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Sugar Cookie Cheesecake Dessert

Delightful Sugar Cookie Cheesecake Dessert for Festive Cheers

This Sugar Cookie Cheesecake Dessert combines a buttery crust and creamy filling, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 6 hours
Total Time 7 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups All-Purpose Flour can be substituted with a gluten-free blend
  • 1 teaspoon Baking Soda ensure it's fresh for proper rise
  • 1/2 teaspoon Salt using sea salt adds a more complex taste
  • 1 cup Unsalted Butter room temperature is ideal for mixing, plant-based butter works for dairy-free options
  • 1 cup Regenerative Organic Certified® Cane Sugar organic sugars can elevate the flavor
  • 1 tablespoon Pure Vanilla Extract can substitute with vanilla bean paste for a richer taste
  • 2 large Eggs at room temperature for better texture
  • 1/4 cup Christmas Sprinkles (jimmies) optional but adds a festive flair
For the Cheesecake Filling
  • 16 ounces Cream Cheese ensure it is at room temperature
  • 1/2 cup Sour Cream or Greek Yogurt adds tanginess
  • 1/2 cup Heavy Cream room temperature aids in blending
  • 1 large Egg Yolk enriches the filling
  • 1 cup White Chocolate Chips dairy-free options can be used
  • 1/4 cup Milk can be substituted with plant-based milk

Equipment

  • 9-inch springform pan
  • mixing bowls
  • whisk
  • Rubber spatula
  • Aluminum Foil

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Combine flour, baking soda, and salt. Cream together unsalted butter and cane sugar until light and fluffy. Add egg and vanilla extract, then mix in dry ingredients. Fold in sprinkles. Press mixture into prepared pan and bake for 10-12 minutes until golden. Allow to cool.
  3. Make the edible cookie dough balls by creaming butter and sugar. Add vanilla extract and milk, then incorporate dry ingredients. Form small balls and chill in the fridge for 30 minutes.
  4. Beat softened cream cheese until smooth. Gradually add sugar, sour cream, and heavy cream. Add eggs one at a time. Fold in cookie dough balls. Pour mixture over the cooled crust.
  5. Wrap the springform pan in aluminum foil. Place in a larger baking pan, fill with hot water halfway up the sides. Bake for 60-70 minutes until center jiggles slightly but is set. Cool in the oven with the door cracked for 1 hour.
  6. Chill the cheesecake in the refrigerator for at least 6 hours or overnight.
  7. Make white chocolate ganache by heating heavy cream and pouring it over chocolate chips. Stir until smooth. Pour ganache over chilled cheesecake. Decorate with sprinkles and cookie dough balls.

Nutrition

Serving: 1sliceCalories: 400kcalCarbohydrates: 50gProtein: 5gFat: 22gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 100mgSodium: 300mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 600IUCalcium: 100mgIron: 1mg

Notes

Room temperature ingredients are key for a smooth batter. Always bake in a water bath to prevent cracking.

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