Sugar Cookie Cheesecake
This delightful Sugar Cookie Cheesecake combines a sweet cookie crust and creamy cheesecake filling, creating a festive dessert that sparks joy and nostalgia.
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.
Notes
Room Temperature Ingredients: Ensure dairy products are at room temperature for a smooth batter. Do Not Overmix: Be gentle when incorporating eggs. Water Bath for Extra Creaminess: Place your cheesecake pan inside a larger pan filled with water while baking. Chill Properly: Chill overnight for best flavors.