Description
This Sugar Cookie Cheesecake combines the delightful flavors of festive sugar cookies with a creamy, smooth cheesecake. Featuring a sugar cookie crust, sprinkle-studded cookie dough balls inside the cheesecake batter, and a luscious white chocolate ganache topping, it’s a perfect dessert for holidays or special occasions that blends the best of two beloved treats.
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 Filling
- 24 oz Cream cheese, room temperature
- 3/4 cup White granulated sugar
- 1/2 cup Sour cream or Greek yogurt, room temperature
- 1/4 cup Heavy cream, room temperature
- 1 tsp Pure vanilla extract
- 4 Large eggs, room temperature
- 3/4 of the prepared cookie dough balls (from above, frozen)
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. Set aside.
- Bake Flour: Spread the 1 3/4 cups of flour on a cookie sheet and bake for 5 minutes. Let it cool. This step enhances the flavor and texture of the cookie dough crust.
- Mix Dry Ingredients: In a medium bowl, combine the rested flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Using a mixer, beat the butter and sugar on high speed for 2 minutes until light and fluffy.
- Add Wet Ingredients: Mix in vanilla, egg, and egg yolk on medium speed until fully combined.
- Add Dry Ingredients and Sprinkles: Gradually add the dry ingredients mixing on low speed just until combined. Fold in the Christmas sprinkles carefully.
- Press Dough: Pour the cookie dough into the prepared springform pan. Use your hands to press evenly across the bottom, forming the crust. Do not press up the sides.
- Bake Crust: Bake for 25-30 minutes until the crust is golden on top. Remove and let cool.
- Prepare Cookie Dough Balls: While crust bakes, preheat oven to 350℉ if needed. In a medium bowl, whisk together 1 1/2 cups flour and 1/2 tsp salt. Set aside.
- Cream Butter and Sugar: Beat butter and sugar on high speed for 2 minutes until fluffy. Add vanilla extract and milk; mix until combined.
- Add Dry Ingredients and Sprinkles: Mix in the flour mixture on low speed until just combined, then fold in the Christmas sprinkles.
- Roll Dough Balls: Place wax paper on a cookie sheet with sides. Roll dough into small balls the size of a dime to nickel. Freeze cookie dough balls until firm and cold before use.
- Prepare Cheesecake Batter: Preheat oven to 325℉. Start a water bath with steaming hot water ready for baking later.
- Beat Cream Cheese and Sugar: Using a mixer, beat cream cheese and sugar on high speed for 2 minutes, scraping bowl halfway through.
- Add Sour Cream, Heavy Cream and Vanilla: Mix on medium speed until smooth and lump-free.
- Add Eggs and Mix: Beat in eggs one at a time on low speed just until combined. Do not overmix.
- Fold in Cookie Dough Balls: Gently fold 3/4 of the frozen cookie dough balls into the cheesecake batter.
- Pour Over Crust: Pour batter on top of the baked sugar cookie crust in the springform pan.
- Prepare Water Bath: Place the springform pan inside a 10-inch cake pan or wrap tightly with foil. Pour hot water into a roasting pan halfway up the cake or springform pan to create steam and prevent cracking.
- Bake Cheesecake: Bake for 80-90 minutes until edges are set and center slightly jiggles.
- Cool in Oven: Turn oven off, slightly crack door open, and let cheesecake cool for 30 minutes to avoid cracks.
- Chill Cheesecake: Remove from oven, cool completely on a rack, then wrap with foil and refrigerate at least 6 hours or preferably overnight.
- Make White Chocolate Ganache: Heat heavy cream in a pan until hot and steaming. Pour over white chocolate chips in a bowl. Wait 2 minutes, stir until smooth. Heat in 20-second microwave bursts if needed.
- Decorate Cheesecake: Remove cheesecake from fridge, release springform pan and parchment paper. Pour ganache over cheesecake evenly.
- Add Final Touches: Place cheesecake in freezer for 10 minutes to set ganache. Top with remaining cookie dough balls and Christmas sprinkles. Serve chilled.
Notes
- Make sure all dairy ingredients and eggs are at room temperature for smoother batter.
- The water bath prevents cracking and ensures even baking of the cheesecake.
- Freezing cookie dough balls before adding to cheesecake helps them maintain their shape and texture during baking.
- You can substitute sour cream with Greek yogurt for a tangier flavor.
- Use a gentle folding technique to avoid overmixing eggs, which can cause cracks.
- Sprinkles add color and festive appearance but can be omitted if desired.
- Allow cheesecake to chill overnight for best texture and flavor development.
- Prep Time: 45 minutes
- Cook Time: 1 hour 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Sugar Cookie Cheesecake, Holiday Dessert, Christmas Sprinkles, White Chocolate Ganache, Festive Cheesecake
