Description
This festive Sugar Cookie Cheesecake combines the nostalgic flavors of sugar cookies with a creamy cheesecake, all topped with a luscious white chocolate ganache and sprinkled with colorful Christmas jimmies. Featuring a baked sugar cookie crust, homemade cookie dough balls folded into the cheesecake filling, and a smooth, rich ganache drizzle, this dessert is the perfect centerpiece for holiday celebrations.
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
- 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 (prepared)
White Chocolate Ganache
- 1 cup White chocolate chips
- 1/3 cup Heavy cream
Instructions
- Prepare Sugar Cookie Crust: Preheat the oven to 350°F. Spray a 9-inch springform pan with baking spray, line the bottom with parchment paper, and spray again. Bake 1 1/2 cups of flour on a cookie sheet for 5 minutes, then let cool. In a medium bowl, combine 1 3/4 cups flour, baking soda, and salt. In a mixer, beat the butter and sugar on high for 2 minutes. Add vanilla, egg, and egg yolk, mixing on medium until combined. Slowly add dry ingredients and mix on low, then fold in the sprinkles. Press dough evenly across the bottom of the prepared pan and bake 25-30 minutes until golden.
- Make Cookie Dough Balls: While the crust bakes, combine flour and salt in a bowl. In a mixer, beat butter and sugar on high for 2 minutes, then add vanilla and milk, mixing until smooth. Add dry ingredients gradually and mix on low, folding in sprinkles last. Roll dough into small balls (diameter of a dime to nickel) on wax paper over a cookie sheet. Freeze until firm to use later in the cheesecake.
- Prepare Cheesecake Batter: Preheat oven to 325°F. Start heating water for a water bath. Beat cream cheese and sugar on high speed for 2 minutes, scraping sides midway. Add sour cream, heavy cream, and vanilla, mixing on medium until smooth. Mix in eggs on low speed, just until combined. Fold in 3/4 of the frozen cookie dough balls gently with a spatula.
- Assemble and Bake Cheesecake: Pour cheesecake batter over cooled crust. Prepare a water bath by either placing the springform pan inside a cake pan and then into a roasting pan filled halfway with hot water, or by wrapping springform pan in foil and placing in roasting pan filled halfway with hot water. Bake for 80-90 minutes until edges are set and center slightly jiggles. Turn off oven, crack door, and cool cheesecake for 30 minutes to prevent cracks. Then cool completely on a rack before chilling wrapped in foil for at least 6 hours or overnight.
- Make White Chocolate Ganache and Finish: Place white chocolate chips in a bowl. Heat heavy cream over medium heat until hot and steaming, then pour over chocolate chips. Let sit 2 minutes, then stir until smooth. If needed, microwave in 20-second intervals until fully melted. Remove cheesecake from fridge, unwrap pan and parchment, pour ganache evenly over cheesecake. Freeze for 10 minutes to set ganache. Top with remaining cookie dough balls and additional sprinkles before serving.
Notes
- Pull out dairy ingredients (butter, cream cheese, sour cream, heavy cream, eggs) 2 hours before baking to bring to room temperature.
- Freezing the cookie dough balls before adding to cheesecake keeps their shape during baking.
- Using a water bath helps prevent cracks and ensures gentle baking of the cheesecake.
- For easier cleanup, line the bottom of the springform pan with parchment paper.
- Allow the cheesecake to chill overnight for best flavor and texture.
Nutrition
- Serving Size: 1 slice (1/16th of cheesecake)
- Calories: 480
- Sugar: 35g
- Sodium: 210mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 10g
- Trans Fat: 0.5g
- Carbohydrates: 42g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 120mg
