Delicious Sugar Cookie Cheesecake That’ll Wow Your Guests Recipe

Introduction

This delicious sugar cookie cheesecake combines a buttery cookie base with a creamy, rich filling and a luscious ganache topping. It’s a show-stopping dessert that’s sure to wow your guests at any gathering.

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, heated until warm)

Instructions

1. Step 1: Preheat your oven to 350°F and line a 9-inch springform pan with parchment paper.
2. Step 2: Spread the flour on a baking sheet and bake it at 300°F for 5-7 minutes to heat-treat. Let it cool completely.
3. Step 3: In a bowl, whisk the heat-treated flour with salt and baking powder (if using). In another bowl, cream the butter and sugar together until light and fluffy.
4. Step 4: Mix in the egg and vanilla extract, then press the dough into the prepared springform pan. Bake for 20-25 minutes until golden brown. Remove and let cool.
5. Step 5: Lower the oven temperature to 325°F. Beat the cream cheese and sugar together until smooth, then blend in sour cream, heavy cream, and vanilla.
6. Step 6: Add eggs one at a time, mixing gently. Fold in the edible cookie dough pieces prepared with heat-treated flour.
7. Step 7: Pour the cheesecake mixture over the baked sugar cookie crust and bake in a water bath for 75-85 minutes until set but slightly jiggly in the center.
8. Step 8: After baking, turn off the oven and crack the door. Let the cheesecake cool inside for 30 minutes, then refrigerate for at least 6 hours to fully set.
9. Step 9: To make the ganache, heat the heavy cream until warm and pour it over the chopped white or dark chocolate. Stir until smooth. Pour the ganache over the chilled cheesecake and let it set before serving.

Tips & Variations

• Use brown sugar in the base for a deeper flavor and softer crust.
• Substitute sour cream with Greek yogurt for a lighter filling without sacrificing creaminess.
• Try dark chocolate ganache for a richer, bittersweet topping.
• For a vegan version, use flax eggs, margarine instead of butter, and coconut cream in the filling.
• Heat-treat flour by baking it at a low temperature to make edible cookie dough safe to eat.

Storage

Store the cheesecake covered in the refrigerator for up to 4-5 days. For best results, keep it tightly wrapped to prevent it from drying out. When ready to serve, let the cheesecake sit at room temperature for about 20 minutes before slicing. Reheat ganache toppings slightly if they become too firm.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight to develop its flavors and set properly, making it an excellent make-ahead dessert.

Is it necessary to heat-treat the flour for the edible cookie dough?

Yes, heat-treating the flour eliminates harmful bacteria, making the cookie dough safe to eat raw within the cheesecake filling.

Delicious Sugar Cookie Cheesecake That’ll Wow Your Guests Recipe

Print Recipe

★★★★★

4.8 from 96 reviews

This Delicious Sugar Cookie Cheesecake combines the buttery goodness of a sugar cookie base with a creamy, rich cheesecake filling studded with edible cookie dough pieces and topped with a luscious white chocolate ganache. Perfect for impressing guests and satisfying sweet cravings with a unique twist on classic flavors.

• Author: Hannah
• Prep Time: 30 minutes
• Cook Time: 1 hour 45 minutes
• Total Time: 8 hours 15 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

For the Sugar Cookie Base

• 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)

For the Creamy 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)

For the Ganache Topping

• 8 ounces White Chocolate (or dark chocolate for a richer topping)
• 1 cup Heavy Cream (for ganache, heated until warm when mixing)

Instructions

1. Preheat and Prepare Oven: Preheat your oven to 350°F and line a 9-inch springform pan with parchment paper to prevent sticking and ensure easy removal.
2. Heat-treat Flour: Spread 1 cup of flour on a baking sheet and bake it at 300°F for 5-7 minutes to heat-treat it, then let it cool completely to ensure safety when used in edible cookie dough.
3. Make Sugar Cookie Base: In a bowl, whisk the cooled flour with salt and baking powder. Cream together the butter and sugar until light and fluffy. Mix in the egg and vanilla extract, then press the dough into the prepared springform pan evenly. Bake for 20-25 minutes until the crust turns golden brown, then remove from oven.
4. Prepare Cookie Dough Balls: In another bowl, beat butter and sugar, then add vanilla and milk. Mix in heat-treated flour. Roll the mixture into marble-sized balls and freeze them until firm to be incorporated into the cheesecake filling.
5. Adjust Oven Temperature: Lower the oven temperature to 325°F for baking the cheesecake filling.
6. Make Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Blend in sour cream, heavy cream, and vanilla extract thoroughly. Add eggs one at a time, mixing well after each addition. Gently fold in the frozen cookie dough balls into the cheesecake mixture.
7. Assemble and Bake Cheesecake: Pour the cheesecake mixture over the pre-baked sugar cookie crust in the springform pan. Place the pan in a water bath to ensure gentle, even baking. Bake for 75-85 minutes until the cheesecake is set but slightly jiggly in the center.
8. Cool and Chill: After baking, turn off the oven and crack the oven door open; let the cheesecake cool inside for 30 minutes to prevent cracking. Then refrigerate for at least 6 hours or overnight to set completely.
9. Prepare Ganache Topping: Heat 1 cup of heavy cream until warm but not boiling. Pour over chopped white chocolate and stir until smooth and glossy.
10. Finish and Serve: Pour the ganache evenly over the chilled cheesecake. Allow the ganache to set slightly before slicing and serving to guests.

Notes

• Use heat-treated flour to make safe edible cookie dough to avoid risks from raw flour.
• Full-fat cream cheese and heavy cream provide the best creamy texture and flavor.
• For a dairy-free version, substitute heavy cream with coconut cream and use vegan cookie dough options.
• Ensure the water bath during cheesecake baking is well-sealed with foil to prevent water from seeping into the cheesecake.
• Letting the cheesecake cool gradually prevents cracks on the surface and ensures a smooth texture.
• The ganache can be made with dark or white chocolate depending on your flavor preference.
• Refrigerate the cheesecake for at least 6 hours for optimal texture and flavor development.

Keywords: sugar cookie cheesecake, edible cookie dough cheesecake, white chocolate ganache cheesecake, creamy cheesecake recipe, dessert recipe