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Sugar Cookie Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.5 from 92 reviews
  • Author: Mia
  • Prep Time: 1 hour
  • Cook Time: 1 hour 20 minutes
  • Total Time: 8 hours 20 minutes
  • Yield: 16 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Sugar Cookie Cheesecake combines a festive sugar cookie crust with mini sugar cookie dough balls baked inside a creamy cheesecake, topped with a luscious white chocolate ganache and colorful Christmas sprinkles. This fun and indulgent dessert is perfect for holiday celebrations or any special occasion, offering the perfect balance of chewy cookie texture and rich cheesecake creaminess with a festive twist.

Ingredients

Scale

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 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 (to be baked separately 5 minutes then cooled)
  • 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 (frozen)

White Chocolate Ganache

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

Instructions

  1. Prepare Sugar Cookie Crust: Preheat oven to 350℉. Spray a 9-inch springform pan with nonstick spray and line its bottom with parchment paper; spray again. In a medium bowl, combine 1 3/4 cups flour, baking soda, and salt. In a mixer, beat butter and sugar on high for 2 minutes until creamy. Add vanilla, egg, and egg yolk, mixing medium speed until combined. Gradually add dry ingredients mixing low until just combined. Fold in 1/3 cup Christmas sprinkles. Press dough evenly into the bottom of the prepared springform pan, no need to cover the sides. Bake for 25-30 minutes until golden. Remove and set aside.
  2. Bake Flour for Cookie Dough Balls: While crust bakes, spread 1 1/2 cups flour on a cookie sheet and bake at 350℉ for 5 minutes to toast slightly. Cool completely before use.
  3. Prepare Cookie Dough Balls: In a medium bowl, mix the toasted flour and salt. In a mixer, beat butter and sugar on high for 2 minutes until fluffy. Add vanilla and milk, mix medium until fully combined. Add dry ingredients slowly mixing low until just combined. Stir in 1/2 cup Christmas sprinkles. Roll dough into dime- to nickel-sized balls using hands. Place balls on wax paper lined cookie sheet. Freeze until firm before using (at least 30 minutes).
  4. Prepare Cheesecake Batter: Preheat oven to 325℉. Set up hot water bath by heating water. In a mixer, beat cream cheese and sugar on high for 2 minutes, scraping bowl halfway. Add sour cream, heavy cream, and vanilla; mix medium until smooth with no lumps. Add eggs one at a time, mixing on low until just combined. Fold in 3/4 of frozen cookie dough balls using a spatula.
  5. Assemble and Bake Cheesecake: Pour cheesecake batter over cooled sugar cookie crust in the springform pan. Prepare a water bath by either placing the springform pan inside a 10-inch cake pan inside a larger roasting pan filled halfway with hot water, or by wrapping springform pan tightly in foil and placing it in the roasting pan with hot water halfway up the sides. Bake cheesecake for 80-90 minutes until edges are set but the center still jiggles slightly.
  6. Cool and Chill Cheesecake: Turn off oven, crack door, and let cheesecake cool in oven for 30 minutes to prevent cracks. Remove from oven, place on cooling rack to cool completely. Wrap tightly in foil and refrigerate for at least 6 hours or overnight to set.
  7. Prepare White Chocolate Ganache: Place white chocolate chips in a bowl. Heat heavy cream in a small pan over medium heat until hot and steaming but not boiling. Pour cream over the chocolate chips and let sit for 2 minutes. Stir gently until smooth. If chunks remain, heat ganache in 20-second increments in the microwave, stirring until fully melted and glossy.
  8. Finish and Decorate: Remove chilled cheesecake from springform pan and peel off parchment paper. Pour ganache evenly over the top. Freeze cheesecake for 10 minutes to set ganache. Decorate with remaining cookie dough balls and Christmas sprinkles atop the ganache before serving.

Notes

  • Pull out all dairy ingredients at least 2 hours before baking to ensure room temperature and smooth batter.
  • Pre-baking the flour for the cookie dough balls enhances the flavor and ensures proper texture.
  • Freezing the cookie dough balls before adding to cheesecake prevents them from melting into the batter.
  • Use a water bath when baking cheesecake to avoid cracking and create a smooth texture.
  • Chill cheesecake for at least 6 hours or preferably overnight for best slicing results.

Nutrition

  • Serving Size: 1 slice (1/16 of cheesecake)
  • Calories: 420
  • Sugar: 30g
  • Sodium: 220mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.5g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 110mg

Find it online: https://mealsbymia.com/sugar-cookie-cheesecake-recipe/