Oh, let me share a delicious journey with you about how Sugar Cookie Cheesecake found its way into my heart—and my kitchen! One chilly afternoon, with the scent of freshly baked cookies swirling through my cozy kitchen, I decided to play mad scientist with my usual cheesecake recipe. What if I combined the comforting flavors of sugar cookies with smooth, rich cheesecake? My taste buds rejoiced as the sweet, buttery notes blended seamlessly into the airy cheesecake layer. Each bite felt like a warm hug, bringing together the cozy vibes of home baking and the joy of indulgent desserts. Friends and family fell head over heels for this creation, and I promise, you will too. So, grab your apron, and let’s create some happy memories together in your kitchen!
Table of Contents
Why You’ll Love This Recipe
- A Delicious Collaboration: Combines the best of sugar cookies and creamy cheesecake for an indulgent treat.
- Crowd-Pleasing: Perfect for parties or family gatherings—everyone will be reaching for seconds!
- Easy to Make: With simple steps and familiar ingredients, you’ll be a dessert superstar in no time.
- Customizable: Add your favorite sprinkles or flavors to make it uniquely yours.
- Make-Ahead Friendly: Perfect for preparing in advance, giving you less stress and more time to enjoy.
Ingredients
Let’s gather our ingredients! Here’s what you’ll need:
- 1 3/4 cup All-purpose flour: (Gives the structure to our crust!) Make sure to spoon and level for best results.
- 1/2 tsp Baking soda: (Acts as a leavening agent!) A tiny amount will help our crust rise beautifully.
- 1/2 tsp Salt: (Brings out the sweetness!) Just a pinch creates that perfect balance.
- 3/4 cup Unsalted butter (room temperature): (Makes everything rich and creamy!) Room temperature butter blends better for a smoother texture.
- 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome: (Adds sweetness!) Splurge a little for a lovely caramel-like flavor.
- 1 tsp Pure vanilla extract: (Essential for flavor!) Use the real stuff for the best aroma.
- 1 Large egg (room temperature): (Helps bind the dough!) Remember to let it warm up for a richer taste.
- 1 Egg yolk (room temperature): (Extra moisture!) It makes the crust richer and more delightful.
- 1/3 cup Christmas sprinkles (jimmies): (For a festive touch!) Use sprinkles to bring the fun into any occasion!
- 1 1/2 cups All-purpose flour: (For our cheesecake batter!) Again, spoon and level if you want perfectly smooth results.
- 1/2 tsp Salt: (Enhances the flavors again!) Just a little, we promise it won’t be too salty.
- 1/2 cup Unsalted butter (room temperature): (For the cheesecake base!) Creamy and dreamy!
- 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome: (Can’t have too much sweetness!)
- 1 tsp Pure vanilla extract: (Again, the star of the show!)
- 5 TBSP Milk: (Adding moisture to our cheesecake mixture!) You can use any milk you have on hand.
- 1/3 cup Christmas sprinkles (jimmies): (More festive flair!)
- 32 oz Cream cheese (room temperature): (The heart of the cheesecake!) Let it soften to avoid lumps.
- 2/3 cup Regenerative Organic Certified® Cane Sugar from Wholesome: (For the creamy sweetness!)
- 3/4 cup Sour cream (room temperature or Greek yogurt): (Adds that perfect tang!)
- 1/2 cup Heavy cream (room temperature): (Whipped into the cheesecake makes it extra luscious!)
- 1 tsp Pure vanilla extract: (Can you tell I love vanilla?)
- 4 Large eggs (room temperature): (To set the cheesecake perfectly!)
- 2/3 Cookie dough balls: (Bouncy bites of deliciousness!) I like to use store-bought or make your own for that personal touch.
- 1 cup White chocolate chips: (For creamy sweetness on top!)
- 1/3 cup Heavy cream: (To help make the ganache smooth and silky!)
Full recipe card is below.
How to Make It
Sugar Cookie Crust
- Preheat your oven to 350°F (175°C) and grab an 8-inch springform pan. Grease it lightly or line it with parchment paper for easy removal.
- In a bowl, mix together the flour, baking soda, and salt. Set aside.
- In another bowl, beat the room-temperature butter and cane sugar until fluffy, about 2-3 minutes. Doesn’t that aroma bring back childhood memories?
- Add the vanilla, whole egg, and egg yolk; mix until combined. Now, fold in the flour mixture and stir until just blended. Trust your instincts, it’s okay if it’s a bit crumbly!
- Press the dough into the bottom of your pan, and sprinkle those festive jimmies on top. Bake for about 12-15 minutes until golden. The kitchen will smell like a sugary dream!
Cookie Dough Balls
- While the crust cools, let’s make those delightful cookie dough balls! In a bowl, combine the flour, salt, softened butter, sugar, vanilla, and milk.
- Stir until just combined and then fold in the cookie dough balls and some extra sprinkles. Now the fun part: roll them into small bites and set aside to chill in the fridge for about 10 minutes while we prepare the cheesecake.
Cheesecake
- In your mixer, beat the cream cheese until creamy and smooth, no lumps allowed. The cream cheese must be at room temperature to ensure the best fluffy texture!
- Add the sugar and sour cream, mix until well combined.
- Slowly incorporate the heavy cream and vanilla into this delightful mixture. Then, add the eggs—one at a time—mixing gently after each addition to keep your cheesecake fluffy.
- Gently fold in the cookie dough balls and sprinkles—you want them to be a fun surprise when people dig in!
White Chocolate Ganache
- In a small saucepan over low heat, warm the heavy cream until just steamy, then pour it over the white chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth.
- Let it cool slightly before pouring it over your almost finished cheesecake.
And there you have it, my friends! Pour the cheesecake batter over the cooled crust and gently swirl in the ganache if you’re feeling fancy. Bake in the preheated oven for about 60 minutes or until the edges are set, and the center still has a little jiggle. Let it cool at room temperature, then chill in the fridge for at least 4 hours (or overnight for the best flavors!).
Pro Tips for Success
- Room Temperature Ingredients: Always ensure your dairy ingredients are at room temperature for smoother mixing and better final texture.
- Don’t Overmix: Be gentle when mixing in those eggs and flour; overmixing can lead to a dense cheesecake.
- Water Bath: For that perfectly creamy texture, consider baking your cheesecake in a water bath wrapped in foil to prevent cracks.
- Chill Well: Always chill your cheesecake completely before slicing; the patience will pay off!
Flavor Variations
- Seasonal Sprinkles: Swap out the Christmas sprinkles for rainbow, pastel for Easter, or even spooky shapes for Halloween!
- Flavored Cream Cheese: Try using flavored cream cheese like chocolate or strawberry for an exciting twist.
- Fruit Swirls: Add some fruit puree on top of your cheesecake before baking for a fruity explosion.
Serving Suggestions
- Pair with a dollop of whipped cream or fresh berries to lighten it up!
- Drizzle with caramel or chocolate sauce for extra indulgence.
- Serve alongside a warm cup of coffee or a cozy spiced chai for a delightful treat.
Make-Ahead & Storage
This cheesecake is a fantastic make-ahead dessert! Simply prepare your cheesecake, chill it, and then store it covered in the refrigerator for up to 5 days.
Leftovers
Got leftovers? Crumble them over yogurt or use it as a delightful topping for pancakes or waffles. You can also blend bits of it into a milkshake for a fun twist!
Freezing
Yes, this cheesecake can be frozen! Wrap individual slices in plastic wrap and then in aluminum foil. They’ll keep well in the freezer for up to 3 months—just let them thaw in the fridge overnight before indulging.
Reheating
Cheesecake is best enjoyed cold, but if you prefer it a bit warm, gently warm a slice in the microwave for about 15-20 seconds. Be careful not to overdo it; you want a warm slice, not a melted one!
FAQs
Can I use another type of sugar?
Absolutely! You can use brown sugar for a deeper flavor, but it will change the color of your cheesecake a bit.
Can I substitute Greek yogurt for sour cream?
Yes, Greek yogurt works great! It adds creaminess while keeping it a bit healthier.
What if my cheesecake cracks?
No worries! A little crack won’t affect the taste; you can cover it with whipped cream or ganache.
How do I know when my cheesecake is done?
The edges should be set but the center will still have a slight jiggle—this is perfect!
Final Thoughts
As I wrap up this sweet adventure, I hope you feel inspired to whisk together your own Sugar Cookie Cheesecake! Imagine the warmth of the kitchen, the laughter of loved ones, and the joyful indulgence of a decadent dessert that feels oh-so-homely. Remember, cooking is all about love—so sprinkle that joy into every step. I can’t wait to hear how yours turns out! Until next time, keep vibing with love and deliciousness.
Happy baking! ❤️🍰
Sugar Cookie Cheesecake
Ingredients
Method
- Preheat your oven to 350°F (175°C) and grab an 8-inch springform pan. Grease it lightly or line it with parchment paper for easy removal.
- In a bowl, mix together the flour, baking soda, and salt. Set aside.
- In another bowl, beat the room-temperature butter and cane sugar until fluffy, about 2-3 minutes.
- Add the vanilla, whole egg, and egg yolk; mix until combined. Fold in the flour mixture and stir until just blended. Press the dough into the bottom of your pan, and sprinkle the festive jimmies on top.
- Bake for about 12-15 minutes until golden.
- In a bowl, combine the flour, salt, softened butter, sugar, vanilla, and milk. Stir until just combined and then fold in the cookie dough balls and some extra sprinkles.
- Roll them into small bites and set aside to chill in the fridge for about 10 minutes.
- In your mixer, beat the cream cheese until creamy and smooth.
- Add the sugar and sour cream, mix until well combined.
- Slowly incorporate the heavy cream and vanilla. Then, add the eggs—one at a time—mixing gently after each addition.
- Gently fold in the cookie dough balls and sprinkles.
- In a small saucepan over low heat, warm the heavy cream until just steamy, then pour it over the white chocolate chips in a heatproof bowl. Let it sit for a minute, then stir until smooth.
- Let it cool slightly before pouring it over your almost finished cheesecake.
- Pour the cheesecake batter over the cooled crust and gently swirl in the ganache.
- Bake in the preheated oven for about 60 minutes or until the edges are set and the center still has a little jiggle.
- Let it cool at room temperature, then chill in the fridge for at least 4 hours (or overnight for the best flavors!).