Description
This sugar cookie cheesecake combines a buttery sugar cookie crust with festive sprinkles, creamy cheesecake studded with cookie dough balls, and a luscious white chocolate ganache topping. Perfect for holiday celebrations or anytime you crave a fun and indulgent dessert.
Ingredients
Scale
Sugar Cookie Crust
- 1 3/4 cup All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 3/4 cup Unsalted butter, room temperature
- 1 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 Large egg, room temperature
- 1 Egg yolk, room temperature
- 1/3 cup Christmas sprinkles, jimmies
Cookie Dough Balls
- 1 1/2 cups All-purpose flour
- 1/2 tsp Salt
- 1/2 cup Unsalted butter, room temperature
- 1 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 3 TBSP Milk
- 1/2 cup Christmas sprinkles, jimmies
Cheesecake
- 24 oz Cream cheese, room temperature
- 3/4 cup White granulated sugar
- 1/2 cup Sour cream, room temperature or Greek yogurt
- 1/4 cup Heavy cream, room temperature
- 1 tsp Pure vanilla extract
- 4 Large eggs, room temperature
- 3/4 Cookie dough balls (from above)
White Chocolate Ganache
- 1 cup White chocolate chips
- 1/3 cup Heavy cream
Instructions
- Prepare Sugar Cookie Crust: Preheat the oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray and line the bottom with a 9-inch parchment paper circle, spraying again. Set aside. Bake 1 1/2 cups all-purpose flour on a cookie sheet for 5 minutes to toast. Let cool. In a medium bowl, mix the toasted flour, baking soda, and salt; set aside. Using a mixer, beat butter and sugar on high speed for 2 minutes. Add vanilla, egg, and egg yolk, mixing on medium until combined. Gradually add dry ingredients on low speed until just combined, then stir in 1/3 cup Christmas sprinkles. Press dough evenly into the bottom of the prepared pan (no need to go up sides). Bake for 30 minutes or until golden on top. Remove from oven and let cool.
- Make Cookie Dough Balls: While crust bakes, preheat oven to 350℉ if not already preheated. In a medium bowl, mix 1 1/2 cups flour and 1/2 tsp salt; set aside. Using a mixer, beat butter and sugar on high speed for 2 minutes. Add vanilla and milk, mixing on medium until smooth. Add dry ingredients on low speed until just combined, then fold in 1/2 cup Christmas sprinkles. Roll dough into small balls about dime to nickel size and place on wax paper-lined cookie sheet. Freeze until firm before use.
- Prepare Cheesecake Filling: Preheat oven to 325℉. Start preparing hot water bath. Using a mixer, beat cream cheese and sugar on high speed for 2 minutes, scraping sides midway. Add sour cream, heavy cream, and vanilla, mixing on medium until smooth with no lumps. Add eggs one at a time on low speed until just combined. Fold in 3/4 of the prepared cookie dough balls gently into the batter with a spatula.
- Assemble and Bake Cheesecake: Pour cheesecake batter over cooled sugar cookie crust in springform pan. Prepare a water bath by either placing the springform in a 10-inch cake pan inside a large roasting pan filled halfway with hot water, or wrap springform pan tightly with aluminum foil and place inside roasting pan with hot water halfway up the pan. Bake cheesecake for 90 minutes until edges are set and center has slight jiggle. Turn off oven, crack door open, and let cheesecake cool inside oven for 30 minutes to prevent cracks. Remove and cool completely on a rack. Then wrap pan and chill in fridge at least 6 hours or overnight.
- Make White Chocolate Ganache: Place white chocolate chips in a bowl. Heat heavy cream in a small pan over medium heat until hot and steaming. Pour cream over chocolate and let sit 2 minutes before stirring with rubber spatula. If needed, microwave in 20-second intervals to melt completely and achieve smooth consistency.
- Finish and Decorate: Remove chilled cheesecake from springform pan and parchment paper. Pour white chocolate ganache evenly over the top. Place cheesecake in freezer for 10 minutes to set ganache. Decorate with remaining cookie dough balls and additional Christmas sprinkles. Serve chilled.
Notes
- Pull out all dairy ingredients 2 hours before baking to reach room temperature for best texture.
- Freezing cookie dough balls before adding to cheesecake ensures they hold shape and texture during baking.
- Using a water bath prevents cracks and helps the cheesecake bake evenly.
- For easier removal, line the springform pan with parchment paper before adding crust.
- Chill cheesecake overnight for the best flavor and texture.
- Use a sharp knife warmed in hot water to cut clean slices.
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
