Introduction

This delicious sugar cookie cheesecake combines a buttery sugar cookie base with a creamy, dreamy filling that’s sure to wow your guests. Topped with silky ganache, it’s a perfect dessert for any occasion.

A slice of creamy cheesecake with two layers sits on a white plate on a white marbled surface. The bottom layer is a thin, crumbly light brown crust. The top layer is thick, smooth, and pale yellow cream with small red specks inside. The top of the cheesecake is decorated with small round red, green, and pink sprinkles and three fresh raspberries placed in the center. Some crumbs and sprinkles are scattered around the plate. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 pack Sugar Cookie Dough (store-bought options can save time)
1 cup Flour (heat-treated for safety)
1/2 cup Butter (can substitute margarine)
1/2 cup Sugar (consider using brown sugar)
1 large Egg (or flax egg for vegan option)
2 packages Cream Cheese (full-fat yields the best results)
1 cup Sour Cream or Greek yogurt (for lighter option)
1 cup Heavy Cream or coconut cream (for dairy-free)
1 tablespoon Vanilla Extract (use high-quality for best impact)
1 cup Edible Cookie Dough (made with heat-treated flour for safety)
8 ounces White Chocolate or dark chocolate (for a richer ganache topping)
1 cup Heavy Cream (for ganache, heat until warm when mixing)

Instructions

Step 1: Preheat your oven to 350°F and line a 9-inch springform pan with parchment paper.
Step 2: Spread the flour on a baking sheet and bake it at 300°F for 5-7 minutes to heat-treat, then let it cool completely.
Step 3: In a bowl, whisk the heat-treated flour with salt and baking powder. Cream the butter and sugar together until light and fluffy.
Step 4: Mix in the egg and vanilla extract, then press the dough into the prepared springform pan and bake for 20-25 minutes until golden brown.
Step 5: Lower your oven temperature to 325°F. In another bowl, beat cream cheese and sugar until smooth, then blend in sour cream, heavy cream, and vanilla.
Step 6: Add eggs one at a time, folding in the frozen bite-sized edible cookie dough pieces.
Step 7: Pour the cheesecake mixture over the baked crust and bake in a water bath for 75-85 minutes.
Step 8: After baking, turn off the oven, crack the door, and let the cheesecake cool inside for 30 minutes. Refrigerate for at least 6 hours.
Step 9: For the ganache, heat heavy cream until warm and pour it over the chopped white or dark chocolate. Stir until smooth, then pour over the chilled cheesecake.

Tips & Variations

Use store-bought sugar cookie dough to save prep time without sacrificing flavor.
For a vegan version, substitute the egg with a flax egg and use coconut cream instead of heavy cream.
Top with whipped cream for an extra indulgent treat.
Use dark chocolate ganache if you prefer a richer, less sweet topping.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Reheat slices slightly in the microwave if you prefer a softer ganache or serve chilled for best texture and flavor.

How to Serve

A slice of cheesecake with two layers is placed on a white plate with a smooth texture. The bottom layer is a crumbly, light brown crust that looks dense and crunchy. The top layer is thick and creamy, pale yellow in color, with small red dots inside it. On the top surface, there are red, green, and white tiny round sprinkles scattered all over, and a few fresh red raspberries are placed in the center. The plate sits on a white marbled surface with some crumbs around the cheesecake, and there is a spoon resting beside it. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the sugar cookie dough from scratch?

Yes, homemade sugar cookie dough works well if you prefer to make it yourself. Just be sure to heat-treat the flour for safety if using raw dough in the cheesecake.

How do I prevent the cheesecake from cracking?

Baking the cheesecake in a water bath and letting it cool gradually in the oven helps prevent cracks. Also, avoid overbaking and do not open the oven door during baking except when instructed.