Sugar Cookie Cheesecake Dessert (Print-Friendly Format)

Layers of sugar cookie, cheesecake, and white chocolate ganache make a festive dessert with a creamy, cookie-dough twist.

# Ingredients You’ll Need:

→ Sugar Cookie Crust

01 - 220 g all-purpose flour
02 - 0.5 teaspoon baking soda
03 - 0.5 teaspoon fine salt
04 - 170 g unsalted butter, room temperature
05 - 200 g organic cane sugar
06 - 1 teaspoon pure vanilla extract
07 - 1 large egg, room temperature
08 - 1 large egg yolk, room temperature
09 - 40 g festive sprinkles (jimmies)

→ Cookie Dough Balls

10 - 190 g all-purpose flour
11 - 0.5 teaspoon fine salt
12 - 115 g unsalted butter, room temperature
13 - 200 g organic cane sugar
14 - 1 teaspoon pure vanilla extract
15 - 75 ml milk
16 - 40 g festive sprinkles (jimmies)

→ Cheesecake Filling

17 - 900 g cream cheese, room temperature
18 - 135 g organic cane sugar
19 - 180 g sour cream or Greek yogurt, room temperature
20 - 120 ml heavy cream, room temperature
21 - 1 teaspoon pure vanilla extract
22 - 4 large eggs, room temperature
23 - Two-thirds of the prepared cookie dough balls

→ White Chocolate Ganache

24 - 170 g white chocolate chips
25 - 80 ml heavy cream

# How to Make It:

01 - Preheat oven to 163°C. Grease a 23 cm springform pan and line the base with parchment paper.
02 - In a bowl, whisk together flour, baking soda, and salt. In a separate bowl, cream butter and sugar for 2–3 minutes until light and fluffy. Incorporate vanilla, egg, and egg yolk. Gradually blend in dry ingredients, mixing just until fully combined. Gently fold in sprinkles. Press dough into the bottom and 2.5 cm up the sides of the prepared pan. Bake for 10–12 minutes; allow to cool completely.
03 - Cream butter and sugar until pale and aerated. Mix in vanilla and milk. Add flour and salt and stir until a smooth dough forms. Fold in sprinkles. Shape dough into balls 1–2 cm in diameter. Refrigerate until firm.
04 - In a large bowl, beat cream cheese until smooth. Add sugar and mix well. Incorporate sour cream, heavy cream, and vanilla. Add eggs one at a time, mixing on low speed after each addition. Gently fold in two-thirds of the prepared cookie dough balls.
05 - Pour filling onto cooled crust. Wrap the springform pan tightly in aluminium foil. Set pan into a larger baking dish and pour in hot water to reach halfway up the sides. Bake at 163°C for 60–70 minutes, until the edge is set and the centre wobbles slightly.
06 - Turn off oven and prop the door open. Allow cheesecake to sit in oven for 1 hour. Remove, cool to room temperature, then refrigerate for a minimum of 6 hours or overnight.
07 - Heat heavy cream until steaming, then pour over white chocolate chips in a bowl. Let stand 2 minutes. Stir until the ganache is completely smooth. Pour over the chilled cheesecake. Finish with remaining cookie dough balls and additional sprinkles.

# Extra Tips:

01 - Allow all dairy ingredients to reach room temperature for a smooth, lump-free batter.
02 - Use a well-sealed springform pan or multiple foil layers to prevent water from leaking during the water bath.
03 - The water bath ensures even baking and reduces risk of cracks.
04 - Cool the cheesecake thoroughly before slicing for clean portions.
05 - For best results, cut slices using a hot, clean knife.

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