Sugar Cookie Cheesecake Delight (Print View)
Creamy cheesecake, festive sugar cookie crust, cookie dough, and white chocolate ganache in every slice.
# What You'll Need:
→ Sugar Cookie Crust
01 -
1 3/4 cups all-purpose flour
02 -
1/2 teaspoon baking soda
03 -
1/2 teaspoon salt
04 -
3/4 cup unsalted butter, at room temperature
05 -
1 cup granulated cane sugar
06 -
1 teaspoon pure vanilla extract
07 -
1 large egg, at room temperature
08 -
1 large egg yolk, at room temperature
09 -
1/3 cup Christmas sprinkles (jimmies)
→ Cookie Dough Balls
10 -
1 1/2 cups all-purpose flour
11 -
1/2 teaspoon salt
12 -
1/2 cup unsalted butter, at room temperature
13 -
1 cup granulated cane sugar
14 -
1 teaspoon pure vanilla extract
15 -
5 tablespoons whole milk
16 -
1/3 cup Christmas sprinkles (jimmies)
→ Cheesecake Filling
17 -
32 ounces cream cheese, at room temperature
18 -
2/3 cup granulated cane sugar
19 -
3/4 cup sour cream or Greek yogurt, at room temperature
20 -
1/2 cup heavy cream, at room temperature
21 -
1 teaspoon pure vanilla extract
22 -
4 large eggs, at room temperature
23 -
2/3 portion prepared cookie dough balls
→ White Chocolate Ganache
24 -
1 cup white chocolate chips
25 -
1/3 cup heavy cream
→ Assembly and Decoration
26 -
Remaining cookie dough balls
27 -
Additional Christmas sprinkles
# Directions:
01 -
Preheat oven to 350°F. Spray a 9-inch springform pan with nonstick baking spray, line the bottom with a 9-inch round of parchment paper, and spray again.
02 -
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
03 -
Using an electric mixer, beat butter and cane sugar at high speed for 2 minutes until light and fluffy.
04 -
Add vanilla extract, egg, and egg yolk to the mixing bowl and blend on medium until fully incorporated.
05 -
Add dry mixture to wet ingredients and mix on low speed until just combined. Fold in Christmas sprinkles.
06 -
Transfer dough to prepared springform pan and press evenly over the bottom. Bake for 25 to 30 minutes until golden on top. Allow to partially cool.
07 -
While crust bakes, in a bowl, blend flour and salt. In a mixer, beat butter and cane sugar for 2 minutes at high speed. Add vanilla and milk, mixing until smooth. Combine with dry ingredients and fold in sprinkles.
08 -
Line a baking sheet with wax paper. Roll dough into small balls, each the diameter of a dime to a nickel. Place on the sheet and freeze until firm.
09 -
Preheat oven to 325°F. Set water to heat for the water bath. Using a mixer, beat cream cheese and cane sugar for 2 minutes on high, scraping bowl halfway.
10 -
Blend in sour cream, heavy cream, and vanilla on medium speed until smooth and homogenous.
11 -
Incorporate eggs on low speed until just combined. Gently fold in two-thirds of the chilled cookie dough balls.
12 -
Pour batter over baked crust in springform pan.
13 -
Select a water bath method: either place pan inside a 10-inch cake pan within a roasting pan then fill halfway with hot water, or tightly wrap pan with foil and place directly in the water-filled roasting pan.
14 -
Bake for 80 to 90 minutes, until edges are set with a slight jiggle at the center. Turn oven off, crack oven door, and cool cheesecake inside for 30 minutes.
15 -
Remove from oven, transfer to cooling rack until fully cooled. Cover pan with foil and refrigerate for at least 6 hours or preferably overnight.
16 -
Place white chocolate chips in a bowl. In a small saucepan, heat heavy cream over medium until hot but not boiling. Pour cream over chips, let sit 2 minutes, then stir until smooth and glossy. Microwave in 20-second intervals if lumps remain.
17 -
Remove cheesecake from fridge, release from springform pan, and discard parchment. Pour cooled ganache over cheesecake, freeze 10 minutes. Garnish with remaining cookie dough balls and extra sprinkles.
# Notes:
01 -
Ensure all dairy and eggs are at room temperature for a smooth batter and even baking.
02 -
A proper water bath prevents cracking and maintains a creamy texture.
03 -
Using Greek yogurt in place of sour cream will give a tangier flavor.