Sugar Cookie Cheesecake

Are you a fan of desserts that merge the delightful flavors of sugar cookies and the creamy richness of cheesecake? If so, you’re in for a treat! This Sugar Cookie Cheesecake is not just an indulgent dessert; it’s a celebration in every bite. Did you know that the global dessert market is expected to reach over $120 billion by 2025? This shows just how much we love our sweet treats! With that in mind, let’s dive into the magical world of Sugar Cookie Cheesecake.

Ingredients Needed

To create this exquisite dessert, you will need the following ingredients:

For the Sugar Cookie Crust:

• 1 3/4 cup All-purpose flour: The foundation of our cookie crust, providing texture and structure.
• 1/2 tsp Baking soda: This will help the crust rise slightly, giving it a light texture.
• 1/2 tsp Salt: Enhances flavor and balances the sweetness.
• 3/4 cup Unsalted butter (room temperature): Adds richness and moistness to the crust.
• 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome: Sweetens the crust while providing a pleasant caramelly flavor.
• 1 tsp Pure vanilla extract: Infuses the crust with warm, aromatic notes.
• 1 Large egg (room temperature): Binds the ingredients together.
• 1 Egg yolk (room temperature): Adds richness and moisture to the dough.
• 1/3 cup Christmas sprinkles (jimmies): Fun and festive, these add a touch of color!

For the Cheesecake Layer:

• 1 1/2 cups All-purpose flour: Gives substance to the creamy cheesecake filling.
• 1/2 tsp Salt: Again, balances the flavors.
• 1/2 cup Unsalted butter (room temperature): Provides creamy flavor and texture in the cheesecake.
• 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome: Adds sweetness and helps create the creamy texture.
• 1 tsp Pure vanilla extract: Gives the cheesecake a pleasant aroma.
• 5 TBSP Milk: Adds creaminess and helps achieve the perfect consistency.
• 1/3 cup Christmas sprinkles (jimmies): For that extra festive flair in the filling!

For the Cream Cheese Filling:

• 32 oz Cream cheese (room temperature): The star of our cheesecake—creamy and rich!
• 2/3 cup Regenerative Organic Certified® Cane Sugar from Wholesome: Sweetens and balances the rich flavor of the cream cheese.
• 3/4 cup Sour cream (room temperature or Greek yogurt): Adds tanginess and creaminess.
• 1/2 cup Heavy cream (room temperature): Makes the filling incredibly smooth and rich.
• 1 tsp Pure vanilla extract: Again, enhancing flavor.
• 4 Large eggs (room temperature): Provides structure and creaminess.

For the Topping:

• 2/3 Cookie dough balls: For a surprise element on top.
• 1 cup White chocolate chips: Adds sweetness and a creamy texture.
• 1/3 cup Heavy cream: For the velvety ganache.

Timing

Preparation Time: 30 minutes
Cooking Time: 90 minutes (20% less time than many traditional cheesecake recipes!)
Total Time: 2 hours

With the combination of prep and baking, you’ll soon be indulging in this delightful cheesecake!

How to Make Sugar Cookie Cheesecake

Step 1: Prepare the Sugar Cookie Crust

Begin by preheating your oven to 350°F (175°C). In a mixing bowl, combine 1 3/4 cups flour, 1/2 tsp baking soda, and 1/2 tsp salt. In another bowl, cream together 3/4 cup of unsalted butter and 1 cup of regenerative organic sugar until fluffy. Mix in the egg, egg yolk, and 1 tsp vanilla extract, ensuring everything is well blended. Gradually add your dry mix to the wet ingredients and fold in the Christmas sprinkles. Spread the dough evenly into a greased 9-inch springform pan and bake for 12-15 minutes or until golden.

Step 2: Prepare the Cheesecake Layer

While your crust cools, prepare your cheesecake filling. In a large bowl, beat 32 oz of room temperature cream cheese until smooth. Mix in 2/3 cup sugar, 3/4 cup sour cream, 1/2 cup heavy cream, and 1 tsp vanilla extract. Lastly, add the eggs one at a time, mixing gently until just combined. Pour this mixture over the cooled cookie crust and bake for about 60 minutes, or until the center is set.

Step 3: Cool and Chill

Once baked, turn off the oven and crack the door, allowing the cheesecake to cool gradually to prevent cracking. After about an hour, refrigerate it for at least 4 hours, or preferably overnight.

Step 4: Prepare the Ganache

In a small saucepan, combine 1 cup of white chocolate chips and 1/3 cup heavy cream over low heat, stirring until melted and smooth. Allow to cool slightly before drizzling over your cheesecake.

Step 5: Garnish

Top with cookie dough balls and additional jimmies if desired for a festive touch.

Nutritional Information

A single serving of this Sugar Cookie Cheesecake packs a flavorful punch, offering approximately:

• Calories: 450
• Protein: 6g
• Carbohydrates: 50g
• Fat: 25g
• Fiber: 1g
• Sugar: 30g

These values may vary based on substitutions made.

Healthier Alternatives for Sugar Cookie Cheesecake

Want to enjoy this dessert with a lighter twist? Consider these substitutions:

• Use low-fat cream cheese to reduce calories.
• Swap sugar with a natural sweetener like Stevia.
• Substitute Greek yogurt for sour cream.
• Opt for coconut or almond flour for a gluten-free version.

Serving Suggestions

Enhance your serving of Sugar Cookie Cheesecake by pairing it with:

• Fresh berries for a tart contrast.
• A scoop of vanilla ice cream for extra creaminess.
• Caramel sauce drizzled on top for added sweetness.

Common Mistakes to Avoid

1. Overmixing the Batter: Keep mixing to a minimal to prevent air bubbles that can cause cracks.
2. Skipping the Cooling Step: Rapid temperature changes can crack your cheesecake.
3. Not Using Room Temperature Ingredients: This ensures a smooth batter without lumps.

Storing Tips for Sugar Cookie Cheesecake

To maximize freshness, cover the cheesecake gently with plastic wrap or foil and store it in the fridge. It’s best eaten within five days. If you want to keep it longer, consider freezing it before adding the ganache—thaw in the fridge before serving.

Conclusion

Creating a Sugar Cookie Cheesecake may seem daunting, but with these simple instructions, you will impress your family and friends with a delightful dessert. Don’t forget to share your creations and feedback in the comments! If you loved this recipe, check out similar desserts on our blog for more sweet inspirations.

Frequently Asked Questions

Can I make this cheesecake a day in advance?

Absolutely! In fact, it tastes even better after chilling overnight.

What if I have leftovers?

Store your cheesecake in an airtight container in the fridge for up to five days, or freeze for longer storage.

Can I use a different type of cookie for the crust?

Certainly! Vanilla wafers or graham crackers can create an equally delicious base.

Now, go ahead and make your very own Sugar Cookie Cheesecake, and let this treat whisk you away to dessert heaven!

Sugar Cookie Cheesecake

• Author: linda
• Prep Time: 30 minutes
• Cook Time: 90 minutes
• Total Time: 120 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Print Recipe

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Description

An indulgent dessert that merges the delightful flavors of sugar cookies with the creamy richness of cheesecake.

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Ingredients

Scale 1x2x3x

• 1 3/4 cup All-purpose flour
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 3/4 cup Unsalted butter (room temperature)
• 1 cup Regenerative Organic Certified® Cane Sugar
• 1 tsp Pure vanilla extract
• 1 Large egg (room temperature)
• 1 Egg yolk (room temperature)
• 1/3 cup Christmas sprinkles (jimmies)
• 1 1/2 cups All-purpose flour (for the cheesecake layer)
• 1/2 tsp Salt (for the cheesecake layer)
• 1/2 cup Unsalted butter (room temperature for cheesecake layer)
• 1 cup Regenerative Organic Certified® Cane Sugar (for cheesecake layer)
• 1 tsp Pure vanilla extract (for cheesecake layer)
• 5 TBSP Milk
• 32 oz Cream cheese (room temperature)
• 2/3 cup Regenerative Organic Certified® Cane Sugar (for cream cheese filling)
• 3/4 cup Sour cream (room temperature or Greek yogurt)
• 1/2 cup Heavy cream (room temperature)
• 1 tsp Pure vanilla extract (for cream cheese filling)
• 4 Large eggs (room temperature)
• 2/3 Cookie dough balls (for topping)
• 1 cup White chocolate chips (for topping)
• 1/3 cup Heavy cream (for topping)

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Instructions

1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine 1 3/4 cups flour, 1/2 tsp baking soda, and 1/2 tsp salt. In another bowl, cream together 3/4 cup unsalted butter and 1 cup regenerative organic sugar until fluffy. Mix in the egg, egg yolk, and 1 tsp vanilla extract. Gradually add your dry mix to the wet ingredients and fold in the Christmas sprinkles. Spread the dough evenly into a greased 9-inch springform pan and bake for 12-15 minutes or until golden.
2. While the crust cools, prepare your cheesecake filling. In a large bowl, beat 32 oz of cream cheese until smooth. Mix in 2/3 cup sugar, 3/4 cup sour cream, 1/2 cup heavy cream, and 1 tsp vanilla extract. Add the eggs one at a time, mixing gently until just combined. Pour this mixture over the cooled cookie crust and bake for about 60 minutes, or until the center is set.
3. Once baked, turn off the oven and crack the door, allowing the cheesecake to cool gradually. After about an hour, refrigerate it for at least 4 hours, or preferably overnight.
4. In a small saucepan, combine 1 cup of white chocolate chips and 1/3 cup heavy cream over low heat, stirring until melted and smooth. Allow to cool slightly before drizzling over your cheesecake.
5. Top with cookie dough balls and additional jimmies if desired.

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Notes

For the best flavor, chill overnight. Serve with fresh berries or vanilla ice cream.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 30g
• Sodium: 300mg
• Fat: 25g
• Saturated Fat: 12g
• Unsaturated Fat: 10g
• Trans Fat: 0g
• Carbohydrates: 50g
• Fiber: 1g
• Protein: 6g
• Cholesterol: 120mg

Keywords: cheesecake, sugar cookie, dessert, festive, sweet treat