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Sugar Cookie Cheesecake

This delightful dessert combines a sweet, buttery sugar cookie crust with a creamy cheesecake filling, topped with rich white chocolate ganache. Perfect for any occasion!
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Prep Time 30 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 40 minutes
Servings: 10 servings
Course: Dessert
Cuisine: American
Calories: 380
Ingredients Method Notes

Ingredients
  

For the Sugar Cookie Crust
  • 1 3/4 cup All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 3/4 cup Unsalted butter (room temperature)
  • 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
  • 1 tsp Pure vanilla extract
  • 1 Large egg (room temperature)
  • 1 Large egg yolk (room temperature)
  • 1/3 cup Christmas sprinkles (jimmies)
For the Cookie Dough Balls
  • 1 1/2 cup All-purpose flour
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter (room temperature)
  • 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
  • 1 tsp Pure vanilla extract
  • 5 TBSP Milk
  • 1/3 cup Christmas sprinkles (jimmies)
For the Cheesecake Filling
  • 32 oz Cream cheese (room temperature)
  • 2/3 cup Regenerative Organic Certified® Cane Sugar from Wholesome
  • 3/4 cup Sour cream (room temperature or Greek yogurt)
  • 1/2 cup Heavy cream (room temperature)
  • 1 tsp Pure vanilla extract
  • 4 Large eggs (room temperature)
For the White Chocolate Ganache
  • 2/3 cup Cookie dough balls
  • 1 cup White chocolate chips
  • 1/3 cup Heavy cream

Method
 

Sugar Cookie Crust
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, mix flour, baking soda, and salt.
  3. Cream together butter and sugar until fluffy, then add in eggs and vanilla.
  4. Gradually mix in the dry ingredients and sprinkles.
  5. Press the dough into a greased springform pan and bake for 10-12 minutes.
Cookie Dough Balls
  1. Combine the dry ingredients.
  2. In a separate bowl, cream butter and sugar, add milk, and then mix in dry ingredients and sprinkles.
  3. Roll into small balls and set aside.
Cheesecake
  1. Beat cream cheese until smooth, then mix in sugar, sour cream, heavy cream, and vanilla.
  2. Add eggs one at a time, mixing well after each addition.
  3. Fold in your chilled cookie dough balls and pour the mixture over the crust.
  4. Bake for about 1 hour and let cool.
White Chocolate Ganache
  1. Heat heavy cream until just simmering, then pour over chocolate chips in a bowl.
  2. Let it sit for a minute, then stir until smooth.
  3. Drizzle over the cooled cheesecake.

Notes

Store leftovers in the fridge for up to 5 days or freeze for up to 3 months.