Description
A festive and indulgent Sugar Cookie Cheesecake Dessert combining a buttery sugar cookie crust with creamy cheesecake filling studded with cookie dough balls, topped with white chocolate ganache and sprinkles. Perfect for holiday celebrations and special occasions.
Ingredients
Scale
Sugar Cookie Crust:
- 1 ¾ cup 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
- Preheat Oven & Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan thoroughly and line the bottom with parchment paper to prevent sticking and make removal easier.
- Make the Sugar Cookie Crust: In a bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, cream the unsalted butter and sugar together until the mixture is light and fluffy, about 2-3 minutes. Beat in the vanilla extract, egg, and egg yolk until well combined. Gradually add the dry ingredients to the wet ingredients, mixing until fully incorporated. Fold in the Christmas sprinkles. Press the dough evenly into the bottom and about 1 inch up the sides of the prepared pan. Bake for 10-12 minutes until lightly golden. Remove from the oven and allow to cool completely.
- Prepare Cookie Dough Balls: Cream the butter and sugar together until light and fluffy. Mix in vanilla extract and milk until combined. Add the flour and salt, stirring until a dough forms. Fold in sprinkles. Roll the dough into small balls about ½ to 1 inch in diameter. Chill these balls until firm, which helps them maintain shape during baking in the cheesecake.
- Make Cheesecake Filling: Beat the cream cheese in a large bowl until smooth and creamy. Add sugar and mix thoroughly. Incorporate the sour cream (or Greek yogurt), heavy cream, and vanilla extract, mixing gently to combine. Add eggs one at a time, mixing on low speed after each addition to prevent over-beating. Fold in ⅔ of the prepared cookie dough balls carefully to distribute them evenly in the batter.
- Assemble and Bake Cheesecake: Pour the cheesecake filling over the cooled sugar cookie crust in the springform pan. Wrap the outside of the pan with multiple layers of aluminum foil to prevent water from leaking during baking. Place the pan in a larger baking dish or roasting pan and add hot water to create a water bath (bain-marie). Bake at 325°F (163°C) for 60–70 minutes, until the center jiggles slightly when shaken. After baking, turn off the oven, crack the oven door open, and let the cheesecake sit inside for 1 hour to cool gradually. Then refrigerate for at least 6 hours or overnight to set well.
- Make Ganache & Decorate: Heat the heavy cream in a small saucepan or microwave until steaming, not boiling. Pour the hot cream over white chocolate chips and let sit for 2 minutes. Stir gently until smooth and glossy. Pour the ganache evenly over the chilled cheesecake. Decorate the top with the remaining cookie dough balls and additional sprinkles as desired.
Notes
- All dairy ingredients must be at room temperature to ensure a smooth batter and prevent lumps.
- Use a springform pan with a tight seal or wrap the pan well with multiple foil layers to avoid water seeping into the cheesecake during the water bath.
- Do not skip the water bath step; it helps prevent cracks in the cheesecake and promotes even baking.
- Chill the cheesecake fully before cutting for clean slices; ideally overnight.
- Use a hot, clean knife for slicing the cheesecake to achieve smooth, neat cuts.
- Prep Time: 45 minutes
- Cook Time: 1 hour 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Sugar Cookie Cheesecake, Holiday Dessert, Christmas Dessert, Cheesecake with Cookie Dough, White Chocolate Ganache
