Description
This Sugar Cookie Cheesecake is a festive, decadent dessert combining the buttery sweetness of sugar cookies with creamy, rich cheesecake. Featuring a sugar cookie crust and festive sprinkles folded into both the crust and cheesecake batter, it is topped with white chocolate ganache and extra cookie dough balls for a delightful holiday 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 (from above)
White Chocolate Ganache
- 1 cup White chocolate chips
- 1/3 cup Heavy cream
Instructions
- Sugar Cookie Crust Preparation: Preheat the oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray, line the bottom with a parchment paper circle, and spray again to prevent sticking. Set aside.
- Bake Flour: Spread 1 3/4 cups of flour on a cookie sheet and bake for 5 minutes to toast slightly. Let it cool.
- Mix Dry Ingredients: In a medium bowl, whisk together the toasted flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Using a mixer, beat butter and 1 cup sugar on high speed for 2 minutes until fluffy.
- Add Wet Ingredients: Add vanilla extract, large egg, and egg yolk to the butter mixture. Mix on medium until fully combined.
- Combine Dough: Add the dry ingredients to the wet mixture and mix on low speed until just combined. Fold in 1/3 cup Christmas sprinkles.
- Press Dough into Pan: Transfer the dough to the prepared springform pan. Use your hands to evenly press the dough across the bottom. The crust does not need to go up the sides.
- Bake Crust: Bake the crust at 350℉ for 25-30 minutes until golden on top. Remove from oven and allow to cool.
- Prepare Cookie Dough Balls: While crust bakes, combine 1 1/2 cups flour and 1/2 tsp salt in a bowl and set aside.
- Cream Butter and Sugar for Balls: Beat 1/2 cup butter and 1 cup sugar on high speed for 2 minutes. Add 1 tsp vanilla and 3 tbsp milk; mix until incorporated.
- Mix Dough Balls: Add the dry ingredients to the wet and mix on low until just combined. Fold in 1/2 cup Christmas sprinkles.
- Roll Dough Balls: On a wax paper-lined cookie sheet, roll dough into small balls about the diameter of a dime to a nickel. Freeze the balls until firm.
- Preheat Oven for Cheesecake: Lower oven temperature to 325℉ for baking cheesecake.
- Beat Cream Cheese and Sugar: Using a mixer, beat cream cheese and 3/4 cup sugar on high for 2 minutes, scraping bowl halfway through.
- Add Dairy and Vanilla: Mix in sour cream, heavy cream, and 1 tsp vanilla on medium speed until smooth and lump-free.
- Add Eggs and Cookie Dough Balls: Add eggs one at a time mixing on low until just combined. Fold in 3/4 of the chilled cookie dough balls using a spatula.
- Assemble Cheesecake: Pour the cheesecake batter over the baked crust in the springform pan.
- Prepare Water Bath: Use a large roasting pan with hot steaming water about halfway up the sides of a cake pan holding the springform or wrap the springform pan tightly in foil and place in roasting pan with hot water. This helps prevent cracking.
- Bake Cheesecake: Bake at 325℉ for 80-90 minutes until the edges are set and the center has a slight jiggle.
- Cool Cheesecake: Turn off oven, slightly open door, and let cheesecake cool inside for 30 minutes to prevent cracking.
- Chill Cheesecake: Remove from oven and allow to cool completely on a rack. Wrap in foil and refrigerate for at least 6 hours or overnight for best results.
- Make White Chocolate Ganache: Heat heavy cream in a small pan until hot and steaming. Pour over white chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth, microwaving in short intervals if needed.
- Top Cheesecake: Remove cheesecake from fridge. Remove springform pan sides and parchment. Pour ganache over the top evenly.
- Decorate: Freeze cheesecake for 10 minutes, then top with remaining cookie dough balls and extra Christmas sprinkles before serving.
Notes
- Using room temperature ingredients helps achieve a smooth cheesecake batter.
- Freezing the cookie dough balls ensures they hold shape during baking within the cheesecake.
- The water bath is essential to prevent cracks and ensure even baking of the cheesecake.
- Chilling the cheesecake overnight improves texture and flavor development.
- White chocolate ganache adds a creamy, sweet finish balancing the tangy cheesecake.
- Sprinkles add festive color and crunch, use your favorite type for personalization.
- Carefully wrap springform pan during water bath to avoid leaking water onto the crust.
- Prep Time: 40 minutes
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Sugar Cookie Cheesecake, Christmas dessert, holiday cheesecake, white chocolate ganache, festive cheesecake, sugar cookie crust
