Sugar Cookie Cheesecake
A delightful dessert combining a soft sugar cookie crust with a rich and creamy cheesecake filling, perfect for any celebration.
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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Notes
Store leftovers in the refrigerator for up to 5 days or freeze for up to 2 months. Allow frozen cheesecake to thaw in the fridge overnight before serving.