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Sugar Cookie Cheesecake

Decadent Sugar Cookie Cheesecake for Festive Celebrations

A delightful Sugar Cookie Cheesecake that combines sugar cookies with rich cheesecake, perfect for festive celebrations.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Chilling Time 6 hours
Total Time 7 hours 40 minutes
Servings: 8 slices
Course: Desserts
Cuisine: American
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sugar Cookie Crust
  • 2 cups all-purpose flour substitute with a 1:1 gluten-free blend if needed
  • 0.5 teaspoon baking soda no alternative necessary
  • 0.25 teaspoon salt use kosher or sea salt for best results
  • 0.5 cups unsalted butter substitute with plant-based butter for a dairy-free version
  • 1 cup Regenerative Organic Certified® Cane Sugar can swap with monk fruit or erythritol for a lower-calorie option
  • 1 teaspoon pure vanilla extract consider vanilla bean paste for a richer taste
  • 1 large egg bring to room temperature for better mixing
For the Cheesecake Filling
  • 16 ounces cream cheese allow to soften at room temperature before mixing
  • 0.75 cups sour cream choose full-fat or substitute with dairy-free yogurt for a vegan option
  • 1 cup heavy cream coconut cream can be used for a dairy-free approach
  • 1 cup cookie dough balls made from a mix of butter, sugar, flour, and sprinkles
For the White Chocolate Ganache
  • 1 cup white chocolate chips look for dairy-free options if desired
  • 0.5 cups heavy cream can be substituted with coconut cream for a vegan alternative
For Decoration
  • Christmas sprinkles ensure they are certified gluten-free if necessary

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Electric mixer
  • Whisk
  • Saucepan

Method
 

Step‑by‑Step Instructions for Sugar Cookie Cheesecake
  1. Preheat your oven to 325°F (163°C) and prepare a 9-inch springform pan with non-stick spray or butter. Line the bottom with parchment paper.
  2. In a mixing bowl, whisk together flour, baking soda, and salt. In another bowl, cream butter and sugar until fluffy, then add egg and vanilla. Gradually fold in dry ingredients and sprinkles, then press into the pan. Bake for 10-12 minutes and let cool.
  3. In another bowl, cream butter and sugar for cookie dough balls, stir in vanilla and milk. Gradually mix in flour and salt; add sprinkles. Chill, roll into balls.
  4. Beat cream cheese until smooth, add sugar, sour cream, and vanilla. Mix in eggs one at a time, and gently fold in cookie dough balls.
  5. Pour filling over the crust in the pan wrapped in foil, placed in a baking dish with water. Bake for 60-70 minutes until slightly jiggly. Cool in the oven with the door open, then chill in the fridge for at least 6 hours.
  6. Heat cream for ganache, pour over chocolate chips, stir until smooth. Drizzle over the cheesecake, adding extra balls and sprinkles on top.

Nutrition

Serving: 1sliceCalories: 300kcalCarbohydrates: 34gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 75mgSodium: 200mgPotassium: 150mgFiber: 1gSugar: 18gVitamin A: 500IUCalcium: 100mgIron: 1mg

Notes

Ensure all dairy ingredients are at room temperature for a smoother batter. Use a water bath to prevent cracks while baking.

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