The holidays are a time for indulging in delicious desserts that bring smiles to faces and warmth to hearts. What better way to celebrate the season than with Sugar Cookie Cheesecake Bars? These layered delights feature a sugar cookie crust, creamy cheesecake filling, and festive sprinkles, making them the ultimate sweet treat for any occasion. Let’s explore how you can make this show-stopping dessert step by step!

Why You’ll Love Sugar Cookie Cheesecake Bars

• Perfect for Any Occasion: Whether it’s a family gathering or a holiday party, these bars steal the show.
• Layers of Flavor: From the buttery sugar cookie crust to the creamy cheesecake, every bite is a delight.
• Kid-Approved: Fun sprinkles and cookie dough balls make these bars irresistible to kids.
• Customizable: You can tweak the recipe to suit different tastes and themes.

Ingredients You’ll Need

Here’s a breakdown of the ingredients for the sugar cookie crust, cookie dough balls, cheesecake filling, and white chocolate ganache.

Component	Ingredients	Quantity
Sugar Cookie Crust	All-purpose flour	1 ¾ cups
	Baking soda	½ teaspoon
	Salt	½ teaspoon
	Unsalted butter (room temperature)	¾ cup
	Cane sugar (Regenerative Organic Certified®)	1 cup
	Pure vanilla extract	1 teaspoon
	Egg (room temperature)	1 large + 1 yolk
	Christmas sprinkles (jimmies)	⅓ cup
Cookie Dough Balls	All-purpose flour	1 ½ cups
	Salt	½ teaspoon
	Unsalted butter (room temperature)	½ cup
	Cane sugar (Regenerative Organic Certified®)	1 cup
	Pure vanilla extract	1 teaspoon
	Milk	5 tablespoons
	Christmas sprinkles (jimmies)	⅓ cup
Cheesecake	Cream cheese (room temperature)	32 oz
	Cane sugar (Regenerative Organic Certified®)	⅔ cup
	Sour cream or Greek yogurt (room temperature)	¾ cup
	Heavy cream (room temperature)	½ cup
	Pure vanilla extract	1 teaspoon
	Eggs (room temperature)	4 large
	Cookie dough balls	⅔ of prepared batch
White Chocolate Ganache	White chocolate chips	1 cup
	Heavy cream	⅓ cup

How to Make Sugar Cookie Cheesecake Bars

1. Preparing the Sugar Cookie Crust

1. Preheat the oven to 350℉.
2. Spray a 9-inch springform pan with nonstick spray and line the bottom with parchment paper.
3. In a medium bowl, combine flour, baking soda, and salt. Set aside.
4. Using a mixer, cream the butter and cane sugar on high speed for 2 minutes.
5. Mix in the vanilla, egg, and egg yolk until well incorporated.
6. Gradually add the dry ingredients, mixing on low speed until just combined. Fold in the sprinkles.
7. Press the dough into the bottom of the springform pan evenly. Bake for 25-30 minutes until golden.

2. Making the Cookie Dough Balls

1. While the crust is baking, mix flour and salt in a medium bowl.
2. Cream the butter and sugar on high speed for 2 minutes, then mix in vanilla and milk.
3. Gradually add the dry ingredients on low speed, followed by the sprinkles.
4. Roll the dough into small balls (dime to nickel-sized) and place them on a wax paper-lined tray.
5. Freeze the balls until firm.

3. Preparing the Cheesecake Filling

1. Preheat the oven to 325℉.
2. Start the water bath by boiling water.
3. Beat the cream cheese and sugar on high speed for 2 minutes, scraping the bowl midway.
4. Mix in sour cream, heavy cream, and vanilla on medium speed until smooth. Ensure there are no lumps.
5. Add the eggs one at a time, mixing on low speed until just combined.
6. Fold in ⅔ of the cookie dough balls with a spatula.

4. Baking the Cheesecake

1. Pour the cheesecake filling over the cooled crust.
2. Use one of the following methods for a water bath:
   • Method 1: Place the springform pan in a larger cake pan, then in a roasting pan. Fill the roasting pan with hot water halfway up the cake pan.
   • Method 2: Wrap the springform pan tightly in aluminum foil and place it directly in the roasting pan with hot water halfway up.
3. Bake for 80-90 minutes until the edges are set and the center jiggles slightly.
4. Turn off the oven and cool the cheesecake inside with the door cracked for 30 minutes.
5. Transfer to a cooling rack, then refrigerate for at least 6 hours or overnight.

5. Making the White Chocolate Ganache

1. Heat heavy cream in a saucepan over medium heat until steaming.
2. Pour over white chocolate chips and let sit for 2 minutes. Stir until smooth.
3. If chunks remain, microwave in 20-second intervals, stirring each time.

6. Assembling the Bars

1. Remove the chilled cheesecake from the springform pan.
2. Pour ganache over the top and freeze for 10 minutes.
3. Decorate with remaining cookie dough balls and sprinkles.

Tips for Success

1. Room Temperature Ingredients: This ensures smooth mixing and even baking.
2. Water Bath: Prevents cracks by maintaining an even baking temperature.
3. Freezing Cookie Dough Balls: Keeps them intact during baking.
4. Decorating: Work quickly with ganache to ensure toppings stick before it sets.

Frequently Asked Questions

1. Can I use store-bought cookie dough instead of homemade?
Yes, store-bought dough works, but homemade ensures better flavor and customization.

2. How do I prevent the cheesecake from cracking?
Use a water bath and avoid overbaking. Cooling the cheesecake gradually also helps.

3. Can I make this recipe gluten-free?
Yes, substitute the flour with a gluten-free all-purpose blend.

4. How long do these bars last?
Store in the refrigerator for up to 5 days or freeze for up to 2 months.

5. Can I skip the ganache?
The ganache adds a beautiful finish but can be omitted for a simpler dessert.

6. What can I use instead of sprinkles?
Try mini chocolate chips, crushed peppermint, or edible glitter for a festive twist.

Why Sugar Cookie Cheesecake Bars Are a Must-Try

These bars combine the nostalgic sweetness of sugar cookies with the creamy indulgence of cheesecake. The festive sprinkles and cookie dough balls add a playful touch, making them perfect for sharing during the holidays.

Ready to Bake These Sweet Treats?

Grab your ingredients and start creating these delightful Sugar Cookie Cheesecake Bars today. Whether you’re serving them at a holiday party or gifting them to friends, they’re sure to impress!

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