Description
This Sugar Cookie Cheesecake combines a festive sugar cookie crust with scrumptious cookie dough balls baked right into a creamy cheesecake, topped with a luscious white chocolate ganache and decorated with Christmas sprinkles for a perfect holiday dessert.
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
White Chocolate Ganache
- 1 cup White chocolate chips
- 1/3 cup Heavy cream
Instructions
- Prepare Sugar Cookie Crust: Preheat oven to 350℉ and spray a 9-inch springform pan with nonstick spray. Line the bottom with a parchment paper circle and spray again. Mix 1 3/4 cup flour, baking soda, and salt in a medium bowl. Using a mixer, beat the 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 combined, then fold in Christmas sprinkles. Press the dough evenly into the pan bottom and bake for 25-30 minutes until golden.
- Prepare Cookie Dough Balls: Bake 1 1/2 cups flour on a cookie sheet for 5 minutes and cool. Mix flour and salt in a bowl. Beat butter and sugar for 2 minutes, then add vanilla and milk. Mix on medium until smooth. Add dry ingredients and sprinkles, and mix on low until combined. Roll the dough into small balls about the size of a dime or nickel. Freeze the balls until firm before using.
- Make Cheesecake Batter: Preheat oven to 325℉. Beat cream cheese and sugar on high for 2 minutes, scraping down the bowl halfway. Add sour cream, heavy cream, and vanilla, mixing on medium until smooth. Add eggs on low speed until just combined. Fold in 3/4 of the cookie dough balls with a spatula.
- Assemble and Bake Cheesecake: Pour batter over baked crust. Prepare a water bath by either placing the springform pan inside a 10-inch cake pan within a roasting pan filled halfway with hot water, or wrapping the springform pan tightly in foil and placing it in the roasting pan with hot water halfway up the sides. Bake for 80-90 minutes until edges are set and center jiggles slightly. Turn off oven and let cheesecake cool with door cracked open for 30 minutes.
- Chill Cheesecake: Remove from oven, cool completely on a rack, then wrap and refrigerate for at least 6 hours or overnight.
- Prepare White Chocolate Ganache: Heat heavy cream until steaming and pour over white chocolate chips in a bowl. Let sit 2 minutes, then stir until smooth. Heat in 20-second intervals if necessary.
- Finish and Serve: Remove cheesecake from fridge, remove pan and parchment. Pour ganache over cheesecake and freeze for 10 minutes. Top with remaining cookie dough balls and Christmas sprinkles before serving.
Notes
- Pull dairy ingredients out 2 hours before baking to reach room temperature.
- Freezing the cookie dough balls before adding them to the cheesecake prevents them from melting into the batter.
- Use a water bath to prevent cracks and ensure even baking of the cheesecake.
- Press cookie dough crust only on the bottom; there’s no need to go up the sides of the pan.
- You can substitute Greek yogurt for sour cream if preferred.
- If white chocolate ganache is lumpy, warming in short microwave bursts helps to melt it smoothly.
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: 35 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg
