Sugar Cookie Cheesecake Cookie Dough (Print-Friendly Format)

Buttery sugar cookie crust, rich cheesecake, edible cookie dough, and ganache create a festive holiday centerpiece.

# Ingredients You’ll Need:

→ Sugar Cookie Crust

01 - 220 g all-purpose flour
02 - 0.5 teaspoon baking soda
03 - 0.5 teaspoon salt
04 - 170 g unsalted butter, room temperature
05 - 200 g granulated sugar
06 - 1 teaspoon vanilla extract
07 - 1 large egg, room temperature
08 - 1 egg yolk, room temperature
09 - 35 g Christmas sprinkles (jimmies)

→ Edible Cookie Dough Balls

10 - 190 g all-purpose flour, heat-treated
11 - 0.5 teaspoon salt
12 - 115 g unsalted butter, room temperature
13 - 200 g granulated sugar
14 - 1 teaspoon vanilla extract
15 - 75 ml milk
16 - 35 g Christmas sprinkles (jimmies)

→ Cheesecake Filling

17 - 900 g cream cheese, room temperature
18 - 135 g granulated sugar
19 - 180 g sour cream, room temperature
20 - 120 ml heavy cream, room temperature
21 - 1 teaspoon vanilla extract
22 - 4 large eggs, room temperature

→ White Chocolate Ganache

23 - 170 g white chocolate chips
24 - 80 ml heavy cream

# How to Make It:

01 - Preheat oven to 150°C. Spread flour for cookie dough balls on a baking sheet and bake for 5 minutes, stirring halfway through. Allow flour to cool completely before use.
02 - Increase oven temperature to 175°C. In a bowl, whisk flour, baking soda, and salt. In another bowl, beat butter and sugar until pale and fluffy. Add vanilla, egg, and yolk, mixing until well combined. Gradually mix in dry ingredients, then fold in sprinkles. Press dough into the base of a greased 23 cm springform pan lined with parchment paper. Bake for 25–30 minutes until golden. Let cool completely.
03 - Beat butter and sugar together until light and creamy. Mix in vanilla and milk. Add cooled heat-treated flour and salt, stirring to form a dough. Fold in sprinkles. Roll dough into nickel-sized balls and place on a parchment-lined tray. Freeze until firm.
04 - Reduce oven temperature to 160°C. In a large bowl, beat cream cheese and sugar until smooth. Add sour cream, heavy cream, and vanilla, mixing until homogenous. Add eggs individually on low speed, mixing just to combine after each addition. Gently fold in two-thirds of the frozen cookie dough balls.
05 - Pour cheesecake batter over the cooled cookie crust. Place the springform pan inside a roasting pan and fill with hot water halfway up the sides to make a water bath. Bake for 80–90 minutes, until edges are set and center is slightly jiggly. Power off the oven, leave the door ajar, and cool cheesecake in the oven for 30 minutes. Remove from oven and cool at room temperature for 2 hours. Refrigerate for at least 6 hours or overnight to set.
06 - Heat heavy cream in a saucepan until steaming but not boiling. Pour over white chocolate chips in a heatproof bowl. Allow to sit for 2 minutes, then stir until glossy and smooth. Cool slightly before use.
07 - Pour cooled white chocolate ganache over chilled cheesecake and spread to edges. Refrigerate for 10 minutes to set the ganache. Top with the reserved cookie dough balls and additional Christmas sprinkles. Slice with a hot, clean knife for neat portions.

# Extra Tips:

01 - Ensure all dairy and eggs are at room temperature for a seamless, lump-free filling.
02 - Do not overmix once the eggs are added to the cheesecake batter to prevent cracks.
03 - Bake in a water bath and cool gradually to achieve a silky, crack-free texture.
04 - Cookie dough contains heat-treated flour, making it safe to consume raw.

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