Description

Festive Sugar Cookie Cheesecake with cookie dough balls, creamy filling, and white chocolate ganache. A sweet holiday hit!

Ingredients

Scale

Sugar Cookie Crust:

1 ¾ cup all-purpose flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, room temperature
1 cup Regenerative Organic Certified® Cane Sugar
1 tsp pure vanilla extract
1 large egg, room temperature
1 egg yolk, room temperature
⅓ cup Christmas sprinkles (jimmies)

Cookie Dough Balls:

1 ½ cups all-purpose flour
½ tsp salt
½ cup unsalted butter, room temperature
1 cup Regenerative Organic Certified® Cane Sugar
1 tsp pure vanilla extract
5 tbsp milk
⅓ cup Christmas sprinkles (jimmies)

Cheesecake Filling:

32 oz cream cheese, room temperature
⅔ cup Regenerative Organic Certified® Cane Sugar
¾ cup sour cream or Greek yogurt, room temperature
½ cup heavy cream, room temperature
1 tsp pure vanilla extract
4 large eggs, room temperature
⅔ of the prepared cookie dough balls

White Chocolate Ganache:

1 cup white chocolate chips
⅓ cup heavy cream

Instructions

Preheat Oven & Prepare Pan
Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Make the Sugar Cookie Crust

In a bowl, whisk flour, baking soda, and salt.

In another bowl, cream the butter and sugar until fluffy (2–3 minutes).

Beat in vanilla, egg, and egg yolk.

Slowly add dry ingredients and mix until fully combined.

Fold in the sprinkles.

Press into bottom and 1 inch up the sides of the pan.

Bake for 10–12 minutes. Let cool completely.

Prepare Cookie Dough Balls

Cream butter and sugar until light and fluffy.

Mix in vanilla and milk.

Add flour and salt; stir until a dough forms.

Fold in sprinkles.

Roll into small balls (about ½–1 inch). Chill until firm.

Make Cheesecake Filling

Beat cream cheese until smooth.

Add sugar, then sour cream, heavy cream, and vanilla.

Add eggs one at a time, mixing gently.

Fold in ⅔ of the cookie dough balls.

Pour into crust.

Bake Cheesecake

Wrap the pan in foil and place in a water bath.

Bake at 325°F for 60–70 minutes. Center should jiggle slightly.

Let sit in the oven (turned off) with the door cracked for 1 hour.

Chill in fridge at least 6 hours or overnight.

Make Ganache & Decorate

Heat heavy cream until steaming, pour over chocolate chips.

Let sit 2 minutes, then stir until smooth.

Pour over cooled cheesecake.

Decorate with extra cookie dough balls and sprinkles.

Notes

All dairy ingredients must be room temperature to ensure a smooth batter.

Use a springform pan with tight seals or wrap with multiple layers of foil.

Don’t skip the water bath—it keeps the cheesecake from cracking.

Chill fully before cutting—overnight is best.

Use a hot knife for clean slices.

Keywords: Sugar Cookie Cheesecake