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Sugar Cookie Cheesecake

Sugar Cookie Cheesecake: Your New Favorite Holiday Treat

Delight in the nostalgia of Sugar Cookie Cheesecake, featuring a buttery crust and indulgent filling, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 6 hours
Total Time 7 hours 40 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sugar Cookie Crust
  • 2 cups All-Purpose Flour can substitute with gluten-free blend
  • 1 teaspoon Baking Soda
  • 1 teaspoon Salt
  • 1 cup Unsalted Butter room temperature
  • 1 cup Cane Sugar or sugar-free alternative
  • 1 teaspoon Pure Vanilla Extract or vanilla bean paste
  • 1 large Egg room temperature
  • 1 large Egg Yolk room temperature
  • 1 cup Christmas Sprinkles gluten-free varieties if needed
For the Cheesecake Filling
  • 16 oz Cream Cheese vegan cream cheese for dairy-free
  • 1 cup Sour Cream or Greek Yogurt coconut yogurt for non-dairy
  • 1 cup Heavy Cream coconut cream for dairy-free
  • 3 large Large Eggs room temperature
  • 1 cup White Chocolate Chips dairy-free alternative if needed
  • 1/2 cup Heavy Cream for ganache
For the Cookie Dough Balls
  • 1/2 cup Unsalted Butter softened
  • 1/2 cup Cane Sugar or coconut sugar
  • 1 teaspoon Pure Vanilla Extract
  • 2 tablespoons Milk room temperature
  • 1 cup All-Purpose Flour gluten-free flour alternative
  • 1/4 teaspoon Salt
  • 1/4 cup Christmas Sprinkles customize to your theme

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Whisk
  • Spatula
  • Baking Sheet
  • small saucepan
  • Large baking dish

Method
 

Step-by-Step Instructions for Sugar Cookie Cheesecake
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan.
  2. In a bowl, whisk together flour, baking soda, and salt. Cream butter and sugar until light, then mix in egg and vanilla. Gradually add dry ingredients and fold in sprinkles. Press into pan and bake for 10-12 minutes.
  3. Mix softened butter and sugar till creamy. Add vanilla and milk, then blend in flour and salt. Roll into balls and chill for 30 minutes.
  4. Beat cream cheese until smooth. Add sugar, sour cream, and heavy cream, mixing well. Incorporate vanilla and eggs one at a time. Fold in cookie dough balls.
  5. Pour filling over crust, wrap pan in foil to prevent water seepage, and place in a baking dish with hot water. Bake for 60-70 minutes.
  6. To make ganache, heat heavy cream until simmering, pour over chocolate chips, and stir until smooth. Once cheesecake has cooled, pour ganache over the top and decorate with cookie dough balls and sprinkles.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 32gProtein: 5gFat: 20gSaturated Fat: 12gMonounsaturated Fat: 8gCholesterol: 70mgSodium: 200mgPotassium: 135mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 70mgIron: 0.5mg

Notes

Allow your cheesecake to chill overnight for the best flavor and texture. Use a hot knife for clean slices.

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