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Sugar Cookie Cheesecake Recipe

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★★★★★

4.8 from 146 reviews

This Sugar Cookie Cheesecake is a delightful holiday dessert combining a buttery sugar cookie crust, creamy cheesecake filling swirled with edible cookie dough balls, and a smooth white chocolate ganache topping. Perfectly festive with colorful sprinkles and rich layers, it makes a stunning centerpiece for Christmas and special celebrations.

Ingredients

Scale

Sugar Cookie Crust

  • 1 ¾ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • ⅓ cup Christmas sprinkles (jimmies)

Edible Cookie Dough Balls

  • 1 ½ cups all-purpose flour (heat-treated)
  • ½ tsp salt
  • ½ cup unsalted butter, room temperature
  • 1 cup granulated sugar
  • 1 tsp vanilla extract
  • 5 tbsp milk
  • ⅓ cup Christmas sprinkles (jimmies)

Cheesecake Filling

  • 32 oz cream cheese, room temperature (4 packages)
  • ⅔ cup granulated sugar
  • ¾ cup sour cream, room temperature
  • ½ cup heavy cream, room temperature
  • 1 tsp vanilla extract
  • 4 large eggs, room temperature

White Chocolate Ganache

  • 1 cup white chocolate chips
  • ⅓ cup heavy cream

Instructions

  1. Heat-Treat Flour: Preheat oven to 300°F. Spread 1 ½ cups all-purpose flour (for cookie dough balls) on a baking sheet. Bake for 5 minutes, stirring halfway through. Let cool completely before using to ensure safe raw consumption.
  2. Make Sugar Cookie Crust: Increase oven temperature to 350°F. Whisk together 1 ¾ cups flour, baking soda, and salt. Beat ¾ cup butter and 1 cup sugar until light and fluffy, then add vanilla extract, 1 large egg, and 1 egg yolk. Gradually combine dry ingredients and fold in ⅓ cup sprinkles. Press dough evenly into a greased 9-inch springform pan. Bake 25–30 minutes until golden. Let cool while preparing other components.
  3. Prepare Edible Cookie Dough Balls: In a bowl, beat ½ cup butter and 1 cup sugar until fluffy. Stir in vanilla extract and milk. Mix in the cooled heat-treated flour and salt until dough forms. Fold in ⅓ cup sprinkles. Roll dough into nickel-sized balls and freeze until firm.
  4. Make Cheesecake Filling: Reduce oven to 325°F. Beat 32 oz cream cheese and ⅔ cup sugar until smooth. Add sour cream, heavy cream, and vanilla extract; mix to combine. Add eggs one at a time, mixing on low speed just until incorporated. Gently fold in two-thirds of the frozen cookie dough balls.
  5. Assemble and Bake Cheesecake: Pour filling over cooled sugar cookie crust. Place springform pan inside a larger roasting pan and fill outer pan with hot water halfway up the sides (water bath). Bake 80–90 minutes until edges are set but center slightly jiggles. Cool gradually with oven door cracked for 30 minutes, then cool fully at room temperature for 2 hours. Refrigerate for at least 6 hours or overnight to set.
  6. Prepare White Chocolate Ganache: Heat ⅓ cup heavy cream until steaming. Pour over 1 cup white chocolate chips and let sit for 2 minutes. Stir until smooth and glossy. Allow to cool slightly before use.
  7. Finish Cheesecake: Pour ganache evenly over chilled cheesecake. Refrigerate 10 minutes until set. Decorate top with remaining frozen cookie dough balls and a sprinkle of Christmas jimmies. To serve, slice with a hot, clean knife for neat pieces.

Notes

  • Ensure all ingredients are at room temperature to achieve a smooth, crack-free cheesecake.
  • Do not overmix once eggs are added to prevent cracking during baking.
  • Baking the cheesecake in a water bath helps maintain moisture and prevents cracks.
  • The edible cookie dough uses heat-treated flour to make it safe to eat without baking.
  • Use a hot knife for clean cheesecake slices.

Keywords: christmas dessert, cookie dough cheesecake, holiday cheesecake, sugar cookie cheesecake, white chocolate ganache

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