Description
A festive Sugar Cookie Cheesecake featuring a buttery sugar cookie crust, creamy vanilla cheesecake studded with sprinkled cookie dough balls, and topped with a luscious white chocolate ganache and colorful Christmas sprinkles.
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 the Sugar Cookie Crust: Preheat the oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray and line the bottom with a 9-inch parchment paper circle; spray again. Mix 1 3/4 cups flour, baking soda, and salt in a medium bowl. Beat butter and sugar on high speed for 2 minutes until fluffy. Add vanilla, egg, and egg yolk; mix on medium until fully combined. Gradually incorporate dry ingredients and then stir in 1/3 cup Christmas sprinkles. Press dough evenly into the bottom of the pan. Bake for 25-30 minutes until golden on top.
- Bake Flour for Cookie Dough Balls: While crust bakes, spread 1 1/2 cups flour on a cookie sheet and bake for 5 minutes to toast, then let cool.
- Make Cookie Dough Balls: In a medium bowl, mix toasted flour and salt. Beat butter and sugar on high speed for 2 minutes, then add vanilla and milk and beat on medium until smooth. Add dry ingredients and mix on low until combined. Stir in 1/2 cup Christmas sprinkles. Roll dough into small balls about the size of a dime to a nickel. Place on wax paper-lined cookie sheet and freeze until firm.
- Prepare Cheesecake Batter: Preheat oven to 325℉ and prepare a water bath with hot water. Beat cream cheese and sugar on high for 2 minutes, scraping bowl halfway. Mix in sour cream, heavy cream, and vanilla until smooth with no lumps. Add eggs one at a time on low speed until just combined. Fold in 3/4 of the cookie dough balls gently with a spatula.
- Assemble and Bake Cheesecake: Pour cheesecake batter over cooled sugar cookie crust. Place the springform pan in a larger pan for a water bath using one of the two methods described to prevent water intrusion. Bake for 80-90 minutes, until edges are set but center still has slight jiggle. Turn off oven, crack door, and let cheesecake cool inside for 30 minutes to prevent cracks. Then cool completely on a rack before refrigerating covered for at least 6 hours or overnight.
- Make White Chocolate Ganache: Heat heavy cream on medium until hot and steaming. Pour over white chocolate chips in a bowl and let sit for 2 minutes. Stir until smooth; if needed, warm in the microwave in 20-second increments to melt fully.
- Finish and Decorate: Remove cheesecake from springform pan and parchment paper. Pour white chocolate ganache evenly over the cheesecake. Freeze for 10 minutes to set ganache. Top with remaining cookie dough balls and Christmas sprinkles before serving.
Notes
- Remove dairy ingredients from the fridge 2 hours before baking to ensure they are at room temperature for smooth mixing.
- Baking the flour for the cookie dough balls helps achieve better texture in the raw dough.
- The water bath is essential to prevent cracking and ensure even baking; choose the method that suits your equipment best.
- Cookie dough balls can be frozen ahead of time to save prep time on baking day.
- Use nonstick spray and parchment paper to make removing the cheesecake easier.
- Let cheesecake chill overnight for optimal flavor and texture before serving.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 35 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
