Description
This Sugar Cookie Cheesecake combines the classic flavors of sugar cookies and creamy cheesecake, topped with festive sprinkles and a luscious white chocolate ganache. Featuring a baked sugar cookie crust and chunks of cookie dough mixed into the cheesecake filling, this dessert is perfect for celebrations and holiday gatherings.
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℉. Spray a 9-inch springform pan with nonstick spray, line the bottom with parchment paper, and spray again. Place 1 1/2 cups all-purpose flour on a cookie sheet and bake for 5 minutes to toast, then let cool. In a medium bowl, mix 1 3/4 cups 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, then fold in sprinkles. Press dough evenly into the bottom of the prepared pan and bake for 30 minutes or until golden.
- Make Cookie Dough Balls: While crust bakes, mix flour and salt in a bowl. Beat butter and sugar on high speed for 2 minutes, add vanilla and milk, mix on medium until smooth. Add dry ingredients and mix on low until combined, then fold in sprinkles. Roll dough into small balls about the diameter of a dime to a nickel on a wax paper-lined sheet. Freeze until firm.
- Prepare Cheesecake Batter: Preheat oven to 325℉. Start hot water for water bath. Beat cream cheese and sugar on high for 2 minutes, scraping sides halfway. Add sour cream, heavy cream, and vanilla, mixing on medium until smooth with no lumps. Add eggs on low speed until just combined. Fold in 3/4 of the cookie dough balls gently with a spatula.
- Assemble and Bake Cheesecake: Pour batter over cookie crust. Prepare water bath by placing springform pan in a larger pan with hot water halfway up the side, either by nesting it inside a cake pan or wrapping tightly with foil to prevent leaks. Bake cheesecake for 90 minutes until edges are set and center slightly jiggles. Turn off oven, crack door open, and cool cheesecake inside for 30 minutes. Remove from oven, cool completely on a rack, then refrigerate at least 6 hours or overnight.
- Make White Chocolate Ganache: Place white chocolate chips in a bowl. Heat heavy cream in a small pan over medium heat until steaming. Pour hot cream over chocolate chips and let sit 2 minutes. Stir gently until smooth, reheating in microwave in 20-second bursts if needed. Remove chilled cheesecake from fridge, remove pan and parchment, and pour ganache evenly over top.
- Finish and Serve: Place the cheesecake in the freezer for 10 minutes to set ganache. Top with remaining cookie dough balls and sprinkles. Slice into 16 servings and enjoy.
Notes
- Remove dairy ingredients like butter, cream cheese, sour cream, and heavy cream from the fridge at least 2 hours before baking to reach room temperature for smoother batter.
- Baking the flour for the cookie dough balls beforehand prevents a raw flour taste and improves texture.
- Freezing the cookie dough balls ensures they remain firm and distinct in the cheesecake and don’t melt during baking.
- Use a water bath to prevent cracks and ensure even baking of the cheesecake; wrapping the pan tightly in foil prevents water seepage.
- Let the cheesecake cool gradually and chill thoroughly for best texture and flavor development.
- The white chocolate ganache can be reheated gently to avoid seizing or burning.
- Use festive sprinkles to enhance the holiday look and add a crunchy texture.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 32 g
- Sodium: 190 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg
