Description
Celebrate the holidays with a dessert that’s as stunning as it is delicious! This Festive Sugar Cookie Cheesecake Delight combines the sweet charm of sugar cookies with the creamy richness of cheesecake. Topped with a glossy white chocolate ganache and colorful sprinkles, this show-stopping dessert is perfect for any festive occasion.
Ingredients
Sugar Cookie Crust:
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup cane sugar (organic preferred)
- 1 teaspoon vanilla extract
- 1 large egg, at room temperature
- 1 egg yolk, at room temperature
- ⅓ cup holiday sprinkles
Cookie Dough Balls:
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup cane sugar
- 1 teaspoon vanilla extract
- 5 tablespoons milk
- ⅓ cup holiday sprinkles
Cheesecake Filling:
- 32 oz cream cheese, softened
- ⅔ cup cane sugar
- ¾ cup sour cream or Greek yogurt
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 4 large eggs, at room temperature
- ⅔ of prepared cookie dough balls
White Chocolate Ganache:
- 1 cup white chocolate chips
- ⅓ cup heavy cream
Instructions
-
Prepare the Sugar Cookie Crust:
- Preheat the oven to 350°F (175°C). Lightly grease a 9-inch springform pan and line the bottom with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt.
- In another bowl, cream butter and sugar until pale and fluffy. Add egg, egg yolk, and vanilla extract, beating until fully combined.
- Gradually mix in the dry ingredients, then fold in the sprinkles.
- Press the dough into the prepared pan to form an even layer. Bake for 10 minutes and let cool completely.
-
Prepare the Cookie Dough Balls:
- Mix flour and salt in a small bowl.
- In another bowl, cream butter and sugar until smooth. Stir in vanilla and milk. Gradually add dry ingredients until a dough forms. Fold in sprinkles.
- Roll the dough into small balls (~½ inch in diameter). Set aside ⅓ of the balls for garnish and refrigerate the rest.
-
Make the Cheesecake Filling:
- Lower the oven temperature to 325°F (163°C).
- Beat cream cheese and sugar in a large bowl until smooth. Add sour cream, heavy cream, and vanilla, mixing well.
- Beat in eggs one at a time until just combined. Do not overmix.
- Gently fold in the chilled cookie dough balls (⅔ of the batch).
- Pour the cheesecake batter over the cooled crust.
-
Bake the Cheesecake:
- Place the springform pan inside a larger roasting pan. Pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.
- Bake for 70–80 minutes, or until edges are set but the center jiggles slightly.
- Turn off the oven and crack the door open. Let the cheesecake cool in the oven for 1 hour, then chill in the refrigerator for at least 6 hours or overnight.
-
Make the White Chocolate Ganache:
- Heat heavy cream in a microwave-safe bowl until hot but not boiling. Pour over white chocolate chips and let sit for 2 minutes.
- Stir until smooth and glossy. Let cool slightly before use.
-
Assemble and Garnish:
- Pour the ganache over the chilled cheesecake, spreading evenly with an offset spatula.
- Decorate with reserved cookie dough balls and extra sprinkles.
Notes
- For the smoothest cheesecake, ensure all ingredients are at room temperature before mixing.
- Chill the cheesecake overnight for best results.
- To prevent cracks, don’t skip the water bath during baking.
- Use high-quality white chocolate for a glossy and smooth ganache.
- Prep Time: 45 minutes
- Cook Time: 6 hours 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American