Ingredients

Sugar Cookie Crust:

1 ¾ cups all-purpose flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, room temperature
1 cup Regenerative Organic Certified® Cane Sugar
1 tsp pure vanilla extract
1 large egg, room temperature
1 egg yolk, room temperature
⅓ cup Christmas sprinkles (jimmies)

Cookie Dough Balls:

1 ½ cups all-purpose flour
½ tsp salt
½ cup unsalted butter, room temperature
1 cup Regenerative Organic Certified® Cane Sugar
1 tsp pure vanilla extract
5 tbsp milk
⅓ cup Christmas sprinkles (jimmies)

Cheesecake Filling:

32 oz cream cheese, room temperature
⅔ cup Regenerative Organic Certified® Cane Sugar
¾ cup sour cream or Greek yogurt, room temperature
½ cup heavy cream, room temperature
1 tsp pure vanilla extract
4 large eggs, room temperature
⅔ of the prepared cookie dough balls

White Chocolate Ganache:

1 cup white chocolate chips
⅓ cup heavy cream

Instructions

Step 1: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2: For the sugar cookie crust, whisk together the flour, baking soda, and salt in a bowl.

Step 3: In another bowl, cream the butter and sugar until fluffy, about 2–3 minutes. Beat in vanilla, egg, and egg yolk.

Step 4: Gradually mix the dry ingredients into the wet until fully combined, then fold in the sprinkles.

Step 5: Press the dough into the bottom and 1 inch up the sides of the prepared pan. Bake for 10–12 minutes, then let cool completely.

Step 6: To prepare the cookie dough balls, cream butter and sugar until light and fluffy. Mix in vanilla and milk.

Step 7: Add flour and salt; stir until a dough forms. Fold in sprinkles, then roll into ½–1 inch balls. Chill until firm.

Step 8: For the cheesecake filling, beat cream cheese until smooth. Add sugar, then sour cream, heavy cream, and vanilla, mixing well.

Step 9: Add eggs one at a time, mixing gently after each.

Step 10: Fold in two-thirds of the cookie dough balls, then pour the filling over the cooled crust.

Step 11: Wrap the pan in foil and place in a water bath. Bake at 325°F for 60–70 minutes until the center jiggles slightly.

Step 12: Let the cheesecake sit in the oven turned off, with the door cracked, for 1 hour. Then chill in the fridge for at least 6 hours or overnight.

Step 13: For the ganache, heat heavy cream until steaming, then pour over white chocolate chips. Let sit 2 minutes and stir until smooth.

Step 14: Pour ganache over the chilled cheesecake, then decorate with remaining cookie dough balls and extra sprinkles.

Tips & Variations

Ensure all dairy ingredients are at room temperature to achieve a smooth batter.

Wrap the springform pan tightly with foil and use a water bath to prevent cracks in the cheesecake.

Chill the crust after baking for 20 minutes before adding the filling to keep it firm and prevent sogginess.

For enhanced flavor, try using vanilla bean paste or steep a vanilla bean in your heavy cream overnight.

Brown the butter before making cookie dough balls for a nutty, toffee-like depth of flavor.

Use a hot knife for clean slices when serving the cheesecake.

FAQs

Can I use sour cream instead of Greek yogurt?

Yes, sour cream works perfectly and adds a nice tang to the cheesecake. Greek yogurt can be used as a lighter alternative.

Why do I need to use a water bath?

The water bath provides gentle, even heat that prevents the cheesecake from cracking and ensures a smooth, creamy texture.

Dessert

Sugar Cookie Cheesecake Dessert Recipe

Introduction