Print

Easy Sugar Cookie Cheesecake Recipe

Whole sugar cookie cheesecake topped with white chocolate ganache, cookie dough balls, holly leaves, and red and gold Christmas candies
Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

This sugar cookie cheesecake combines a cookie crust with creamy cheesecake filling studded with edible cookie dough balls, topped with white chocolate ganache.

Ingredients

Scale
  • 1 3/4 cup all-purpose flour (for crust)
  • 1/2 tsp baking soda
  • 1/2 tsp salt (for crust)
  • 3/4 cup unsalted butter, room temperature (for crust)
  • 1 cup cane sugar (for crust)
  • 1 tsp pure vanilla extract (for crust)
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 1/3 cup Christmas sprinkles, jimmies (for crust)
  • 1 1/2 cups all-purpose flour (for cookie dough)
  • 1/2 tsp salt (for cookie dough)
  • 1/2 cup unsalted butter, room temperature (for cookie dough)
  • 1 cup cane sugar (for cookie dough)
  • 1 tsp pure vanilla extract (for cookie dough)
  • 5 TBSP milk
  • 1/3 cup Christmas sprinkles, jimmies (for cookie dough)
  • 32 oz cream cheese, room temperature
  • 2/3 cup cane sugar (for cheesecake)
  • 3/4 cup sour cream, room temperature
  • 1/2 cup heavy cream, room temperature
  • 1 tsp pure vanilla extract (for cheesecake)
  • 4 large eggs, room temperature
  • 1 cup white chocolate chips
  • 1/3 cup heavy cream (for ganache)

Instructions

  1. Preheat oven to 350°F. Spray 9-inch springform pan with baking spray and line with parchment. Mix flour, baking soda, and salt in bowl.
  2. Beat butter and sugar for 2 minutes. Add vanilla, egg, and egg yolk. Mix in dry ingredients and sprinkles. Press into pan bottom.
  3. Bake crust for 25-30 minutes until golden brown. Cool while preparing other components.
  4. Mix flour and salt. Beat butter and sugar 2 minutes, add vanilla and milk. Mix in dry ingredients and sprinkles. Roll into small balls and freeze.
  5. Reduce oven to 325°F. Beat cream cheese and sugar 2 minutes. Add sour cream, heavy cream, and vanilla until smooth.
  6. Add eggs on low speed just until combined. Fold in 2/3 of frozen cookie dough balls with spatula.
  7. Pour over crust. Set up water bath and bake 80-90 minutes until edges set and center slightly jiggles.
  8. Turn off oven, crack door, cool 30 minutes. Cool completely on rack, then refrigerate 6+ hours.
  9. Heat cream until steaming, pour over chocolate chips. Wait 2 minutes, stir until smooth.
  10. Remove from pan, pour ganache on top, freeze 10 minutes. Top with remaining cookie dough balls and sprinkles.

Notes

  • All ingredients must be at room temperature for smoothest texture. Take out 2 hours before starting.
  • Use full-fat cream cheese for best results. Water bath is essential to prevent cracks.
  • Cookie dough balls must be frozen solid before adding to prevent them from dissolving in batter.

Nutrition

Find it online: https://www.benefitiany.com/sugar-cookie-cheesecake/