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Sugar Cookie Cheesecake Dessert

Irresistible Sugar Cookie Cheesecake Dessert for Festive Cheer

This Sugar Cookie Cheesecake Dessert combines a buttery crust with a creamy cheesecake filling for a delightful holiday treat.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 6 hours
Total Time 7 hours 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 480
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Crust
  • 2 cups all-purpose flour sift before measuring
  • 1 teaspoon baking soda helps the crust rise
  • 1 pinch salt enhances flavor
  • 1 cup unsalted butter at room temperature
  • 1 cup Regenerative Organic Certified® Cane Sugar consider monk fruit for lower calories
  • 1 teaspoon pure vanilla extract or vanilla bean paste for a gourmet twist
  • 1 whole egg best at room temperature
  • 1 yolk egg
  • 1 cup Christmas sprinkles check for dietary-friendly certifications
For the Cheesecake Filling
  • 16 oz cream cheese at room temperature
  • 1 cup sour cream or Greek yogurt best at room temperature
  • ½ cup heavy cream warm slightly before mixing
For the Ganache
  • 1 cup white chocolate chips consider dairy-free options
  • ½ cup heavy cream heat before combining with chocolate

Equipment

  • 9-inch Springform Pan
  • Mixing Bowls
  • whisk
  • electric mixer
  • saucepans

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan.
  2. Make the Sugar Cookie Crust by whisking flour, baking soda, and salt, then creaming butter and sugar; combine dry and wet ingredients, adding sprinkles. Press into prepared pan and bake for 10–12 minutes.
  3. Prepare Cookie Dough Balls: Cream butter and sugar; add vanilla and milk, then gradually incorporate flour and salt, folding in sprinkles. Chill formed balls in refrigerator.
  4. For the Cheesecake Filling: Beat cream cheese until smooth, add sugar, sour cream, vanilla, eggs one by one, then fold in cookie dough balls.
  5. Wrap the pan in aluminum foil, create a water bath, pour cheesecake mixture into crust, and bake for 60–70 minutes.
  6. Cool the cheesecake in the oven with the door ajar for 1 hour, then refrigerate for at least 6 hours.
  7. For Ganache: Heat cream, pour over chocolate chips, stir until smooth, then pour ganache over chilled cheesecake and decorate with cookie dough balls and sprinkles.

Nutrition

Serving: 1sliceCalories: 480kcalCarbohydrates: 60gProtein: 6gFat: 24gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 90mgSodium: 250mgPotassium: 150mgSugar: 40gVitamin A: 800IUCalcium: 80mgIron: 1mg

Notes

Ensure all dairy ingredients are at room temperature. Do not skip the water bath to prevent cracks. Let the cheesecake chill overnight for optimal flavor and texture.

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