When you think about desserts that can bring smiles to faces, a Sugar Cookie Cheesecake should top that list. Combining the beloved flavors of a soft, sweet sugar cookie crust with a rich and creamy cheesecake filling, this dessert is a delightful medley of textures and taste. Whether you are celebrating a holiday, hosting a gathering, or simply treating yourself, this Sugar Cookie Cheesecake is bound to impress. It’s not just a dessert; it’s an experience that caters to your sweet tooth while delivering a festive flair with every bite.
Why We Love This Sugar Cookie Cheesecake Recipe
This Sugar Cookie Cheesecake stands out among the sea of desserts for many reasons. First and foremost is its unique flavor combination. You get the softness and celebration of a sugar cookie, paired beautifully with the creamy decadence of cheesecake. It’s a classic dessert turned into something extraordinary!
Not only does it taste divine, but the vibrant colors also make it visually appealing. The Christmas sprinkles add whimsy and joy, making it perfect for the festive season. You’ll find that this dessert appeals to all ages, from kids who love sweet treats to adults who appreciate a little indulgence.
Moreover, it’s a fairly straightforward recipe that allows you to flex your baking muscles without overwhelming you. Its layered approach keeps it interesting, while detailed directions ensure that even novice bakers can achieve success. There’s something rewarding about pulling a luxurious cheesecake out of the oven, knowing that you’ve created something special.
Ingredients about Sugar Cookie Cheesecake
This delightful Sugar Cookie Cheesecake requires a mix of staple baking ingredients and some festive touches. Here’s what you will need:
- For Sugar Cookie Crust:
- 1 3/4 cup All-purpose flour
- 1/2 teaspoon Baking soda
- 1/2 teaspoon Salt
- 3/4 cup Unsalted butter (room temperature)
- 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- 1 teaspoon Pure vanilla extract
- 1 Large egg (room temperature)
- 1 Egg yolk (room temperature)
- 1/3 cup Christmas sprinkles (jimmies)
- For Cookie Dough Balls:
- 1 1/2 cups All-purpose flour
- 1/2 teaspoon Salt
- 1/2 cup Unsalted butter (room temperature)
- 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- 1 teaspoon Pure vanilla extract
- 5 tablespoons Milk
- 1/3 cup Christmas sprinkles (jimmies)
- For Cheesecake Filling:
- 32 oz Cream cheese (room temperature)
- 2/3 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- 3/4 cup Sour cream (room temperature or Greek yogurt)
- 1/2 cup Heavy cream (room temperature)
- 1 teaspoon Pure vanilla extract
- 4 Large eggs (room temperature)
- For White Chocolate Ganache:
- 2/3 Cookie dough balls
- 1 cup White chocolate chips
- 1/3 cup Heavy cream
How to Make Sugar Cookie Cheesecake Directions
Creating your own Sugar Cookie Cheesecake can be both enjoyable and satisfying. Let’s break it down step by step.
Preparing the Sugar Cookie Crust
- Start by preheating your oven to 350°F (175°C). This ensures a proper bake for your crust.
- In a sizable bowl, whisk together the all-purpose flour, baking soda, and salt. Set this aside for later use.
- In another large bowl, cream together the unsalted butter and regenerative organic cane sugar until the mixture appears light and fluffy—this usually takes about 3-4 minutes.
- Next, mix in the pure vanilla extract, the whole egg, and the egg yolk until well combined.
- Gradually add the dry ingredient mixture to the wet ingredients, stirring until everything is well incorporated.
- Gently fold in the colorful Christmas sprinkles to add a fun edge to your crust.
- Grease a springform pan with butter or non-stick spray, and press the cookie dough evenly across the bottom. Bake for about 10-12 minutes, or until edges are slightly golden. Allow it to cool completely.
Making the Cookie Dough Balls
- While the crust is cooling, prepare the cookie dough balls. In a bowl, combine the all-purpose flour and salt.
- In another mixing bowl, cream the unsalted butter and regenerative organic cane sugar until light and fluffy.
- Add the pure vanilla extract and milk, stirring until combined.
- Gradually add the flour mixture and stir until a soft dough forms.
- Gently fold in the festive Christmas sprinkles, then scoop into small balls about 1-inch in diameter.
- Bake the dough balls on a lined cookie sheet for about 8-10 minutes or until lightly golden. Let them cool before proceeding to the cheesecake layer.
Prepare the Cheesecake Filling
- With your crust cooled, start on the cheesecake filling. In a large mixing bowl, beat the cream cheese until smooth and creamy.
- Gradually mix in the regenerative organic cane sugar, ensuring it’s well incorporated.
- Add the sour cream (or Greek yogurt), heavy cream, and pure vanilla extract, mixing until combined.
- Incorporate the eggs one at a time, beating gently after each addition. This will ensure a smooth texture.
- Pour this luscious filling over your cooled sugar cookie crust and distribute the cookie dough balls evenly across the top.
Baking the Cheesecake
- Determine if you want to use a water bath for a creamier texture. If you choose this method, wrap the bottom of the springform pan in aluminum foil. Place it in a larger baking dish filled with hot water.
- Bake the cheesecake for around 70-80 minutes, or until the center is slightly jiggly but the edges are set. You want it to lose its shine without overcooking.
- Once baked, turn off the oven, crack the door, and let the cheesecake cool slowly for about an hour. This helps prevent cracks from forming.
- Chill in the refrigerator for at least 4 hours or overnight for the best results.
Making the White Chocolate Ganache
- To make the white chocolate ganache, heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
- Place the white chocolate chips in a bowl. Pour the hot cream over the chocolate and let it sit for a few minutes.
- Stir until the mixture is smooth and glossy. Once cooled slightly, pour over the cooled cheesecake.
How to Serve Sugar Cookie Cheesecake
Once your Sugar Cookie Cheesecake is perfectly set and adorned with a luscious white chocolate ganache, it’s time to share this delightful dessert with friends and family.
- Begin by carefully removing the sides of the springform pan. Use a sharp knife to cut through the ganache and around the edges of the cheesecake as needed.
- Slice your cheesecake into wedges for serving. You can garnish each slice with additional sprinkles or a dollop of whipped cream for that extra touch.
- Serve it chilled for the best flavor and texture. Pair it with a side of fresh fruit or a scoop of ice cream for some added indulgence.
Expert Tips: Sugar Cookie Cheesecake
- Room Temperature Ingredients: Make sure that your cream cheese, sour cream, and eggs are at room temperature before mixing. This helps to create a creamy texture free from lumps.
- Use High-Quality Chocolate: When preparing your ganache, choose good-quality white chocolate for a luscious flavor.
- Watch the Bake: Keep an eye on your cheesecake as it bakes. It’s better to underbake slightly than to overbake, which could lead to a dry texture.
- Cooling Gradually: Allowing your cheesecake to cool slowly in the oven helps prevent cracks, ensuring a beautiful presentation.
How to Store Sugar Cookie Cheesecake
Proper storage of your Sugar Cookie Cheesecake can prolong its shelf life while maintaining its flavor and texture.
- Keep any remaining cheesecake in the refrigerator. Wrap the cheesecake tightly with plastic wrap or cover it with an airtight container.
- Your cheesecake can stay fresh in the fridge for up to 5 days, making it a perfect make-ahead dessert.
- If you wish to extend its life, you can freeze it. Just ensure it’s well wrapped to avoid freezer burn. It can last for up to 2 months in the freezer.
- To enjoy after freezing, let it thaw in the fridge overnight before serving.
Variation of Sugar Cookie Cheesecake
There are endless possibilities for making this Sugar Cookie Cheesecake your own. Here are a few ideas for delightful variations:
- Flavor Infusion: Experiment with flavored extracts like almond or lemon to change the taste profile of your cheesecake. Just a few drops can make a significant impact!
- Different Toppings: Instead of white chocolate ganache, try a dark chocolate or a fruit-flavored sauce. A raspberry or blueberry compote can bring a tangy sweetness that contrasts beautifully with the creamy cheesecake.
- Nut Crust: For a nutty twist, try adding crushed nuts to the sugar cookie crust. Almonds or pecans would elevate the flavor and add a delightful crunch.
- Seasonal Variations: Swap the Christmas sprinkles for other seasonal toppings like pastel colors for spring or pumpkin spice flavoring for fall!
FAQ Section
What is a Sugar Cookie Cheesecake?
A Sugar Cookie Cheesecake is a delicious dessert that combines the fluffy textures of a sugar cookie with the rich, creamy goodness of cheesecake. This delightful treat often features a cookie crust topped with a cheesecake batter, sprinkles, and sometimes even a chocolate ganache.
How do I achieve a smooth cheesecake?
To ensure your cheesecake is smooth and creamy, use room temperature ingredients and mix gently but thoroughly. Avoid overmixing after adding the eggs to maintain a velvety texture.
Can I make this dessert ahead of time?
Absolutely! This Sugar Cookie Cheesecake is ideal for making ahead. In fact, it’s best when chilled overnight, allowing the flavors to meld for a richer taste.
Can I use store-bought cookie dough?
While homemade cookies enhance the flavor, store-bought cookie dough can work in a pinch. Just ensure it’s a brand you trust for the best results!
What should I do if my cheesecake cracks?
If your cheesecake cracks, don’t worry! A drizzle of ganache or a topping of whipped cream can easily conceal it. To prevent it next time, consider the slow cooling method described.
Sugar Cookie Cheesecake
Ingredients
For Sugar Cookie Crust
- 1.75 cups All-purpose flour
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 0.75 cups Unsalted butter (room temperature)
- 1 cups Regenerative Organic Certified® Cane Sugar from Wholesome
- 1 teaspoon Pure vanilla extract
- 1 large Large egg (room temperature)
- 1 large Egg yolk (room temperature)
- 0.33 cups Christmas sprinkles (jimmies)
For Cookie Dough Balls
- 1.5 cups All-purpose flour
- 0.5 teaspoon Salt
- 0.5 cups Unsalted butter (room temperature)
- 1 cups Regenerative Organic Certified® Cane Sugar from Wholesome
- 1 teaspoon Pure vanilla extract
- 5 tablespoons Milk
- 0.33 cups Christmas sprinkles (jimmies)
For Cheesecake Filling
- 32 oz Cream cheese (room temperature)
- 0.67 cups Regenerative Organic Certified® Cane Sugar from Wholesome
- 0.75 cups Sour cream (room temperature or Greek yogurt)
- 0.5 cups Heavy cream (room temperature)
- 1 teaspoon Pure vanilla extract
- 4 large Large eggs (room temperature)
For White Chocolate Ganache
- 0.67 cups Cookie dough balls Use prepared cookie dough balls
- 1 cups White chocolate chips
- 0.33 cups Heavy cream
Instructions
Preparing the Sugar Cookie Crust
- Preheat your oven to 350°F (175°C).
- In a bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
- Cream the unsalted butter and cane sugar until light and fluffy, about 3-4 minutes.
- Mix in the vanilla extract, whole egg, and egg yolk until combined.
- Gradually add the dry ingredients to the wet ingredients and mix well.
- Fold in the Christmas sprinkles.
- Grease a springform pan and press the dough evenly across the bottom.
- Bake for 10-12 minutes until slightly golden, then cool completely.
Making the Cookie Dough Balls
- Combine the all-purpose flour and salt in a bowl.
- Cream the unsalted butter and cane sugar until light and fluffy.
- Add the vanilla extract and milk, mixing to combine.
- Gradually add the flour mixture until a soft dough forms.
- Fold in the Christmas sprinkles and scoop into 1-inch balls.
- Bake on a lined cookie sheet for 8-10 minutes until golden. Cool before use.
Prepare the Cheesecake Filling
- Beat the cream cheese in a large bowl until smooth.
- Add the cane sugar and mix until well combined.
- Mix in the sour cream, heavy cream, and vanilla extract.
- Incorporate the eggs one at a time, beating gently after each.
- Pour the filling over the cooled crust and distribute cookie dough balls on top.
Baking the Cheesecake
- Optionally use a water bath by wrapping the springform in foil and placing it in a larger dish filled with hot water.
- Bake for 70-80 minutes until the center is slightly jiggly and edges set.
- Turn off the oven, crack the door, and let the cheesecake cool for an hour.
- Chill in the refrigerator for at least 4 hours or overnight.
Making the White Chocolate Ganache
- Heat the heavy cream in a saucepan until simmering.
- Pour hot cream over the white chocolate chips and let it sit for a few minutes.
- Stir until smooth, then pour over the cooled cheesecake.
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