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Sugar Cookie Cheesecake Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.9 from 56 reviews
  • Author: Paula
  • Prep Time: 1 hour
  • Cook Time: 1 hour 20 minutes
  • Total Time: 8 hours 20 minutes
  • Yield: 16 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Description

This Sugar Cookie Cheesecake is a festive and indulgent dessert that combines a buttery sugar cookie crust with creamy cheesecake studded with colorful cookie dough balls, topped with a luscious white chocolate ganache. Perfect for holiday celebrations, it offers a delightful blend of textures and flavors that will impress your family and guests.

Ingredients

Scale

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
  • 4 Large eggs, room temperature
  • 3/4 of the prepared cookie dough balls

White Chocolate Ganache

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

Instructions

  1. Prepare Sugar Cookie Crust: Preheat the oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray, line the bottom with parchment paper, and spray again. Set aside.
  2. Bake Flour for Cookie Dough Balls: Spread 1 1/2 cups of all-purpose flour on a cookie sheet and bake for 5 minutes to toast it slightly. Let it cool completely.
  3. Mix Dry Ingredients for Crust: In a medium bowl, whisk together 1 3/4 cups all-purpose flour, 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.
  4. Cream Butter and Sugar for Crust: Using a mixer, beat 3/4 cup unsalted butter and 1 cup white sugar on high speed for 2 minutes until fluffy.
  5. Add Wet Ingredients for Crust: Beat in 1 tsp vanilla extract, 1 large egg, and 1 egg yolk on medium speed until fully combined.
  6. Combine Dry Ingredients and Sprinkles to Crust Dough: Mix in the dry ingredients on low speed until just combined. Fold in 1/3 cup Christmas sprinkles.
  7. Press Dough into Pan: Pour the cookie dough into the springform pan and press it evenly across the bottom with your hands. It does not need to go up the sides.
  8. Bake Crust: Bake the crust for 25-30 minutes until golden on top. Remove from oven and set aside.
  9. Start Cookie Dough Balls: In a bowl, whisk 1/2 tsp salt into the cooled toasted flour. Set aside.
  10. Cream Butter and Sugar for Balls: Beat 1/2 cup unsalted butter and 1 cup white sugar on high speed for 2 minutes. Add 1 tsp vanilla extract and 3 tablespoons milk; mix until combined.
  11. Make Cookie Dough Balls: Add the dry ingredients to the wet and mix on low speed until just combined. Fold in 1/2 cup Christmas sprinkles.
  12. Roll Dough into Balls: Cover a cookie sheet with wax paper. Use your hands to roll the dough into small balls about the size of a dime to a nickel.
  13. Freeze Dough Balls: Place the dough balls on the cookie sheet and freeze until firm before using.
  14. Prepare Oven and Water Bath: Preheat oven to 325℉. Start heating water for the water bath.
  15. Beat Cream Cheese and Sugar: Using a mixer, beat 24 oz cream cheese and 3/4 cup white sugar on high speed for 2 minutes, scraping the bowl halfway through.
  16. Add Sour Cream, Heavy Cream, and Vanilla: Mix in 1/2 cup sour cream, 1/4 cup heavy cream, and 1 tsp vanilla extract on medium speed until smooth and lump-free.
  17. Add Eggs and Cookie Dough Balls: Mix in 4 large eggs on low speed until just combined. Fold in 3/4 of the cookie dough balls using a spatula.
  18. Assemble Cheesecake: Pour the cheesecake batter over the baked crust in the springform pan. Prepare the water bath by either wrapping the pan with foil or placing it inside a larger pan filled halfway with hot water.
  19. Bake Cheesecake: Bake for 80-90 minutes until edges are set and center slightly jiggles.
  20. Cool Cheesecake in Oven: Turn off oven, crack door open, and let cheesecake cool for 30 minutes to prevent cracks.
  21. Chill Cheesecake: Remove from oven, cool on rack completely, then wrap pan in foil and refrigerate for at least 6 hours or overnight.
  22. Prepare 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 and let sit 2 minutes.
  23. Melt Ganache Smooth: Stir gently until smooth; if needed, heat in the microwave in 20-second bursts until fully melted.
  24. Apply Ganache: Remove chilled cheesecake from pan and parchment. Pour ganache evenly over the top.
  25. Freeze to Set and Garnish: Freeze cheesecake for 10 minutes, then top with remaining cookie dough balls and additional Christmas sprinkles.

Notes

  • Remove all dairy ingredients from the refrigerator 2 hours before baking to ensure they are at room temperature.
  • Use a water bath to prevent cracking and ensure creamy cheesecake texture.
  • Press cookie dough evenly but only on the base, no need to go up the sides.
  • Freezing cookie dough balls before adding helps maintain their shape during baking.
  • Allow the cheesecake to chill overnight for best texture and flavor.

Nutrition

  • Serving Size: 1 slice (1/16 of cheesecake)
  • Calories: 410
  • Sugar: 32g
  • Sodium: 210mg
  • Fat: 28g
  • Saturated Fat: 16g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.5g
  • Carbohydrates: 35g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 130mg

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