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Sugar Cookie Cheesecake Dessert Recipe

Sugar Cookie Cheesecake Dessert

Indulge in this delightful Sugar Cookie Cheesecake Dessert recipe that combines creamy cheesecake with a buttery sugar cookie crust for a memorable treat.
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Prep Time 1 hour
Cook Time 1 hour 20 minutes
Chilling Time 6 hours
Total Time 8 hours 20 minutes
Servings: 16 slices
Course: Desserts
Cuisine: American
Calories: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust Ingredients
  • 1.75 cups All-purpose flour
  • 0.5 tsp Baking soda
  • 0.5 tsp Salt
  • 0.75 cups Unsalted butter, room temperature
  • 1 cups White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1 Large egg, room temperature
  • 1 Large egg yolk, room temperature
  • 0.33 cups Christmas sprinkles, jimmies
Cookie Dough Balls
  • 1.5 cups All-purpose flour
  • 0.5 tsp Salt
  • 0.5 cups Unsalted butter, room temperature
  • 1 cups White granulated sugar
  • 1 tsp Pure vanilla extract
  • 3 TBSP Milk
  • 0.5 cups Christmas sprinkles, jimmies
Cheesecake Filling
  • 24 oz Cream cheese, room temperature
  • 0.75 cups White granulated sugar
  • 0.5 cups Sour cream, room temperature or Greek yogurt
  • 0.25 cups Heavy cream, room temperature
  • 1 tsp Pure vanilla extract
  • 4 Large eggs, room temperature
  • 0.75 cups Cookie dough balls (prepared earlier)
Ganache Topping
  • 1 cups White chocolate chips
  • 0.33 cups Heavy cream

Equipment

  • 9-inch springform pan
  • mixing bowls
  • Electric mixer
  • whisk
  • Measuring Cups
  • Measuring Spoons
  • cookie sheet
  • wax paper
  • large roasting pan

Method
 

Crust Preparation
  1. Preheat the oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray and line the bottom with a 9-inch parchment paper circle. Spray again.
  2. In a medium bowl, whisk together 1 3/4 cups all-purpose flour, baking soda, and salt.
  3. Using a mixer, beat the butter and sugar on high speed for 2 minutes until fluffy. Add vanilla extract, egg, and egg yolk; mix on medium until combined.
  4. Slowly add dry ingredients on low speed until just mixed, then fold in 1/3 cup Christmas sprinkles. Press dough evenly into the prepared pan bottom.
  5. Bake for 25-30 minutes until golden on top. Remove and let cool.
Cookie Dough Preparation
  1. While the crust bakes, preheat the oven and bake 1 1/2 cups flour on a cookie sheet for 5 minutes; cool completely.
  2. In a medium bowl, combine the toasted flour with salt. Beat butter and sugar on high speed for 2 minutes. Add vanilla and milk; mix until smooth.
  3. Gradually add in the dry flour mixture, mixing just until combined. Fold in 1/2 cup Christmas sprinkles. Roll dough into small balls and freeze until firm.
Cheesecake Filling Preparation
  1. Preheat oven to 325℉ and prepare hot water for water bath.
  2. In a large bowl, beat cream cheese and sugar on high speed for 2 minutes.
  3. Add sour cream, heavy cream, and vanilla extract; beat on medium until smooth. Mix in eggs on low speed until just combined.
  4. Gently fold in 3/4 of the frozen cookie dough balls into the batter.
Combining and Baking
  1. Pour cheesecake batter over cooled cookie crust in the springform pan.
  2. Prepare a water bath by placing the springform pan inside a larger roasting pan lined with hot water halfway up the sides. Bake cheesecake for 80-90 minutes.
  3. Turn off oven, crack door open, and let cheesecake cool inside for 30 minutes. Remove and cool completely on a rack. Wrap in foil and chill in the fridge for at least 6 hours or overnight.
Ganache and Serving
  1. Place white chocolate chips in a heatproof bowl. Heat heavy cream until hot and steaming. Pour over chocolate chips and let sit for 2 minutes. Stir until smooth.
  2. Remove cheesecake from the springform pan and parchment paper carefully. Pour ganache evenly over the cheesecake surface.
  3. Freeze cheesecake for 10 minutes to set ganache. Top with remaining cookie dough balls and extra Christmas sprinkles before serving.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 38gProtein: 6gFat: 32g

Notes

This cheesecake is best made a day in advance to allow flavors to meld. Store leftovers in the fridge and enjoy within five days.

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