Description
This sugar cookie cheesecake combines a buttery sugar cookie crust, a creamy cheesecake filling filled with edible cookie dough balls, and is topped with a luscious white chocolate ganache. It’s the perfect festive dessert for holiday gatherings or any special occasion.
Ingredients
Scale
- 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 Regenerative Organic Certified® Cane Sugar
- 1 tsp Pure vanilla extract
- 1 Large egg, room temperature
- 1 Egg yolk, room temperature
- 1/3 cup Christmas sprinkles
- 1 1/2 cups All-purpose flour
- 1/2 tsp Salt
- 1/2 cup Unsalted butter, room temperature
- 1 cup Regenerative Organic Certified® Cane Sugar
- 1 tsp Pure vanilla extract
- 5 TBSP Milk
- 1/3 cup Christmas sprinkles
- 32 oz Cream cheese, room temperature
- 2/3 cup Regenerative Organic Certified® Cane Sugar
- 3/4 cup Sour cream, room temperature
- 1/2 cup Heavy cream, room temperature
- 1 tsp Pure vanilla extract
- 4 Large eggs, room temperature
- 2/3 Cookie dough balls
- 1 cup White chocolate chips
- 1/3 cup Heavy cream
Instructions
- Preheat the oven to 350°F. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a parchment paper circle and spray again.
- In a medium bowl, mix the flour, baking soda, and salt. Set aside.
- Using a mixer, beat the butter and cane sugar on high speed for 2 minutes. Add in the vanilla, egg, and egg yolk. Mix on medium until completely combined.
- Add in the dry ingredients and mix on low speed until just combined. Then, add in the Christmas sprinkles.
- Pour the cookie dough into the springform pan. Use your hands to press the dough across the bottom of the pan. Bake for 25-30 minutes or until golden brown. Let it cool while you prepare the cookie dough balls.
- In a medium bowl, mix the flour and salt for the cookie dough balls. Set aside.
- Beat the butter and cane sugar until fluffy, then add the vanilla extract and milk. Mix until smooth.
- Add in the dry ingredients and mix until just combined. Then, fold in the Christmas sprinkles.
- Roll the dough into small balls and freeze them until firm.
- Preheat the oven to 325°F. Beat the cream cheese and cane sugar for 2 minutes. Add the sour cream, heavy cream, and vanilla. Mix on medium until smooth.
- Add the eggs one at a time, mixing on low speed after each addition. Fold in 2/3 of the cookie dough balls.
- Pour the cheesecake mixture over the cooled crust. Place the pan in a water bath and bake for 80-90 minutes or until the edges are set and the center has a slight jiggle. Let cool in the oven with the door slightly open for 30 minutes, then transfer to a wire rack to cool completely. Refrigerate for at least 6 hours, preferably overnight.
- To make the ganache, pour the heavy cream over the white chocolate chips and heat until steaming. Let it sit for 2 minutes before stirring until smooth.
- Remove the cheesecake from the fridge, pour the ganache over the cheesecake, and freeze for 10 minutes. Top with remaining cookie dough balls and sprinkles before serving.
Notes
- Make sure the cream cheese, sour cream, and heavy cream are at room temperature for a smooth cheesecake batter.
- If you want a gluten-free version, substitute the all-purpose flour with a gluten-free flour blend.
- For best results, chill the cheesecake overnight to ensure it sets properly and the flavors develop.
- If you don’t want to use ganache, you can top the cheesecake with whipped cream or additional cookie dough balls for a festive touch.
- Prep Time: 1 hour
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 551 kcal
- Sugar: 10g
- Sodium: 379mg
- Fat: 45g
- Saturated Fat: 27g
- Unsaturated Fat: 14g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 131mg