Description
Delight in the festive flavors of this Sugar Cookie Cheesecake, featuring a buttery sugar cookie crust, soft cookie dough balls swirled throughout a creamy vanilla cheesecake, and topped with a luscious white chocolate ganache. Perfectly sweet and wonderfully textured, this dessert is ideal for holiday gatherings or special celebrations.
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 Regenerative Organic Certified® Cane Sugar from Wholesome
- 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
- 1/2 tsp Salt
- 1/2 cup Unsalted butter, room temperature
- 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- 1 tsp Pure vanilla extract
- 5 TBSP Milk
- 1/3 cup Christmas sprinkles, jimmies
Cheesecake
- 32 oz Cream cheese, room temperature
- 2/3 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- 3/4 cup Sour cream, room temperature or Greek yogurt
- 1/2 cup Heavy cream, room temperature
- 1 tsp Pure vanilla extract
- 4 Large eggs, room temperature
- 2/3 of the prepared cookie dough balls
White Chocolate Ganache
- 1 cup White chocolate chips
- 1/3 cup Heavy cream
Instructions
- Prepare the Sugar Cookie Crust: Preheat the oven to 350℉ (177℃). Spray a 9-inch springform pan with nonstick baking spray. Line the bottom with a 9-inch parchment paper circle and spray again to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. In a stand mixer, beat the unsalted butter and cane sugar on high speed for 2 minutes until fluffy. Add vanilla extract, egg, and egg yolk, mixing on medium until fully incorporated. Slowly add the dry ingredients and mix until just combined. Stir in the Christmas sprinkles. Press the dough evenly into the bottom of the prepared pan to form the crust. Bake for 10-12 minutes or until edges are lightly golden. Remove from oven and set aside to cool.
- Make the Cookie Dough Balls: In a bowl, whisk together the all-purpose flour and salt. Beat the unsalted butter and cane sugar until creamy. Add vanilla extract and milk; mix until smooth. Gradually add the dry ingredients and mix until a dough forms. Stir in Christmas sprinkles. Form the dough into small tablespoon-sized balls. Refrigerate until ready to incorporate into cheesecake batter.
- Prepare the Cheesecake Batter: In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy, about 3-4 minutes. Gradually add cane sugar and continue beating until fully combined and smooth. Mix in sour cream (or Greek yogurt), heavy cream, and vanilla extract until smooth. Add eggs one at a time, mixing on low speed after each addition to avoid incorporating excess air.
- Assemble and Bake: Pour half of the cheesecake batter over the cooled sugar cookie crust. Distribute two-thirds of the chilled cookie dough balls evenly over the batter. Pour the remaining cheesecake batter on top, followed by the remaining cookie dough balls, gently pressing some into the batter’s surface. Bake in the preheated oven at 325℉ (163℃) for 55-65 minutes or until the edges are set and the center is slightly jiggly.
- Cool and Chill: Turn off the oven and crack the oven door open. Let the cheesecake cool inside for 1 hour to prevent cracking. Remove from oven and cool completely to room temperature on a wire rack. Refrigerate for at least 4 hours or preferably overnight for best texture.
- Prepare White Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over white chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly, then pour over chilled cheesecake, spreading with a spatula to cover the top evenly.
- Serve: Carefully remove cheesecake from the springform pan. Slice with a sharp knife and serve chilled. Enjoy your festive sugar cookie cheesecake!
Notes
- Ensure all dairy and eggs are at room temperature for a smooth cheesecake batter.
- Do not overmix the cheesecake batter to avoid cracking during baking.
- Cooling the cheesecake gradually helps prevent cracks and preserves a creamy texture.
- Use a water bath if desired to help maintain even baking and moisture.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 30 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 480 kcal
- Sugar: 35 g
- Sodium: 280 mg
- Fat: 30 g
- Saturated Fat: 18 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 46 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg
Keywords: sugar cookie cheesecake, holiday cheesecake, white chocolate ganache, Christmas dessert, cookie dough cheesecake
