Festive Sugar Cookie Cheesecak
This Festive Sugar Cookie Cheesecake blends creamy vanilla cheesecake with a buttery sugar cookie crust, edible sugar cookie dough balls, and a white chocolate ganache topping. It’s the ultimate holiday dessert — rich, smooth, colorful, and guaranteed to impress at any Christmas gathering.
- Prep Time: 45 mins
- Cook Time: 1 hr 30 mins
- Total Time: 8 hrs
- Yield: 16 slices
- Category: Dessert, Cheesecake
- Method: Baked
- Cuisine: American
Ingredients
**For the Sugar Cookie Crust**
1 ¾ cups all-purpose flour
½ teaspoon baking soda
½ teaspoon salt
¾ cup (170 g) unsalted butter, softened
1 cup granulated sugar (Regenerative Organic Certified® Cane Sugar or regular)
1 large egg + 1 egg yolk, room temperature
1 teaspoon pure vanilla extract
⅓ cup Christmas sprinkles (jimmies)
**For the Edible Cookie Dough Balls**
1 ½ cups all-purpose flour
½ teaspoon salt
½ cup (115 g) unsalted butter, softened
1 cup granulated sugar
1 teaspoon vanilla extract
5 tablespoons milk
⅓ cup Christmas sprinkles
**For the Cheesecake Filling**
32 ounces (4 blocks) full-fat cream cheese, room temperature
⅔ cup granulated sugar
¾ cup sour cream or Greek yogurt, room temperature
½ cup heavy cream, room temperature
1 teaspoon vanilla extract
4 large eggs, room temperature
⅔ of the frozen cookie dough balls (from above)
**For the White Chocolate Ganache**
1 cup white chocolate chips
⅓ cup heavy cream
**Topping**
Remaining cookie dough balls
Extra Christmas sprinkles
Instructions
Preheat oven to 350°F (175°C) and prepare a 9-inch springform pan with baking spray and parchment paper.
For the crust, whisk flour, baking soda, and salt. In another bowl, cream butter and sugar until fluffy. Mix in vanilla, egg, and yolk. Gradually add dry ingredients and fold in sprinkles. Press into the pan and bake 25–30 minutes until golden. Let cool.
For the cookie dough balls, combine flour and salt in one bowl. In another, cream butter and sugar, then add vanilla and milk. Combine and fold in sprinkles. Roll small balls about the size of a dime and freeze until firm.
Reduce oven to 325°F (160°C). Begin heating water for a water bath. Beat cream cheese and sugar until smooth. Add sour cream, heavy cream, and vanilla; mix until creamy. Add eggs on low speed just until combined. Fold in ⅔ of the frozen cookie dough balls.
Pour batter over the cooled crust. For the water bath, either place the springform pan inside a larger cake pan and set both in a roasting pan filled halfway with hot water, or wrap the pan in heavy foil before placing directly in water. Bake 80–90 minutes, until edges are set but the center slightly jiggles.
Turn off oven and crack door for 30 minutes. Cool cheesecake on a rack, then chill in the fridge for at least 6 hours or overnight.
For the ganache, heat heavy cream until steaming and pour over white chocolate chips. Let sit 2 minutes, then stir smooth. Pour over chilled cheesecake and spread evenly. Chill briefly to set.
Top with remaining cookie dough balls and sprinkles. Slice and serve chilled for the perfect festive treat.
Notes
**Sophie’s Cheesecake Tips**
• Use room temperature cream cheese, sour cream, and eggs for a silky-smooth texture.
• Avoid overmixing once eggs are added to prevent cracks.
• A water bath ensures even baking and that ultra-creamy texture.
• Cool gradually in the oven before refrigerating to avoid surface cracks.
• Chill for at least 6 hours (preferably overnight) for the best flavor and firmness.
• Store covered in the fridge for up to 7 days or freeze for up to 1 month.
• Decorate just before serving for the freshest look and texture.
Find it online: https://pinchofwarmthbakes.com/sugar-cookie-cheesecake-recipe/