Sugar Cookie Cheesecake Recipe

Who doesn’t love a dessert that combines the best of two worlds? Imagine sinking your teeth into a rich, creamy cheesecake while also enjoying the buttery sweetness of sugar cookies. That’s exactly what this Sugar Cookie Cheesecake is all about—a delightful fusion of two classic treats in one irresistible dessert. And let’s not forget the sprinkles! This cheesecake is studded with colorful sprinkles, adding a festive touch that’s perfect for the holiday season or any time you feel like celebrating with something sweet. Whether you’re a fan of cookie dough, cheesecake, or both, this dessert has something for everyone.

this RECIPE

A Sweet Family Tradition

Growing up, my family always baked a batch of sugar cookies during the holidays, and each year, we’d challenge each other to come up with new, creative ways to use the dough. One year, in a fit of holiday experimentation, I decided to combine our favorite cookie dough with my personal cheesecake obsession. The result? The Sugar Cookie Cheesecake was born, and it instantly became a holiday staple in our house. Now, whenever I make it, the smell of sugar cookies baking reminds me of those cozy winter afternoons with my family in the kitchen, the sound of laughter in the air, and sprinkles scattered everywhere (somehow always ending up in the strangest places).

The origin story of this cheesecake mashup

Cheesecake is believed to have ancient origins, with versions dating back to ancient Greece, but it wasn’t until New York-style cheesecake came on the scene that the dessert truly hit its stride. Sugar cookies, on the other hand, have a simpler, more recent history, tracing back to early American settlers who loved to bake with basic ingredients like sugar, flour, and butter. Combining these two iconic desserts brings together the creaminess of cheesecake with the comforting sweetness of sugar cookies, resulting in a dessert that’s equal parts indulgent and nostalgic. Over time, this dessert has seen many tweaks and variations, but the essence remains the same: a perfect marriage of two beloved classics.

Let’s talk ingredients: sugar cookies meet cheesecake

All-purpose flour: This is the foundation for both the sugar cookie crust and cookie dough balls. It provides the structure, but if you’re gluten-sensitive, you can swap in a good 1-to-1 gluten-free flour blend without compromising the texture too much.

Unsalted butter: Butter brings that rich, buttery flavor we all love in sugar cookies. Make sure it’s at room temperature for easier mixing. If you’re out of unsalted butter, you can use salted butter—just reduce the added salt slightly.

Cane sugar: The organic cane sugar adds a delicate sweetness without overpowering the creamy cheesecake. You can substitute regular granulated sugar, but organic varieties often have a richer, more nuanced flavor.

Cream cheese: The star of any cheesecake! Make sure it’s at room temperature to ensure a smooth, lump-free filling. Full-fat is best here for that luscious texture, but you can use light cream cheese if you’re looking to cut a few calories.

Sour cream: Adds tanginess and creaminess to the cheesecake filling. If you’re out of sour cream, Greek yogurt works beautifully as a substitute.

sprinkles (jimmies): The festive touch! These not only add a pop of color but also a playful texture to both the cookie crust and the dough balls. Not feeling festive? Switch them out for chocolate chips or your favorite sprinkles in any color.

Kitchen gear: what you need (and what you can totally skip)

A springform pan is your best friend when making cheesecake. The removable sides allow you to easily release the cheesecake without worrying about it sticking. If you don’t have a springform pan, a deep cake pan lined with parchment paper can work in a pinch, but you’ll need to be extra careful when removing the cake.

A stand mixer or hand mixer makes blending the ingredients a breeze, especially when dealing with cream cheese. I’ve made this by hand before, but it definitely takes more elbow grease.

Parchment paper is a lifesaver when it comes to lining your pan and ensuring the crust doesn’t stick. You can also use a silicone baking mat if you’re out of parchment.

For the cookie dough balls, having a cookie scoop will make the task easier and more uniform, but you can also roll them by hand (with some help from family or friends, since it can be a bit tedious).

Step-by-step: how to make sugar cookie cheesecake

Alright, let’s dive into the fun part—actually making this beauty!

1. Preheat your oven and prep your pan. Start by preheating your oven to 350°F. Spray your 9-inch springform pan with nonstick spray, and don’t forget to line the bottom with parchment paper. This will make it much easier to transfer the cheesecake later on.
2. Make the sugar cookie crust. In a medium bowl, whisk together the flour, baking soda, and salt. In a separate bowl (or using a mixer), cream the butter and cane sugar for about 2 minutes until fluffy. Add in the vanilla, egg, and egg yolk, and beat until combined. Slowly add the dry ingredients to the wet ingredients and mix until just combined. Toss in your sprinkles (because sprinkles make everything better!) and press the dough into the bottom of your prepared pan.
3. Bake the crust. Bake for 25-30 minutes until the crust is golden on top. Let it cool while you prepare the cheesecake filling.
4. Make the cookie dough balls. While your crust bakes, mix the ingredients for the cookie dough balls, following the same process as the crust. Roll the dough into small balls, about the size of a nickel, and place them in the freezer to firm up while you work on the filling.
5. Prepare the cheesecake filling. Reduce the oven temperature to 325°F. In a large mixing bowl, beat the cream cheese and cane sugar until smooth. Add the sour cream, heavy cream, and vanilla, and continue mixing until silky. Slowly mix in the eggs until just combined, then gently fold in two-thirds of the cookie dough balls.
6. Create a water bath. Place your springform pan inside a larger cake pan or wrap the springform tightly in foil and set it in a roasting pan. Pour in hot water halfway up the sides of the pan—this keeps the cheesecake from cracking as it bakes.
7. Bake the cheesecake. Bake for 80-90 minutes, until the edges are set and the center has a slight jiggle. Turn off the oven, crack the door, and let the cheesecake cool in the oven for 30 minutes before moving it to a cooling rack.
8. Chill. Once it’s at room temperature, cover and chill the cheesecake in the fridge for at least 6 hours or overnight. This step is crucial for setting the cheesecake!
9. Make the white chocolate ganache. Heat the heavy cream until steaming, then pour it over the white chocolate chips. Let it sit for a couple of minutes, then stir until smooth. Pour the ganache over the chilled cheesecake, top with remaining cookie dough balls and sprinkles, and freeze for 10 minutes to set.

Variations to suit every taste

Looking to switch things up? Here are some fun variations I’ve tried over the years:

• Gluten-free: Use a gluten-free flour blend for both the crust and the cookie dough balls.
• Vegan: Swap out the dairy products for plant-based alternatives like almond milk cream cheese, coconut cream, and vegan butter.
• Low-sugar: Substitute the cane sugar with a low-glycemic sweetener like monk fruit or erythritol for a lighter version.

Each variation brings its own unique flavor and flair, and it’s fun to see how small changes can completely transform the dessert.

Serving ideas for a show-stopping dessert

When it comes to serving, I love keeping things simple and letting the cheesecake shine. A neat slice on a white plate with a few extra sprinkles scattered on top always looks beautiful. For a more festive presentation, dust the plate with powdered sugar or add a few sugar cookie cutouts on the side. Pair this dessert with fresh berries or a fruit compote to add a tart contrast to the richness of the cheesecake.

Suggesting drink pairings

With a rich dessert like this, you’ll want something light and refreshing to balance the flavors. My go-to options include:

• Sparkling water with lemon or lime: The bubbles and citrus cut through the richness of the cheesecake.
• Iced peppermint tea: A refreshing, minty contrast to the sweet, creamy flavors.
• Hot chocolate: If you’re feeling extra indulgent, a rich hot chocolate pairs beautifully with the cookie dough elements and enhances the festive vibes.

Storage and reheating tips

Cheesecake stores beautifully in the fridge for up to five days. Just keep it tightly covered with plastic wrap or in an airtight container. If you’re looking to freeze it, wrap individual slices in plastic wrap and store them in a freezer-safe bag for up to a month. To thaw, simply place the slices in the fridge for a few hours before serving. No need to reheat—cheesecake is best served cold!

Adjusting for different serving sizes

If you’re feeding a larger crowd, simply double the recipe and use a larger pan. Just be aware that baking times may vary slightly, so keep an eye on it. For smaller gatherings, you can halve the recipe and use a 6-inch springform pan. Just reduce the baking time by about 15-20 minutes.

FAQs

1. Can I make this ahead of time? Absolutely! This cheesecake tastes even better the next day after it has chilled in the fridge overnight.

2. How do I prevent cracks in the cheesecake? The water bath method helps prevent cracks by ensuring even baking, and cooling the cheesecake slowly in the oven with the door cracked also minimizes cracking.

3. Can I use store-bought cookie dough for the crust or cookie dough balls? Yes, if you’re in a pinch, store-bought cookie dough will work. Just note that homemade offers a fresher, richer flavor.

4. Can I use chocolate sprinkles instead of traditional sprinkles? Totally! Use any sprinkles you like—or even mini chocolate chips for a fun twist.

5. What should I do if my cheesecake cracks? No worries! Simply cover any imperfections with the white chocolate ganache and extra sprinkles—no one will ever know.

Enjoy this sugar cookie cheesecake with your loved ones, and don’t be afraid to put your own twist on it!

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