Description
This delightful Sugar Cookie Cheesecake combines a buttery sugar cookie crust with festive cookie dough balls baked inside a creamy, rich cheesecake. Topped with a silky white chocolate ganache and colorful Christmas sprinkles, this dessert is perfect for special occasions and holiday celebrations.
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)
White Chocolate Ganache
- 1 cup White chocolate chips
- 1/3 cup Heavy cream
Instructions
- Prepare the Sugar Cookie Crust: Preheat the oven to 350℉. Spray a 9-inch springform pan with nonstick spray and line the bottom with a parchment paper circle. Set aside. Bake 1 1/2 cups of all-purpose flour on a cookie sheet for 5 minutes to prepare for cookie dough balls and let cool. In a medium bowl, mix 1 3/4 cup flour, baking soda, and salt. In a mixer, beat butter and sugar on high speed for 2 minutes. Add vanilla, egg, and egg yolk, mixing on medium until combined. Add dry ingredients and mix on low until just incorporated. Fold in Christmas sprinkles. Press dough into the bottom of the springform pan evenly. Bake for 30 minutes until golden on top.
- Make the Cookie Dough Balls: In a medium bowl, mix 1 1/2 cups flour and salt. In a mixer, beat butter and sugar on high speed for 2 minutes. Add vanilla and milk, mixing on medium until smooth. Add dry ingredients and mix on low until just combined. Fold in Christmas sprinkles. Roll the dough into dime to nickel-sized balls on a wax paper-lined cookie sheet. Freeze the balls until firm.
- Prepare the Cheesecake Batter: Preheat the oven to 325℉. Begin the water bath by heating water to steaming hot. In a mixer, beat cream cheese and sugar on high for 2 minutes, scraping the bowl halfway through. Add sour cream, heavy cream, and vanilla, mixing on medium until smooth and lump-free. Add eggs and mix on low just until combined. Gently fold in 3/4 of the frozen cookie dough balls with a spatula.
- Assemble and Bake the Cheesecake: Pour the cheesecake batter over the baked sugar cookie crust. Prepare the water bath by placing the springform pan in a 10-inch cake pan inside a large roasting pan filled halfway with hot water, or alternatively wrap the springform pan with aluminum foil twice and place it inside the roasting pan filled with hot water halfway up the pan. Bake the cheesecake for 90 minutes until edges are set and center slightly jiggles. Turn oven off, crack door open, and cool cheesecake in oven for 30 minutes. Then remove and cool completely on a rack. Wrap and chill in the fridge for at least 6 hours, preferably overnight.
- Make the White Chocolate Ganache: Place white chocolate chips in a bowl. Heat heavy cream over medium until hot and steaming. Pour cream over chocolate and wait 2 minutes, then stir until smooth. If needed, microwave in 20-second intervals until fully melted.
- Finish the Cheesecake: Remove cheesecake from fridge. Carefully remove springform pan and parchment paper. Pour white chocolate ganache evenly over the cheesecake surface. Freeze for 10 minutes. Top with remaining cookie dough balls and sprinkles before serving.
Notes
- Pull out all dairy ingredients 2 hours before baking to ensure room temperature and smooth batter.
- Baking the flour before using it for cookie dough balls prevents raw flour taste and improves texture.
- Use a water bath to prevent cracking and ensure creamy cheesecake texture.
- Freezing cookie dough balls first helps them hold their shape in the cheesecake batter.
- Chilling the cheesecake overnight enhances flavor and firmness.
- The white chocolate ganache can be gently reheated if it becomes too thick to pour.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 220 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
