Sugar Cookie Cheesecake with Sugar Cookie Crust: The Ultimate Holiday Dessert

There’s something magical about the holiday season—a time to indulge in comforting treats and share memorable moments with loved ones. Imagine combining two beloved desserts into one sensational creation. Enter the Sugar Cookie Cheesecake with Sugar Cookie Crust—a dessert so decadent, it’s guaranteed to steal the show at any gathering. With its buttery sugar cookie crust, creamy cheesecake filling, and bursts of festive sprinkles, this dessert is pure joy on a plate.

Let’s walk you through every step of creating this masterpiece, from crafting the perfect crust to finishing with a dazzling white chocolate ganache.

The Perfect Sugar Cookie Cheesecake: A Guide to Every Layer

Ingredients for Sugar Cookie Cheesecake

Here’s everything you’ll need, divided by components to simplify the process:

Component	Ingredients
Sugar Cookie Crust	1 ¾ cups all-purpose flour, ½ tsp baking soda, ½ tsp salt, ¾ cup unsalted butter (room temp), 1 cup regenerative organic cane sugar, 1 tsp pure vanilla extract, 1 large egg (room temp), 1 egg yolk (room temp), ⅓ cup Christmas sprinkles
Cookie Dough Balls	1 ½ cups all-purpose flour, ½ tsp salt, ½ cup unsalted butter (room temp), 1 cup regenerative organic cane sugar, 1 tsp pure vanilla extract, 5 tbsp milk, ⅓ cup Christmas sprinkles
Cheesecake Filling	32 oz cream cheese (room temp), ⅔ cup regenerative organic cane sugar, ¾ cup sour cream or Greek yogurt (room temp), ½ cup heavy cream (room temp), 1 tsp pure vanilla extract, 4 large eggs (room temp), ⅔ of the cookie dough balls
White Chocolate Ganache	1 cup white chocolate chips, ⅓ cup heavy cream

Step-by-Step Instructions for Sugar Cookie Cheesecake

1. Prepare the Sugar Cookie Crust

1. Preheat your oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray, line the bottom with parchment paper, and spray again.
2. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. Set aside.
3. Using a mixer, beat the butter and cane sugar on high speed for 2 minutes until light and fluffy.
4. Add the vanilla extract, egg, and egg yolk. Mix on medium speed until fully combined.
5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Fold in the Christmas sprinkles.
6. Press the cookie dough evenly across the bottom of the prepared springform pan. The dough doesn’t need to go up the sides.
7. Bake for 25–30 minutes, or until the crust turns golden. Remove from the oven and let it cool.

2. Craft the Cookie Dough Balls

1. While the crust bakes, prepare the cookie dough balls. In a medium bowl, mix the flour and salt.
2. In a separate bowl, beat the butter and cane sugar on high speed for 2 minutes until creamy.
3. Add the vanilla extract and milk, mixing on medium speed until fully incorporated.
4. Gradually add the dry ingredients, mixing on low speed until combined. Stir in the Christmas sprinkles.
5. Roll the dough into tiny balls (about the size of a dime or nickel) and place them on a wax paper-lined cookie sheet. Freeze until firm.

3. Prepare the Cheesecake Filling

1. Reduce the oven temperature to 325℉.
2. Beat the cream cheese and cane sugar on high speed for 2 minutes, scraping the sides of the bowl halfway through.
3. Add the sour cream, heavy cream, and vanilla extract. Mix on medium speed until smooth and free of lumps.
4. Incorporate the eggs one at a time, mixing on low speed until just combined. Avoid overmixing to prevent cracks.
5. Gently fold ⅔ of the frozen cookie dough balls into the batter using a spatula.
6. Pour the batter over the cooled sugar cookie crust.

4. Create a Water Bath for the Cheesecake

A water bath ensures your cheesecake bakes evenly without cracks:

• Option 1: Place the springform pan in a 10-inch cake pan. Set the cake pan in a roasting pan and fill the roasting pan halfway with hot water.
• Option 2: Wrap the springform pan tightly in two layers of aluminum foil. Place it in the roasting pan and fill with hot water halfway up the sides of the springform pan.

5. Bake and Cool the Cheesecake

1. Bake the cheesecake for 80–90 minutes. The edges should be set, while the center remains slightly jiggly.
2. Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes to prevent cracks.
3. Transfer the cheesecake to a wire rack to cool completely. Cover with foil and refrigerate for at least 6 hours, or preferably overnight.

6. Make the White Chocolate Ganache

1. Place the white chocolate chips in a heatproof bowl.
2. Heat the heavy cream in a small saucepan over medium heat until steaming. Pour the hot cream over the white chocolate chips.
3. Let sit for 2 minutes, then stir until smooth. If chunks remain, microwave in 20-second intervals until fully melted.

7. Assemble and Decorate

1. Remove the cheesecake from the fridge, carefully release it from the springform pan, and peel away the parchment paper.
2. Pour the white chocolate ganache over the top, spreading evenly.
3. Freeze the cheesecake for 10 minutes to set the ganache.
4. Decorate with the remaining cookie dough balls and additional Christmas sprinkles.

Why You’ll Love Sugar Cookie Cheesecake

This dessert is a showstopper for several reasons:

• Texture Play: The crunchy sugar cookie crust contrasts beautifully with the creamy cheesecake filling and soft cookie dough bites.
• Flavor Explosion: Each bite delivers a mix of buttery sweetness, tangy creaminess, and festive flair.
• Holiday Aesthetic: The colorful sprinkles and ganache topping make this dessert as visually stunning as it is delicious.

Tips for Perfect Sugar Cookie Cheesecake

• Room Temperature Ingredients: Ensure all dairy ingredients are at room temperature to achieve a smooth cheesecake batter.
• Prevent Cracks: Avoid overmixing the batter and use a water bath to ensure even baking.
• Plan Ahead: This cheesecake requires chilling time, so make it a day in advance for the best results.

FAQs About Sugar Cookie Cheesecake

Q1: Can I substitute the sprinkles for other decorations?
Absolutely! Swap the sprinkles for chocolate chips, crushed candy canes, or edible glitter to match your theme.

Q2: How do I store leftover cheesecake?
Store leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months.

Q3: What if I don’t have a springform pan?
You can use a regular cake pan, but ensure it’s well-lined with parchment paper for easy removal.

Q4: Can I make this cheesecake gluten-free?
Yes! Use a gluten-free flour blend as a 1:1 substitute in the crust and cookie dough recipes.

Q5: Why did my cheesecake crack?
Cracks usually occur due to overmixing or rapid cooling. Stick to the instructions for a smooth result.

Q6: Can I skip the white chocolate ganache?
Of course! The cheesecake is delicious on its own or with a drizzle of caramel or fruit syrup.

Conclusion: Make Your Holidays Unforgettable

The Sugar Cookie Cheesecake with Sugar Cookie Crust is more than a dessert—it’s an experience. Perfect for festive gatherings or as a thoughtful homemade gift, this cheesecake will delight everyone who tries it. Why not bring a little extra magic to your holiday table this year?

Take action today and try this irresistible recipe—you won’t regret it!

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