Sugar Cookie Cheesecake Dessert

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In my kitchen, this Sugar Cookie Cheesecake Dessert is a delightful sweet treat that merges two beloved classics: sugar cookies and cheesecake! It’s perfect for birthdays, holiday gatherings, or even a cozy night in. With its creamy filling and colorful sprinkles, every bite feels like a celebration. Your loved ones will smile with every slice, and the best part? It’s simple enough for beginners to tackle without stress!

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Why You’ll Love This Dish

This Sugar Cookie Cheesecake Dessert is not just a feast for the eyes; it offers a combination of flavors and textures that will leave anyone asking for seconds. Imagine a buttery sugar cookie crust supporting a rich, creamy cheesecake filling, all topped off with more cookie dough balls and vibrant sprinkles. It’s simply irresistible!

Ideal for occasions like family brunches or holiday gatherings, this dessert brings joy and sweetness to any table. Just listen to this glowing review:

Time Breakdown

  • Prep Time: 30 minutes
  • Cook Time: 60-70 minutes
  • Total Time: 6 hours (including chilling)
  • Servings: 12 slices

How This Recipe Comes Together

Making this Sugar Cookie Cheesecake Dessert involves several straightforward steps that build up layers of flavor. We’ll start by creating a rich sugar cookie crust, followed by cookie dough balls that will add texture and fun. Next, we’ll whip up a creamy cheesecake filling layered with delight. Ready? Let’s dive into the ingredients.

What You’ll Need

Gather these items for a successful baking experience:

  • 1 ¾ cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ 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
  • ⅓ cup Christmas sprinkles (jimmies)
  • 1 ½ cups all-purpose flour
  • ½ tsp salt
  • ½ cup unsalted butter, room temperature
  • 1 cup Regenerative Organic Certified® Cane Sugar
  • 1 tsp pure vanilla extract
  • 5 tbsp milk
  • ⅓ cup Christmas sprinkles (jimmies)
  • 32 oz cream cheese, room temperature
  • ⅔ cup Regenerative Organic Certified® Cane Sugar
  • ¾ cup sour cream or Greek yogurt, room temperature
  • ½ cup heavy cream, room temperature
  • 1 tsp pure vanilla extract
  • 4 large eggs, room temperature
  • ⅔ of the prepared cookie dough balls
  • 1 cup white chocolate chips
  • ⅓ cup heavy cream for ganache

Pro Tip:

Feel free to swap the heavy cream with coconut cream for a dairy-free twist!

Directions to Follow

Let’s get started with making this delightful dessert!

Preheat Oven & Prepare Pan

  1. Preheat your oven to 325°F (163°C).
  2. Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.

Make the Sugar Cookie Crust

  1. In a bowl, whisk together 1 ¾ cups of flour, baking soda, and salt until combined.
  2. In another bowl, cream the room temperature butter and sugar together until fluffy, about 2–3 minutes.
  3. Beat in vanilla, the large egg, and the egg yolk until well mixed.
  4. Gradually add the dry ingredients and mix until fully combined.
  5. Fold in the sprinkles, then press the dough into the bottom and about 1 inch up the sides of the pan.
  6. Bake for 10–12 minutes or until lightly golden. Let cool completely.

Prepare Cookie Dough Balls

  1. In a clean bowl, cream together the butter and sugar for the cookie dough until light and fluffy.
  2. Mix in the vanilla and milk until well incorporated.
  3. Add 1 ½ cups of flour and ½ tsp of salt; stir until a dough forms.
  4. Fold in the sprinkles, then roll the dough into small balls (about ½–1 inch) and chill until firm.

Make Cheesecake Filling

  1. Beat the cream cheese until smooth and creamy.
  2. Add the sugar, then the sour cream, heavy cream, and vanilla, mixing until well combined.
  3. Add the eggs one at a time, beating gently after each addition.
  4. Fold in ⅔ of the cookie dough balls and pour the filling into the cooled crust.

Bake Cheesecake

  1. Wrap the pan in foil and place it in a larger baking dish filled with hot water for a water bath.
  2. Bake at 325°F for 60–70 minutes. The center should jiggle slightly when done.
  3. Turn off the oven and let the cheesecake sit with the door cracked open for 1 hour.
  4. Chill in the fridge for at least 6 hours or overnight.

Make Ganache & Decorate

  1. Heat the heavy cream until steaming and pour it over the white chocolate chips. Let sit for 2 minutes, then stir until smooth.
  2. Pour the ganache over the cooled cheesecake and decorate with the remaining cookie dough balls and sprinkles.

Best Ways to Enjoy It

This dessert is best served chilled, sliced into generous portions, and topped with a dollop of whipped cream. Pair it with a glass of milk or a hot cup of coffee to balance the sweetness. You can even add berries or a scoop of ice cream for that extra touch of indulgence!

Keeping Leftovers Fresh

To store your Sugar Cookie Cheesecake Dessert, gently cover it with plastic wrap and place it in the fridge. It will last for up to 5 days. If you need to keep it longer, you can freeze individual slices wrapped tightly in plastic.

Helpful Cooking Tips

  • Room Temperature Ingredients: For the best texture, ensure cream cheese, eggs, and butter are at room temperature before mixing.
  • Chill Cookie Dough: Refrigerating the cookie dough balls helps them hold their shape while baking.
  • Water Bath: Using a water bath prevents cracks on your cheesecake and keeps it moist.

Creative Twists

Feel free to experiment with flavors! Try chocolate chips instead of white chocolate or add a layer of fruit preserves beneath the cheesecake. You can even make it festive with seasonal sprinkles or themed decorations for holidays!

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