Sugar Cookie Cheesecake

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Sugar Cookie Cheesecake is a delightful dessert that combines two favorites: sugar cookies and cheesecake. If you’re craving something indulgent yet fun, this recipe is perfect for you. It not only satisfies your sweet tooth but also brings a splash of color and joy to any gathering. The combination of the creamy cheesecake filling paired with a buttery sugar cookie crust will melt in your mouth. Plus, those little cookie dough balls sprinkled throughout the cake add a playful element that will capture hearts. Whether it’s a festive occasion or just a day to treat yourself, this cheesecake will have everyone asking for seconds!

In this blog post, you’ll discover not only how to make this Sugar Cookie Cheesecake but also why it works so wonderfully. You’ll learn about the mouthwatering ingredients you need, step-by-step instructions for assembling, and a few tips to make the process smoother. So, roll up your sleeves and let’s create a dessert that’s sure to impress!

Why This Recipe Works

The magic of this Sugar Cookie Cheesecake lies in its wonderful blend of classic flavors. It brings together the sweet, buttery taste of sugar cookies and the creamy richness of cheesecake for a delightful twist. To make it even better, this recipe uses methods like water baths, which help ensure that the cheesecake is smooth and crack-free. Plus, the addition of festive sprinkles brings a cheerful touch, making it the perfect treat during the holiday season.

Why You’ll Love This Sugar Cookie Cheesecake

You’ll absolutely adore the indulgent texture of this dessert. Each bite melts in your mouth, bursting with the sweet flavor of sugar cookies. It’s not just delicious; it’s visually stunning as well. The gorgeous presentation, topped with white chocolate ganache and more cookie dough, creates a showstopper for any occasion. This Sugar Cookie Cheesecake is made for sharing, turning every gathering into a sweet celebration everyone will remember.

Ingredients

For the Sugar Cookie Crust

• 1 3/4 cup All-purpose flour
• 1/2 tsp Baking soda
• 1/2 tsp Salt
• 3/4 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
• 1/3 cup Christmas sprinkles

For the Cookie Dough Balls

• 1 1/2 cups All-purpose flour
• 1/2 tsp Salt
• 1/2 cup Unsalted butter, room temperature
• 1 cup Regenerative Organic Certified® Cane Sugar
• 1 tsp Pure vanilla extract
• 5 TBSP Milk
• 1/3 cup Christmas sprinkles

For the Cheesecake Filling

• 32 oz Cream cheese, room temperature
• 2/3 cup Regenerative Organic Certified® Cane Sugar
• 3/4 cup Sour cream, room temperature or Greek yogurt
• 1/2 cup Heavy cream, room temperature
• 1 tsp Pure vanilla extract
• 4 Large eggs, room temperature
• 2/3 cup Cookie dough balls

For the White Chocolate Ganache

• 1 cup White chocolate chips
• 1/3 cup Heavy cream

Preparing the Sugar Cookie Crust

Preheat the Oven

First things first, preheat your oven to 350°F (175°C). Get a 9-inch springform pan ready by spraying it with nonstick spray and placing a circle of parchment paper at the bottom.

Combine Dry Ingredients

Now, in a medium bowl, mix together 1 3/4 cup of flour, 1/2 tsp of baking soda, and 1/2 tsp of salt. Once that’s done, set the mixture aside for later.

Cream Butter and Sugar

In another bowl, use a mixer to beat 3/4 cup of unsalted butter and 1 cup of cane sugar on high speed for about 2 minutes until it becomes fluffy and light.

Incorporate Wet Ingredients

Add 1 tsp of vanilla extract, 1 large egg, and 1 egg yolk. Mix this on medium speed until everything is fully combined.

Mix in Dry Ingredients

Gradually, add the dry mixture to the wet ingredients and mix on low speed. You want to keep it just combined, then stir in 1/3 cup of Christmas sprinkles for that festive touch.

Bake the Crust

Press this dough evenly into the bottom of your prepared springform pan. Pop it into the oven and bake for about 25-30 minutes, or until the top turns a lovely golden brown.

Making the Cookie Dough Balls

Prepare to Make Dough Balls

While your crust is baking away, let’s make those cookie dough balls. Mix together 1 1/2 cups of all-purpose flour and 1/2 tsp of salt in a medium bowl and set that aside.

Cream Ingredients

In a mixing bowl, beat 1/2 cup of unsalted butter and 1 cup of cane sugar on high speed for 2 minutes. Next, stir in 1 tsp of vanilla and 5 tbsp of milk until it’s all mixed in nicely.

Add the Dry Ingredients

Now, take the dry mixture you set aside earlier, and stir that into your creamed mixture until it’s just combined. Fold in 1/3 cup of Christmas sprinkles to keep the festive vibe.

Shape Dough Balls

Roll the dough into tiny balls, about the size of a dime to a nickel, and place them on a wax-paper-lined cookie sheet. Now, freeze those little guys until they’re firm.

Preparing the Cheesecake Filling

Preheat the Oven for the Cheesecake

Once your crust is ready, it’s time to prepare for the cheesecake filling. Lower the oven temperature to 325°F (165°C) and start some hot water for a bath later.

Blend Cream Cheese and Sugar

In a mixing bowl, beat 32 oz of cream cheese and 2/3 cup of cane sugar on high speed for 2 minutes. Don’t forget to scrape down the sides as needed.

Add Remaining Ingredients

To that mixture, blend in 3/4 cup of sour cream, 1/2 cup of heavy cream, and 1 tsp of vanilla until you reach a smooth consistency. Next, add 4 large eggs one at a time, blending on low speed after each addition.

Incorporate Cookie Dough Balls

Gently fold in two-thirds of your cookie dough balls into the cheesecake batter. This adds delightful bites throughout the cheesecake.

Assemble the Cheesecake

Carefully pour the cheesecake batter over the cooled crust in the springform pan. Be sure it’s evenly distributed, and you’re ready for the water bath.

Baking the Cheesecake

Prepare Water Bath

Place the springform pan inside a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan. This steam effect will keep your cheesecake moist.

Bake the Cheesecake

Bake this beauty for 80-90 minutes. You want the edges to be set with just a slight jiggle in the center. Once done, turn off the oven but leave the door cracked open for 30 minutes to cool gradually.

Chill Cheesecake

Now, transfer your cheesecake to a cooling rack. Wrap it in foil and refrigerate for at least 6 hours or ideally overnight for the best texture.

Making the White Chocolate Ganache

Heat the Cream

In a small pan, heat 1/3 cup of heavy cream over medium heat until it’s steaming but not boiling.

Combine with Chocolate

Pour the hot cream over 1 cup of white chocolate chips, letting it sit for 2 minutes. Then, stir until smooth. If needed, warm it up in the microwave for 20 seconds at a time until melted.

Drizzle Ganache Over Cheesecake

Once your cheesecake has chilled, pour the ganache over the top. Place it in the freezer for 10 minutes to set. Decorate with any remaining cookie dough balls and sprinkles.

Serving Suggestions

• Slice your cheesecake and serve with a dollop of whipped cream for added richness.
• Consider adding a scoop of vanilla ice cream for an extra treat that pairs beautifully.

Tips for Success

• Make sure all refrigerated ingredients are at room temperature. This will help everything blend smoothly without lumps.
• Remember, using a water bath is essential for preventing those pesky cracks in your cheesecake.

Variations

• You can substitute regular sugar with brown sugar for an enriched flavor that adds depth.
• Consider adding flavored extracts like almond or peppermint for a unique twist every time you make it.

Pairing Ideas

• Serve your cheesecake with a warm beverage like hot chocolate or fresh coffee for a delightful match.
• Add seasonal fruits alongside for a refreshing contrast that complements the sweetness.

FAQs

1. Can I make this cheesecake ahead of time?
Absolutely! This cheesecake can be prepared 2-3 days in advance. Just keep it in the refrigerator.

2. What if my cheesecake cracks?
If cracks appear, cooling it slowly in the oven will help. A drizzle of ganache can also cover any imperfections.

3. Can I freeze the cheesecake?
Yes! Wrap it tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving.

4. Are there any egg substitutes for this recipe?
You can use unsweetened applesauce or silken tofu, but be aware this may change the texture.

5. How do I know when my cheesecake is done?
The edges should be firm with a slight jiggle in the center. It will continue to set as it cools.

Enjoy crafting this festive Sugar Cookie Cheesecake! With its creamy texture and charming cookie dough bites, it’s bound to bring joy to your table and create sweet memories. Celebrate with flavors that everyone will cherish and share the love from your kitchen!

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