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Sugar Cookie Cheesecake

A delightful dessert combining the chewy goodness of sugar cookies with creamy cheesecake, perfect for celebrations and special occasions.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 12 pieces
Course: Baking, Dessert
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Crust
  • 1 3/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 3/4 cup Unsalted butter (room temperature)
  • 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
  • 1 tsp Pure vanilla extract
  • 1 large egg (room temperature)
  • 1 large egg yolk (room temperature)
  • 1/3 cup Christmas sprinkles (jimmies)
For the Cookie Dough Balls
  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter (room temperature)
  • 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
  • 1 tsp Pure vanilla extract
  • 5 TBSP Milk
  • 1/3 cup Christmas sprinkles (jimmies)
For the 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 tsp Pure vanilla extract
  • 4 large eggs (room temperature)
  • 2/3 cup Cookie dough balls Folded into the cheesecake mixture
For the Ganache
  • 1 cup White chocolate chips
  • 1/3 cup Heavy cream

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by greasing it or lining it with parchment paper for easy removal after baking.
Make the Crust
  1. In a bowl, mix together 1 3/4 cups of all-purpose flour, baking soda, and salt.
  2. In a separate bowl, beat together 3/4 cup of room temperature butter and 1 cup of sugar until creamy.
  3. Add 1 tsp of pure vanilla extract, 1 large egg, and 1 egg yolk, mixing well.
  4. Gradually combine the flour mixture, and fold in the Christmas sprinkles.
  5. Press the mixture evenly into the bottom of the prepared pan and bake for 10-12 minutes. Allow it to cool once baked.
Prepare the Cookie Dough Balls
  1. In another bowl, mix 1 1/2 cups of flour with 1/2 tsp of salt.
  2. Beat together 1/2 cup of butter and 1 cup of sugar until creamy, then add in 1 tsp of pure vanilla extract and 5 tablespoons of milk.
  3. Gradually mix in the flour until well combined and fold in the jimmies.
  4. Roll the mixture into small balls and chill them in the refrigerator for later.
Make the Cheesecake Filling
  1. In a mixer, beat 32 oz of cream cheese until creamy.
  2. Slowly add 2/3 cup of sugar while continuing to mix.
  3. Blend in 3/4 cup of sour cream, 1/2 cup of heavy cream, and 1 tsp of vanilla.
  4. Beat in 4 large eggs one at a time, ensuring everything is well combined.
  5. Gently fold the chilled cookie dough balls into the cheesecake mixture.
Combine and Bake
  1. Pour the cheesecake mixture over the cooled crust.
  2. Bake at 325°F (160°C) for 60-70 minutes.
  3. Allow it to cool for an hour before transferring it to the fridge. Chill for at least 4 hours, or overnight for best results.
Make the Ganache
  1. Melt together 1 cup of white chocolate chips and 1/3 cup of heavy cream over low heat. Stir until smooth.
  2. Pour the ganache over the chilled cheesecake just before serving.
Serve
  1. Slice the cheesecake into wedges and serve it chilled, optionally adding more sprinkles on top for decoration.

Notes

Make sure to use room temperature ingredients for a smoother batter. This cheesecake can be made ahead of time and stored properly for up to a week.