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When you want to make jaws drop at your holiday dessert table my Sugar Cookie Cheesecake recipe is your secret weapon. I came up with this show stopper last Christmas by combining two of my favorite things creamy cheesecake and buttery sugar cookies. Every layer from the cookie crust to the white chocolate ganache topping is packed with holiday magic. My family calls it Christmas in cheesecake form and honestly that's the perfect description.
Why This Cheesecake Is Pure Magic
Let me tell you why this dessert has become legendary at our holiday gatherings. First there's the festive factor with those cheerful Christmas sprinkles and surprise bites of sugar cookie dough throughout every layer. It's impossible not to smile when you see it. The best part? You can make it the day before since it needs time to chill. That's one less thing to worry about during the holiday rush.
The Perfect Holiday Bite
Imagine taking a forkful of this cheesecake. You'll get that buttery sugar cookie crust creamy vanilla cheesecake filling studded with bits of cookie dough and silky white chocolate topping all in one heavenly bite. The textures and flavors play together perfectly creating something that's rich and indulgent but not overwhelmingly sweet.
Let's Gather Our Ingredients
For the sugar cookie crust you'll need 1 ¾ cups all purpose flour ½ teaspoon baking soda ½ teaspoon salt ¾ cup unsalted butter at room temperature 1 cup cane sugar 1 teaspoon pure vanilla extract 1 large egg plus 1 yolk at room temperature and ⅓ cup Christmas sprinkles.
For those adorable cookie dough balls gather 1 ½ cups all purpose flour ½ teaspoon salt ½ cup room temperature butter 1 cup cane sugar 1 teaspoon vanilla extract 5 tablespoons milk and ⅓ cup festive sprinkles.
The star of the show our cheesecake filling needs 32 oz room temperature cream cheese ⅔ cup cane sugar ¾ cup sour cream ½ cup heavy cream 1 teaspoon vanilla extract 4 large eggs and most of your cookie dough balls.
Top it all off with a dreamy white chocolate ganache using 1 cup white chocolate chips and ⅓ cup heavy cream.
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Kitchen Essentials
Before we dive in grab your 9 inch springform pan it's essential for that perfect cheesecake shape. Your mixer will be your best friend today whether it's a stand mixer or handheld. Don't skip the large roasting pan for our water bath it's the secret to crack free cheesecakes. A roll of parchment paper makes everything easier trust me on this one.
Step By Step Magic
Let's start with our cookie crust. Once your oven hits 350°F prepare your pan with parchment and get mixing. Whisk those dry ingredients then cream your butter and sugar until it's light and fluffy about 2 minutes. Mix in your vanilla and eggs then gradually add the dry ingredients. Those festive sprinkles go in last press it all into your pan and bake until golden about 25 minutes.
While that's cooling we'll make our cookie dough balls. Mix everything together just like regular cookie dough then roll into tiny balls and pop them in the freezer. These little gems will be our surprise bursts of cookie goodness throughout the cheesecake.
The Cheesecake Layer
Now for our creamy filling. Room temperature ingredients are non negotiable here they're the key to silky smooth cheesecake. Beat your cream cheese and sugar until perfectly smooth add your sour cream heavy cream and vanilla. Then one egg at a time mixing just until combined. Fold in those frozen cookie dough balls and pour everything over your cooled crust.
Baking Tips For Success
Here's where that water bath comes in. Wrap your springform pan in foil nestle it in your roasting pan and add hot water halfway up the sides. Bake at 325°F for about 85 minutes. You're looking for set edges with a slight jiggle in the middle. Then here's my favorite trick turn off the oven crack the door and let it cool slowly for 30 minutes. This prevents cracks better than anything else I've tried.
Finishing Touches
Once your cheesecake has chilled completely it's time for that gorgeous white chocolate topping. Heat your cream until steaming pour it over the chocolate chips let it sit then stir until smooth. Pour this liquid gold over your cheesecake let it set in the freezer for 10 minutes then decorate with your remaining cookie dough balls and extra sprinkles.
Serving and Storage
This beauty will keep in your fridge for up to 5 days but I've never seen one last that long. You can even freeze individual slices wrapped well they'll keep for 3 months. Just thaw overnight in the fridge when you're ready to serve. I love pairing slices with hot chocolate or spiced eggnog during the holidays.
From My Kitchen to Yours
This cheesecake has become such a special part of our holiday traditions. Every time I make it I think about all the joy and smiles it brings to our celebrations. I hope it becomes a beloved part of your holiday gatherings too.
More Holiday Magic
If you love this recipe try my Italian Anise Cookies or Caramel Drizzled Apple Cinnamon Cookies next. They're both perfect for your holiday cookie platters and make wonderful homemade gifts too. Happy baking and happy holidays from my kitchen to yours.
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Frequently Asked Questions
- → Why do ingredients need to be at room temperature?
Room temperature ingredients blend together smoothly and evenly. Cold ingredients can lead to lumps in your batter and affect the cheesecake's texture.
- → What's the purpose of a water bath?
A water bath provides gentle, even heat and moisture during baking. This helps prevent cracks on the surface and ensures a creamy, smooth texture throughout the cheesecake.
- → Can I make this cheesecake ahead of time?
Yes, this cheesecake can be made 2-3 days in advance. Store it covered in the refrigerator, and add the ganache and decorations just before serving.
- → Why did my cheesecake crack?
Cracks usually form from overmixing air into the batter or sudden temperature changes. Use room temperature ingredients, avoid overmixing, and always use a water bath.
- → Can I freeze leftover cheesecake?
This cheesecake freezes well for up to 3 months. Wrap individual slices in plastic wrap and foil, then thaw overnight in the refrigerator before serving.