocolate twist? Prefer a different cookie dough? This recipe is flexible!

Ingredients and Preparation

Each ingredient in this recipe plays an important role. Here’s a breakdown to help you understand their purpose and some possible substitutions:

For the Sugar Cookie Crust:

All-purpose flour: The base of the crust, providing structure. You can use a gluten-free flour blend if needed.
Baking soda & salt: These help with texture and balance sweetness.

Unsalted butter: Gives the crust a rich, buttery taste. Margarine or coconut oil can be used as dairy-free alternatives.
Cane sugar: Sweetens the crust while helping it turn golden brown. Regular granulated sugar works, too.
Egg & egg yolk: Binds the ingredients together, making the crust tender and chewy.

Vanilla extract: Enhances the sugar cookie flavor. Almond extract can be used for a nuttier taste.
Christmas sprinkles (optional): Adds a festive touch!

For the Cookie Dough Balls:

Flour & salt: The base of the edible cookie dough. Heat-treating the flour makes it safe to eat raw.

Butter & cane sugar: Creates a smooth, creamy texture.
Vanilla extract: Essential for that classic cookie dough taste.
Milk: Helps bring the dough together. Dairy-free milk works as a substitute.

Sprinkles (optional): For extra fun and color.

For the Cheesecake Filling:

Cream cheese: The star ingredient, making the filling rich and creamy. Use full-fat for the best texture.
Cane sugar: Sweetens the cheesecake without overpowering it.

Sour cream & heavy cream: Add creaminess and prevent a dry texture. Greek yogurt can replace sour cream if needed.
Vanilla extract: Complements the sugar cookie flavors.
Eggs: Bind everything together and give the cheesecake structure.

For the White Chocolate Ganache:

White chocolate chips: Melts into a smooth, creamy topping.
Heavy cream: Helps create a pourable ganache.

Step-by-Step Instructions

Step 1: Prepare the Sugar Cookie Crust

Preheat your oven to 350°F (175°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

In a medium bowl, whisk together the flour, baking soda, and salt. In a separate bowl, beat butter and sugar until light and fluffy. Add in the vanilla, egg, and egg yolk, mixing until smooth. Slowly incorporate the dry ingredients until just combined, then fold in the sprinkles.

Press the cookie dough evenly into the bottom of the prepared pan and bake for 25-30 minutes, or until golden brown. Let it cool while preparing the filling.

Step 2: Make the Edible Cookie Dough Balls

While the crust bakes, heat-treat your flour by spreading it on a baking sheet and baking at 300°F (150°C) for 5 minutes. Let it cool.

In a mixing bowl, beat butter and sugar for 2 minutes until creamy. Add vanilla and milk, then gradually mix in the heat-treated flour and salt. Stir in sprinkles.

Roll small balls of dough (about the size of a nickel) and place them on a baking sheet lined with wax paper. Freeze them until firm.

Step 3: Prepare the Cheesecake Filling

Lower the oven temperature to 325°F (160°C).

Using a mixer, beat cream cheese and sugar for 2 minutes until smooth. Scrape the sides of the bowl to ensure everything is evenly mixed. Add sour cream, heavy cream, and vanilla, mixing until fully incorporated.

On low speed, add the eggs one at a time, mixing just until combined—overmixing can cause cracks! Gently fold in ⅔ of the frozen cookie dough balls.

Pour the cheesecake batter over the cooled crust.

Step 4: Bake the Cheesecake

Wrap the bottom of your springform pan with two layers of aluminum foil and place it in a larger roasting pan. Pour hot water into the roasting pan to create a water bath (this helps prevent 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 inside for 30 minutes. Then, transfer it to a cooling rack and let it reach room temperature before refrigerating for at least 6 hours (overnight is best).

Step 5: Make the White Chocolate Ganache

In a heat-safe bowl, add the white chocolate chips. Heat the heavy cream until steaming (but not boiling), then pour it over the chocolate. Let sit for 2 minutes, then stir until smooth.

Remove the cheesecake from the springform pan and pour the ganache over the top. Let it set for 10 minutes, then decorate with the remaining cookie dough balls and sprinkles.

Beginner Tips and Notes

Room Temperature Ingredients: Ensure the cream cheese, eggs, and dairy are at room temperature for a smoother batter.
Avoid Overmixing: Beating the eggs too much can add air bubbles, which might lead to cracks.

Use a Water Bath: This keeps the cheesecake from drying out or cracking.
Chill for Best Texture: The cheesecake sets as it cools, so don’t rush the chilling process.

Serving Suggestions

Pair with a Hot Drink: A warm cup of coffee, tea, or hot cocoa complements the creamy texture.

Add Whipped Cream: A dollop of whipped cream can make it extra indulgent.
Festive Garnishes: A dusting of powdered sugar or crushed peppermint adds a holiday touch.

Storing and Freezing

Store leftovers in an airtight container in the fridge for up to 5 days.

To freeze, wrap individual slices in plastic wrap and store in a freezer-safe container for up to 1 month. Thaw in the fridge for a few hours before serving.

Final Thoughts

This Sugar Cookie Cheesecake is a fantastic beginner-friendly recipe that delivers impressive results with minimal stress. Whether you’re celebrating the holidays, a birthday, or just craving something sweet, this dessert is a guaranteed crowd-pleaser.

Give it a try and share your experience in the comments. What variations did you try? What did you love most about this cheesecake? Let’s bake together and make every occasion a little sweeter!

FAQ About Sugar Cookie Cheesecake

Can I make this cheesecake without a springform pan?

Yes, but using a springform pan makes it much easier to remove the cheesecake without damaging the crust. If using a regular cake pan, line it with parchment paper and ensure it’s well-greased.

How do I prevent my cheesecake from cracking?

Use a water bath to keep moisture in the oven, avoid overmixing the eggs, and let the cheesecake cool gradually by turning off the oven and cracking the door open before refrigerating.

Do I have to heat-treat the flour for the cookie dough balls?

Yes, since the cookie dough balls are not baked, heat-treating the flour ensures it’s safe to eat by eliminating any potential bacteria. Bake it at 300°F for 5 minutes and let it cool before using.

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Author: Natalie

Total Time: 8 hours 20 minutes (including chilling time)
Yield: 16 slices 1x
Diet: Vegetarian

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Description

This Sugar Cookie Cheesecake combines the soft, buttery sweetness of sugar cookies with a rich and creamy cheesecake filling. A baked sugar cookie crust forms the base, while edible cookie dough balls are mixed into the cheesecake layer for a fun, festive twist. Topped with a silky white chocolate ganache, this dessert is perfect for holidays, birthdays, or any special occasion.

Ingredients

Scale

For the Sugar Cookie Crust

1 ¾ cup all-purpose flour
½ teaspoon baking soda

½ teaspoon salt
¾ cup unsalted butter, room temperature
1 cup cane sugar

1 teaspoon vanilla extract
1 large egg, room temperature
1 egg yolk, room temperature

⅓ cup Christmas sprinkles (optional)

For the Cookie Dough Balls

1 ½ cups all-purpose flour (heat-treated)
½ teaspoon salt

½ cup unsalted butter, room temperature
1 cup cane sugar
1 teaspoon vanilla extract

5 tablespoons milk
⅓ cup Christmas sprinkles

For the Cheesecake Filling

32 oz full-fat cream cheese, room temperature

⅔ cup cane sugar
¾ cup sour cream, room temperature
½ cup heavy cream, room temperature

1 teaspoon vanilla extract
4 large eggs, room temperature
⅔ of the prepared cookie dough balls

For the White Chocolate Ganache

1 cup white chocolate chips
⅓ cup heavy cream

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Instructions

Prepare the Sugar Cookie Crust: Preheat the oven to 350°F and grease a 9-inch springform pan with nonstick baking spray. Line the bottom with parchment paper and spray again. In a medium bowl, whisk together the flour, baking soda, and salt. In another bowl, beat butter and sugar until light and fluffy. Add the vanilla extract, egg, and egg yolk, mixing until smooth. Slowly incorporate the dry ingredients and fold in the sprinkles. Press the dough evenly into the prepared pan and bake for 25-30 minutes, until golden brown. Let cool completely before adding the cheesecake filling.

Make the Cookie Dough Balls: Heat-treat the flour by baking it at 300°F for 5 minutes, then let it cool. In a mixing bowl, beat butter and sugar for two minutes until creamy. Add vanilla and milk, then gradually mix in the flour and salt. Stir in sprinkles. Roll small balls of dough, about the size of a nickel, and place them on a wax paper-lined baking sheet. Freeze until firm.
Prepare the Cheesecake Filling: Lower the oven temperature to 325°F. In a large bowl, beat the cream cheese and sugar for two minutes until smooth. Scrape the sides of the bowl to ensure even mixing. Add sour cream, heavy cream, and vanilla extract, mixing until fully incorporated. On low speed, add the eggs one at a time, mixing just until combined to avoid incorporating too much air. Gently fold in ⅔ of the frozen cookie dough balls with a spatula. Pour the batter over the cooled crust.
Bake the Cheesecake: Wrap the bottom of the springform pan with two layers of aluminum foil and place it in a larger roasting pan. Pour hot water into the roasting pan to create a water bath, filling halfway up the springform pan. Bake for 80-90 minutes, until the edges are set but the center still has a slight jiggle. Turn off the oven and crack the door open, letting the cheesecake cool inside for 30 minutes. Transfer to a cooling rack and let it reach room temperature before refrigerating for at least six hours or overnight.

Make the White Chocolate Ganache: Place the white chocolate chips in a heat-safe bowl. Heat the heavy cream on the stove until steaming, then pour over the white chocolate. Let sit for two minutes, then stir until smooth. If needed, microwave in 20-second intervals until fully melted.
Assemble the Cheesecake: Remove the cheesecake from the springform pan and pour the ganache over the top. Let set for ten minutes before decorating with the remaining cookie dough balls and sprinkles.

Notes

For a firmer cheesecake, refrigerate overnight before slicing. If you don’t have a springform pan, line a regular cake pan with parchment paper for easier removal. To cut clean slices, use a sharp knife and wipe it clean between cuts. For a fun variation, try using a chocolate cookie crust instead of the sugar cookie crust.

Prep Time: 1 hour
Cook Time: 1 hour 20 minutes
Category: Dessert