Description
This Sugar Cookie Cheesecake combines a festive sugar cookie crust, chewy cookie dough balls mixed into a creamy cheesecake, and finishes with a luscious white chocolate ganache topped with sprinkles and extra cookie dough balls. Perfect for holiday celebrations, this dessert offers a delightful texture contrast and a sweet, indulgent flavor.
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 batch)
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 baking nonstick spray. Line bottom with parchment paper and spray again. Set aside. Place 1 1/2 cups flour on a cookie sheet and bake for 5 minutes, then let cool. In a medium bowl, mix 1 3/4 cups flour, baking soda, and salt. Using a mixer, beat butter and sugar on high speed for 2 minutes. Add vanilla, egg, and egg yolk; beat on medium until combined. Add dry ingredients and mix on low just until combined, then fold in sprinkles. Press dough into the springform pan bottom. Bake 30 minutes until golden.
- Make Cookie Dough Balls: In a medium bowl, mix 1 1/2 cups flour and salt. Beat butter and sugar on high 2 minutes, add vanilla and milk; mix medium until smooth. Add dry ingredients, mix on low until just combined, then stir in sprinkles. Roll dough into dime to nickel sized balls. Place on wax paper-lined cookie sheet and freeze until firm.
- Prepare Cheesecake Batter: Preheat oven to 325℉. Start hot water bath. Beat cream cheese and sugar on high 2 minutes, scraping bowl halfway. Mix in sour cream, heavy cream, and vanilla until smooth with no lumps. Add eggs on low speed until just combined. Fold in 3/4 of frozen cookie dough balls with a spatula.
- Assemble and Bake Cheesecake: Pour batter over baked crust. Prepare water bath by placing springform pan in larger cake pan or wrapping in foil and placing in roasting pan filled halfway with hot water. Bake 90 minutes until edges are set and center jiggles slightly. Turn off oven, crack door, and cool cheesecake for 30 minutes. Remove from oven, cool completely on rack, then chill in refrigerator for at least 6 hours or overnight.
- Make White Chocolate Ganache: Place white chocolate chips in bowl. Heat heavy cream until hot and steaming. Pour over chocolates and let sit 2 minutes. Stir until smooth; if needed, microwave in 20-second intervals to melt completely. Remove cheesecake from fridge and pan, pour ganache evenly over top.
- Final Decoration: Freeze cheesecake for 10 minutes to set ganache. Top with remaining cookie dough balls and sprinkles. Serve chilled.
Notes
- Remove dairy ingredients from refrigerator 2 hours before baking to ensure they are room temperature for best texture.
- To prevent cracks in the cheesecake, do not overbake and allow it to cool gradually with oven door ajar.
- Freezing the cookie dough balls maintains their shape during baking in the cheesecake batter.
- Use a water bath to create a moist oven environment and ensure smooth cheesecake texture.
- Wrap springform pan well in foil to avoid water leaking into the crust during the water bath.
- For easier ganache spreading, ensure ganache is slightly cooled but still pourable before applying.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
