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Sugar Cookie Cheesecake

Creamy Sugar Cookie Cheesecake with Cookie Dough Delight

This Sugar Cookie Cheesecake combines nostalgic flavors with a creamy texture, featuring a buttery crust and cookie dough swirls. Perfect for holiday gatherings!
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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: 12 slices
Course: Desserts
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Crust
  • 2 cups All-Purpose Flour Can also use a gluten-free blend
  • 1 teaspoon Baking Soda Essential for crust's texture
  • 1/2 teaspoon Salt Fine salt works best
  • 1 cup Unsalted Butter At room temperature
  • 1 cup Regenerative Organic Certified® Cane Sugar Can substitute with monk fruit or erythritol
  • 1 teaspoon Pure Vanilla Extract Consider vanilla bean paste for extra flavor
  • 2 large Eggs Ensure at room temperature
  • 1/4 cup Christmas Sprinkles For festive flair
Cheesecake Filling
  • 2 packages Cream Cheese Softened for smooth blending
  • 1 cup Sour Cream Or Greek yogurt
  • 1 cup Heavy Cream Should be at room temperature
  • 1 cup White Chocolate Chips Use dairy-free chocolate for vegan option
Cookie Dough Balls
  • 1/2 cup Unsalted Butter At room temperature
  • 3/4 cup Regenerative Organic Certified® Cane Sugar Can use sweetener if desired
  • 1 teaspoon Vanilla Extract Enhances flavor
  • 2 tablespoons Milk Any milk works well
  • 1 cup All-Purpose Flour Replace with gluten-free flour if necessary
  • 1/4 teaspoon Salt Helps balance sweetness

Equipment

  • 9-inch Springform Pan
  • Mixing bowl
  • Whisk
  • Spatula
  • Saucepan

Method
 

Preparation
  1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. In a mixing bowl, whisk together flour, baking soda, and salt. In a separate bowl, cream butter and sugar until fluffy. Add eggs and vanilla; mix well.
  3. Combine the dry ingredients with the wet mixture, fold in the sprinkles, and press into the pan. Bake for 10-12 minutes, then allow to cool.
  4. Cream together butter and sugar for cookie dough balls, then add vanilla and milk. Gradually mix in flour and salt, fold in sprinkles, and chill.
  5. Beat cream cheese until smooth. Gradually add sugar, sour cream, heavy cream, and vanilla, then beat in eggs one at a time.
  6. Fold in the chilled cookie dough balls and pour the filling into the cooled crust.
  7. Wrap the pan with foil and place in a baking dish of hot water. Bake for 60-70 minutes or until the center jiggles slightly.
  8. Prepare ganache by heating cream until steaming, pour over chocolate chips, and stir until smooth. Drizzle over cooled cheesecake.

Nutrition

Serving: 1sliceCalories: 350kcalCarbohydrates: 28gProtein: 4gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gCholesterol: 90mgSodium: 280mgPotassium: 200mgFiber: 1gSugar: 20gVitamin A: 800IUCalcium: 100mgIron: 1mg

Notes

Allow cheesecake to chill for at least 6 hours for best flavor and texture.

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