Description
Delight in the festive flavors of this Sugar Cookie Cheesecake, featuring a buttery sugar cookie crust, fun cookie dough balls baked into a creamy cheesecake filling, and finished with a luscious white chocolate ganache topped with sprinkles and more cookie dough bits. Perfect for holiday celebrations or any sweet occasion!
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 nonstick spray, line the bottom with parchment paper, and spray again. Bake 1 1/2 cups of all-purpose flour on a cookie sheet for 5 minutes to toast it lightly and let it cool. In a medium bowl, combine 1 3/4 cups flour, baking soda, and salt. In a mixer, beat butter and sugar on high for 2 minutes, then add vanilla, egg, and egg yolk and mix on medium until combined. Add dry ingredients on low speed until just mixed, then fold in 1/3 cup Christmas sprinkles. Press dough evenly into the bottom of the springform pan and bake 25-30 minutes until golden.
- Make Cookie Dough Balls: While crust bakes, mix flour and salt in a bowl. Beat butter and sugar on high for 2 minutes, add vanilla and milk, mix on medium until combined. Add flour mixture on low until just incorporated, then fold in 1/2 cup sprinkles. Roll dough into dime- to nickel-sized balls and place on wax paper-lined baking sheet. Freeze until firm.
- Prepare Cheesecake Filling and Water Bath: Preheat oven to 325℉. Start hot water for water bath. Beat cream cheese and sugar on high for 2 minutes, scraping bowl halfway. Add sour cream, heavy cream, and vanilla, mix medium until smooth. Add eggs on low speed until just combined. Fold in 3/4 of the frozen cookie dough balls. Pour batter over crust in springform pan.
- Water Bath Setup and Baking: Place springform pan inside a 10-inch cake pan within a large roasting pan. Pour hot water halfway up the cake pan (or tightly wrap springform pan with foil and place in roasting pan filled halfway with hot water). Bake 80-90 minutes, until edges are set and center jiggles slightly. Turn off oven, crack door, and cool cheesecake in oven for 30 minutes.
- Cool and Chill: Remove cheesecake from oven and place on a cooling rack to cool completely. Wrap pan tightly with foil and refrigerate for at least 6 hours or preferably overnight.
- Prepare 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 hot cream over chocolate chips and let sit 2 minutes before stirring until smooth. If necessary, microwave in 20-second intervals until fully melted.
- Assemble and Finish: Remove chilled cheesecake from pan and parchment paper. Pour white chocolate ganache over top and freeze for 10 minutes. Garnish with remaining cookie dough balls and Christmas sprinkles. Serve chilled.
Notes
- Bring all dairy ingredients to room temperature at least 2 hours before baking to ensure smooth batter.
- Use a water bath to prevent cracking and ensure even baking of the cheesecake.
- Freezing the cookie dough balls before folding them into the batter helps maintain their shape.
- Chilling the cheesecake overnight is recommended for the best texture and flavor.
- If white chocolate ganache thickens too much before pouring, gently reheat as needed.
Nutrition
- Serving Size: 1 slice (1/16 of cheesecake)
- Calories: 485
- Sugar: 32g
- Sodium: 220mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 125mg
