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Creamy Sugar Cookie Cheesecake with Edible Cookie Dough Recipe

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★★★★★

4.6 from 77 reviews

A luscious Creamy Sugar Cookie Cheesecake featuring a buttery sugar cookie crust, rich cheesecake filling studded with edible cookie dough balls, and topped with a smooth white chocolate ganache. This festive dessert is perfect for holiday celebrations and special occasions, combining the best of sugar cookies and creamy cheesecake in one show-stopping treat.

Ingredients

Scale

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

  1. Heat-Treat the Flour: Preheat the oven to 300°F (150°C). Spread 1 cup of flour (for the cookie dough) evenly on a baking sheet and bake for 5 minutes to kill any potential bacteria. Let it cool completely.
  2. Prepare the Sugar Cookie Crust: Increase oven temperature to 350°F (175°C). In a bowl, whisk together 1½ cups flour, baking soda, and salt. Beat butter and sugar on high speed until light and fluffy, about 2 minutes. Mix in egg and vanilla extract until combined. Gradually add dry ingredients to wet mixture, folding in sprinkles if using. Press dough evenly into bottom of a 9-inch springform pan lined with parchment paper. Bake 25-30 minutes until edges are golden. Let cool completely.
  3. Make Edible Cookie Dough Balls: In a bowl, whisk heat-treated flour and salt. Beat butter and sugar until light and fluffy (about 2 minutes). Mix in vanilla extract and milk until combined. Gradually add dry ingredients, mixing on low speed until just combined. Fold in sprinkles if desired. Roll dough into nickel-sized balls and freeze until firm.
  4. Prepare the Cheesecake Filling: Preheat oven to 325°F (163°C). Beat cream cheese and sugar on high speed until smooth and creamy, approximately 2 minutes. Mix in sour cream, heavy cream, and vanilla extract until incorporated. Add eggs one at a time on low speed, mixing just until combined to avoid overmixing. Gently fold in two-thirds of the frozen cookie dough balls.
  5. Assemble and Bake Cheesecake: Pour cheesecake batter over cooled sugar cookie crust. Wrap the bottom of the springform pan in foil to prevent water seepage. Place pan in a larger roasting pan and fill with hot water halfway up the springform pan sides to create a water bath. Bake for 80-90 minutes until edges are set and center slightly jiggles. Turn off oven, crack door, and let cheesecake cool inside for 30 minutes. Remove from water bath, cool to room temperature, then refrigerate for at least 6 hours or overnight.
  6. Prepare White Chocolate Ganache: Heat heavy cream in a small saucepan until steaming but not boiling. Place white chocolate chips in a bowl, pour hot cream over them, and let sit for 2 minutes. Stir until smooth, microwaving in 10-second intervals if necessary to fully melt.
  7. Assemble and Serve: Remove chilled cheesecake from springform pan and place on serving platter. Pour ganache over top, allowing it to drip down sides. Decorate with remaining edible cookie dough balls and festive sprinkles. Slice and serve.

Notes

  • Heat-treat flour before using in edible cookie dough to ensure it is safe to consume raw.
  • Use room temperature cream cheese, eggs, and sour cream for a smoother cheesecake batter.
  • Avoid overmixing the cheesecake batter to prevent cracks.
  • Wrap the springform pan bottom in foil for the water bath to keep water from entering the crust.
  • Customize with holiday-themed sprinkles or add flavors like cinnamon to cookie dough for a seasonal twist.

Keywords: sugar cookie cheesecake, edible cookie dough, white chocolate ganache, holiday dessert, festive cheesecake, creamy cheesecake, sugar cookie crust

Find it online: https://cheframi.com/creamy-sugar-cookie-cheesecake-with-edible-cookie-dough-recipe/