Sugar Cookie Cheesecake

5 from 8 reviews

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.

Prep Time1

Cook Time1 20

Chilling Time6

Total Time8 20

Servings: slices

Calories: 551kcal

Author: Stephanie Rutherford

Ingredients

Sugar Cookie Crust

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 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

24 oz Cream cheese room temperature
3/4 cup White granulated sugar
1/2 cup Sour cream room temperature or greek yogurt
1/4 cup Heavy cream room temperature
1 tsp Pure vanilla extract
4 Large eggs room temperature
3/4 Cookie dough balls

White Chocolate Ganache

1 cup White chocolate chips
1/3 cup Heavy cream

US - Metric

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.

Nutrition