Description
Indulge in the festive delight of Sugar Cookie Cheesecake Dessert, a perfect treat for celebrations or cozy nights in. This dessert features a luscious creamy cheesecake filling, complemented by sweet cookie dough balls and a rich white chocolate ganache. It’s visually appealing with vibrant sprinkles, making it an eye-catching centerpiece at any gathering. Easy to prepare and even better when made ahead, this dessert will satisfy your sweet tooth while impressing family and friends alike.
Ingredients
Scale
- 1 ¾ cups 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)
- 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)
- 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
- 1 cup white chocolate chips
- ⅓ cup heavy cream
Instructions
- Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
- For the crust, mix flour, baking soda, and salt in one bowl. In another bowl, cream butter and sugar until fluffy; add egg and vanilla. Combine with dry ingredients and fold in sprinkles. Press into the pan and bake for 10-12 minutes.
- For the cookie dough balls, cream butter and sugar until light, then add vanilla and milk. Stir in flour and salt; fold in sprinkles. Roll into balls and chill.
- For the cheesecake filling, beat cream cheese until smooth; gradually add sugar, sour cream, heavy cream, vanilla, then eggs one at a time. Fold in cookie dough balls.
- Pour filling into crust; bake in a water bath for 60–70 minutes until slightly jiggly in the center. Cool gradually in the oven.
- For the ganache topping, heat heavy cream until steaming; pour over chocolate chips to melt. Pour over cooled cheesecake before decorating with additional cookie dough balls and sprinkles.
- Prep Time: 30 minutes
- Cook Time: 80 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 360
- Sugar: 27g
- Sodium: 230mg
- Fat: 24g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 33g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 90mg