Description
This festive Sugar Cookie Cheesecake combines a buttery sugar cookie crust with colorful cookie dough balls folded into a rich, creamy cheesecake. Topped with a smooth white chocolate ganache and decorated with sprinkles and more cookie dough balls, this dessert is perfect for holiday celebrations and special occasions.
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
White Chocolate Ganache
- 1 cup White chocolate chips
- 1/3 cup Heavy cream
Instructions
- Prepare Sugar Cookie Crust: Preheat oven to 350℉. Spray a 9-inch springform pan with nonstick spray and line the bottom with parchment paper, then spray again. Bake 1 1/2 cups flour on a cookie sheet for 5 minutes, then let cool. In a medium bowl, mix remaining flour, baking soda, and salt. Using a mixer, beat butter and sugar on high speed for 2 minutes. Add vanilla, egg, and egg yolk; mix on medium until combined. Add dry ingredients and mix on low until just combined, then fold in sprinkles. Press dough into pan bottom with hands 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 until combined. Mix in flour and salt on low speed until just combined, then fold in sprinkles. Roll dough into small balls about the size of a dime to a nickel. Freeze cookie dough balls until firm.
- Prepare Cheesecake Batter: Preheat oven to 325℉. Start hot water bath. Beat cream cheese and sugar on high for 2 minutes, scraping bowl halfway. Mix in sour cream, heavy cream, and vanilla on medium until smooth. Add eggs and mix on low until just combined. Fold in 3/4 of cookie dough balls gently with a spatula.
- Bake Cheesecake: Pour batter over cooled crust. Prepare water bath using a roasting pan and hot water to prevent cracking. Bake 80-90 minutes until edges are set and center slightly jiggles. Turn off oven, crack door open, cool cheesecake for 30 minutes. Remove from oven and let cool completely on rack. Chill wrapped in foil in fridge at least 6 hours or overnight.
- Make White Chocolate Ganache: Pour white chocolate chips into a bowl. Heat heavy cream until steaming, then pour over chips. Let sit 2 minutes before stirring until smooth. If needed, microwave in 20 second intervals to finish melting.
- Assemble and Serve: Remove cheesecake from fridge, remove pan and parchment. Pour ganache over cheesecake. Freeze 10 minutes to set ganache. Top with remaining cookie dough balls and sprinkles. Serve chilled or at room temperature.
Notes
- Pull out all dairy ingredients at least 2 hours before baking for best mixing.
- Press the crust dough evenly on the bottom, no need to go up the sides of the pan.
- Freezing cookie dough balls before folding into cheesecake batter helps them hold shape during baking.
- Use a water bath to prevent cheesecake cracks and achieve a smooth surface.
- Cool cheesecake gradually in the oven with door cracked to avoid cracking.
- Chill cheesecake overnight for best texture and flavor.
- Use Christmas sprinkles for a festive look but any sprinkles can be used.
- Wrap the springform pan tightly with foil to avoid water leaks during the water bath.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
