Sugar Cookie Cheesecake holds a special place in my heart, like a warm, fuzzy blanket wrapped around you on a chilly evening. The first time I stumbled upon this delightful creation was during a holiday baking marathon with my family. The air was filled with the tantalizing scent of freshly baked sugar cookies mingling with the rich aroma of cream cheese, and I just knew we were onto something magical. The moment I took my first bite, the sweet crunch of the cookie crust combined with the creamy, indulgent cheesecake was nothing short of a blissful experience. It’s a dessert that brings everyone together, sparking joy and nostalgia with its festive flavors! I can promise you, this Sugar Cookie Cheesecake will become a favorite in your home, too, filling your kitchen with cozy vibes and the sweetest sounds of happy “oohs” and “ahhs” around the table.
Why You’ll Love This Recipe
- Easy to Make: No fancy equipment needed here—just some mixing bowls and a spatula!
- Flavorful Layers: With that sweet cookie crust, luscious cheesecake filling, and creamy ganache, each bite is a new sensation.
- Crowd-Pleasing: Whether it’s for a holiday gathering or a simple family dinner, this cheesecake is bound to impress.
- Customizable: You can easily tweak the recipe for different flavors or occasions.
- Beautiful Presentation: With those festive sprinkles and a glossy ganache, this dessert is a showstopper!
Ingredients
1 3/4 cup All-purpose flour: The backbone of our cookie base—perfect for achieving that tender, chewy texture!
1/2 tsp Baking soda: Provides just the right lift to our cookies.
1/2 tsp Salt: A little pinch enhances all the flavors and balances sweetness.
3/4 cup Unsalted butter (room temperature): Ensures a rich and creamy texture—leave it out to soften before whisking!
1 cup Regenerative Organic Certified® Cane Sugar from Wholesome: A touch of sweetness, supporting sustainable practices; who could ask for anything more?
1 tsp Pure vanilla extract: Adds that warm, inviting flavor we all know and love.
1 Large egg (room temperature): Binds everything together; make sure it’s at room temp for a smoother batter.
1 Egg yolk (room temperature): Richness in every bite!
1/3 cup Christmas sprinkles (jimmies): Because who doesn’t love a pop of color and festivity?
1 1/2 cups All-purpose flour: We’ll need some additional flour for the cheesecake layer—keeps it creamy!
1/2 tsp Salt: Same purpose as before—catch those delicious flavors.
1/2 cup Unsalted butter (room temperature): Makes everything richer and more delightful.
1 cup Regenerative Organic Certified® Cane Sugar from Wholesome: Sweetness at its best!
1 tsp Pure vanilla extract: Extra flavor never hurt anyone!
5 TBSP Milk: Keeps the texture smooth and creamy.
1/3 cup Christmas sprinkles (jimmies): More sprinkles, more joy!
32 oz Cream cheese (room temperature): The star of our cheesecake—make sure it’s softened for a silky texture.
2/3 cup Regenerative Organic Certified® Cane Sugar from Wholesome: Sweetens the cheesecake perfectly.
3/4 cup Sour cream (room temperature or Greek yogurt): For that lovely tang and creaminess.
1/2 cup Heavy cream (room temperature): Adds richness and lusciousness.
1 tsp Pure vanilla extract: The more the merrier!
4 Large eggs (room temperature): Essential for binding; allow them to warm up a bit beforehand.
2/3 Cookie dough balls: Just a fun addition for extra texture and sweetness!
1 cup White chocolate chips: Melts beautifully in our ganache.
1/3 cup Heavy cream: Smooth and silky for a dreamy ganache.
Full recipe card is below.
How to Make It
Sugar Cookie Crust
- Preheat your oven to 350°F (175°C), filling your kitchen with that delightful warmth.
- In a bowl, combine 1 3/4 cups flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisk together until blended.
- In a separate mixing bowl, beat together the room-temperature butter and 1 cup of sugar until the mixture is light and fluffy—a beautiful texture that’s just begging to be baked!
- Add in the vanilla extract, egg, and egg yolk, mixing until smooth. Gradually fold in the flour mixture, then stir in 1/3 cup of sprinkles! It’ll be a burst of holiday cheer in your crust.
- Press the dough into the bottom of a greased springform pan, feeling that comforting cookie texture. Bake for 10-12 minutes until lightly golden. Let it cool while you prepare the cheesecake filling.
Cookie Dough Balls
- While the crust cools, mix 1 1/2 cups flour, 1/2 teaspoon salt, 1/2 cup butter, 1 cup sugar, 1 teaspoon vanilla, and 5 tablespoons of milk in another bowl.
- Stir in your cookie dough balls—rolling them into tiny morsels of deliciousness for even more delight throughout the cheesecake!
- Form small balls and place them on parchment paper to chill in the fridge for about 15 minutes.
Cheesecake
- In a large mixing bowl, beat the cream cheese until creamy, forgetting your worries as you inhale that rich aroma. Slowly mix in the sugar, sour cream, and heavy cream, followed by the vanilla.
- Beat in the eggs, one at a time, until everything is just combined—overmixing here can alter that dreamy texture we’re after.
- Fold in your chilled cookie dough balls and any remaining sprinkles for good measure. Love it or leave it; the sprinkles are just a suggestion!
White Chocolate Ganache
- Heat the 1 cup of white chocolate chips and 1/3 cup of heavy cream in a saucepan over low heat until it’s melted and glossy. Stir gently to combine.
- Allow it to cool for a few minutes before gently pouring it over your chilled cheesecake.
Pro Tips for Success
- Room Temperature Ingredients: Always ensure your dairy products are at room temperature for a smooth batter.
- Do Not Overmix: Be gentle when incorporating your eggs and last-minute stir-ins to keep the cheesecake light.
- Water Bath for Extra Creaminess: To avoid cracks, place your cheesecake pan inside a larger pan filled with water while baking.
- Chill Properly: Patience is key! Allow your cheesecake to chill overnight for the best flavors.
Flavor Variations
- Chocolate Chip Cookie Dough: Swap the sugar cookie dough for chocolate chip dough for a rich twist.
- Pumpkin Spice: Add 1 cup of pumpkin puree and a teaspoon of pumpkin spice to the cheesecake layer for a fall-inspired treat.
- Peanut Butter Swirl: Introduce a dollop of creamy peanut butter into the cheesecake mix, creating a luscious ribbon of flavor.
Serving Suggestions
Serve slices of this magnificent cheesecake with a dollop of whipped cream on top, a sprinkle of extra sprinkles, or even alongside a scoop of vanilla ice cream! Pair it with a hot cup of cocoa or coffee to truly evoke those cozy vibes.
Make-Ahead & Storage
You can prepare this cheesecake up to a day in advance—just wrap it tightly once fully cooled and refrigerate. It keeps beautifully for up to 5 days in the fridge!
Leftovers
Turn leftover cheesecake into a delightful parfait! Layer chunks of cheesecake with whipped cream and extra sprinkles for a fun, nostalgic dessert.
Freezing
Absolutely! You can freeze your cheesecake for up to 3 months. Wrap it tightly in plastic wrap, then in aluminum foil to preserve freshness. Thaw in the fridge overnight before enjoying.
Reheating
Honestly, this cheesecake is best served cold, but if you prefer a warm bite, pop it in the oven at 350°F for just 10 minutes to soften it up a bit.
FAQs
Can I use low-fat cream cheese?
Yes! It may change the texture slightly, but it’s still delicious.
What type of pan should I use?
A springform pan is ideal for easy removal, but any deep baking dish will work if that’s what you have on hand!
Can I skip the ganache?
Absolutely! It adds a lovely touch, but the cheesecake is fantastic on its own.
What’s the best way to cut cheesecake?
Use a sharp, hot knife to get clean slices. Just dip the knife in hot water, wipe it dry, and slice.
Final Thoughts
Baking this Sugar Cookie Cheesecake is not just about enjoying a delicious dessert; it’s about creating memories in the kitchen that you’ll cherish. So, gather your loved ones, fill your space with laughter and joy, and watch as this dessert brings everyone together. Here’s to sweet moments and warm homes, my dear friends. Happy baking!
Warmest wishes,
Chef Caroline 🌟
Sugar Cookie Cheesecake
Ingredients
Sugar Cookie Crust
- 1.75 cups All-purpose flour The backbone of our cookie base—perfect for achieving that tender, chewy texture!
- 0.5 tsp Baking soda Provides just the right lift to our cookies.
- 0.5 tsp Salt A little pinch enhances all the flavors and balances sweetness.
- 0.75 cups Unsalted butter (room temperature) Ensures a rich and creamy texture—leave it out to soften before whisking!
- 1 cups Regenerative Organic Certified® Cane Sugar from Wholesome A touch of sweetness, supporting sustainable practices.
- 1 tsp Pure vanilla extract Adds that warm, inviting flavor.
- 1 large Egg (room temperature) Binds everything together; make sure it’s at room temp for a smoother batter.
- 1 large Egg yolk (room temperature) Richness in every bite!
- 1/3 cup Christmas sprinkles (jimmies) Because who doesn’t love a pop of color and festivity!
Cheesecake Filling
- 1.5 cups All-purpose flour Keeps the cheesecake creamy.
- 0.5 tsp Salt Balances flavors.
- 0.5 cups Unsalted butter (room temperature) Makes everything richer and more delightful.
- 1 cups Regenerative Organic Certified® Cane Sugar from Wholesome Sweetness at its best.
- 1 tsp Pure vanilla extract Extra flavor never hurt anyone.
- 5 TBSP Milk Keeps the texture smooth and creamy.
- 1/3 cup Christmas sprinkles (jimmies) More sprinkles, more joy!
- 32 oz Cream cheese (room temperature) The star of our cheesecake—make sure it’s softened for a silky texture.
- 2/3 cup Regenerative Organic Certified® Cane Sugar from Wholesome Sweetens the cheesecake perfectly.
- 3/4 cup Sour cream (room temperature or Greek yogurt) For that lovely tang and creaminess.
- 1/2 cup Heavy cream (room temperature) Adds richness and lusciousness.
- 1 tsp Pure vanilla extract The more the merrier!
- 4 large Eggs (room temperature) Essential for binding.
- 2/3 cup Cookie dough balls Just a fun addition for extra texture and sweetness.
White Chocolate Ganache
- 1 cup White chocolate chips Melts beautifully in our ganache.
- 1/3 cup Heavy cream Smooth and silky for a dreamy ganache.
Instructions
Sugar Cookie Crust
- Preheat your oven to 350°F (175°C).
- In a bowl, combine 1 3/4 cups flour, 1/2 teaspoon baking soda, and 1/2 teaspoon salt. Whisk together until blended.
- In a separate mixing bowl, beat together the room-temperature butter and 1 cup of sugar until light and fluffy.
- Add in the vanilla extract, egg, and egg yolk, mixing until smooth.
- Gradually fold in the flour mixture, then stir in 1/3 cup of sprinkles.
- Press the dough into the bottom of a greased springform pan. Bake for 10-12 minutes until lightly golden. Let it cool.
Cookie Dough Balls
- While the crust cools, mix 1 1/2 cups flour, 1/2 teaspoon salt, 1/2 cup butter, 1 cup sugar, 1 teaspoon vanilla, and 5 tablespoons of milk in another bowl.
- Stir in the cookie dough balls and form small balls, placing them on parchment paper to chill in the fridge for 15 minutes.
Cheesecake
- In a large mixing bowl, beat the cream cheese until creamy.
- Slowly mix in the sugar, sour cream, and heavy cream, followed by the vanilla.
- Beat in the eggs, one at a time, until just combined.
- Fold in your chilled cookie dough balls and any remaining sprinkles.
White Chocolate Ganache
- Heat 1 cup of white chocolate chips and 1/3 cup of heavy cream in a saucepan over low heat until melted and glossy.
- Allow it to cool for a few minutes before gently pouring it over your chilled cheesecake.