Description
This Sugar Cookie Cheesecake combines the nostalgic flavors of sugar cookies with a creamy cheesecake filling, topped with a festive white chocolate ganache and holiday sprinkles. With a sugar cookie crust and chunks of cookie dough baked into the cheesecake, 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 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 the parchment paper as well. In a medium bowl, combine the flour, baking soda, and salt. In a mixer, beat the butter and sugar at high speed for 2 minutes. Add vanilla, egg, and egg yolk and mix until fully incorporated. Gradually add the dry ingredients and mix on low until just combined. Stir in the Christmas sprinkles. Press the dough evenly across the bottom of the pan. Bake for 30 minutes or until golden on top. Let it cool.
- Bake Flour for Cookie Dough Balls: While preparing the crust, spread 1 1/2 cups of flour on a cookie sheet and bake for 5 minutes to toast. Let cool completely before using.
- Prepare Cookie Dough Balls: In a bowl, mix the toasted flour and salt. In the mixer, beat the butter and sugar on high speed for 2 minutes. Add vanilla and milk, mix until combined. Slowly add the dry ingredients and mix on low. Stir in Christmas sprinkles. Roll the dough into small balls about the size of a dime to a nickel and place them on a wax-paper lined cookie sheet. Freeze until firm.
- Prepare Cheesecake Batter: Preheat oven to 325℉. Start your water bath with hot water. Using a mixer, beat cream cheese and sugar on high for 2 minutes, scraping sides halfway through. Add sour cream, heavy cream, and vanilla and mix until smooth with no lumps. Mix in eggs on low speed until just combined. Fold in 3/4 of the cookie dough balls gently using a spatula.
- Assemble and Bake Cheesecake: Pour cheesecake batter over cooled sugar cookie crust in the springform pan. Assemble a water bath to prevent cracking using either method: placing springform pan in a cake pan inside a roasting pan with hot water halfway up, or wrapping springform pan in foil and placing in roasting pan filled halfway with hot water. Bake for 90 minutes until edges are set and center jiggles slightly. Turn off oven, crack door, and cool for 30 minutes to prevent cracks. Remove from oven and cool completely on a rack. Wrap and chill in fridge for at least 6 hours or overnight.
- Prepare White Chocolate Ganache: Place white chocolate chips in a bowl. Heat heavy cream in a pan over medium heat until steaming hot. Pour cream over chips and wait 2 minutes. Stir with a rubber spatula until smooth, reheating in 20-second intervals in microwave if needed. Remove cheesecake from fridge, release from pan and remove parchment. Pour ganache evenly on top.
- Finish and Serve: Place cheesecake in freezer for 10 minutes to set ganache. Decorate top with remaining cookie dough balls and Christmas sprinkles. Slice and serve chilled.
Notes
- Bring all dairy ingredients to room temperature 2 hours before baking to ensure smooth batter.
- Toast the flour for cookie dough balls briefly to enhance their flavor.
- Using a water bath prevents cracking in the cheesecake by regulating the baking temperature and moisture.
- Freeze cookie dough balls before adding to batter to maintain texture during baking.
- Cool cheesecake gradually and wrap before chilling to improve texture and flavor.
- The ganache can be gently reheated if it cools and thickens before pouring.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 180 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 36 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
