Description
This Sugar Cookie Cheesecake is a delightful blend of buttery sugar cookie crust, creamy cheesecake filling studded with festive cookie dough balls and sprinkles, topped with a smooth white chocolate ganache. Perfect for holiday celebrations or any special occasion, it combines the nostalgic flavors of sugar cookies with the rich, velvety texture of classic cheesecake.
Ingredients
Scale
Sugar Cookie Crust
- 1 3/4 cups 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 Filling
- 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 of the Cookie dough balls (prepared)
White Chocolate Ganache
- 1 cup White chocolate chips
- 1/3 cup Heavy cream
Instructions
- Prepare Sugar Cookie Crust: Preheat your oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray and line the bottom with a parchment paper circle. Spray again. Set aside.
- Bake Flour: Spread 1 3/4 cups of all-purpose flour on a cookie sheet and bake for 5 minutes to toast it slightly. Let it cool.
- Mix Dry Ingredients: In a medium bowl, combine the toasted flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Using a mixer, beat the unsalted butter and white sugar on high speed for 2 minutes until fluffy.
- Add Wet Ingredients: Mix in vanilla extract, egg, and egg yolk on medium speed until fully incorporated.
- Incorporate Dry Ingredients and Sprinkles: Add dry ingredients to the wet mixture and mix on low speed until just combined. Fold in the Christmas sprinkles gently.
- Form and Bake Crust: Press the cookie dough evenly across the bottom of the springform pan using your hands. Bake for 25-30 minutes or until golden on top. Remove and let cool.
- Prepare Cookie Dough Balls: While crust bakes, mix 1 1/2 cups flour and salt in a medium bowl. In another bowl, beat butter and sugar on high speed for 2 minutes. Add vanilla and milk, mixing until combined. Stir in dry ingredients on low speed and then fold in Christmas sprinkles.
- Shape and Freeze Cookie Dough Balls: Roll dough into small balls about the diameter of a dime to a nickel. Place on a wax paper-lined cookie sheet and freeze until firm and cold.
- Make Cheesecake Filling: Preheat oven to 325℉. Beat cream cheese and sugar on high speed for 2 minutes, scraping bowl halfway. Mix in sour cream, heavy cream, and vanilla until smooth. Add eggs one at a time on low speed until just combined.
- Fold in Cookie Dough Balls: Gently fold 3/4 of the frozen cookie dough balls into the cheesecake batter using a spatula.
- Assemble and Prepare Water Bath: Pour cheesecake batter over the cooled crust. Place the springform pan inside a larger pan and prepare a water bath by filling with hot water halfway up the sides, using foil to wrap pan or a cake pan to avoid water intrusion.
- Bake Cheesecake: Bake for 80-90 minutes until edges are set but center jiggles slightly.
- Cool in Oven: Turn off oven and crack door open to cool cheesecake for 30 minutes to prevent cracks.
- Chill: Remove from oven and cool completely at room temperature on a cooling rack. Wrap in foil and refrigerate for at least 6 hours or overnight.
- Prepare White Chocolate Ganache: Heat heavy cream until hot and steaming. Pour over white chocolate chips in a bowl. Let sit 2 minutes then stir until smooth. Microwave briefly if necessary to melt residual chunks.
- Glaze and Decorate: Remove cheesecake from springform pan and parchment paper. Pour ganache over the cheesecake. Freeze for 10 minutes, then top with remaining cookie dough balls and additional Christmas sprinkles.
Notes
- Use room temperature ingredients for best mixing and texture.
- Freezing cookie dough balls before adding to cheesecake prevents them from melting into the batter.
- The water bath helps prevent cracks by providing gentle, moist heat during baking.
- Allow cheesecake to chill thoroughly for optimal firmness and flavor development.
- Be careful when handling the water bath to avoid aluminum foil leaks or water intrusion into the crust.
- Prep Time: 40 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sugar cookie cheesecake, holiday cheesecake, Christmas dessert, sugar cookie crust, cheesecake with sprinkles, white chocolate ganache cheesecake
