Description
This festive Sugar Cookie Cheesecake Dessert combines the best of sugar cookies and creamy cheesecake in one irresistible treat. Featuring a buttery sugar cookie crust, packed with colorful sprinkles, and a rich, velvety cheesecake filling studded with cookie dough balls, this dessert is topped with a luscious white chocolate ganache and extra sprinkles for a joyful holiday presentation. Perfect for celebrations or special occasions, this recipe offers a delightful balance of textures and flavors that will impress friends and family alike.
Ingredients
Scale
Sugar Cookie Crust:
- 1 ¾ cup all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ 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
- ⅓ cup Christmas sprinkles (jimmies)
Cookie Dough Balls:
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup Regenerative Organic Certified® Cane Sugar
- 1 tsp pure vanilla extract
- 5 tbsp milk
- ⅓ cup Christmas sprinkles (jimmies)
Cheesecake Filling:
- 32 oz cream cheese, room temperature
- ⅔ cup Regenerative Organic Certified® Cane Sugar
- ¾ cup sour cream or Greek yogurt, room temperature
- ½ cup heavy cream, room temperature
- 1 tsp pure vanilla extract
- 4 large eggs, room temperature
- ⅔ of the prepared cookie dough balls
White Chocolate Ganache:
- 1 cup white chocolate chips
- ⅓ cup heavy cream
Instructions
- Preheat Oven & Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal of the cheesecake later.
- Make the Sugar Cookie Crust: In a bowl, whisk together the flour, baking soda, and salt. In another large bowl, cream the butter and sugar until light and fluffy, about 2–3 minutes. Beat in the vanilla extract, egg, and egg yolk until combined. Gradually add the dry ingredients, mixing until fully integrated. Fold in the Christmas sprinkles gently to distribute evenly. Press this dough firmly into the bottom and about 1 inch up the sides of the prepared pan. Bake for 10–12 minutes, then allow it to cool completely on a wire rack.
- Prepare Cookie Dough Balls: Cream together butter and sugar until light and fluffy. Mix in the vanilla extract and milk thoroughly. Add the flour and salt, stirring until a cohesive dough forms. Fold in the sprinkles, then roll the dough into small balls approximately ½ to 1 inch in diameter. Place the balls on a baking sheet and chill until firm, about 30 minutes.
- Make Cheesecake Filling: Beat the cream cheese until smooth and creamy using a mixer. Add the sugar and mix well. Then blend in the sour cream or Greek yogurt, heavy cream, and vanilla extract. Add the eggs one at a time, mixing gently after each addition to avoid overmixing. Finally, fold in two-thirds of the chilled cookie dough balls carefully to keep them intact. Pour this filling over the cooled sugar cookie crust in the springform pan.
- Bake Cheesecake: Wrap the entire springform pan with multiple layers of foil to prevent water from seeping in. Place the pan in a larger baking dish and pour hot water around it to create a water bath, which helps prevent cracks. Bake at 325°F (163°C) for 60–70 minutes or until the center jiggles slightly when shaken. Turn off the oven, crack the oven door open, and let the cheesecake sit inside for 1 hour to cool gradually.
- Chill Cheesecake: Remove the cheesecake from the oven and water bath, then refrigerate for at least 6 hours or, ideally, overnight to allow it to set completely.
- Make Ganache & Decorate: Heat the heavy cream until it is steaming but not boiling. Pour the hot cream over white chocolate chips in a heatproof bowl. Let sit for 2 minutes to melt, then stir until smooth and glossy. Pour the ganache evenly over the chilled cheesecake. Decorate the top with remaining cookie dough balls and extra sprinkles to finish.
Notes
- Ensure all dairy ingredients are at room temperature for a smooth, lump-free batter.
- Use a springform pan with a tight seal or wrap the pan well with foil to prevent water from leaking in during the water bath.
- The water bath is essential to keep the cheesecake from cracking and to promote even baking.
- Chilling the cheesecake overnight is best for clean slices and optimal texture.
- Use a hot knife, wiping it between cuts, for the cleanest slices of cheesecake.
- Prep Time: 40 minutes
- Cook Time: 1 hour 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: sugar cookie cheesecake, holiday dessert, white chocolate ganache, festive cheesecake, sprinkle cookie dessert, Christmas dessert, cream cheese dessert
