Description

This decadent Sugar Cookie Cheesecake combines a buttery sugar cookie crust with creamy cheesecake filling studded with cookie dough balls, topped with a luscious white chocolate ganache and additional cookie dough for a festive finish. Perfect for holiday gatherings or special occasions, this dessert delivers a delightful balance of rich cheesecake and nostalgic sugar cookie flavors.

Ingredients

Scale

Sugar Cookie Crust

2 cups All-purpose flour (Gluten-free option available)
1 teaspoon Baking soda
1/2 teaspoon Salt
1/2 cup Unsalted butter (At room temperature)
1 cup Regenerative Organic Certified® Cane Sugar from Wholesome (Brown sugar can be used)
1 teaspoon Pure vanilla extract (Homemade is recommended)
1/4 cup Christmas sprinkles (Optional)
1 large Egg (At room temperature)

Cookie Dough Balls for Filling

1 cup All-purpose flour (Heat treated)
1/2 teaspoon Baking soda
1/4 teaspoon Salt
1/2 cup Unsalted butter (At room temperature)
1/2 cup Regenerative Organic Certified® Cane Sugar from Wholesome
1 teaspoon Pure vanilla extract
1 large Egg (At room temperature)
1/2 cup Chocolate chips or M&Ms (Optional)

Cheesecake Filling

16 ounces Cream cheese (Softened)
1/2 cup Sour cream or Greek yogurt
1/2 cup Heavy cream (Room temperature)
3 large Eggs (At room temperature)
2/3 of the frozen cookie dough balls (prepared above)

White Chocolate Ganache

1 cup White chocolate chips
1/2 cup Heavy cream

Instructions

Sugar Cookie Crust Preparation: Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan, lining the bottom with parchment paper. Whisk together the all-purpose flour, baking soda, and salt in a bowl and set aside. Cream together the unsalted butter and organic cane sugar until light and fluffy, about 3-4 minutes. Mix in the vanilla and one egg. Gradually combine the dry ingredients and Christmas sprinkles, then press the dough evenly into the bottom of the prepared pan. Bake for 25-30 minutes until golden and set. Remove from oven and set aside.
Cookie Dough Balls Preparation: While the crust bakes, combine flour, baking soda, and salt in a separate bowl. Cream together ½ cup unsalted butter and remaining sugar until smooth. Mix in the remaining egg and vanilla extract. Gradually add the dry ingredients, mixing until just combined. If desired, fold in chocolate chips or M&Ms. Roll cookie dough into small balls, place on a parchment-lined tray, and freeze for about 30 minutes until firm.
Cheesecake Filling Preparation: Lower oven temperature to 325°F (163°C). In a large mixing bowl, beat cream cheese with organic sugar until creamy and fluffy, about 4-5 minutes. Add sour cream or Greek yogurt and heavy cream, mixing until smooth. Incorporate eggs one at a time, blending fully after each addition. Gently fold in two-thirds of the frozen cookie dough balls prepared earlier. Pour the cheesecake filling evenly over the baked sugar cookie crust in the springform pan.
Baking the Cheesecake: Place a larger baking dish filled with hot water on the oven rack below the cheesecake to create a water bath. Place the springform pan on the rack above and bake for 80-90 minutes, until the edges are set but the center still jiggles slightly when nudged.
Cooling and Chilling: After baking, turn off the oven and crack the door slightly to let the cheesecake cool gradually inside for about 30 minutes. Remove from the oven and transfer to a wire rack to cool completely at room temperature. Cover with plastic wrap and refrigerate overnight to set fully.
Making White Chocolate Ganache: Heat heavy cream in a small saucepan until steaming but not boiling. Remove from heat and pour over white chocolate chips in a heatproof bowl. Let sit for 5-7 minutes to melt the chocolate, then stir gently until smooth, glossy, and well combined. Allow ganache to cool slightly to thicken.
Topping and Serving: Once ganache has thickened but is still pourable, carefully spread it evenly over the surface of the chilled cheesecake. Decorate the top with the remaining frozen cookie dough balls for a festive touch. Refrigerate the finished cheesecake for at least 1 hour before slicing and serving chilled.

Notes

Ensure all dairy ingredients and eggs are at room temperature for best texture and mixing.
Using a water bath when baking the cheesecake helps prevent cracks and promotes even baking.
Freezing cookie dough balls before folding into the filling prevents them from melting into the batter.
Heat treating flour for the cookie dough balls is recommended to reduce risk of bacteria when eaten partly raw.
For a gluten-free option, substitute all-purpose flour with gluten-free flour blends suitable for baking.
Allowing the cheesecake to chill overnight improves flavor and texture.
Chocolate chips or M&Ms in cookie dough are optional but add extra color and sweetness.
Use a sharp knife warmed in hot water to cut cheesecake slices for cleaner edges.

Prep Time: 30 minutes
Cook Time: 1 hour 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Keywords: Sugar Cookie Cheesecake, holiday dessert, cheesecake recipe, sugar cookie crust, white chocolate ganache, cookie dough cheesecake