Description
This Sugar Cookie Cheesecake is a festive Christmas dessert with a sugar cookie crust, colorful cookie dough balls, creamy cheesecake filling, and a luscious white chocolate ganache on top.
Ingredients
**Sugar Cookie Crust**
1 3/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter (room temperature)
1 cup cane sugar
1 tsp vanilla extract
1 large egg (room temperature)
1 egg yolk (room temperature)
1/3 cup Christmas sprinkles
**Cookie Dough Balls**
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter (room temperature)
1 cup cane sugar
1 tsp vanilla extract
5 tbsp milk
1/3 cup Christmas sprinkles
**Cheesecake Filling**
32 oz cream cheese (room temperature)
2/3 cup cane sugar
3/4 cup sour cream or Greek yogurt (room temperature)
1/2 cup heavy cream (room temperature)
1 tsp vanilla extract
4 large eggs (room temperature)
2/3 of prepared cookie dough balls
**White Chocolate Ganache**
1 cup white chocolate chips
1/3 cup heavy cream
Instructions
1. Preheat oven to 350°F for crust. Line and spray a 9” springform pan.
2. In a large bowl, cream butter and sugar. Add eggs and vanilla. Stir in dry ingredients and sprinkles.
3. Press dough into prepared pan and bake 25–30 minutes. Cool.
4.
5. Heat-treat flour for cookie dough at 300°F for 5 minutes.
6. Mix butter, sugar, vanilla, milk, salt, flour, and sprinkles. Roll into small balls and freeze until firm.
7.
8. Lower oven to 325°F. Beat cream cheese and sugar until creamy. Add sour cream, cream, and vanilla.
9. Mix in eggs on low speed, one at a time. Gently fold in cookie dough balls.
10.
11. Pour over baked crust. Place springform pan in water bath and bake for 80–90 minutes.
12. Turn off oven, cool cheesecake in oven for 30 min, then to room temp, then chill overnight.
13.
14. Heat cream until hot. Pour over white chocolate chips and stir until smooth.
15. Pour ganache over chilled cheesecake. Decorate with extra cookie dough balls and sprinkles.
16.
17. Slice cold, clean knife between cuts, and serve.
Notes
To prevent cracks, avoid overmixing after adding eggs. Cool gradually.
Clean your knife between slices for tidy cuts.
Store in the fridge for up to 5 days or freeze for up to 30 days.
You can swap the crust with graham cracker or use whipped cream instead of ganache.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Easy & Decadent Christmas Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 551
- Sugar: 10g
- Sodium: 379mg
- Fat: 45g
- Saturated Fat: 27g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 131mg