Introduction

Indulge in this Creamy Sugar Cookie Cheesecake with Edible Cookie Dough, a delightful fusion of classic sugar cookie crust, rich cheesecake filling, and sweet, safe-to-eat cookie dough bites. Topped with luscious white chocolate ganache and festive sprinkles, it’s perfect for celebrations or any time you crave a show-stopping dessert.

A slice of creamy cheesecake with a thick golden brown crust at the bottom is placed on a white speckled plate on a white marbled surface. The cheesecake layer is smooth and pale yellow with tiny colorful red and green sprinkles mixed inside. On top, there is a layer of white cream decorated with red and green round sprinkles and three small white dollops of cream with red sprinkles on each. A gold fork lies beside the slice, with a woman's hand reaching towards it from the bottom right corner. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Sugar Cookie Crust: 1½ cups all-purpose flour, ½ teaspoon baking soda, ¼ teaspoon salt, ½ cup unsalted butter (room temperature), 1 cup cane sugar, 1 large egg, 1 teaspoon vanilla extract, ¼ cup festive sprinkles (optional)
Edible Cookie Dough Balls: 1 cup all-purpose flour (heat-treated), ¼ teaspoon salt, ½ cup unsalted butter (room temperature), ½ cup cane sugar, 1 teaspoon vanilla extract, 2 tablespoons milk, ¼ cup festive sprinkles (optional)
Cheesecake Filling: 24 oz (680g) cream cheese (room temperature), ¾ cup cane sugar, ½ cup sour cream (room temperature), ¼ cup heavy cream (room temperature), 1 teaspoon vanilla extract, 3 large eggs (room temperature)
White Chocolate Ganache: 1 cup white chocolate chips, ½ cup heavy cream
Optional Toppings: Additional edible cookie dough balls, festive sprinkles

Instructions

Step 1: Heat-treat the flour for the cookie dough by spreading 1 cup of flour evenly on a baking sheet and baking at 300°F (150°C) for 5 minutes. Let it cool completely.
Step 2: Preheat the oven to 350°F (175°C). In a bowl, whisk together 1½ cups flour, baking soda, and salt for the sugar cookie crust.
Step 3: Beat butter and sugar for the crust on high speed for 2 minutes until light and fluffy. Add egg and vanilla extract, mixing until combined.
Step 4: Gradually add the dry ingredients to the wet mixture. Fold in sprinkles if using. Press the dough evenly into the bottom of a 9-inch springform pan lined with parchment paper.
Step 5: Bake the crust for 25-30 minutes until edges are golden. Let it cool completely.
Step 6: For the edible cookie dough balls, whisk together the heat-treated flour and salt. Beat butter and sugar until light and fluffy, about 2 minutes. Add vanilla extract and milk, mixing until combined.
Step 7: Gradually add the dry ingredients to the wet mixture on low speed. Fold in sprinkles if desired. Roll dough into nickel-sized balls and freeze until firm.
Step 8: Preheat the oven to 325°F (163°C). Beat cream cheese and sugar on high speed until smooth, about 2 minutes.
Step 9: Mix in sour cream, heavy cream, and vanilla extract until fully combined. Add eggs one at a time on low speed, mixing just until combined to avoid overmixing.
Step 10: Gently fold in two-thirds of the frozen cookie dough balls. Pour the batter over the cooled sugar cookie crust.
Step 11: Wrap the bottom of the springform pan in foil and place it in a larger roasting pan. Fill the roasting pan with hot water halfway up the sides of the springform pan to create a water bath.
Step 12: Bake the cheesecake for 80-90 minutes, until edges are set and center slightly jiggles. Turn off the oven, crack the door, and cool for 30 minutes. Remove from the water bath and cool to room temperature.
Step 13: Cover and refrigerate the cheesecake for at least 6 hours or overnight.
Step 14: To prepare the ganache, heat heavy cream in a small saucepan until steaming but not boiling. Pour over white chocolate chips in a bowl and let sit for 2 minutes.
Step 15: Stir the ganache until smooth. Warm in short intervals if needed until fully melted.
Step 16: Remove the chilled cheesecake from the pan and place on a serving platter. Pour ganache over the top, letting it drip down the sides.
Step 17: Decorate with remaining cookie dough balls and festive sprinkles. Slice and enjoy!

Tips & Variations

Always heat-treat the flour used for edible cookie dough to ensure it is safe to eat raw.
Use room temperature cream cheese, eggs, and sour cream for a smoother cheesecake batter.
Avoid overmixing the cheesecake batter to prevent cracks and ensure a creamy texture.
Wrap the springform pan with foil tightly to prevent water from leaking into the crust during the water bath.
Customize with holiday-themed sprinkles or add a dash of cinnamon to the cookie dough for a cozy twist.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep extra cookie dough balls frozen until ready to use. To reheat, bring cheesecake slices to room temperature for best flavor and texture; ganache may soften slightly but will firm up again when chilled.

How to Serve

A slice of creamy cheesecake sits on a white speckled plate, showing three clear layers: a crumbly brown crust at the bottom, a thick pale yellow cheesecake middle with small bits, and a smooth white topping with three small round dollops. Red and green sprinkles are spread across the top and sides, adding bright color. A gold fork rests next to the cheesecake on the plate. The background is a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the edible cookie dough without heat-treating the flour?

It’s not recommended to skip heat-treating the flour, as raw flour can contain harmful bacteria. Heating it ensures the cookie dough is safe to eat raw.

Why do I need to use a water bath when baking the cheesecake?

The water bath helps regulate the oven temperature around the cheesecake, preventing cracks and ensuring even, gentle baking for a smooth, creamy texture.