Description
This festive Sugar Cookie Cheesecake features a soft sugar cookie crust, a rich cheesecake filling with edible cookie dough balls, and a white chocolate ganache topping. Perfect for holidays, birthdays, or any celebration, it’s a show-stopping dessert that tastes as good as it looks.
Ingredients
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Sugar Cookie Crust:
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1 ½ cups all-purpose flour
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½ tsp baking soda
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¼ tsp salt
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½ cup unsalted butter, softened
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¾ cup cane sugar
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1 large egg
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1 egg yolk
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1 tsp vanilla extract
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2 tbsp Christmas sprinkles
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Edible Cookie Dough Balls:
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1 cup all-purpose flour (heat-treated)
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6 tbsp unsalted butter, softened
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½ cup cane sugar
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1 tsp vanilla extract
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1–2 tbsp milk
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2 tbsp Christmas sprinkles
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Cheesecake Filling:
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3 (8 oz) blocks full-fat cream cheese, room temperature
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1 cup cane sugar
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½ cup sour cream or Greek yogurt
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⅓ cup heavy cream
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1 tbsp vanilla extract
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3 large eggs
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⅔ of the cookie dough balls
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White Chocolate Ganache:
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1 cup white chocolate chips
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⅓ cup heavy cream
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Instructions
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Make and bake the sugar cookie crust at 325°F for 25–30 minutes. Let cool.
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Prepare cookie dough balls, freeze until firm.
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Beat cream cheese until smooth. Add sugar, sour cream, cream, vanilla, and eggs. Mix gently.
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Fold in ⅔ of cookie dough balls. Pour mixture over cooled crust.
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Bake in water bath at 325°F for 80–90 minutes. Cool slowly, then refrigerate overnight.
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Make ganache by combining hot cream with white chocolate chips. Stir until smooth.
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Pour ganache over chilled cheesecake. Top with remaining cookie dough balls and sprinkles.
Notes
- Use room temperature dairy for best texture.
- Do not skip the water bath—it helps prevent cracks.
- Chill overnight before serving for perfect slicing.
- Heat-treat flour for safety when making edible cookie dough.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American