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Sugar Cookie Cheesecake

Sugar Cookie Cheesecake

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Indulge in the festive delight of our Sugar Cookie Cheesecake! This creamy dessert combines a luscious cheesecake filling with delightful sugar cookie dough balls, all nestled in a buttery sugar cookie crust. Perfectly sweet and adorned with colorful sprinkles, it’s a show-stopping treat ideal for celebrations like birthdays, family reunions, or any time you crave something sweet. This make-ahead cheesecake not only eases your entertaining stress but also brings joy to both kids and adults alike. Treat your loved ones to this unique dessert that is sure to be a hit at your next gathering!

Ingredients

Scale
  • 1 3/4 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 3/4 cup Unsalted butter (room temperature)
  • 1 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1 Large egg (room temperature)
  • 1 Egg yolk (room temperature)
  • 1/3 cup Christmas sprinkles (jimmies)
  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter (room temperature)
  • 1 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 3 TBSP Milk
  • 1/2 cup Christmas sprinkles (jimmies)
  • 24 oz Cream cheese (room temperature)
  • 3/4 cup White granulated sugar
  • 1/2 cup Sour cream (room temperature or Greek yogurt)
  • 1/4 cup Heavy cream (room temperature)
  • 1 tsp Pure vanilla extract
  • 4 Large eggs (room temperature)
  • 3/4 cup Cookie dough balls
  • 1 cup White chocolate chips
  • 1/3 cup Heavy cream

Instructions

  1. Preheat the oven to 350°F (175°C) and prepare a springform pan.
  2. Make the sugar cookie crust by mixing flour, baking soda, salt, butter, sugar, vanilla extract, eggs, and sprinkles; press into the pan.
  3. Prepare cookie dough balls by combining flour, butter, sugar, vanilla extract, milk, and more sprinkles; form small balls.
  4. Beat cream cheese until smooth; add sugar, sour cream, heavy cream, vanilla extract, and eggs one at a time; fold in cookie dough balls.
  5. Pour the filling over the crust and bake for about 80 minutes until set but slightly jiggly; cool and chill for at least 4 hours before serving.

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