Description
This Sugar Cookie Cheesecake combines the buttery, colorful fun of sugar cookies with the rich, creamy texture of classic cheesecake. A festive dessert featuring a sugar cookie crust, studded cookie dough balls baked into the cheesecake filling, and topped with white chocolate ganache and holiday sprinkles. Perfect for celebrations and holiday gatherings.
Ingredients
Scale
Sugar Cookie Crust
- 1 3/4 cups 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 Filling
- 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 of the prepared cookie dough balls (from above)
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, line the bottom with a 9-inch parchment paper circle, and spray again. Set aside.
- Bake Flour: Spread 1 3/4 cups flour on a baking sheet and bake for 5 minutes, then let it cool. This step ensures a tender crust.
- Mix Dry Ingredients: In a medium bowl, combine the baked flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Using a mixer, beat the softened butter and 1 cup granulated sugar on high speed for 2 minutes until smooth and fluffy.
- Add Wet Ingredients: Add vanilla extract, egg, and egg yolk to the butter mixture. Mix on medium speed until thoroughly combined.
- Combine Ingredients: Slowly mix in the dry ingredients on low speed until just combined. Fold in 1/3 cup Christmas sprinkles gently.
- Form the Crust: Pour the cookie dough into the prepared springform pan and press it evenly across the bottom with your hands. No need to extend it up the sides.
- Bake Crust: Bake the crust for 25-30 minutes at 350℉ until golden on top. Remove and set aside to cool.
- Prepare Cookie Dough Balls: While crust bakes, mix 1 1/2 cups flour and salt in a bowl. In another bowl, beat 1/2 cup butter and 1 cup sugar on high for 2 minutes, then add vanilla and milk. Mix on medium until combined.
- Combine Dough: Add dry ingredients to wet ingredients and mix on low until combined. Stir in 1/2 cup Christmas sprinkles.
- Shape Dough Balls: Roll dough into small balls about the size of a dime to a nickel. Place them on a wax paper-lined sheet with sides.
- Freeze Dough Balls: Freeze cookie dough balls until firm and cold before using, to maintain shape while baking in the cheesecake.
- Preheat Oven for Cheesecake: Reduce oven temperature to 325℉.
- Prepare Hot Water Bath: Fill a large roasting pan with hot water for the water bath needed for baking cheesecake evenly and preventing cracks.
- Make Cheesecake Filling: Beat cream cheese and 3/4 cup sugar on high for 2 minutes, scraping sides halfway. Add sour cream, heavy cream, and vanilla; mix until smooth. Slowly add eggs on low speed until just combined, avoiding overmixing.
- Add Cookie Dough Balls to Filling: Fold in 3/4 of the frozen cookie dough balls using a spatula carefully to prevent breaking.
- Assemble and Bake: Pour cheesecake batter over cooled crust in springform pan.
- Set up Water Bath: Use either method: place springform pan inside a 10-inch cake pan, then put cake pan in roasting pan and fill water halfway; or wrap springform pan twice with aluminum foil and place in roasting pan filled halfway with hot water. This prevents cracking.
- Bake Cheesecake: Bake for 80-90 minutes at 325℉ until the edges are set but the center slightly jiggles.
- Cool Cheesecake: Turn off oven, crack open door, and let cheesecake cool in oven for 30 minutes to prevent cracks.
- Chill: Remove from oven, cool completely on a cooling rack, then wrap in foil and refrigerate for at least 6 hours or overnight for best texture.
- Make White Chocolate Ganache: Heat heavy cream in a small pan over medium heat until steaming. Pour over white chocolate chips in a bowl. Let sit 2 minutes, then stir until smooth. Use microwave in 20-second intervals if needed to fully melt the chocolate.
- Decorate Cheesecake: Remove cheesecake from springform pan and parchment paper. Pour ganache over top evenly.
- Final Decoration: Freeze cheesecake for 10 minutes to set ganache. Top with remaining cookie dough balls and extra Christmas sprinkles for a festive finish.
Notes
- Ensure all dairy ingredients are at room temperature for smooth batter and proper mixing.
- Baking the flour before combining helps create a tender, less dense cookie crust.
- Freeze cookie dough balls before adding to cheesecake to maintain their shape during baking.
- Use a water bath to prevent cheesecake cracks and ensure even baking.
- Let the cheesecake chill overnight for the best texture and flavor.
- The ganache can be gently reheated if it becomes too firm before spreading.
- Be careful not to overmix the cheesecake batter once eggs are added to avoid cracking.
- Use a 9-inch springform pan for proper cheesecake thickness and baking.
- Prep Time: 40 minutes
- Cook Time: 1 hour 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sugar cookie cheesecake, Christmas cheesecake, holiday dessert, sugar cookie crust, white chocolate ganache, festive cheesecake
