Ingredients

14 oz sugar cookies, crushed (or crushed baked Pillsbury sugar cookies)

6 tbsp unsalted butter, melted

1 tbsp granulated sugar

Pinch of salt

24 oz cream cheese, room temperature

0.75 cup powdered sugar

0.5 cup granulated sugar

1 tbsp vanilla extract

1 cup heavy cream, cold

2 tsp powdered gelatin (optional)

3 tbsp cold water (for blooming gelatin)

1 cup white chocolate chips

0.5 cup heavy cream (for topping)

Holiday sprinkles

Instructions

Step 1: In a medium bowl, combine the crushed sugar cookies, melted butter, granulated sugar, and a pinch of salt. Press the mixture firmly into the bottom of a 9-inch springform pan to form an even crust. Place in the refrigerator to chill while you prepare the filling.

Step 2: If using gelatin, sprinkle it over 3 tablespoons of cold water and let it bloom for about 5 minutes. Warm gently until fully dissolved, then set aside.

Step 3: In a large bowl, beat the cream cheese with powdered sugar, granulated sugar, and vanilla extract until the mixture is smooth and creamy.

Step 4: In a separate chilled bowl, whip the 1 cup of heavy cream until medium-stiff peaks form. If using gelatin, temper it by adding a small amount of whipped cream first, then slowly incorporate the rest of the gelatin into the whipped cream while continuing to whip.

Step 5: Gently fold the whipped cream into the cream cheese mixture until fully combined. Pour this filling over the chilled crust and smooth the top. Refrigerate for 30 minutes to set slightly.

Step 6: Heat the 0.5 cup of heavy cream until just simmering, then pour it over the white chocolate chips in a heatproof bowl. Let sit for a minute, then whisk until smooth. Allow the white chocolate ganache to cool slightly before pouring it over the cheesecake. Decorate with holiday sprinkles. Chill the cheesecake for at least 6 hours or overnight before serving.

Tips & Variations

Using gelatin helps the cheesecake hold its shape better, especially in warmer environments, but you can omit it for a softer filling.

Try adding a tablespoon of lemon zest to the cream cheese filling for a bright, citrusy twist.

Substitute the white chocolate topping with a berry compote for a fruity contrast.

For extra crunch, sprinkle chopped nuts over the ganache before it sets.

FAQs

Can I make this cheesecake without gelatin?

Yes, you can omit the gelatin if you prefer. The cheesecake will be softer and more delicate, but it will still taste delicious. Just be sure to keep it well chilled before serving.

What can I use if I don’t have sugar cookies for the crust?

You can substitute graham crackers or digestive biscuits crushed finely for the crust. The flavor will be slightly different but still lovely and sturdy enough to hold the filling.