Description
This Sugar Cookie Cheesecake features a festive sugar cookie crust, creamy cheesecake filled with colorful cookie dough balls, and a luscious white chocolate ganache topping. Perfect for holiday celebrations, it combines classic sugar cookie flavors with rich cheesecake for a delightful treat.
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 the oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray and line the bottom with a 9-inch parchment paper circle, then spray again. Place 1 1/2 cups of all-purpose flour on a cookie sheet and bake for 5 minutes to toast it lightly, then let it cool. In a medium bowl, mix 1 3/4 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt. Using a mixer, beat 3/4 cup unsalted butter and 1 cup white granulated sugar on high speed for 2 minutes. Add 1 tsp vanilla extract, 1 large egg, and 1 egg yolk and mix on medium until combined. Incorporate the dry ingredients on low speed until just combined, then fold in 1/3 cup Christmas sprinkles. Press the dough into the springform pan bottom evenly. Bake for 30 minutes until golden on top.
- Make Cookie Dough Balls: While the crust bakes, mix 1 1/2 cups all-purpose flour (previously toasted), and 1/2 tsp salt in a bowl. Beat 1/2 cup unsalted butter and 1 cup white sugar on high for 2 minutes, add 1 tsp vanilla extract and 3 TBSP milk and mix on medium until combined. Add dry ingredients on low speed until just combined, fold in 1/2 cup Christmas sprinkles. Roll the dough into small balls about the size of a dime to a nickel. Place balls on a wax-paper lined cookie sheet and freeze until firm.
- Prepare Cheesecake Batter: Preheat oven to 325℉ and prepare hot water for the water bath. Beat 24 oz cream cheese and 3/4 cup white sugar on high speed for 2 minutes, scraping sides halfway. Add 1/2 cup sour cream, 1/4 cup heavy cream, and 1 tsp vanilla extract; mix medium speed until smooth with no lumps. Add 4 large eggs one at a time on low speed until just combined. Fold 3/4 of the frozen cookie dough balls into the batter gently with a spatula.
- Assemble and Bake Cheesecake: Pour batter over the baked sugar cookie crust. Prepare a water bath by wrapping the springform pan tightly twice in aluminum foil or placing it inside a larger pan, then place the springform pan in a roasting pan filled halfway with hot water. Bake for 90 minutes until edges are set and center slightly jiggles. Turn off oven, crack door open, and cool cheesecake inside oven for 30 minutes to prevent cracks.
- Chill Cheesecake: Remove from oven, cool completely on wire rack, then cover tightly with foil and chill in refrigerator for at least 6 hours or preferably overnight.
- Prepare White Chocolate Ganache: Place 1 cup white chocolate chips in a bowl. Heat 1/3 cup heavy cream in a small pan over medium heat until hot and steaming. Pour hot cream over chocolate chips and let stand for 2 minutes, then stir until smooth. If needed, microwave in 20 second intervals until fully melted.
- Finish and Serve: Remove chilled cheesecake from springform pan and parchment paper. Pour white chocolate ganache evenly over cheesecake top. Freeze cheesecake for 10 minutes to set ganache. Decorate with remaining cookie dough balls and additional Christmas sprinkles. Serve chilled.
Notes
- Pull out dairy ingredients 2 hours before baking to ensure they are at room temperature.
- Toast the flour for the cookie dough balls to improve texture and flavor.
- Roll cookie dough balls small to ensure even baking and good distribution in cheesecake.
- Use a water bath during baking to prevent cracks and ensure creamy texture.
- Cool cheesecake slowly with oven door cracked open to avoid sudden temperature changes that cause cracks.
- Chill cheesecake overnight for optimal flavor and texture.
- Freeze briefly after applying ganache to allow it to set before decorating.
Nutrition
- Serving Size: 1 slice
- Calories: 420 kcal
- Sugar: 30 g
- Sodium: 240 mg
- Fat: 28 g
- Saturated Fat: 15 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
