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Sugar Cookie Cheesecake Dessert

Sugar Cookie Cheesecake Dessert
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Indulge in the joy of festive baking with this delightful Sugar Cookie Cheesecake Dessert, a perfect blend of creamy cheesecake and sweet cookie flavors. This dessert features a luscious filling nestled on a buttery sugar cookie crust, adorned with edible cookie dough bites and a smooth white chocolate ganache. Whether for holiday gatherings, birthdays, or any special occasion, this showstopper is sure to impress your guests and satisfy their sweet cravings. With its beautiful presentation and irresistible taste, it’s a treat that everyone will adore.

Ingredients

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  • 1 ¾ cups 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 the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
  2. Prepare the sugar cookie crust by mixing flour, baking soda, and salt; then cream butter and sugar until fluffy. Add vanilla extract, egg, and yolk. Combine wet and dry ingredients, fold in sprinkles, press into the pan, and bake for 10–12 minutes.
  3. For the cookie dough balls, cream butter and sugar; mix in vanilla extract and milk. Stir in flour and salt with sprinkles; roll into balls and chill.
  4. Beat cream cheese until smooth, gradually add sugar followed by sour cream or yogurt, heavy cream, vanilla extract, and eggs one at a time while mixing gently. Fold in some cookie dough balls.
  5. Pour the filling into the cooled crust and bake in a water bath for about 60–70 minutes until slightly jiggly in the center. Cool gradually inside the oven for an hour then refrigerate for at least six hours.
  6. For the ganache topping, heat heavy cream until steaming; pour over white chocolate chips to melt. Pour ganache over the chilled cheesecake and decorate with remaining cookie dough balls.

Nutrition

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