Description
This Sugar Cookie Cheesecake combines a buttery sugar cookie crust with festive Christmas sprinkle cookie dough balls baked inside a creamy cheesecake, topped with a smooth white chocolate ganache. Perfect for holiday celebrations and dessert lovers seeking a fun and flavorful twist on classic 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
- 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 (prepared from above)
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 of flour on a cookie sheet for 5 minutes, then cool. In a medium bowl, combine 1 3/4 cups flour, baking soda, and salt. Using a mixer, beat butter and sugar on high for 2 minutes, then add vanilla, egg, and egg yolk, mixing until combined. Add dry ingredients and mix on low until just combined, then fold in sprinkles. Press dough evenly into pan bottom and bake for 30 minutes until golden.
- Make Cookie Dough Balls: In a bowl, mix 1 1/2 cups flour and salt. Beat butter and sugar on high for 2 minutes, then add vanilla and milk, mixing until combined. Add dry mixture, mix on low, then fold in sprinkles. Roll dough into small balls about the size of a dime to nickel. Freeze balls until firm before using.
- Prepare Cheesecake Batter: Preheat oven to 325℉ and prepare hot water for a water bath. Beat cream cheese and sugar on high for 2 minutes, scraping bowl halfway. Add sour cream, heavy cream, and vanilla, mixing on medium until smooth. Add eggs slowly on low speed just until combined. Fold in 3/4 of cookie dough balls gently with a spatula.
- Assemble and Bake Cheesecake: Pour batter onto baked cookie crust. Place springform pan in a water bath using one of the two methods described to prevent water ingress. Bake for 90 minutes until edges are set and center slightly jiggles. Turn off oven, crack door, and cool cheesecake inside oven for 30 minutes. Remove and cool completely on a rack, then wrap and chill at least 6 hours or overnight.
- Make White Chocolate Ganache: Heat heavy cream in a small pan until hot and steaming. Place white chocolate chips in a bowl and pour hot cream over them. Let sit 2 minutes, then stir until smooth. If necessary, microwave in 20-second bursts until melted.
- Finish Dessert: Remove cheesecake from fridge, remove pan sides and parchment. Pour ganache over cheesecake evenly. Freeze for 10 minutes, then decorate with remaining cookie dough balls and sprinkles before serving.
Notes
- Pull out all dairy ingredients at least 2 hours before baking to ensure they reach room temperature for a smooth batter.
- Bake the flour for cookie dough balls briefly to improve texture and flavor.
- Use a water bath to bake cheesecake to prevent cracks and ensure creamy texture.
- Freeze the cookie dough balls before adding to cheesecake to help them hold shape during baking.
- Wrapping the springform pan with aluminum foil twice ensures no water leaks into the crust during the water bath.
- Allow cheesecake to chill overnight for the best flavor and texture.
- The white chocolate ganache can be gently reheated in the microwave if it thickens too much before pouring.
- Use festive sprinkles to add a holiday touch and colorful look to the dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
