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Sugar Cookie Cheesecake Dessert

Irresistible Sugar Cookie Cheesecake Dessert for Every Occasion

A delightful Sugar Cookie Cheesecake Dessert, combining classic cookies and creamy cheesecake, perfect for any occasion.
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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: 450
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sugar Cookie Crust
  • 2 cups All-Purpose Flour or gluten-free flour blend
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Unsalted Butter or plant-based butter
  • 1 cup Regenerative Organic Certified® Cane Sugar or monk fruit/erythritol for low-sugar
  • 1 teaspoon Pure Vanilla Extract or vanilla bean paste
  • 2 Eggs (large, room temperature) or flax egg for vegan option
  • 1/4 cup Christmas Sprinkles swap with any color for different occasions
For the Cheesecake Filling
  • 8 oz Cream Cheese or vegan cream cheese
  • 1/2 cup Sour Cream or Greek Yogurt or dairy-free yogurt
  • 1 cup Heavy Cream or coconut cream
  • 1 cup White Chocolate Chips or dairy-free white chocolate
For the Cookie Dough Balls
  • 1/4 cup Milk or any non-dairy milk

Equipment

  • 9-inch springform pan
  • mixing bowls
  • electric mixer
  • whisk
  • spatula
  • Saucepan

Method
 

Step-by-Step Instructions for Sugar Cookie Cheesecake Dessert
  1. Step 1: Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan, lining the bottom with parchment paper.
  2. Step 2: In a bowl, whisk flour, baking soda, and salt. Cream butter and sugar until fluffy, then mix in vanilla, eggs, and dry ingredients. Fold in sprinkles and press into pan. Bake for 10-12 minutes and let cool.
  3. Step 3: Cream butter and sugar for cookie dough balls, add vanilla extract and milk, then mix in flour and salt. Fold in more sprinkles and roll into balls. Chill for 30 minutes.
  4. Step 4: Beat cream cheese until smooth, mix in sugar, sour cream, heavy cream, and eggs. Fold in cookie dough balls.
  5. Step 5: Wrap pan in foil, place in a baking dish, fill with hot water, and bake for 60-70 minutes. Let rest in oven for 1 hour, then refrigerate for at least 6 hours.
  6. Step 6: Heat cream and pour over chocolate chips to make ganache. Pour ganache over cheesecake, then add remaining cookie dough balls and sprinkles.

Nutrition

Serving: 1sliceCalories: 450kcalCarbohydrates: 52gProtein: 6gFat: 25gSaturated Fat: 15gCholesterol: 80mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 25gVitamin A: 500IUCalcium: 80mgIron: 1mg

Notes

Store in an airtight container in the fridge for up to 5 days or freeze slices wrapped tightly for up to 2 months.

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