Description
This Sugar Cookie Cheesecake combines the classic flavors of sugar cookies with creamy cheesecake for a festive and indulgent dessert. Featuring a sugar cookie crust, cookie dough balls baked into the cheesecake, and topped with a smooth white chocolate ganache and sprinkles, this recipe is perfect for holiday celebrations or any special occasion.
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 batch 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℉ and spray a 9-inch springform pan with nonstick spray. Line the bottom with parchment paper and spray again. Set aside.
- Bake Flour: Spread flour on a cookie sheet and bake for 5 minutes to toast slightly. Let cool.
- Mix Dry Ingredients: In a medium bowl, mix flour, baking soda, and salt. Set aside.
- Cream Butter and Sugar: Using a mixer, beat butter and sugar on high speed for 2 minutes until fluffy.
- Add Wet Ingredients: Mix in vanilla, egg, and egg yolk on medium speed until fully combined.
- Add Dry Ingredients and Sprinkles: Mix in the flour mixture on low speed until just combined, then fold in Christmas sprinkles.
- Form and Bake Crust: Press the dough evenly into the bottom of the prepared springform pan. Bake 25-30 minutes until golden on top. Remove and let cool.
- Prepare Cookie Dough Balls: In a medium bowl, combine flour and salt. In another bowl, beat butter and sugar on high for 2 minutes, then mix in vanilla and milk.
- Combine and Add Sprinkles: Mix in dry ingredients until just combined, then fold in Christmas sprinkles.
- Roll Dough Balls: Place wax paper on a cookie sheet and roll dough into dime-to-nickel-sized balls. Freeze until firm.
- Preheat Oven for Cheesecake: Lower oven temperature to 325℉.
- Beat Cream Cheese and Sugar: Beat cream cheese and sugar on high for 2 minutes, scraping sides halfway through.
- Add Cream and Vanilla: Mix in sour cream, heavy cream, and vanilla until smooth and lump-free.
- Add Eggs and Cookie Dough Balls: Mix in eggs on low speed until just combined. Fold in 3/4 of frozen cookie dough balls gently.
- Assemble Cheesecake: Pour cheesecake batter over cooled crust in springform pan.
- Set Up Water Bath: Use one of two methods: place springform pan in a cake pan then into a roasting pan half-filled with hot water, or wrap springform pan in foil and set in roasting pan with water halfway up. This prevents cracking and uneven baking.
- Bake Cheesecake: Bake for 80-90 minutes until edges are set and center jiggles slightly.
- Cool in Oven: Turn off oven, crack door open, and cool cheesecake for 30 minutes to prevent cracks.
- Chill: Remove from oven, cool completely on a rack, then wrap and refrigerate at least 6 hours or overnight.
- Prepare White Chocolate Ganache: Heat heavy cream until steaming, pour over white chocolate chips in a bowl, let sit 2 minutes, then stir until smooth. Microwave in short intervals if needed.
- Top Cheesecake: Remove cheesecake from fridge, take off springform pan and parchment paper, pour ganache evenly over cheesecake.
- Decorate: Freeze cheesecake for 10 minutes to set ganache, then decorate with remaining cookie dough balls and sprinkles.
Notes
- Allow all dairy ingredients to come to room temperature for smooth mixing.
- Freezing cookie dough balls before adding to cheesecake helps them hold their shape during baking.
- Using a water bath prevents cracks and ensures even baking of the cheesecake.
- Do not overbake the cheesecake; it should have a slight jiggle in the center when done.
- Ganache can be reheated gently if it begins to harden before spreading.
- Use a springform pan for easy removal without damaging the cheesecake.
- Prep Time: 45 minutes
- Cook Time: 2 hours 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sugar cookie cheesecake, festive cheesecake, holiday dessert, cheesecake with cookie dough, white chocolate ganache cheesecake
