Sugar Cookie Cheesecake
This sugar cookie cheesecake combines a buttery cookie crust, festive sprinkle-studded cookie dough balls, and a silky smooth cheesecake filling topped with white chocolate ganache. A holiday-perfect dessert that’s as fun to make as it is to eat.
Calories:
Ingredients
Sugar Cookie Crust
- 1 ¾ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter room temperature
- 1 cup cane sugar
- 1 tsp vanilla extract
- 1 large egg room temperature
- 1 egg yolk room temperature
- ⅓ cup Christmas sprinkles
Cookie Dough Balls
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter room temperature
- 1 cup cane sugar
- 1 tsp vanilla extract
- 5 tbsp milk
- ⅓ cup Christmas sprinkles
Cheesecake
- 32 oz cream cheese room temperature
- ⅔ cup cane sugar
- ¾ cup sour cream or Greek yogurt room temperature
- ½ cup heavy cream room temperature
- 1 tsp vanilla extract
- 4 large eggs room temperature
- ⅔ of the cookie dough balls
White Chocolate Ganache
- 1 cup white chocolate chips
- ⅓ cup heavy cream
Instructions
- Preheat oven to 350℉. Grease and line a springform pan, then prepare the crust by beating butter and sugar with vanilla, egg, and yolk, stirring in dry ingredients and sprinkles. Press into the pan and bake 25–30 minutes until golden.
- Mix flour, salt, butter, sugar, vanilla, and milk for the cookie dough balls, stir in sprinkles, roll into small pieces, and freeze until firm.
- For the cheesecake, preheat oven to 325℉, beat cream cheese with sugar, then add sour cream, cream, vanilla, and eggs until smooth. Fold in ⅔ of the frozen cookie dough balls and pour over the crust.
- Bake in a water bath for 80–90 minutes until edges set and center jiggles slightly. Cool 30 minutes in the oven, then fully cool and chill overnight.
- Make ganache by heating cream and pouring it over white chocolate. Stir until smooth, pour over the chilled cheesecake, let set briefly in the freezer, and decorate with remaining cookie dough balls and sprinkles.