Description
This Sugar Cookie Cheesecake combines a buttery sugar cookie crust, festive cookie dough balls, and a rich, creamy cheesecake layer, all topped with a luscious white chocolate ganache and colorful Christmas sprinkles. Perfect for holiday celebrations, it offers a delightful blend of textures and flavors that will impress your guests.
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 (baked for 5 minutes then cooled)
- 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
- Prepare sugar cookie crust: Preheat the oven to 350℉. Spray a 9-inch springform pan with nonstick baking spray, line the bottom with a 9-inch parchment paper circle, and spray again. In a medium bowl, mix 1 3/4 cup all-purpose flour, baking soda, and salt. Using a mixer, beat 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. Stir in Christmas sprinkles. Press dough evenly into the bottom of the prepared pan; do not press up sides. Bake for 30 minutes until golden on top.
- Prepare cookie dough balls: While crust bakes, preheat oven to 350℉ and bake 1 1/2 cups all-purpose flour on a cookie sheet for 5 minutes; cool completely. In a medium bowl, mix flour and salt. Beat butter and sugar on high for 2 minutes, then add vanilla and milk, mixing on medium until combined. Add flour mixture, mix on low until just combined. Stir in Christmas sprinkles. Roll dough into dime- to nickel-sized balls and place on wax paper-lined cookie sheet. Freeze until firm.
- Prepare cheesecake batter and bake: Preheat oven to 325℉. Beat cream cheese and sugar on high for 2 minutes, scraping sides halfway. Add sour cream, heavy cream, and vanilla; beat on medium until smooth and lump-free. Add eggs and mix gently on low just until combined. Fold in 3/4 of the frozen cookie dough balls. Pour batter over cooled sugar cookie crust. Prepare a water bath by placing the springform pan either inside a 10-inch cake pan then into a roasting pan with hot water half way up the cake pan or wrap the springform pan tightly in foil twice and place in roasting pan filled halfway with hot water. Bake cheesecake for 90 minutes until edges are set and center slightly jiggles. Turn off oven, crack door, and cool cheesecake for 30 minutes. Remove from oven, cool completely on wire rack, then wrap and chill refrigerator for at least 6 hours or overnight.
- Prepare white chocolate ganache: Place white chocolate chips in a bowl. Heat heavy cream in a small pan over medium heat until hot and steaming. Pour hot cream over white chocolate chips and let sit for 2 minutes. Stir gently with rubber spatula until smooth, reheating in microwave in 20 second intervals if needed.
- Assemble and finish cheesecake: Remove cheesecake from refrigerator, take off springform pan and parchment paper. Pour ganache evenly over cheesecake. Freeze for 10 minutes until set. Top with remaining cookie dough balls and Christmas sprinkles before serving.
Notes
- Remove dairy ingredients from the refrigerator 2 hours before baking for best texture and ease in mixing.
- Baking flour before using in dough balls ensures better texture and reduces raw flour taste.
- Freezing cookie dough balls before adding to cheesecake batter prevents them from melting during baking.
- Using a water bath helps prevent cracking by providing gentle, even heat and moisture during baking.
- Cooling the cheesecake gradually by leaving oven door ajar helps avoid cracks on the surface.
- Wrap springform pan tightly in foil during water bath to avoid water leaks into crust, but ensure double wrap for best protection.
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: 110 mg
