Description
This Sugar Cookie Cheesecake combines the buttery goodness of a sugar cookie crust with rich, creamy cheesecake studded with festive cookie dough balls and finished with a luscious white chocolate ganache. A perfect holiday dessert that’s both fun to make and delightful to eat, featuring a colorful sprinkle-studded crust and irresistible cookie dough surprises baked right inside the cheesecake.
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 (baked for 5 minutes and cooled)
- 1/2 cup unsalted butter, room temperature
- 3 tbsp milk
- 1 cup white granulated sugar
- 1 tsp pure vanilla extract
- 1/2 tsp salt
- 1/2 cup Christmas sprinkles, jimmies
Cheesecake
- 24 oz cream cheese, room temperature
- 3/4 cup white granulated sugar
- 1/2 cup sour cream or Greek yogurt, room temperature
- 1/4 cup heavy cream, room temperature
- 1 tsp pure vanilla extract
- 4 large eggs, room temperature
- 3/4 of the prepared 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 a parchment paper circle. Spray again and set aside. Bake 1 1/2 cups flour on a cookie sheet for 5 minutes to toast, then cool. In a bowl, mix 1 3/4 cups flour, baking soda, and salt. In a mixer, beat butter and sugar on high for 2 minutes. Add vanilla, egg, and egg yolk, mix on medium until combined. Add dry mix and blend on low speed until just combined, then fold in Christmas sprinkles. Press dough evenly on bottom of springform pan; bake 25-30 minutes until golden.
- Make Cookie Dough Balls: While crust bakes, mix 1 1/2 cups toasted flour and salt. In mixer, beat butter and sugar on high 2 minutes, then add vanilla and milk; mix medium until smooth. Add dry mix and blend on low until just combined. Fold in sprinkles. Roll dough into small balls (dime to nickel size) on wax paper-covered sheet. Freeze until firm.
- Prepare Cheesecake Batter: Preheat oven to 325℉ and prepare hot water bath. Beat cream cheese and sugar on high for 2 minutes, scraping bowl halfway. Add sour cream or Greek yogurt, heavy cream, and vanilla; mix medium until smooth with no lumps. Add eggs, mix low until combined. Fold in 3/4 of cookie dough balls gently with spatula.
- Assemble and Bake Cheesecake: Pour batter over cooled crust. Prepare water bath by placing springform pan in a larger pan filled halfway with hot water, using foil-wrapped or double pan method to prevent leaks. Bake 80-90 minutes until edges are set and center slightly jiggles. Turn off oven, crack door, and cool 30 minutes to prevent cracking. Remove and cool completely on rack. Wrap and chill in fridge at least 6 hours or overnight.
- Make White Chocolate Ganache: Heat heavy cream in small pan until hot and steaming. Pour over white chocolate chips in bowl. Wait 2 minutes, then stir until smooth, reheating briefly if needed to melt all chocolate. Pour ganache over chilled cheesecake, spreading evenly.
- Finish and Serve: Place cheesecake in freezer for 10 minutes to set ganache. Top with remaining cookie dough balls and additional Christmas sprinkles. Remove springform pan and parchment paper before serving.
Notes
- Bring all dairy ingredients to room temperature at least 2 hours before starting for smooth batter.
- To avoid cracking, do not overmix cheesecake batter and cool gradually in oven with door ajar.
- Use a water bath to ensure even baking and prevent the cheesecake from drying out.
- To make prepping easier and more fun, involve family in rolling cookie dough balls.
Nutrition
- Serving Size: 1 slice (1/16th of cheesecake)
- Calories: 480
- Sugar: 32g
- Sodium: 210mg
- Fat: 32g
- Saturated Fat: 18g
- Unsaturated Fat: 12g
- Trans Fat: 0.5g
- Carbohydrates: 38g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 130mg
