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Sugar Cookie Cheesecake Dessert

Irresistible Sugar Cookie Cheesecake Dessert for Holiday Joy

This Sugar Cookie Cheesecake Dessert features a buttery crust, creamy cheesecake filling, and cookie dough swirls, perfect for holiday gatherings.
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Cooling Time 6 hours
Total Time 7 hours 40 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 390
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Sugar Cookie Crust
  • 2 cups All-Purpose Flour Can substitute with a 1:1 gluten-free blend.
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon Salt
  • 1 cup Unsalted Butter Room temperature.
  • 1 cup Regenerative Organic Certified® Cane Sugar Can replace with monk fruit or erythritol.
  • 2 teaspoons Pure Vanilla Extract Consider using vanilla bean paste.
  • 1 large Egg
  • 1 large Egg Yolk
  • 1/2 cup Christmas Sprinkles Optional.
For the Cookie Dough Balls
  • 1 cup All-Purpose Flour
  • 1/4 teaspoon Salt
  • 1/2 cup Unsalted Butter Use dairy-free butter for a vegan version.
  • 1/2 cup Regenerative Organic Certified® Cane Sugar
  • 2 tablespoons Milk Can substitute with non-dairy milk.
  • 1/4 cup Christmas Sprinkles Optional.
For the Cheesecake Filling
  • 16 oz Cream Cheese Use dairy-free cream cheese for a vegan option.
  • 3/4 cup Regenerative Organic Certified® Cane Sugar Substitute with sugar alternatives as preferred.
  • 1/2 cup Sour Cream or Greek Yogurt Non-dairy yogurt can be used.
  • 1/2 cup Heavy Cream Coconut cream can be a dairy-free alternative.
  • 2 teaspoons Vanilla Extract Consider using vanilla bean paste.
  • 3 large Eggs Flax eggs can be utilized for a vegan version.
For the White Chocolate Ganache
  • 2 cups White Chocolate Chips Use dairy-free white chocolate for a vegan-friendly ganache.
  • 1 cup Heavy Cream Coconut cream is a non-dairy substitute.

Equipment

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

Method
 

Step-by-Step Instructions for Sugar Cookie Cheesecake Dessert
  1. Preheat your oven to 325°F (163°C) and grease a 9-inch springform pan, lining the bottom with parchment paper.
  2. In a bowl, whisk together the all-purpose flour, baking soda, and salt. In another bowl, cream the unsalted butter and cane sugar until fluffy, then mix in the egg and vanilla. Gradually incorporate dry ingredients, fold in sprinkles, and press into the pan. Bake for 10–12 minutes, then cool completely.
  3. Cream the butter and cane sugar for cookie dough balls until smooth. Mix in milk and vanilla, then slowly add flour and salt until a soft dough forms. Roll into balls and refrigerate.
  4. Beat the cream cheese until smooth, then add cane sugar, sour cream, heavy cream, vanilla, and eggs slowly, mixing well. Fold in chilled cookie dough balls.
  5. Pour cheesecake filling over the cooled crust. Wrap the pan in aluminum foil and create a water bath by placing it in a larger dish filled with hot water. Bake for 60–70 minutes, until set but jiggly. Cool in the oven for an hour, then refrigerate for at least 6 hours.
  6. Heat heavy cream until steaming. Pour over white chocolate chips and stir until smooth. Drizzle the ganache over your chilled cheesecake and decorate with cookie dough balls and sprinkles.

Nutrition

Serving: 1sliceCalories: 390kcalCarbohydrates: 28gProtein: 5gFat: 28gSaturated Fat: 17gCholesterol: 90mgSodium: 220mgPotassium: 120mgSugar: 24gVitamin A: 500IUCalcium: 60mgIron: 0.5mg

Notes

For best flavor and texture, chill the cheesecake overnight. Use a hot knife to cut slices for clean edges.

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