Print

Sugar Cookie Cheesecake with Edible Cookie Dough & White Chocolate Ganache

Sugar Cookie Cheesecake
Print Recipe

This sugar cookie cheesecake is a festive holiday dessert with a buttery sugar cookie crust, creamy baked cheesecake, and edible sugar cookie dough balls folded inside and sprinkled on top. Finished with a smooth white chocolate ganache, it’s a nostalgic treat perfect for Christmas gatherings.

Ingredients

  • 1¾ cups all-purpose flour
  • ½ tsp baking soda
  • ½ tsp salt
  • ¾ cup unsalted butter, room temperature
  • 1 cup cane sugar
  • 1 tsp pure vanilla extract
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • ⅓ cup Christmas sprinkles
  • 1½ cups heat-treated all-purpose flour
  • ½ tsp salt
  • ½ cup unsalted butter, room temperature
  • 1 cup cane sugar
  • 1 tsp pure vanilla extract
  • 5 tbsp milk
  • ⅓ cup Christmas sprinkles
  • 32 oz full-fat cream cheese, room temperature
  • ⅔ cup 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
  • 2/3 of the prepared cookie dough balls
  • 1 cup white chocolate chips
  • ⅓ cup heavy cream

Instructions

  1. Preheat oven to 350°F. Grease and line a 9-inch springform pan with parchment paper and baking spray.
  2. In a bowl, whisk together 1¾ cups flour, ½ tsp baking soda, and ½ tsp salt. Set aside.
  3. Beat ¾ cup butter and 1 cup sugar for 2 minutes. Add vanilla, egg, and egg yolk. Mix until combined.
  4. Add dry ingredients and ⅓ cup sprinkles. Mix on low until just combined. Press into pan bottom and bake for 30 minutes. Cool.
  5. Reduce oven to 325°F. Heat-treat 1½ cups flour at 300°F for 5 minutes. Cool completely.
  6. Beat ½ cup butter and 1 cup sugar for 2 minutes. Add 1 tsp vanilla and 5 tbsp milk. Mix well.
  7. Add heat-treated flour, ½ tsp salt, and ⅓ cup sprinkles. Mix until dough forms. Roll dime-sized balls and freeze until firm.
  8. In a new bowl, beat 32 oz cream cheese and ⅔ cup sugar for 2 minutes. Add ¾ cup sour cream, ½ cup cream, and 1 tsp vanilla. Mix until smooth.
  9. Add 4 eggs, one at a time, on low speed. Fold in 2/3 of the frozen cookie dough balls.
  10. Pour filling over baked crust. Prepare a water bath and place cheesecake inside. Bake for 90 minutes until edges are set and center jiggles slightly.
  11. Turn off oven, crack door, and let cheesecake cool in oven for 30 minutes. Then cool completely on a wire rack. Chill in fridge for at least 6 hours or overnight.
  12. Heat ⅓ cup heavy cream until steaming. Pour over 1 cup white chocolate chips. Let sit 2 minutes, then stir until smooth. Microwave briefly if needed.
  13. Remove cheesecake from pan. Pour ganache over top and chill for 10 minutes. Decorate with remaining cookie dough balls and sprinkles before serving.

Notes

  • To prevent cracks, avoid overmixing after adding eggs and always use a water bath.
  • Freeze individual slices for up to 30 days and thaw 1–2 hours before serving.
  • Use GF flour to make this gluten-free (untested; results may vary).
  • Swap sour cream for Greek yogurt if preferred.

Find it online: https://www.cookwithbenchi.com/sugar-cookie-cheesecake/