Sugar Cookie Cheesecake
This sugar cookie cheesecake is perfect for Christmas! It has a sugar cookie crust, with a baked cheesecake filled with sugar cookie dough balls. It is topped with a white chocolate ganache and sugar cookie dough balls.
This sugar cookie cheesecake is the perfect dessert for the holiday season. If you thought nothing could beat a good sugar cookie with your family, then prepare for this amazing cheesecake! It has sugar cookie flavor and cheesecake all in one delicious dessert. Cheesecake fans will love this new holiday tradition.
This recipe was inspired by my cookie dough cheesecake.
Tips for making the cheesecake
Here are my tips, so yours turns out like this recipe!
- Tip 1: Start the cookie dough for the crust first. Then, while it is baking you can make the cookie dough balls. When the crust is done baking, the middle will sink and the edges will be taller. I used my hand to lightly press the edges down so it was more even.
- Tip 2: The cookie dough ball process is tedious, but definitely worth it! They need at least 15 minutes in the freezer before adding to the cheesecake batter.
- Tip 3: When adding the eggs to the cheesecake, it needs to be mixed on low speed. You want as little air into the eggs as you can. The more air into the eggs, it create air bubbles and they will rise and collapse quickly as it bakes. This can result in cheesecake cracks.
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For more holiday recipes, try my white chocolate peppermint cheesecake and hot chocolate cheesecake.
Make sure to leave a star review if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
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Sugar Cookie Cheesecake
This sugar cookie cheesecake is perfect for Christmas! It has a sugar cookie crust, with a baked cheesecake filled with sugar cookie dough balls. It is topped with a white chocolate ganache and more sugar cookie dough balls.
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Ingredients
Sugar Cookie Crust
Cookie Dough Balls
Cheesecake
White Chocolate Ganache
- 1 cup White chocolate chips
- 1/3 cup Heavy cream
Instructions
Sugar Cookie Crust
- Preheat the oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a 9-inch parchment paper circle and spray again. Set aside.
- First, we are going to bake the flour for the cookie dough balls. Place flour on a cookie sheet and bake for 5 minutes. Let it cool.1 1/2 cups All-purpose flour
- In a medium bowl, mix the flour, baking soda, and salt. Set aside.1 3/4 cup All-purpose flour, 1/2 tsp Baking soda, 1/2 tsp Salt
- Using a mixer, beat the butter and sugar on high speed for 2 minutes.3/4 cup Unsalted butter, 1 cup White granulated sugar
- Add in the vanilla, egg, and egg yolk. Mix on medium until completely combined.1 tsp Pure vanilla extract, 1 Large egg, 1 Egg yolk
- Add in the dry ingredients and mix on low speed until just combined. Then, add in the christmas sprinkles.1/3 cup Christmas sprinkles
- Pour the cookie dough into the springform pan. Use your hands to press the dough across the bottom of the pan. It doesn't need to go up the sides.
- Bake for 25-30 minutes. The crust will be golden on top.
Cookie Dough Balls
- While the crust is baking, start this. In a medium bowl, mix the flour and salt. Set aside.1/2 tsp Salt
- Using a mixer, beat the butter and sugar on high speed for 2 minutes. Then, add in the vanilla and the milk. Mix on medium until fully combined.1/2 cup Unsalted butter, 1 cup White granulated sugar, 1 tsp Pure vanilla extract, 3 TBSP Milk
- Add in the dry ingredients and mix on low speed until just combined. Then, add in the christmas sprinkles.1/2 cup Christmas sprinkles
- Place wax paper over a cookie sheet (one with sides). Use your hands to roll the cookie dough into tiny balls. They should the diameter of a dime to a nickel. This is a bit tedious, so I usually ask my family to all help me.
- Place the cookie dough balls into the freezer. They need to be cold and firm before using.
Cheesecake
- Preheat the oven to 325℉
- Start the hot water for the water bath. Using a mixer, beat the cream cheese and cane sugar on high speed for 2 minutes. Halfway into the timer, scrape the sides of the bowl with a rubber spatula.24 oz Cream cheese, 3/4 cup White granulated sugar
- Add in the sour cream, heavy cream, and vanilla. Mix on medium until smooth. Make sure there are no cream cheese chunks.1/2 cup Sour cream, 1/4 cup Heavy cream, 1 tsp Pure vanilla extract
- Add in the eggs and mix on low speed until just combined. Take off the mixer and add in 3/4th of the cookie dough balls. Mix into the batter using a spatula.4 Large eggs, 3/4 Cookie dough balls
- Pour the cheesecake batter on top of the crust. Prepare the water bath.
- Water bath. Use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.1. Place the springform pan in a 10 inch cake pan. Place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevent water getting into the crust.2. Wrap the springform pan tightly twice in aluminum foil. Place the springform pan inside the roasting pan. Fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
- Bake the cheesecake for 80-90 minutes. Bake until the edges are set and the middle has a slight jiggle.
- Turn off the oven, crack open the door, and cool the cheesecake for 30 minutes. This helps to prevent cracks.
- Once done cooling, place the springform pan on a cooling rack to cool completely. Then, wrap the pan in foil and chill in the fridge for at least 6 hours. Or preferably overnight.
White Chocolate Ganache
- Pour the white chocolate chips into a bowl. Heat the heavy cream in a small pan over medium heat. Heat until hot and steaming. Pour hot cream over the white chocolate chips.1 cup White chocolate chips, 1/3 cup Heavy cream
- Wait for 2 minutes before stirring using a rubber spatula. If white chocolate chunks remain (it did for me), then heat in the microwave using 20 second intervals until melted and smooth.
- Take the springform pan out of the fridge, remove the pan and the parchment paper. Pour the white chocolate ganache over the cheesecake.
- Place cheesecake in the freezer for 10 minutes. Then, top with remaining cookie dough balls and christmas sprinkles.
Notes
Pull out dairy ingredients 2 hours before baking.
Calories: 551kcal, Carbohydrates: 30g, Protein: 8g, Fat: 45g, Saturated Fat: 27g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 12g, Trans Fat: 1g, Cholesterol: 131mg, Sodium: 379mg, Potassium: 173mg, Fiber: 1g, Sugar: 10g, Vitamin A: 1481IU, Vitamin C: 0.2mg, Calcium: 112mg, Iron: 1mg
Did you make this recipe?Please leave a star rating and review below!
Do I have to cook the flour for the cookie dough balls if I plan to use them all in the batter? Not sure because they’ll be in the freezer and might not fully cook.
I made this for Christmas and everyone loved it. Those cookie dough balls in particular are fantastic. I haven’t been repeating too many bakes because I always want to make something new but this is one my family would be happy to eat again.
Made this for my husbands December birthday and he, along with everyone else, absolutely loved it! Thank you for sharing!
So when you put the cookie dough balls on after tha ganache? Are they raw? Or are we supposed to cook them. I read through it a few times. Did I miss something?
It’s not cooked, eating untreated flour is risky and could harbor harmful bacteria. Replacing all propose with heat treated flour should be safer to consume.