Description
Sugar Cookie Cheesecake Deluxe is a festive and indulgent dessert combining the buttery richness of sugar cookies with the creamy texture of cheesecake. Featuring a sugar cookie crust, pockets of cookie dough balls baked into a luscious cream cheese filling, white chocolate chips, and a decadent ganache with festive toppings, this recipe is perfect for holiday celebrations or any special occasion.
Ingredients
Scale
Crust
- 3½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1½ cups unsalted butter, room temperature
- 2 cups organic cane sugar
- 2 tsp pure vanilla extract
- 2 large eggs, room temperature
- 2 egg yolks, room temperature
- â…” cup Christmas sprinkles (jimmies)
Cookie Dough Balls
- 3 cups all-purpose flour
- 1 tsp salt
- 1 cup unsalted butter, room temperature
- 2 cups organic cane sugar
- 2 tsp pure vanilla extract
- 10 tbsp milk
- â…” cup Christmas sprinkles (jimmies)
Cheesecake Filling
- 64 oz cream cheese, room temperature
- 1â…“ cups organic cane sugar
- 1½ cups sour cream or Greek yogurt
- 1 cup heavy cream
- 2 tsp pure vanilla extract
- 8 large eggs, room temperature
- 1â…“ cups cookie dough balls (folded in)
- 2 cups white chocolate chips
- â…” cup heavy cream (for ganache)
- A dash of almond extract
- Crushed freeze-dried strawberries or peppermint bark (for ganache)
- Sparkling sugar (for topping)
Instructions
- Prep Crust: Preheat your oven to 325°F (163°C). Combine the crust ingredients—flour, baking soda, salt, butter, sugar, vanilla, eggs, egg yolks, and sprinkles—until a dough forms. Press this dough evenly into the bottom and partway up the sides of a 9-inch springform pan. Bake for 10 to 12 minutes until set, then let it cool completely.
- Make Dough Balls: Prepare the cookie dough balls by mixing their ingredients—flour, salt, butter, sugar, vanilla, milk, and sprinkles—until smooth. Roll the dough into small balls and place them in the freezer while you prepare the cheesecake filling. This will keep them firm and allow for a nice texture when baked inside the cheesecake.
- Prepare Cheesecake Filling: In a large bowl, beat the cream cheese and sugar until smooth and creamy. Gradually add sour cream or Greek yogurt, heavy cream, vanilla extract, and eggs one at a time, mixing thoroughly after each addition to ensure a smooth batter. Gently fold in the chilled cookie dough balls and white chocolate chips to incorporate them evenly throughout the filling.
- Bake Cheesecake: Pour the filling over the baked and cooled crust in the springform pan. Set the pan in a water bath to maintain moisture during baking. Bake at 325°F (163°C) for approximately 1 hour and 20 minutes. The cheesecake should be set around the edges but slightly jiggly in the center. Turn off the oven and leave the cheesecake inside with the door slightly open for about an hour to cool gradually and prevent cracking.
- Prepare Ganache and Finish: Warm â…” cup heavy cream and pour it over white chocolate to create a smooth ganache. Fold in crushed freeze-dried strawberries or peppermint bark for a festive flavor twist. Pour the ganache over the cooled cheesecake. Sprinkle sparkling sugar on top to add shimmer and festive decoration. Chill the cheesecake in the refrigerator for several hours or overnight before serving to allow the layers and flavors to meld beautifully.
Notes
- Room temperature ingredients help create a smooth cheesecake batter and prevent lumps.
- Freezing the cookie dough balls before folding them into the cheesecake ensures they retain their shape and add texture.
- Baking in a water bath helps prevent cracking and creates a creamy texture.
- Using sour cream or Greek yogurt adds a subtle tang and creaminess to the filling.
- Let the cheesecake cool slowly in the oven after baking to avoid surface cracks.
- You can substitute peppermint bark with other festive toppings according to your preference.
