Description
This Delicious Sugar Cookie Cheesecake combines the nostalgic flavors of sugar cookies with the rich, creamy texture of cheesecake, topped with a luscious white chocolate ganache. Perfect for dessert lovers looking to impress guests, this recipe features a sugar cookie crust base and a smooth cream cheese filling, balanced by a sweet and silky ganache topping.
Ingredients
Scale
Crust
- 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)
Filling
- 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)
Ganache Topping
- 8 ounces White Chocolate (or dark chocolate for a richer topping)
- 1 cup Heavy Cream (for Ganache) (heat until warm when mixing)
Instructions
- Prepare the crust: Preheat your oven to 325°F (160°C). Roll out the sugar cookie dough and press it firmly into the bottom of a greased 9-inch springform pan, creating an even crust layer. Bake the crust for about 10-12 minutes until lightly golden. Remove from oven and set aside to cool.
- Prepare the filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Add the sugar, egg (or flax egg), sour cream, heavy cream, and vanilla extract; continue to mix until well combined and smooth. Gently fold in the edible cookie dough pieces.
- Assemble and bake cheesecake: Pour the cream cheese filling evenly over the pre-baked sugar cookie crust in the springform pan, smoothing the top with a spatula. Bake for 70-75 minutes or until the edges are set but the center slightly jiggles when shaken. Turn off oven and leave cheesecake inside with door ajar for 1 hour to prevent cracking.
- Cool and chill: Remove cheesecake from oven and cool completely at room temperature. Then refrigerate for at least 4 hours or overnight to allow it to fully set and flavors to meld.
- Make the ganache topping: Heat the heavy cream for the ganache until warm but not boiling. Pour over the chopped white chocolate in a bowl and let sit for 2-3 minutes before stirring gently until smooth and glossy.
- Apply ganache: Pour the ganache over the chilled cheesecake, spreading evenly with a spatula. Refrigerate again for 30 minutes to allow ganache to set before serving.
- Serve and enjoy: Carefully remove the sides of the springform pan, slice into 8 equal pieces, and serve this delightful Sugar Cookie Cheesecake to wow your guests with its creamy texture and sweet flavor combinations.
Notes
- For a vegan version, substitute the egg with a flax egg and use coconut cream in place of heavy cream.
- Ensure the flour used in edible cookie dough and crust is heat-treated to eliminate any risk of bacteria.
- Use full-fat cream cheese and sour cream for the creamiest, richest cheesecake texture.
- Do not overbake the cheesecake to avoid cracking; the center should still jiggle slightly when done.
- Allow the cheesecake to chill thoroughly for the best slice and flavor development.
- White chocolate ganache can be substituted with dark chocolate for a richer flavor.
