Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sugar Cookie Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 9 reviews
  • Author: Cook
  • Prep Time: 1 hour
  • Cook Time: 1 hour 30 minutes
  • Total Time: 8 hours 20 minutes
  • Yield: 16 slices 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Sugar Cookie Cheesecake combines the buttery goodness of a sugar cookie crust with creamy cheesecake and festive cookie dough balls, topped off with a luscious white chocolate ganache and colorful Christmas sprinkles. Perfect for holiday celebrations or any special occasion.

Ingredients

Scale

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 White granulated sugar
  • 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 White granulated sugar
  • 1 tsp Pure vanilla extract
  • 3 TBSP Milk
  • 1/2 cup Christmas sprinkles, jimmies

Cheesecake

  • 24 oz Cream cheese, room temperature
  • 3/4 cup White granulated sugar
  • 1/2 cup Sour cream, room temperature or Greek yogurt
  • 1/4 cup Heavy cream, room temperature
  • 1 tsp Pure vanilla extract
  • 4 Large eggs, room temperature
  • 3/4 Cookie dough balls (from above)

White Chocolate Ganache

  • 1 cup White chocolate chips
  • 1/3 cup Heavy cream

Instructions

  1. Prepare the crust base: Preheat the oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a 9-inch parchment paper circle and spray again. Set aside.
  2. Bake flour for cookie dough balls: Place 1 1/2 cups of all-purpose flour on a cookie sheet and bake for 5 minutes. Let it cool.
  3. Mix dry ingredients for crust: In a medium bowl, mix 1 3/4 cup all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.
  4. Make crust dough: Using a mixer, beat 3/4 cup unsalted butter and 1 cup white granulated sugar on high speed for 2 minutes. Add in 1 tsp vanilla extract, 1 large egg, and 1 egg yolk. Mix on medium until combined.
  5. Add dry ingredients and sprinkles to crust: Add the dry flour mixture and mix on low speed just until combined. Then fold in 1/3 cup Christmas sprinkles.
  6. Form crust and bake: Pour cookie dough into springform pan and use hands to press across the bottom. Bake for 30 minutes until golden on top.
  7. Make cookie dough balls: In a medium bowl, mix 1 1/2 cups flour (baked earlier) and 1/2 tsp salt. In a mixer, beat 1/2 cup unsalted butter and 1 cup white sugar on high for 2 minutes, then add 1 tsp vanilla and 3 TBSP milk; mix on medium until fully combined. Add dry ingredients and mix on low just until combined. Fold in 1/2 cup Christmas sprinkles.
  8. Shape and freeze cookie dough balls: Place wax paper on a cookie sheet. Roll dough into tiny balls about the size of a dime to a nickel. Place balls on cookie sheet and freeze until firm.
  9. Preheat oven for cheesecake: Preheat oven to 325℉ and prepare hot water for the water bath.
  10. Prepare cheesecake batter: Using a mixer, beat 24 oz cream cheese and 3/4 cup sugar on high for 2 minutes, scraping bowl halfway. Add 1/2 cup sour cream, 1/4 cup heavy cream, and 1 tsp vanilla; mix on medium until smooth with no chunks.
  11. Add eggs and cookie dough balls to batter: Add 4 large eggs, mixing on low until just combined. Fold in 3/4 of the cookie dough balls using a spatula.
  12. Assemble cheesecake for baking: Pour cheesecake batter on top of crust in springform pan. Prepare water bath by placing the springform pan either wrapped tightly in foil inside a roasting pan filled halfway with hot water, or placing the springform pan inside a cake pan inside the roasting pan filled with hot water halfway up the cake pan to prevent leaks.
  13. Bake cheesecake: Bake for 90 minutes until edges are set and center slightly jiggles. Turn off oven, crack door open, and let cheesecake cool for 30 minutes to prevent cracks.
  14. Cool and chill cheesecake: Remove springform pan, place on rack to cool completely. Wrap pan in foil and chill in fridge for at least 6 hours or preferably overnight.
  15. Make white chocolate ganache: Place 1 cup white chocolate chips in a bowl. Heat 1/3 cup heavy cream on medium until hot and steaming. Pour hot cream over chips and let sit 2 minutes, then stir gently. If needed, microwave in 20-second intervals until smooth.
  16. Decorate cheesecake: Remove cheesecake from fridge, release pan and remove parchment paper. Pour ganache over cheesecake. Place cheesecake in freezer 10 minutes.
  17. Final topping: Top with remaining cookie dough balls and extra Christmas sprinkles. Serve chilled.

Notes

  • Pull out dairy ingredients 2 hours before baking for best mixing texture.
  • Cookie dough balls must be well chilled before adding to cheesecake batter to maintain shape.
  • Use a water bath during baking to prevent cracks and ensure creamy texture.
  • If you don’t have Christmas sprinkles, use any colorful jimmies or leave them out for a more classic look.
  • Allow cheesecake to chill overnight for best flavor and texture.
  • When rolling cookie dough balls, enlist family assistance to speed up the process.
  • Wrap the springform pan well if using the water bath method that involves direct water contact to prevent leaks.

Nutrition

  • Serving Size: 1 slice
  • Calories: 450 kcal
  • Sugar: 35 g
  • Sodium: 275 mg
  • Fat: 30 g
  • Saturated Fat: 18 g
  • Unsaturated Fat: 10 g
  • Trans Fat: 0 g
  • Carbohydrates: 38 g
  • Fiber: 1 g
  • Protein: 6 g
  • Cholesterol: 125 mg

Find it online: https://cookylie.com/sugar-cookie-cheesecake-recipe/