I love to share delicious recipes, especially when they remind me of joyful family moments. Today, I’m excited to share my Sugar Cookie Cheesecake Dessert. This dessert combines the best of both worlds, a soft sugar cookie crust and a creamy cheesecake filling, topped with delightful sprinkles.
Growing up with my family, Mom Eva would bake sweet treats, filling our home with warmth and smells that made my heart flutter. Each recipe has a story, and this one brings back memories of baking with her and my sister, Jennifer, on cozy weekends.
What You’ll Need
- 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
My Trusted Kitchen Tools
- Mixing bowls
- Whisk
- Electric mixer
- Measuring cups and spoons
- 9-inch springform pan
- Parchment paper
- Rubber spatula
- Baking sheets
Bringing It All Together
- Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, whisk together 1 ¾ cups of flour, baking soda, and salt.
- In another bowl, cream together the butter and sugar until fluffy for about 2-3 minutes.
- Beat in vanilla, egg, and egg yolk until well combined.
- Slowly add the dry ingredients and mix until fully combined.
- Fold in the Christmas sprinkles.
- Press the mixture into the bottom and 1 inch up the sides of the pan.
- Bake for 10-12 minutes, then let it cool completely.
- For the cookie dough balls, cream the butter and sugar until light and fluffy.
- Mix in vanilla and milk fully.
- Add the remaining 1 ½ cups of flour and salt; stir until a dough forms.
- Fold in sprinkles and roll into small balls (about ½-1 inch).
- Chill the cookie dough balls until firm.
- For the cheesecake filling, beat the cream cheese until smooth.
- Add sugar, then sour cream, heavy cream, and vanilla, mixing well.
- Add eggs one at a time, mixing gently after each addition.
- Fold in ⅔ of the cookie dough balls.
- Pour the cheesecake filling into the cooled crust.
- Wrap the pan in foil and place it in a water bath.
- Bake at 325°F for 60-70 minutes until the center jiggles slightly.
- Let it sit in the oven (turned off) with the door cracked for 1 hour.
- Chill in the fridge for at least 6 hours or overnight.
- For the ganache, heat the heavy cream until steaming, then pour it over the chocolate chips.
- Let sit for 2 minutes, then stir until smooth.
- Pour the ganache over the cooled cheesecake.
- Decorate with remaining cookie dough balls and sprinkles.
Making It Your Own (Swaps & Ideas)
Feel free to swap the cream cheese with a flavored one, like strawberry or chocolate, for a fun twist. You might also try different sprinkles to match festive occasions or your favorite flavors. If you want additional flavors, add a hint of almond extract or lemon zest for a refreshing kick.
How We Love to Serve It
We love to serve this Sugar Cookie Cheesecake Dessert chilled. It’s fantastic on its own or with a dollop of whipped cream on top. Pair a slice with a hot cup of coffee or a cold glass of milk for a wonderful treat any time of the year.
A Few Tips For Success
Make sure all your ingredients are at room temperature before you start. This helps everything mix together smoothly. When baking the cheesecake, keep an eye on it to ensure it doesn’t overbake. Lastly, don’t skip the chilling time – it enhances the flavor and texture!
Saving Some For Later
If you have leftovers, they can be stored in the fridge for up to 5 days. Just make sure to cover it well with plastic wrap or store it in an airtight container. You can also freeze the cheesecake for up to 2 months; wrap it tightly and defrost it in the fridge overnight before enjoying!
From My Kitchen to Yours
I hope you enjoy making and sharing this Sugar Cookie Cheesecake Dessert as much as my family and I do. It’s a great way to celebrate the sweet moments in life. Happy baking!
Your Questions, Answered
What’s the best way to store the Sugar Cookie Cheesecake Dessert?
Store the cheesecake in the fridge, covered well with plastic wrap or in an airtight container, for up to 5 days. You can also freeze it for up to 2 months if properly wrapped.
Can I use a different kind of sprinkles?
Absolutely! Feel free to use any type of sprinkles you like. Different colors can make it fun for different occasions, or you could try chocolate chips or nuts for a variety in texture.
How long does the cheesecake need to set in the fridge?
It’s best to chill the cheesecake for at least 6 hours or overnight for optimal texture and flavor. This waiting time is crucial to developing the right consistency.
Print
Sugar Cookie Cheesecake Dessert
- Total Time: 420 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A delightful dessert combining a soft sugar cookie crust with a creamy cheesecake filling, topped with sprinkles.
Ingredients
- 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 cup unsalted butter, room temperature
- 5 tbsp milk
- 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
- 4 large eggs, room temperature
- 1 cup white chocolate chips
Description the dessert with sprinkles.
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- In a bowl, whisk together 1 ¾ cups of flour, baking soda, and salt.
- In another bowl, cream together the butter and sugar until fluffy for about 2-3 minutes.
- Beat in vanilla, egg, and egg yolk until well combined.
- Slowly add the dry ingredients and mix until fully combined.
- Fold in the Christmas sprinkles.
- Press the mixture into the bottom and 1 inch up the sides of the pan.
- Bake for 10-12 minutes, then let it cool completely.
- For the cookie dough balls, cream the butter and sugar until light and fluffy. Mix in vanilla and milk fully.
- Add the remaining 1 ½ cups of flour and salt; stir until a dough forms.
- Fold in sprinkles and roll into small balls (about ½-1 inch). Chill the cookie dough balls until firm.
- For the cheesecake filling, beat the cream cheese until smooth.
- Add sugar, then sour cream, heavy cream, and vanilla, mixing well.
- Add eggs one at a time, mixing gently after each addition.
- Fold in ⅔ of the cookie dough balls.
- Pour the cheesecake filling into the cooled crust.
- Wrap the pan in foil and place it in a water bath.
- Bake at 325°F for 60-70 minutes until the center jiggles slightly.
- Let it sit in the oven (turned off) with the door cracked for 1 hour.
- Chill in the fridge for at least 6 hours or overnight.
- For the ganache, heat the heavy cream until steaming, then pour it over the chocolate chips.
- Let sit for 2 minutes, then stir until smooth.
- Pour the ganache over the cooled cheesecake. Decorate with remaining cookie dough balls and sprinkles.
Notes
Ensure all ingredients are at room temperature for the best blending and texture. Keep an eye on the cheesecake while baking to prevent overbaking, and don’t skip the chilling time as it greatly enhances flavor and texture.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 22g
- Sodium: 350mg
- Fat: 25g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 90mg
Keywords: cheesecake, dessert, sugar cookie, festive