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Sugar Cookie Cheesecake Recipe

Sugar Cookie Cheesecake Recipe
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★★★★★

4.8 from 7 reviews

This Sugar Cookie Cheesecake combines the buttery, festive flavors of sugar cookies and Christmas sprinkles with a creamy, smooth cheesecake. Featuring a sugar cookie crust, studded with sprinkled cookie dough balls inside the cheesecake filling, and topped with a luscious white chocolate ganache and more sprinkles, this dessert is perfect for holiday celebrations or whenever you crave a delightful sweet treat.

Ingredients

Scale

For 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 Regenerative Organic Certified® Cane Sugar
  • 1 tsp Pure vanilla extract
  • 1 Large egg (room temperature)
  • 1 Egg yolk (room temperature)
  • 1/3 cup Christmas sprinkles (jimmies)

For Cookie Dough Balls

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter (room temperature)
  • 1 cup Regenerative Organic Certified® Cane Sugar
  • 1 tsp Pure vanilla extract
  • 5 TBSP Milk
  • 1/3 cup Christmas sprinkles (jimmies)

For Cheesecake Filling

  • 32 oz Cream cheese (room temperature)
  • 2/3 cup Regenerative Organic Certified® Cane Sugar
  • 3/4 cup Sour cream (room temperature or Greek yogurt)
  • 1/2 cup Heavy cream (room temperature)
  • 1 tsp Pure vanilla extract
  • 4 Large eggs (room temperature)
  • 2/3 of prepared cookie dough balls

For White Chocolate Ganache

  • 1 cup White chocolate chips
  • 1/3 cup Heavy cream

Instructions

  1. Prepare Sugar Cookie Crust: Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick baking spray, line the bottom with parchment paper, and spray again. In a medium bowl, whisk together flour, baking soda, and salt. In a mixer bowl, beat butter and cane sugar on high speed for 2 minutes until creamy. Add vanilla, egg, and egg yolk, mixing on medium until combined. Slowly add dry ingredients and mix on low until just combined. Fold in Christmas sprinkles. Press the dough evenly at the bottom of the springform pan (do not press up the sides). Bake 25-30 minutes until golden on top. Let cool.
  2. Make Cookie Dough Balls: While crust bakes, mix flour and salt in a bowl. In mixer, beat butter and sugar on high for 2 minutes. Add vanilla and milk, mix until combined. Add dry ingredients on low speed, mix just until combined. Stir in Christmas sprinkles. Roll dough into dime to nickel-sized balls on a wax paper-lined baking sheet. Freeze until firm.
  3. Prepare Cheesecake Filling: Preheat oven to 325°F. Start hot water for water bath. Beat cream cheese and cane sugar on high speed for 2 minutes, scraping bowl halfway through. Add sour cream, heavy cream, and vanilla, mix on medium until smooth with no lumps. Add eggs, mix on low speed just until combined. Gently fold in 2/3 of the cookie dough balls with a spatula.
  4. Assemble and Bake Cheesecake: Pour cheesecake batter over cooled sugar cookie crust in springform pan. Prepare a water bath using one of two methods: 1) Place springform pan in 10-inch cake pan inside roasting pan, add hot water halfway up cake pan to prevent leaks; 2) Wrap springform pan twice in foil, place in roasting pan, fill with hot water halfway up springform pan. Bake 80-90 minutes until edges set and center slightly jiggles. Turn off oven, crack door, cool cheesecake inside for 30 minutes to prevent cracks.
  5. Cool and Chill: Remove cheesecake from oven, place on cooling rack, cool completely. Wrap pan with foil and refrigerate at least 6 hours or preferably overnight.
  6. Make White Chocolate Ganache: Place white chocolate chips in a bowl. Heat heavy cream in a small pan over medium heat until hot and steaming. Pour cream over chocolate chips and let sit for 2 minutes. Stir gently until smooth; if chunks remain, microwave in 20-second intervals until fully melted.
  7. Decorate the Cheesecake: Remove cheesecake from fridge, gently release pan and remove parchment paper. Pour white chocolate ganache evenly over cheesecake. Freeze for 10 minutes to set ganache. Top with remaining cookie dough balls and additional Christmas sprinkles. Serve chilled and enjoy!

Notes

  • Room temperature ingredients ensure smooth batter and even baking.
  • Freezing cookie dough balls before adding them to cheesecake prevents them from sinking too much during baking.
  • Water bath helps prevent cheesecake cracks and promotes even baking.
  • Cooling cheesecake gradually by cracking oven door reduces cracking on the surface.
  • Use room temp heavy cream and cream cheese for best texture in cheesecake and ganache.
  • Leftover cookie dough balls can be baked separately for a delicious garnish or snack.

Nutrition

Keywords: sugar cookie cheesecake, Christmas dessert, holiday cheesecake, cookie dough cheesecake, white chocolate ganache cheesecake

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