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Creamy Sugar Cookie Cheesecake for Festive Gatherings

A close-up slice of creamy sugar cookie cheesecake topped with white frosting on a white plate.
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Make this indulgent Sugar Cookie Cheesecake featuring a buttery cookie crust and a rich, creamy filling. It is a showstopper dessert perfect for holidays or any family gathering.

Ingredients

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  • 1 3/4 cups all-purpose flour for crust
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, room temperature
  • 1 cup cane sugar
  • 1 tsp vanilla extract
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 1/3 cup Christmas sprinkles (optional, for dough balls)
  • 16 ounces cream cheese, softened
  • 1 cup granulated sugar for filling
  • 1 tsp vanilla extract for filling
  • 2 large eggs for filling
  • 8 ounces white chocolate, melted and cooled (for ganache topping)

Instructions

  1. Prepare the sugar cookie crust: Mix flour, baking soda, and salt. In a separate bowl, cream the butter and 1 cup sugar until light. Beat in 1 egg, 1 egg yolk, and 1 tsp vanilla. Gradually add the dry ingredients to the wet ingredients until just combined. Press the dough into the bottom of a 9-inch springform pan. Chill the crust for 30 minutes.
  2. Bake the crust at 350°F (175°C) for 10 minutes. Let it cool slightly.
  3. Prepare the cheesecake filling: Beat the softened cream cheese until smooth. Gradually add 1 cup granulated sugar and beat until combined. Mix in 1 tsp vanilla extract. Beat in the 2 eggs one at a time, mixing just until incorporated. Do not overmix.
  4. Pour the cheesecake filling over the cooled crust. If you made sugar cookie dough balls, gently press them into the top of the filling now.
  5. Bake the cheesecake in a water bath at 325°F (160°C) for 50 to 60 minutes, or until the edges are set and the center has a slight jiggle.
  6. Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 1 hour to prevent cracking.
  7. Remove the cheesecake from the oven and cool completely on a wire rack. Then, chill in the refrigerator for at least 6 hours, or preferably overnight.
  8. Prepare the white chocolate ganache topping: Gently warm the white chocolate until melted and smooth. Let it cool slightly, then pour it evenly over the chilled cheesecake.
  9. Chill again until the ganache is set. Remove the springform ring before serving. Garnish with extra sprinkles if desired.

Notes

  • For a truly creamy texture, ensure your cream cheese and eggs are at room temperature before mixing.
  • Baking the cheesecake in a water bath helps maintain moisture and prevents cracking for a smooth top.
  • If you want to make this a no-bake alternative, use a graham cracker crust base and a no-bake cheesecake filling recipe, but this recipe yields a baked, decadent dessert.

Nutrition

Find it online: https://littlekitchendiary.com/sugar-cookie-cheesecake-recipe/