Why You Should Try This Delightful Dessert
If you ever dreamed of a dessert that combines sugar cookies and cheesecake into one magnificent creation, well, your dream just came true! This Sugar Cookie Cheesecake is your new go-to for birthdays, holidays, or just because you can.
Why? Because it’s a mouthwatering blend of a sweet, buttery cookie crust topped with creamy cheesecake goodness and drizzled with rich white chocolate ganache. Seriously, who wouldn’t want a slice of that? 🍰 Plus, it’s easier to whip up than you might think!
How to Make Sugar Cookie Cheesecake
Let’s roll up those sleeves and get baking! This cheesecake has a few components, but trust me, they all come together beautifully.
- Sugar Cookie Crust: You’ll start with a classic sugar cookie dough to form a base that’s both crunchy and chewy.
- Cookie Dough Balls: Because what’s better than sugar cookies? Yep, you guessed it—cookie dough in your cheesecake.
- Cheesecake Layer: Cream cheese, sugar, and a bit of sour cream come together for that oh-so-smooth filling.
- White Chocolate Ganache: The cherry on top (or should we say, the ganache on the cheesecake?), adding a rich finish that elevates the whole dessert.
Ingredients
Here’s what you’ll need to gather for this sweet masterpiece:
For the Sugar Cookie Crust:
- 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 from Wholesome
- 1 tsp Pure vanilla extract
- 1 Large egg (room temperature)
- 1 Egg yolk (room temperature)
- 1/3 cup Christmas sprinkles (jimmies)
For the Cookie Dough Balls:
- 1 1/2 cups All-purpose flour
- 1/2 tsp Salt
- 1/2 cup Unsalted butter (room temperature)
- 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- 1 tsp Pure vanilla extract
- 5 TBSP Milk
- 1/3 cup Christmas sprinkles (jimmies)
For the Cheesecake Filling:
- 32 oz Cream cheese (room temperature)
- 2/3 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- 3/4 cup Sour cream (room temperature or Greek yogurt)
- 1/2 cup Heavy cream (room temperature)
- 1 tsp Pure vanilla extract
- 4 Large eggs (room temperature)
For the White Chocolate Ganache:
- 2/3 Cookie dough balls
- 1 cup White chocolate chips
- 1/3 cup Heavy cream
Directions
Now, let’s break down how to make this sugary delight:
Sugar Cookie Crust:
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, and salt.
- Cream together butter and sugar until fluffy, then add in eggs and vanilla.
- Gradually mix in the dry ingredients and sprinkles.
- Press the dough into a greased springform pan and bake for 10-12 minutes.
Cookie Dough Balls:
- Combine the dry ingredients.
- In a separate bowl, cream butter and sugar, add milk, and then mix in dry ingredients and sprinkles.
- Roll into small balls and set aside.
Cheesecake:
- Beat cream cheese until smooth, then mix in sugar, sour cream, heavy cream, and vanilla.
- Add eggs one at a time, mixing well after each addition.
- Fold in your chilled cookie dough balls and pour the mixture over the crust.
- Bake for about 1 hour and let cool.
White Chocolate Ganache:
- Heat heavy cream until just simmering, then pour over chocolate chips in a bowl.
- Let it sit for a minute, then stir until smooth.
- Drizzle over the cooled cheesecake.
How to Serve Sugar Cookie Cheesecake
Slice up your Sugar Cookie Cheesecake and serve it chilled! 🥳 It pairs perfectly with a dollop of whipped cream on top, or you can add a sprinkle of extra jimmies for that festive flair. Your guests won’t know what hit ‘em!
How to Store Sugar Cookie Cheesecake
Leftovers? What leftovers? Just kidding! Wrap up any remaining cheesecake in plastic wrap or pop it in an airtight container. Store it in the fridge for up to 5 days. If you want to save it for later, freeze it for up to 3 months—just thaw it overnight in the fridge when you’re ready to dig in again!
Tips to Make Sugar Cookie Cheesecake
- Room Temperature Ingredients: Allow your butter and cream cheese to sit out before using—they mix together more easily this way!
- Don’t Overbake: Keep an eye on the cheesecake while it bakes. A slight jiggle in the center means it’s perfect.
- Chill Time: Let those layers cool properly in the fridge before digging in to ensure you get the best texture.
Variations
Feeling adventurous? You might add:
- Fruit Purees: Swirl in some raspberry or strawberry puree for a fresh twist.
- Nutty Crunch: Toss in some finely chopped nuts for added texture.
FAQs
Can I use low-fat cream cheese?
- You can, but it might not be as creamy. Full-fat gives you that melty, rich taste!
What if I don’t have sour cream?
- Greek yogurt is a great substitute! It’ll still give that creamy tang.
How do I prevent my cheesecake from cracking?
- Make sure to avoid overmixing and bake it in a water bath for even heat distribution!
So, what are you waiting for? Get those baking gloves on and treat yourself to this irresistible Sugar Cookie Cheesecake! You deserve it! 🎉😊
Sugar Cookie Cheesecake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a bowl, mix flour, baking soda, and salt.
- Cream together butter and sugar until fluffy, then add in eggs and vanilla.
- Gradually mix in the dry ingredients and sprinkles.
- Press the dough into a greased springform pan and bake for 10-12 minutes.
- Combine the dry ingredients.
- In a separate bowl, cream butter and sugar, add milk, and then mix in dry ingredients and sprinkles.
- Roll into small balls and set aside.
- Beat cream cheese until smooth, then mix in sugar, sour cream, heavy cream, and vanilla.
- Add eggs one at a time, mixing well after each addition.
- Fold in your chilled cookie dough balls and pour the mixture over the crust.
- Bake for about 1 hour and let cool.
- Heat heavy cream until just simmering, then pour over chocolate chips in a bowl.
- Let it sit for a minute, then stir until smooth.
- Drizzle over the cooled cheesecake.