Description
This festive sugar cookie cheesecake combines a buttery sugar cookie crust, chewy cookie dough balls, and creamy cheesecake topped with white chocolate ganache. A showstopping dessert perfect for holidays, parties, or sweet celebrations all year long.
Ingredients
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Sugar Cookie Crust
– 1¾ cups all-purpose flour
– ½ tsp baking soda
– ½ tsp salt
– ¾ cup unsalted butter (room temp)
– 1 cup cane sugar
– 1 tsp vanilla extract
– 1 large egg (room temp)
– 1 egg yolk (room temp)
– ⅓ cup Christmas sprinkles -
Cookie Dough Balls
– 1½ cups all-purpose flour
– ½ tsp salt
– ½ cup unsalted butter (room temp)
– 1 cup cane sugar
– 1 tsp vanilla extract
– 5 tbsp milk
– ⅓ cup Christmas sprinkles -
Cheesecake Filling
– 32 oz cream cheese (room temp)
– ⅔ cup cane sugar
– ¾ cup sour cream or Greek yogurt (room temp)
– ½ cup heavy cream (room temp)
– 1 tsp vanilla extract
– 4 large eggs (room temp)
– ⅔ of the cookie dough balls -
White Chocolate Ganache
– 1 cup white chocolate chips
– ⅓ cup heavy cream
Instructions
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Make the Sugar Cookie Crust: Preheat oven to 350°F. Mix dry ingredients. Cream butter and sugar, add eggs and vanilla, combine with dry ingredients. Fold in sprinkles. Press into pan and bake for 25–30 minutes.
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Prepare the Cookie Dough Balls: Mix dry and wet ingredients separately, then combine. Fold in sprinkles. Roll into small balls and freeze until firm.
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Make the Cheesecake: Lower oven to 325°F. Beat cream cheese and sugar, add sour cream, heavy cream, vanilla, and eggs. Fold in ⅔ of cookie dough balls. Pour over crust and bake in a water bath for 80–90 minutes. Cool gradually and chill for 6+ hours.
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Ganache Topping: Heat cream and pour over white chocolate chips. Stir until smooth. Spread over chilled cheesecake. Decorate with remaining cookie dough balls and sprinkles.
Notes
– Freeze cookie dough balls before baking to preserve texture
– Cheesecake is best made a day in advance
– Substitute Greek yogurt for sour cream if preferred
– Use gluten-free flour for a gluten-free version
– Store leftovers in the fridge for up to 5 days or freeze for up to 3 months
- Prep Time: 1 hour 20 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American