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Sugar Cookie Cheesecake Recipe

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4.1 from 10 reviews

This Sugar Cookie Cheesecake is a delightful fusion of classic sugar cookie flavors and creamy cheesecake texture, featuring a festive sprinkle-studded cookie crust and luscious cheesecake filling. Topped with a smooth white chocolate ganache and adorned with cookie dough balls and colorful sprinkles, this dessert is perfect for holiday celebrations or any special occasion.

Ingredients

Sugar Cookie Crust

  • 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)

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 Filling

  • 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 (from above)

White Chocolate Ganache

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

Instructions

  1. Prepare the Sugar Cookie Crust: Preheat the oven to 350℉. Spray a 9-inch springform pan with nonstick spray, line the bottom with a 9-inch parchment paper circle, and spray again. Set aside.
  2. Bake Flour for Cookie Dough Balls: Spread 1 1/2 cups flour on a cookie sheet and bake for 5 minutes to toast slightly. Let it cool before use.
  3. Mix Dry Ingredients for Crust: In a medium bowl, whisk together 1 3/4 cups flour, baking soda, and 1/2 tsp salt. Set aside.
  4. Beat Butter and Sugar (Crust): Using a mixer, beat 3/4 cup butter and 1 cup sugar on high speed for 2 minutes until light and fluffy.
  5. Add Wet Ingredients to Crust: Mix in 1 tsp vanilla, 1 large egg, and 1 egg yolk on medium speed until fully combined.
  6. Combine Crust Dough: Add the dry ingredients to the wet mixture and mix on low speed until just combined. Fold in 1/3 cup Christmas sprinkles gently.
  7. Form and Bake Crust: Press the cookie dough evenly across the bottom of the prepared springform pan. Bake for 25-30 minutes until golden. Remove and cool.
  8. Prepare Cookie Dough Balls: In a medium bowl, mix 1 1/2 cups flour and 1/2 tsp salt. Set aside.
  9. Beat Butter and Sugar (Dough Balls): Beat 1/2 cup butter and 1 cup sugar on high speed for 2 minutes. Add 1 tsp vanilla and 3 TBSP milk, mixing until smooth.
  10. Combine Dough Ball Mixture: Add the dry ingredients and mix on low until just combined, then fold in 1/2 cup Christmas sprinkles.
  11. Shape Dough Balls: Roll the dough into small balls approximately the diameter of a dime to a nickel. Place on a wax paper-lined cookie sheet and freeze until firm.
  12. Preheat Oven for Cheesecake: Lower the oven temperature to 325℉.
  13. Beat Cream Cheese and Sugar: Beat 24 oz cream cheese with 3/4 cup sugar on high speed for 2 minutes, scraping the bowl halfway.
  14. Add Cream and Flavorings: Mix in 1/2 cup sour cream, 1/4 cup heavy cream, and 1 tsp vanilla on medium speed until smooth and lump-free.
  15. Add Eggs and Dough Balls: On low speed, add 4 eggs until just combined. Fold in 3/4 of the prepared cookie dough balls using a spatula.
  16. Assemble and Prepare Water Bath: Pour the cheesecake batter over the cooled crust. Prepare a water bath by either placing the springform pan in a 10-inch cake pan inside a roasting pan with hot water halfway up the cake pan or wrapping the springform pan in foil and placing it in a roasting pan filled with hot water halfway up the pan.
  17. Bake Cheesecake: Bake for 80-90 minutes until edges are set and center has a slight jiggle.
  18. Cool in Oven: Turn off the oven and crack the door open; let the cheesecake cool inside for 30 minutes to prevent cracking.
  19. Chill Cheesecake: Remove from oven, cool completely on a rack, then wrap in foil and refrigerate for at least 6 hours or overnight for best results.
  20. Make White Chocolate Ganache: Heat 1/3 cup heavy cream in a small pan until hot and steaming. Pour over 1 cup white chocolate chips in a bowl, let sit 2 minutes, then stir until smooth. If needed, microwave in 20-second intervals to melt remaining chunks.
  21. Top Cheesecake: Remove cheesecake from fridge, release from the pan, and remove parchment paper. Pour ganache evenly over the top.
  22. Decorate: Freeze the cheesecake for 10 minutes to set ganache, then garnish with remaining cookie dough balls and additional Christmas sprinkles.

Notes

  • For best results, ensure all dairy and eggs are at room temperature before mixing.
  • Using a water bath helps prevent cracks and results in a creamy cheesecake texture.
  • Freezing the cookie dough balls ensures they hold shape when baked inside the cheesecake.
  • The white chocolate ganache should be smooth and slightly cooled before pouring to avoid melting the cheesecake surface.
  • Sprinkles add a festive touch but can be omitted if preferred.
  • Store leftover cheesecake covered in the refrigerator for up to 5 days.
  • If you want a firmer crust on the sides, press some dough up the sides of the pan before baking.

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