Description
This festive sugar cookie cheesecake features a chewy cookie crust, creamy filling with sprinkle-packed dough balls, and a white chocolate ganache topping.
Ingredients
Sugar Cookie Crust:
1¾ cups all-purpose flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, room temperature
1 cup cane sugar
1 tsp vanilla extract
1 large egg + 1 egg yolk, room temperature
⅓ cup festive sprinkles
Cookie Dough Balls:
1½ cups all-purpose flour
½ tsp salt
½ cup unsalted butter, room temperature
1 cup cane sugar
1 tsp vanilla extract
5 Tbsp milk
⅓ cup sprinkles
Cheesecake Filling:
32 oz cream cheese, room temperature
⅔ cup cane sugar
¾ cup sour cream or Greek yogurt, room temperature
½ cup heavy cream, room temperature
1 tsp vanilla extract
4 large eggs, room temperature
⅔ cup sugar-cookie dough balls (from above)
White Chocolate Ganache:
1 cup white chocolate chips
⅓ cup heavy cream
Instructions
Make the Crust:
Preheat oven to 350°F. Mix flour, baking soda, and salt. In a separate bowl, cream butter and sugar until fluffy. Add vanilla, egg, and yolk. Mix in dry ingredients and sprinkles. Press into a 9″ springform pan. Bake 25–30 minutes until golden. Cool completely.
Make the Dough Balls:
Mix flour and salt. Cream butter and sugar separately, then mix in vanilla and milk. Combine with dry mix and stir in sprinkles. Roll into dime-sized balls and freeze until firm.
Make Cheesecake Filling:
Reduce oven to 325°F. Prepare a water bath. Beat cream cheese and sugar for 2 minutes. Add sour cream, heavy cream, and vanilla; mix until smooth. Add eggs one at a time on low speed. Fold in ⅔ of the cookie dough balls.
Bake the Cheesecake:
Pour batter over crust. Place pan in a water bath and bake for 80–90 minutes until edges are set and center jiggles slightly. Turn off oven, crack door, and let sit for 30 minutes. Remove and cool completely on a rack.
Chill:
Wrap and refrigerate for at least 6 hours (overnight preferred).
Make Ganache Topping:
Heat cream until steaming and pour over white chocolate chips. Let sit, then stir until smooth. Pour over chilled cheesecake and let set.
Notes
Use gluten-free flour for a gluten-free version.
Decorate with extra sprinkles for added festive flair.
For parties, bake in muffin tins (~18–20 min) for mini cheesecakes.
Chill thoroughly before slicing for clean cuts.
Heat-treat flour if planning to eat cookie dough raw.
- Prep Time: 1 hour
- Cook Time: 1 hour 20 minutes
- Category: Dessert, Cheesecake
- Method: Baking, Water Bath
- Cuisine: American
