Sugar Cookie Cheesecake
This Sugar Cookie Cheesecake is the perfect homemade dessert for Christmas and the holidays. It features a buttery sugar cookie crust, creamy baked cheesecake filled with colorful sugar cookie dough balls, and a rich white chocolate ganache topping. Decorated with more cookie dough balls and festive sprinkles, this delicious cheesecake is sure to impress everyone.
Servings: 16
Ingredients
- 1 3/4 cups all-purpose flour for the crust
- 1/2 tsp baking soda
- 1/2 tsp salt for the crust
- 3/4 cup unsalted butter softened, for the crust
- 1 cup granulated sugar for the crust
- 1 tsp vanilla extract for the crust
- 1 egg large, room temperature
- 1 egg yolk room temperature
- 1/3 cup Christmas jimmies sprinkles for the crust
- 1 tsp nonstick baking spray approximately, for greasing the pan
- 1 1/2 cup all-purpose flour for the cookie dough balls
- 1/2 tsp salt for the cookie dough balls
- 1/2 cup unsalted butter softened, for the cookie dough balls
- 1 cup granulated sugar for the cookie dough balls
- 1 tsp vanilla extract for the cookie dough balls
- 3 tbsp milk
- 1/2 cup Christmas jimmies sprinkles for the cookie dough balls
- 24 oz cream cheese softened
- 3/4 cup granulated sugar for the cheesecake
- 1/2 cup sour cream or plain Greek yogurt, room temperature
- 1/4 cup heavy cream room temperature
- 1 tsp vanilla extract for the cheesecake
- 4 eggs large, room temperature
- 1 cup white chocolate chips
- 1/3 cup heavy cream for the ganache
- 2 tbsp Christmas jimmies sprinkles approximately, for decorating
Instructions
- Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick baking spray, line the bottom with parchment paper, and spray again.
- Spread the 1 1/2 cups of flour for the cookie dough balls onto a baking sheet. Bake for 5 minutes, then allow it to cool completely.
- In a medium bowl, combine the 1 3/4 cups flour, baking soda, and salt for the crust. In another bowl, beat the 3/4 cup softened butter and 1 cup sugar with an electric mixer on high speed for 2 minutes until creamy.
- Add the vanilla, whole egg, and egg yolk to the butter mixture and mix until smooth. Add the dry ingredients and mix on low speed until combined. Stir in the 1/3 cup Christmas sprinkles.
- Press the sugar cookie dough evenly into the bottom of the prepared springform pan. Bake for 25–30 minutes until golden. Let it cool, gently pressing down any raised edges to make the crust more even.
- While the crust bakes, combine the cooled, heat-treated flour and salt for the cookie dough balls. In a separate bowl, beat the 1/2 cup softened butter and 1 cup sugar on high speed for 2 minutes. Add the vanilla and milk, then mix in the flour mixture and 1/2 cup Christmas sprinkles.
- Roll the cookie dough into small balls about the size of a dime or nickel. Arrange them on a wax paper-lined baking sheet and freeze for at least 15 minutes, until firm.
- Reduce the oven temperature to 325°F. In a large bowl, beat the cream cheese and 3/4 cup sugar on high speed for 2 minutes, scraping down the bowl halfway through. Add the sour cream, 1/4 cup heavy cream, and vanilla, mixing until smooth.
- Add the eggs to the cheesecake mixture and mix on low speed just until combined. Gently fold in 3/4 of the frozen cookie dough balls, saving the remaining 1/4 in the freezer for decorating. Pour the cheesecake filling over the baked sugar cookie crust.
- Prepare a water bath by placing the springform pan inside a 10-inch cake pan, then setting it in a large roasting pan filled with hot water halfway up the outside of the cake pan. Alternatively, wrap the springform pan tightly with two layers of aluminum foil, place it directly in the roasting pan, and add hot water halfway up the springform pan.
- Bake the cheesecake for 80–90 minutes, until the edges are set and the center still jiggles slightly. Turn off the oven, crack open the door, and leave the cheesecake inside for 30 minutes to cool gradually.
- Remove the cheesecake from the oven and let it cool completely on a wire rack. Cover the pan with aluminum foil and refrigerate for at least 6 hours, preferably overnight.
- To make the ganache, place the white chocolate chips in a heat-safe bowl. Heat the 1/3 cup heavy cream in a saucepan over medium heat until steaming, then pour it over the chocolate. Let sit for 2 minutes before stirring until smooth. If needed, microwave in 20-second intervals, stirring between each interval until completely melted.
- Remove the chilled cheesecake from the springform pan and carefully peel away the parchment paper. Spread the white chocolate ganache evenly over the top, then place the cheesecake in the freezer for 10 minutes to help the topping set.
- Decorate the cheesecake with the remaining 1/4 of the sugar cookie dough balls and 2 tablespoons of Christmas sprinkles. Slice into 16 pieces and serve.
Notes
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Use room-temperature dairy and eggs for a smooth cheesecake filling.
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Use Christmas jimmies instead of nonpareils for best results.