Sugar Cookie Cheesecake

ByDeShawn Ellis
Jump to Recipe·Print Recipe
SPREAD LOVE

Why Make This Recipe

Sugar Cookie Cheesecake is a delicious treat that combines the soft, sweet flavor of sugar cookies with creamy cheesecake. It’s perfect for any celebration or just a weekend dessert. This recipe makes a beautiful and festive treat with colorful sprinkles. Plus, it’s a fun baking project to share with family and friends!

How to Make Sugar Cookie Cheesecake

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 from Wholesome
    • 1 tsp Pure vanilla extract
    • 1 Large egg (room temperature)
    • 1 Egg yolk (room temperature)
    • 1/3 cup Christmas sprinkles (jimmies)

  • 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 from Wholesome
    • 1 tsp Pure vanilla extract
    • 5 TBSP Milk
    • 1/3 cup Christmas sprinkles (jimmies)

  • For the Cheesecake Layer:

    • 32 oz Cream cheese (room temperature)
    • 2/3 cup Regenerative Organic Certified® Cane Sugar from Wholesome
    • 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)

  • For the White Chocolate Ganache:

    • 2/3 Cookie dough balls
    • 1 cup White chocolate chips
    • 1/3 cup Heavy cream

Directions:

  1. Make the Sugar Cookie Crust: Preheat your oven to 350°F (175°C). In a bowl, mix 1 3/4 cups of flour, baking soda, and salt. In another bowl, beat the butter and sugar together until creamy. Add in the vanilla, egg, and egg yolk. Mix well. Gradually add the dry ingredients and mix until combined. Fold in the sprinkles. Press the dough into the bottom of a springform pan and bake for about 12-15 minutes until golden. Let it cool.

  2. Make the Cookie Dough Balls: In a bowl, combine 1 1/2 cups of flour and salt. In another bowl, cream together the butter and sugar. Add the vanilla and milk. Mix until smooth. Stir in the flour mixture and then fold in the sprinkles. Form small balls and set aside.

  3. Make the Cheesecake: In a large bowl, beat the cream cheese until smooth. Add the sugar, sour cream, heavy cream, and vanilla. Mix well. Add the eggs one at a time, mixing well after each addition. Pour the cheesecake mixture onto the cooled cookie crust. Next, sprinkle the cookie dough balls onto the cheesecake mixture.

  4. Bake the Cheesecake: Bake the cheesecake in the oven at 325°F (160°C) for about 55-65 minutes. The edges will be set, but the center may still be slightly jiggly. Let the cheesecake cool down completely.

  5. Make the White Chocolate Ganache: In a small pot, heat the heavy cream until just simmering. Pour it over the white chocolate chips in a bowl. Let it sit for a few minutes, then stir until smooth. Pour the ganache over the chilled cheesecake.

How to Serve Sugar Cookie Cheesecake

Once the cheesecake is fully cooled and the ganache is set, slice it into wedges. Serve each slice with extra sprinkles or whipped cream on top for a festive touch. Enjoy it with a glass of milk or coffee!

How to Store Sugar Cookie Cheesecake

Store leftover cheesecake in the refrigerator. Place it in an airtight container or cover it tightly with plastic wrap. It should stay fresh for up to 5 days. You can also freeze slices for up to 2 months. Wrap them well to prevent freezer burn.

Tips to Make Sugar Cookie Cheesecake

  • Make sure all ingredients are at room temperature for better mixing.
  • Double-check that your oven is correctly preheated before baking.
  • Allow the cheesecake to cool gradually for the best texture.
  • Use parchment paper at the bottom of the springform pan for easier removal.

Variation

Try adding different flavors to the cheesecake by mixing in crushed cookies or your favorite extract. You can also swap out the sprinkles for colorful candies for a different look.

FAQs

1. Can I use a different type of cream cheese?
Yes, you can use low-fat or non-fat cream cheese, but the texture may be slightly different.

2. Can I make this recipe ahead of time?
Absolutely! You can make it a day before and store it in the fridge.

3. How do I know when the cheesecake is done?
The edges should be firm, but the center should still have a little jiggle. It will firm up as it cools.

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Sugar Cookie Cheesecake

  • Author: admin
  • Total Time: 110 minutes
  • Yield: 12 servings 1x
  • Diet: Vegetarian
Print Recipe

Description

A delightful dessert that combines the sweet flavor of sugar cookies with a rich and creamy cheesecake, perfect for celebrations.

Ingredients

Scale
  • 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 from Wholesome
  • 1 tsp Pure vanilla extract
  • 1 Large egg (room temperature)
  • 1 Egg yolk (room temperature)
  • 1/3 cup Christmas sprinkles (jimmies)
  • 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 from Wholesome
  • 1 tsp Pure vanilla extract
  • 5 TBSP Milk
  • 1/3 cup Christmas sprinkles (jimmies)
  • For the Cheesecake Layer:
  • 32 oz Cream cheese (room temperature)
  • 2/3 cup Regenerative Organic Certified® Cane Sugar from Wholesome
  • 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)
  • For the White Chocolate Ganache:
  • 2/3 Cookie dough balls
  • 1 cup White chocolate chips
  • 1/3 cup Heavy cream

Instructions

  1. Preheat your oven to 350°F (175°C) and mix 1 3/4 cups of flour, baking soda, and salt.
  2. In another bowl, beat the butter with sugar until creamy. Incorporate vanilla, egg, and egg yolk, then mix in dry ingredients and fold in the sprinkles.
  3. Press the dough into a springform pan and bake for 12-15 minutes until golden. Let cool.
  4. Prepare Cookie Dough Balls: Combine 1 1/2 cups of flour and salt, then cream butter and sugar. Add vanilla and milk, then incorporate the flour mixture and fold in sprinkles. Form small balls.
  5. For the Cheesecake: Beat cream cheese until smooth, then incorporate sugar, sour cream, heavy cream, and vanilla. Add eggs one at a time, mixing well. Pour over the cooled crust and sprinkle with cookie dough balls.
  6. Bake at 325°F (160°C) for 55-65 minutes until the edges are set. Let cool completely.
  7. For the Ganache: Heat heavy cream until simmering, pour over white chocolate chips, let sit, then stir until smooth. Pour over the cheesecake.
  8. Once cooled and ganache is set, slice and serve with extra sprinkles or whipped cream.

Notes

Ensure all ingredients are at room temperature for better mixing. Store leftovers in the refrigerator for up to 5 days or freeze slices for up to 2 months.

  • Prep Time: 30 minutes
  • Cook Time: 80 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 slice
  • Calories: 450
  • Sugar: 25g
  • Sodium: 280mg
  • Fat: 28g
  • Saturated Fat: 15g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 50g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 90mg

Keywords: cheesecake, dessert, sugar cookies, celebrations, baking

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Hey, I’m DeShawn Ellis—friends call me D. I’m 42 years old, born and raised in Jackson, Mississippi, and now I’m holding it down in Atlanta, Georgia, where I run a soul food kitchen that’s as much about storytelling as it is about the food. Cooking isn’t just what I do it’s who I am. It’s how I honor where I come from, and how I speak love into the world.

My earliest memories are in my grandma’s kitchen barefoot on a step stool, stirring roux while she told me stories about her own mama, who used to cook for church fish fries back in the ’50s. That kitchen was my school. That woman was my first chef. She never measured a thing, but everything came out perfect. She taught me that food could heal, could gather people, could celebrate and comfort at the same time.

I didn’t come up through culinary school I came up through Sunday dinners, community cookouts, and elbow grease. I worked every back-of-house job you can think of, from janitor to pitmaster. Over time, I built my own rhythm in the kitchen deeply rooted in Southern Black tradition but open to everything. My oxtails have a splash of Caribbean heat. My collards might get kissed with smoked paprika and a dash of coconut vinegar. And yeah, I’ll put Cajun spice on anything that holds still long enough.

What drives me most is making food that feels like a hug from home. I want folks to taste a dish and remember their auntie's kitchen, or a summer evening on the porch, or that one bite that made them feel seen. But I also want to evolve because our food, our culture, is not stuck in the past. It’s growing, remixing, finding new voices. I’m proud to be one of them.

I cook for people who love food with a story behind it. You don’t need fancy tools or a French accent to make magic you just need heart, hustle, and a little bit of fire. If you’ve ever cooked with love, failed with style, or fed someone just to see them smile, then we’re already family.

Welcome to my kitchen. Let’s build something beautiful one bite at a time.

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