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Sugar Cookie Cheesecake

Sugar Cookie Cheesecake
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Sugar Cookie Cheesecake is a delightful fusion of two beloved desserts, perfect for any celebration, especially during the holidays! This creamy cheesecake features a buttery sugar cookie crust and is studded with cookie dough balls for a fun twist. Topped with rich white chocolate ganache and vibrant Christmas sprinkles, it offers an irresistible blend of flavors and textures that will leave your family and friends wanting more. Whether you’re hosting a festive gathering or simply indulging in a sweet treat, this cheesecake is sure to impress!

Ingredients

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

Instructions

  1. Preheat your oven to 350°F (175°C). In a mixing bowl, combine flour, baking soda, and salt. In another bowl, cream together butter and sugar until fluffy. Add egg, yolk, and vanilla; mix in dry ingredients until just combined. Fold in sprinkles.
  2. Press the mixture into the bottom of a greased 9-inch springform pan and bake for about 10 minutes until lightly golden.
  3. For the filling, beat cream cheese and sugar until smooth. Add sour cream, heavy cream, vanilla extract, one egg at a time, mixing gently after each addition. Fold in cookie dough balls.
  4. Pour filling over cooled crust and bake at 325°F (163°C) for 60–70 minutes until set but slightly jiggly in the center. Cool completely before refrigerating for at least four hours or overnight.
  5. For the ganache topping, heat heavy cream until simmering; remove from heat and stir in white chocolate chips until smooth. Pour over chilled cheesecake.

Nutrition

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