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Sugar Cookie Cheesecake

Irresistible Sugar Cookie Cheesecake to Wow Your Guests

This Sugar Cookie Cheesecake combines a buttery crust, creamy cheesecake, and delightful cookie dough balls, creating a stunning dessert for any festive occasion.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Chilling Time 6 hours
Total Time 8 hours
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups all-purpose flour can substitute with gluten-free flour
  • 1 teaspoon baking soda no substitutes required
  • 1/2 teaspoon salt use sea salt for nuanced taste
  • 1 cup unsalted butter at room temperature for easy mixing
  • 1 cup white granulated sugar can reduce slightly for less sweetness
  • 1 teaspoon pure vanilla extract a splash of almond extract can add a unique twist
For the Cheesecake Filling
  • 3 large eggs consider using egg substitutes if vegan
  • 16 ounces cream cheese full-fat for best texture
  • 1 cup sour cream Greek yogurt can be used as a lower-fat option
  • 1 cup heavy cream substitute half-and-half if necessary
  • 1 cup white chocolate chips dark chocolate can be used for richer flavor
For the Cookie Dough Balls
  • 1 cup milk any milk, including non-dairy varieties
  • 1/2 cup Christmas sprinkles optional for festive visual appeal

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • cookie sheet
  • Small saucepan

Method
 

Step-by-Step Instructions for Sugar Cookie Cheesecake
  1. Preheat your oven to 350℉ (175℃) and prepare a 9-inch springform pan by spraying it with nonstick spray and lining the bottom with parchment paper.
  2. Spread the all-purpose flour for the cookie dough balls on a cookie sheet and bake for 5 minutes. Allow the flour to cool completely before using it in the dough.
  3. In a mixing bowl, whisk together the flour, baking soda, and salt. In a separate bowl, beat the unsalted butter and white granulated sugar until light and fluffy. Add in the vanilla, an egg, and egg yolk, then gradually mix in the dry ingredients until just combined.
  4. Press the sugar cookie mixture evenly into the bottom of the prepared springform pan. Bake for 25-30 minutes until lightly golden.
  5. Make the cookie dough balls by mixing the cooled flour with salt. Beat unsalted butter and sugar, add vanilla extract and milk, then gradually combine dry ingredients to form small balls.
  6. Reduce oven temperature to 325℉ (160℃). Beat the cream cheese and white sugar until creamy, mix in sour cream, heavy cream, and vanilla until velvety.
  7. Add large eggs one at a time, mixing gently. Fold in 3/4 of the cookie dough balls, then pour the batter over the cooled crust.
  8. Bake the filled pan in a water bath for 80-90 minutes until the center jiggles slightly. Cool in the oven for 30 minutes, then chill in refrigerator for at least 6 hours or overnight.
  9. Make the ganache by heating heavy cream then pouring it over white chocolate chips. Stir until smooth before spreading over the cheesecake.
  10. Top with remaining cookie dough balls and Christmas sprinkles, slice, and serve chilled.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 45gProtein: 6gFat: 28gSaturated Fat: 17gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 9gCholesterol: 120mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 800IUCalcium: 100mgIron: 1mg

Notes

For best results, ensure ingredients are at room temperature and chill overnight for flavor melding.

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