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Sugar Cookie Cheesecake Dessert

Sugar Cookie Cheesecake Dessert
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Indulge in the delightful Sugar Cookie Cheesecake Dessert—a festive treat that perfectly marries the nostalgic flavors of sugar cookies with the creamy richness of cheesecake. This show-stopping dessert features a buttery cookie crust topped with a smooth, velvety filling and adorned with playful cookie dough balls and a luscious white chocolate ganache. Ideal for family gatherings or cozy nights in, it’s sure to impress your guests while satisfying sweet cravings. Enjoy every bite of this easy-to-make dessert that adds a cheerful touch to any celebration!

Ingredients

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  • 1 ¾ cup all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup unsalted butter, room temperature
  • 1 cup Regenerative Organic Certified® Cane Sugar
  • 1 tsp pure vanilla extract
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • ⅓ cup Christmas sprinkles (jimmies)
  • 1 ½ cups all-purpose flour
  • ½ tsp salt
  • ½ cup unsalted butter, room temperature
  • 1 cup Regenerative Organic Certified® Cane Sugar
  • 1 tsp pure vanilla extract
  • 5 tbsp milk
  • ⅓ cup Christmas sprinkles (jimmies)
  • 32 oz cream cheese, room temperature
  • ⅔ cup Regenerative Organic Certified® Cane Sugar
  • ¾ cup sour cream or Greek yogurt, room temperature
  • ½ cup heavy cream, room temperature
  • 1 tsp pure vanilla extract
  • 4 large eggs, room temperature
  • ⅔ of the prepared cookie dough balls
  • 1 cup white chocolate chips
  • ⅓ cup heavy cream

Instructions

  1. Preheat your oven to 325°F (163°C). Grease and line a 9-inch springform pan with parchment paper.
  2. For the cookie crust, whisk together flour, baking soda, and salt. Cream butter and sugar until fluffy, then add vanilla, egg, and yolk. Combine with dry ingredients and fold in sprinkles. Press into the pan and bake for 10–12 minutes until golden. Cool completely.
  3. For cookie dough balls, cream butter and sugar until light, mix in vanilla and milk, then combine flour and salt until soft dough forms. Fold in sprinkles, roll into balls, and chill.
  4. For the cheesecake filling, beat cream cheese until smooth, gradually mix in sugar, sour cream or yogurt, heavy cream, vanilla, and eggs one at a time. Fold in two-thirds of cookie dough balls before pouring into cooled crust.
  5. Bake wrapped in foil in a water bath at 325°F for 60–70 minutes until center jiggles slightly. Cool with the oven door cracked for an hour before refrigerating for at least 6 hours.
  6. To make ganache, heat heavy cream until steaming; pour over white chocolate chips and stir until smooth. Pour over cheesecake and top with remaining cookie dough balls and sprinkles.

Nutrition

Find it online: https://miaeasycooking.com/sugar-cookie-cheesecake-dessert/