Why Make This Recipe
Sugar Cookie Cheesecake is a special dessert that combines two beloved treats: sugar cookies and creamy cheesecake. It is perfect for all occasions, whether you’re celebrating a birthday, hosting a holiday gathering, or simply enjoying a sweet treat at home. The rich and creamy filling layers beautifully over a soft and sweet cookie crust, topped with delightful cookie dough balls and finished with a luscious ganache. This recipe is not just about creating a dessert; it is about creating memories. It will impress your family and friends with its colorful sprinkles and delicious taste. Everyone will want a slice!
Making this Sugar Cookie Cheesecake at home allows you to control the quality of ingredients. Using Regenerative Organic Certified Cane Sugar and fresh dairy products ensures a delightful flavor that store-bought desserts often lack. Also, the process of making this dessert can be a fun activity, especially when children and family help in the kitchen. You can enhance the experience by decorating it together, making it a fantastic bonding activity.
How to Make Sugar Cookie Cheesecake
Making Sugar Cookie Cheesecake at home might sound challenging, but it is straightforward when you break it down into steps. Follow this simple guide to achieve a stunning and delicious dessert. You will need a variety of ingredients, but most are staples found in your pantry. Let’s get started on this fantastic baking adventure!
Ingredients
- 1 3/4 cup All-purpose flour (for crust)
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 3/4 cup Unsalted butter (room temperature)
- 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- 1 tsp Pure vanilla extract
- 1 Large egg (room temperature)
- 1 Egg yolk (room temperature)
- 1/3 cup Christmas sprinkles (jimmies)
- 1 1/2 cups All-purpose flour (for cookie dough balls)
- 1/2 cup Unsalted butter (room temperature)
- 5 TBSP Milk
- 32 oz Cream cheese (room temperature)
- 2/3 cup Regenerative Organic Certified® Cane Sugar from Wholesome (for filling)
- 3/4 cup Sour cream (room temperature or Greek yogurt)
- 1/2 cup Heavy cream (room temperature)
- 4 Large eggs (room temperature)
- 1 cup White chocolate chips
- 1/3 cup Heavy cream (for ganache)
Directions
Preheat Your Oven
First, preheat your oven to 350°F (175°C). This will prepare the oven for baking the base of your cheesecake.Make the Sugar Cookie Crust
In a medium bowl, whisk together 1 3/4 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt. In another large bowl, cream together 3/4 cup of room temperature unsalted butter and 1 cup of Regenerative Organic Certified Cane Sugar until it becomes fluffy and light in color. Next, mix in 1 teaspoon of pure vanilla extract, 1 large egg, and 1 egg yolk. Gradually add in the flour mixture and fold in 1/3 cup of colorful Christmas sprinkles. Press the cookie mixture evenly into the bottom of a baking pan and bake for 10-12 minutes until it is golden brown. Once done, set it aside to cool.Prepare the Cookie Dough Balls
In a separate bowl, mix together 1 1/2 cups of all-purpose flour and a pinch of salt. In another mixing bowl, cream together 1/2 cup of room temperature unsalted butter and 2/3 cup of Regenerative Organic Certified Cane Sugar until light and fluffy. Next, add in 1 teaspoon of vanilla extract and 5 tablespoons of milk. Mix well. Gradually add the flour mixture and gently fold in more Christmas sprinkles. Roll the mixture into small cookie dough balls, then chill them in the refrigerator.Make the Cheesecake Filling
In a mixing bowl, beat 32 ounces of soft cream cheese until it is smooth. Then, add in 2/3 cup of Regenerative Organic Certified Cane Sugar, followed by 3/4 cup of sour cream or Greek yogurt, 1/2 cup of room temperature heavy cream, and 1 teaspoon of vanilla extract. Beat in the 4 large eggs one at a time, mixing gently after each addition.Assemble the Cheesecake
Pour the cheesecake filling over the cooled sugar cookie crust. Gently drop the chilled cookie dough balls on top of the filling. Bake the whole layered dessert at 325°F (160°C) for 50-60 minutes. The filling should be set but still jiggle slightly in the center. Let the cheesecake cool down completely, then refrigerate it for a minimum of 4 hours before serving.Make the Ganache
For the ganache, heat 1/3 cup of heavy cream until it starts to simmer. Pour it over 1 cup of white chocolate chips and stir until it melts and becomes smooth. Let it cool slightly before pouring it over the chilled cheesecake.Serve and Enjoy
When ready to serve, slice the cheesecake carefully. You can add more white chocolate ganache or sprinkles on top for a festive touch. Enjoy each delicious bite!
How to Serve Sugar Cookie Cheesecake
Sugar Cookie Cheesecake is a show-stopping dessert that can be served in several ways. When ready to serve, carefully slice the cheesecake with a sharp knife. For a touch of elegance, you may garnish each slice with more ganache drizzled over the top or sprinkle some extra Christmas sprinkles for color. This will make each plate look festive and inviting.
Consider serving it with a scoop of vanilla ice cream or a dollop of whipped cream on the side. This will enhance the flavors beautifully and make each bite extra creamy. The combination of the rich cheesecake and the cold ice cream is heavenly, especially on a warm day.
How to Store Sugar Cookie Cheesecake
To store your leftover Sugar Cookie Cheesecake, follow these simple steps:
- Cool Completely: Make sure the cheesecake has cooled completely after baking and chilling before refrigerating or freezing.
- Wrap Properly: Use plastic wrap to cover the cheesecake completely, or place it in an airtight container to keep it fresh. This helps prevent any odors from other foods in the fridge from mixing with your cheesecake.
- Refrigerate: If you plan to eat the cheesecake within a week, store it in the refrigerator. It will stay fresh for about 5 to 7 days.
- Freeze for Longer Storage: If you want to save it for more than a week, you can freeze it. Wrap it tightly in plastic wrap and then in aluminum foil. This allows it to last for up to 2 months in the freezer. When you are ready to enjoy it again, simply thaw it in the refrigerator overnight.
Tips to Make Sugar Cookie Cheesecake
- Room temperature Ingredients: Ensure that all ingredients like cream cheese, butter, and eggs are at room temperature. This allows for better mixing and a smoother cheesecake texture.
- Don’t Overmix: When combining the cheesecake filling ingredients, mix gently to avoid incorporating too much air, which can lead to cracking during baking.
- Baking Time: Keep an eye on the cheesecake while it bakes. Every oven is different, so check it a little earlier to see if it’s set but still jiggly in the center.
- Chill Thoroughly: Allow the cheesecake to chill in the refrigerator for the recommended duration. This helps it firm up and makes it easier to slice.
Variation
You can customize this Sugar Cookie Cheesecake recipe in many ways! Consider adding different flavored extracts such as almond or lemon for a twist in the cheesecake filling. You might also try using a different type of chip, like dark chocolate or butterscotch, for the ganache. For seasonal variations, you can switch out the sprinkles to match holiday themes—red and green for Christmas or pastel colors for Easter.
FAQs
Can I make this cheesecake in advance?
Yes! Sugar Cookie Cheesecake is a great dessert to make ahead of time. You can prepare it one day or even a few days in advance, and it will still taste delicious after chilling in the fridge.
What is the best way to serve leftovers?
The best way to serve leftover cheesecake is cold, directly from the fridge. You can also pop it in the microwave for a few seconds if you prefer it slightly warm. Just be careful not to heat it for too long, or it may lose its creamy texture.
Can I use different flavors of cream cheese?
Absolutely! You can use flavored cream cheese, such as strawberry or vanilla, to give your cheesecake a new twist. Just keep in mind that this will alter the taste of the overall cheesecake.
Now you have a perfect guide to making Sugar Cookie Cheesecake! Enjoy each sweet moment spent creating and indulging in this delightful treat.
Sugar Cookie Cheesecake
Ingredients
Method
- Preheat your oven to 350°F (175°C).
- In a medium bowl, whisk together 1 3/4 cups of all-purpose flour, 1/2 teaspoon of baking soda, and 1/2 teaspoon of salt.
- In a large bowl, cream together 3/4 cup of room temperature unsalted butter and 1 cup of Regenerative Organic Certified Cane Sugar until fluffy.
- Mix in 1 teaspoon of pure vanilla extract, 1 large egg, and 1 egg yolk.
- Gradually add in the flour mixture and fold in 1/3 cup of colorful Christmas sprinkles.
- Press the cookie mixture evenly into the bottom of a baking pan and bake for 10-12 minutes until golden brown. Set aside to cool.
- In a separate bowl, mix together 1 1/2 cups of all-purpose flour and a pinch of salt.
- In another bowl, cream together 1/2 cup of room temperature unsalted butter and 2/3 cup of Regenerative Organic Certified Cane Sugar until light and fluffy.
- Add in 1 teaspoon of vanilla extract and 5 tablespoons of milk. Gradually add the flour mixture and fold in more Christmas sprinkles.
- Roll the mixture into small cookie dough balls and chill in the refrigerator.
- Beat 32 ounces of soft cream cheese until smooth. Add 2/3 cup of Regenerative Organic Certified Cane Sugar, 3/4 cup of sour cream or Greek yogurt, and 1/2 cup of heavy cream.
- Add 1 teaspoon of vanilla extract and beat in the 4 large eggs one at a time, mixing gently.
- Pour the cheesecake filling over the cooled sugar cookie crust and gently drop the chilled cookie dough balls on top.
- Bake the layered dessert at 325°F (160°C) for 50-60 minutes until set but still jiggles slightly in the center.
- Let the cheesecake cool completely, then refrigerate for at least 4 hours before serving.
- Heat 1/3 cup of heavy cream until simmering. Pour it over 1 cup of white chocolate chips and stir until melted and smooth.
- Let it cool slightly before pouring over the chilled cheesecake.
- When ready to serve, slice the cheesecake carefully. Garnish with more ganache or sprinkles.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.