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Sugar Cookie Cheesecake

Sugar Cookie Cheesecake

This festive sugar cookie cheesecake features a sugar cookie crust, baked cheesecake with cookie dough balls inside, and a white chocolate ganache topping. Perfect holiday dessert with crunchy sprinkles.
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Prep Time 1 hour
Cook Time 1 hour 20 minutes
Total Time 2 hours 20 minutes
Course Dessert, holiday
Cuisine American
Servings 16 people
Calories 551 kcal

Equipment

  • 1 9-inch springform pan
  • 1 medium mixing bowl
  • 1 mixer
  • 1 cookie sheet
  • 1 wax paper
  • 1 roasting pan
  • 1 small saucepan
  • 1 rubber spatula

Ingredients
  

  • 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 white granulated sugar
  • 1 tsp pure vanilla extract
  • 1 large egg room temperature
  • 1 egg yolk room temperature
  • 1/3 cup Christmas sprinkles jimmies
  • 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
  • 24 oz cream cheese room temperature
  • 3/4 cup white granulated sugar
  • 1/2 cup sour cream or Greek yogurt room temperature
  • 1/4 cup heavy cream room temperature
  • 1 tsp pure vanilla extract
  • 4 large eggs room temperature
  • 3/4 of the prepared cookie dough balls
  • 1 cup white chocolate chips
  • 1/3 cup heavy cream

Instructions
 

  • Preheat oven to 350°F. Prepare a 9-inch springform pan with nonstick spray and parchment paper on the bottom.
  • Bake 1 1/2 cups flour on a cookie sheet for 5 minutes to toast for cookie dough balls. Let cool.
  • Mix 1 3/4 cups flour, baking soda, and salt for crust dry ingredients, set aside.
  • Beat butter and sugar for the crust on high speed for 2 minutes. Add vanilla, egg, and egg yolk. Mix until combined.
  • Add dry ingredients to wet and mix on low speed just until combined. Fold in Christmas sprinkles.
  • Press crust dough evenly across bottom of springform pan. Bake 25-30 minutes until golden. Set aside.
  • For cookie dough balls, mix 1 1/2 cups flour and salt. Set aside.
  • Beat butter and sugar on high for 2 minutes. Add vanilla and milk, mix until smooth.
  • Add flour mixture, mix on low speed until combined. Stir in Christmas sprinkles.
  • Roll dough into small balls (dime to nickel size). Freeze until firm.
  • Preheat oven to 325°F. Prepare hot water bath using one of two methods with roasting pan.
  • Beat cream cheese and sugar on high for 2 minutes, scraping bowl halfway.
  • Add sour cream, heavy cream, and vanilla; mix on medium until smooth.
  • Add eggs and mix on low speed until just combined. Gently fold in 3/4 of the cookie dough balls.
  • Pour cheesecake batter over crust in springform pan. Place pan in water bath.
  • Bake cheesecake for 80-90 minutes until edges are set and center slightly jiggles.
  • Turn off oven and crack door; cool cheesecake inside oven for 30 minutes to prevent cracks.
  • Cool cheesecake completely on rack, then wrap pan in foil and chill for at least 6 hours.
  • Heat heavy cream until steaming and pour over white chocolate chips. Let sit 2 minutes and stir until smooth.
  • If needed, microwave ganache in 20-second intervals until fully melted.
  • Remove cheesecake from pan and parchment. Pour ganache over top.
  • Freeze cheesecake for 10 minutes. Top with remaining cookie dough balls and additional sprinkles.

Notes

  • Bring dairy ingredients to room temperature before starting.
  • Freeze cookie dough balls well before adding to batter.
  • Water bath helps prevent cracking in cheesecake.
  • Chill cheesecake overnight for best texture.
  • Store leftovers refrigerated up to 5 days.