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Sugar Cookie Cheesecake Recipe

Sugar Cookie Cheesecake

A show-stopping holiday dessert featuring a buttery sugar cookie crust, creamy cheesecake filling loaded with edible cookie dough balls, and white chocolate ganache topped with festive sprinkles.
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Prep Time 45 minutes
Cook Time 2 hours
Chilling Time 6 hours
Total Time 2 hours 45 minutes
Servings: 12 portions
Course: Dessert
Cuisine: American
Calories: 640
Ingredients Equipment Method Notes

Ingredients
  

  • 1.75 cups all-purpose flour for sugar cookie crust
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt for crust
  • 0.75 cup unsalted butter room temperature, for crust
  • 1 cup granulated sugar for crust
  • 1 teaspoon vanilla extract for crust
  • 1 large egg room temperature, for crust
  • 1 egg yolk room temperature, for crust
  • 0.33 cup Christmas sprinkles jimmies, for crust
  • 1.5 cups all-purpose flour heat-treated, for cookie dough
  • 0.5 teaspoon salt for cookie dough
  • 0.5 cup unsalted butter room temperature, for cookie dough
  • 1 cup granulated sugar for cookie dough
  • 1 teaspoon vanilla extract for cookie dough
  • 5 tablespoons milk
  • 0.33 cup Christmas sprinkles jimmies, for cookie dough
  • 32 oz cream cheese room temperature, 4 packages
  • 0.67 cup granulated sugar for cheesecake filling
  • 0.75 cup sour cream room temperature
  • 0.5 cup heavy cream room temperature, for filling
  • 1 teaspoon vanilla extract for cheesecake filling
  • 4 large eggs room temperature
  • 1 cup white chocolate chips
  • 0.33 cup heavy cream for ganache

Equipment

  • 9-inch springform pan
  • stand mixer or hand mixer
  • mixing bowls
  • Spatula
  • parchment paper
  • Roasting pan for water bath
  • Wire cooling rack
  • baking sheet

Method
 

  1. Preheat oven to 300°F. Spread 1½ cups flour for cookie dough on a baking sheet and bake for 5 minutes, stirring halfway through. Let cool completely.
  2. Increase oven to 350°F. Mix 1¾ cups flour, baking soda, and salt in a bowl. In another bowl, beat ¾ cup butter and 1 cup sugar until light and fluffy (about 3 minutes). Add 1 teaspoon vanilla, 1 egg, and 1 egg yolk; mix well.
  3. Combine wet and dry ingredients until just mixed. Fold in ⅓ cup sprinkles. Press dough evenly into bottom of greased 9-inch springform pan. Bake 25-30 minutes until golden brown. Cool while preparing filling.
  4. For cookie dough balls: Beat ½ cup butter and 1 cup sugar until fluffy. Add 1 teaspoon vanilla and 5 tablespoons milk. Mix in cooled heat-treated flour and ½ teaspoon salt until dough forms. Fold in ⅓ cup sprinkles.
  5. Roll dough into nickel-sized balls and freeze until solid (at least 30 minutes).
  6. Reduce oven to 325°F. Beat 32 oz cream cheese and ⅔ cup sugar until completely smooth with no lumps. Add ¾ cup sour cream, ½ cup heavy cream, and 1 teaspoon vanilla; mix until combined.
  7. Add 4 eggs one at a time, mixing on low speed just until incorporated after each addition. Fold in two-thirds of the frozen cookie dough balls gently.
  8. Pour filling over cooled crust. Place springform pan in a larger roasting pan. Carefully pour hot water into roasting pan until it reaches halfway up the sides of the springform pan.
  9. Bake 80-90 minutes until edges are set and center (about 3 inches) still jiggles slightly when gently shaken. Turn off oven, crack door open, and let cheesecake sit for 30 minutes.
  10. Remove from oven and water bath. Cool completely at room temperature for 2 hours, then refrigerate at least 6 hours or overnight.
  11. For ganache: Heat ⅓ cup heavy cream until steaming (not boiling). Pour over 1 cup white chocolate chips. Let sit 2 minutes without stirring, then stir until smooth and glossy. Cool slightly.
  12. Pour ganache over chilled cheesecake and spread evenly with offset spatula. Refrigerate 10 minutes to set. Top with remaining cookie dough balls and extra Christmas sprinkles.
  13. To serve, run a hot knife under hot water, wipe dry, and make clean cuts. Wipe knife between each slice for neat presentation.

Notes

For best results, ensure all ingredients are at room temperature before mixing. Avoid overmixing once eggs are added. The water bath method prevents cracks. Cheesecake must chill at least 6 hours, but overnight is ideal. Store covered in refrigerator up to 5 days. Can be frozen without ganache for up to 2 months.
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