Description

This festive Sugar Cookie Cheesecake features a buttery sugar cookie crust, creamy baked cheesecake with hidden cookie dough balls, and a white chocolate ganache topping. It’s the perfect holiday showstopper dessert.

Ingredients

1 3/4 cup all-purpose flour (for crust)

1/2 tsp baking soda

1/2 tsp salt

3/4 cup unsalted butter, room temperature (for crust)

1 cup cane sugar (for crust)

1 tsp pure vanilla extract (for crust)

1 large egg, room temperature

1 egg yolk, room temperature

1/3 cup Christmas sprinkles (jimmies, for crust)

1 1/2 cups all-purpose flour (for cookie dough balls)

1/2 tsp salt (for cookie dough balls)

1/2 cup unsalted butter, room temperature (for cookie dough balls)

1 cup cane sugar (for cookie dough balls)

1 tsp pure vanilla extract (for cookie dough balls)

5 tbsp milk

1/3 cup Christmas sprinkles (jimmies, for cookie dough balls)

32 oz cream cheese, room temperature

2/3 cup cane sugar (for cheesecake)

3/4 cup sour cream or Greek yogurt, room temperature

1/2 cup heavy cream, room temperature (for cheesecake)

1 tsp pure vanilla extract (for cheesecake)

4 large eggs, room temperature

2/3 of the prepared cookie dough balls

1 cup white chocolate chips

1/3 cup heavy cream (for ganache)

Cook Mode Prevent your screen from going dark

Instructions

Preheat the oven to 350°F. Prepare a 9-inch springform pan with nonstick spray and parchment paper.
For the crust: Mix flour, baking soda, and salt. In another bowl, cream butter and sugar until fluffy. Add egg, egg yolk, and vanilla. Mix in dry ingredients and fold in sprinkles. Press into pan and bake for 25–30 minutes until golden. Cool completely.
For the cookie dough balls: Mix flour and salt in one bowl. Cream butter and sugar in another. Add vanilla and milk, combine with dry ingredients, then fold in sprinkles. Roll into dime- to nickel-sized balls and freeze to firm up.
Lower oven to 325°F. For the cheesecake: Beat cream cheese and sugar until smooth. Add sour cream, heavy cream, and vanilla. Beat in eggs one at a time on low speed. Fold in 2/3 of the frozen cookie dough balls.
Pour cheesecake batter over cooled crust. Prepare a water bath by placing the springform in a larger cake pan, then in a roasting pan filled with hot water. Bake 80–90 minutes until edges are set and center jiggles. Cool in oven with door cracked for 30 minutes. Chill in fridge for at least 6 hours or overnight.
For ganache: Heat cream and pour over white chocolate chips. Stir until smooth. Cool slightly, then pour over chilled cheesecake. Freeze for 10 minutes to set.
Top with remaining cookie dough balls and more sprinkles before serving.

Notes

Make sure all ingredients are at room temperature to avoid cracks.

The cheesecake tastes better after chilling overnight.

Cookie dough balls are egg-free and safe to eat raw.

A springform pan is highly recommended for easy removal.

The water bath helps prevent cracking and ensures even baking.

Prep Time: 1 hour
Cook Time: 1 hour 20 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 520
Sugar: 35g
Sodium: 280mg
Fat: 35g
Saturated Fat: 20g
Unsaturated Fat: 12g
Trans Fat: 0.5g
Carbohydrates: 45g
Fiber: 1g
Protein: 7g
Cholesterol: 110mg