Description
This Sugar Cookie Cheesecake is the perfect holiday dessert, featuring a chewy sugar cookie crust, a creamy cheesecake filling, and a smooth white chocolate ganache. Topped with edible sugar cookie dough balls, this indulgent treat is as beautiful as it is delicious.
Ingredients
For the Sugar Cookie Crust:
- All-purpose flour
- Baking soda
- Salt
- Unsalted butter
- Cane sugar
- Vanilla extract
- Egg + egg yolk
- Christmas sprinkles
For the Edible Sugar Cookie Dough Balls:
- Heat-treated all-purpose flour
- Salt
- Unsalted butter
- Cane sugar
- Vanilla extract
- Milk
- Christmas sprinkles
For the Cheesecake Filling:
- Full-fat cream cheese
- Cane sugar
- Sour cream (or Greek yogurt)
- Heavy cream
- Vanilla extract
- Eggs
For the White Chocolate Ganache:
- White chocolate chips
- Heavy cream
Instructions
- Make the Sugar Cookie Crust: Mix ingredients, press into a springform pan, and bake at 350°F for 25-30 minutes.
- Prepare Edible Cookie Dough: Heat-treat flour, mix ingredients, roll into balls, and freeze.
- Make Cheesecake Filling: Beat cream cheese, sugar, sour cream, and heavy cream. Add eggs and fold in cookie dough balls.
- Bake with a Water Bath: Pour batter over crust, place in a water bath, and bake at 325°F for 80-90 minutes. Let cool gradually.
- Prepare White Chocolate Ganache: Heat heavy cream, pour over white chocolate, mix until smooth, and pour over chilled cheesecake.
- Decorate & Serve: Add remaining cookie dough balls and sprinkles. Chill before slicing.
Notes
- For best texture, chill the cheesecake overnight before serving.
- Use a hot knife for clean slices.
- Store in an airtight container in the fridge for up to 5 days or freeze for up to 1 month.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American