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.

Sugar Cookie Cheesecake - Superb Recipe

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

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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
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 551
Sugar: 10g
Sodium: 379mg
Fat: 45g
Saturated Fat: 27g
Unsaturated Fat: 12g
Trans Fat: 1g
Carbohydrates: 30g
Fiber: 1g
Protein: 8g
Cholesterol: 131mg