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–+ servings
Melany

Sugar Cookie Cheesecake Bars for a Sweet Treat

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.
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Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings: 16 bars
Course: Dessert
Cuisine: American
Ingredients Method Notes

Ingredients
  

Sugar Cookie Crust:
  • 1 ¾ cups all-purpose flour
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • ¾ cup unsalted butter room temperature
  • 1 cup cane sugar Regenerative Organic Certified®
  • 1 teaspoon pure vanilla extract
  • 1 large egg + 1 yolk room temperature
  • ⅓ cup Christmas sprinkles jimmies
Cookie Dough Balls:
  • 1 ½ cups all-purpose flour
  • ½ teaspoon salt
  • ½ cup unsalted butter room temperature
  • 1 cup cane sugar Regenerative Organic Certified®
  • 1 teaspoon pure vanilla extract
  • 5 tablespoons milk
  • ⅓ cup Christmas sprinkles jimmies
Cheesecake:
  • 32 oz cream cheese room temperature
  • ⅔ cup cane sugar Regenerative Organic Certified®
  • ¾ cup sour cream or Greek yogurt room temperature
  • ½ cup heavy cream room temperature
  • 1 teaspoon pure vanilla extract
  • 4 large eggs room temperature
  • ⅔ of prepared cookie dough balls
White Chocolate Ganache:
  • 1 cup white chocolate chips
  • ⅓ cup heavy cream

Method
 

Prepare 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.
Make 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.
Prepare 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.
Bake the Cheesecake:
  1. Pour the cheesecake filling over the cooled crust.
Use one of the following methods for a water bath:
  1. 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.
  2. 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.
Make 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.
Assemble 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.

Notes

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

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