Description
A show-stopping holiday dessert featuring a buttery sugar cookie crust, creamy cheesecake filling loaded with edible cookie dough balls, and white chocolate ganache topped with festive sprinkles.
Ingredients
Scale
- 1.75 cups all-purpose flour (for sugar cookie crust)
- 0.5 teaspoon baking soda
- 0.5 teaspoon salt (for crust)
- 0.75 cup unsalted butter (room temperature, for crust)
- 1 cup granulated sugar (for crust)
- 1 teaspoon vanilla extract (for crust)
- 1 large egg (room temperature, for crust)
- 1 egg yolk (room temperature, for crust)
- 0.33 cup Christmas sprinkles (jimmies, for crust)
- 1.5 cups all-purpose flour (heat-treated, for cookie dough)
- 0.5 teaspoon salt (for cookie dough)
- 0.5 cup unsalted butter (room temperature, for cookie dough)
- 1 cup granulated sugar (for cookie dough)
- 1 teaspoon vanilla extract (for cookie dough)
- 5 tablespoons milk
- 0.33 cup Christmas sprinkles (jimmies, for cookie dough)
- 32 oz cream cheese (room temperature, 4 packages)
- 0.67 cup granulated sugar (for cheesecake filling)
- 0.75 cup sour cream (room temperature)
- 0.5 cup heavy cream (room temperature, for filling)
- 1 teaspoon vanilla extract (for cheesecake filling)
- 4 large eggs (room temperature)
- 1 cup white chocolate chips
- 0.33 cup heavy cream (for ganache)
Instructions
- Preheat oven to 300°F. Spread 1½ cups flour for cookie dough on a baking sheet and bake for 5 minutes, stirring halfway through. Let cool completely.
- Increase oven to 350°F. Mix 1¾ cups flour, baking soda, and salt in a bowl. In another bowl, beat ¾ cup butter and 1 cup sugar until light and fluffy (about 3 minutes). Add 1 teaspoon vanilla, 1 egg, and 1 egg yolk; mix well.
- Combine wet and dry ingredients until just mixed. Fold in ⅓ cup sprinkles. Press dough evenly into bottom of greased 9-inch springform pan. Bake 25-30 minutes until golden brown. Cool while preparing filling.
- For cookie dough balls: Beat ½ cup butter and 1 cup sugar until fluffy. Add 1 teaspoon vanilla and 5 tablespoons milk. Mix in cooled heat-treated flour and ½ teaspoon salt until dough forms. Fold in ⅓ cup sprinkles.
- Roll dough into nickel-sized balls and freeze until solid (at least 30 minutes).
- Reduce oven to 325°F. Beat 32 oz cream cheese and ⅔ cup sugar until completely smooth with no lumps. Add ¾ cup sour cream, ½ cup heavy cream, and 1 teaspoon vanilla; mix until combined.
- Add 4 eggs one at a time, mixing on low speed just until incorporated after each addition. Fold in two-thirds of the frozen cookie dough balls gently.
- Pour filling over cooled crust. Place springform pan in a larger roasting pan. Carefully pour hot water into roasting pan until it reaches halfway up the sides of the springform pan.
- Bake 80-90 minutes until edges are set and center (about 3 inches) still jiggles slightly when gently shaken. Turn off oven, crack door open, and let cheesecake sit for 30 minutes.
- Remove from oven and water bath. Cool completely at room temperature for 2 hours, then refrigerate at least 6 hours or overnight.
- For ganache: Heat ⅓ cup heavy cream until steaming (not boiling). Pour over 1 cup white chocolate chips. Let sit 2 minutes without stirring, then stir until smooth and glossy. Cool slightly.
- Pour ganache over chilled cheesecake and spread evenly with offset spatula. Refrigerate 10 minutes to set. Top with remaining cookie dough balls and extra Christmas sprinkles.
- To serve, run a hot knife under hot water, wipe dry, and make clean cuts. Wipe knife between each slice for neat presentation.
Notes
- Prep Time: 45 minutes
- Cook Time: 120 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 640 kcal
- Sugar: 40 g
- Sodium: 220 mg
- Fat: 38 g
- Saturated Fat: 20 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 68 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 105 mg
Keywords: Sugar Cookie Cheesecake, Holiday Dessert, Cheesecake Recipe