Description
A delightful dessert combining a crunchy sugar cookie crust with a rich, creamy cheesecake filling, topped with decadent white chocolate ganache.
Ingredients
Scale
- 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
- 1 tsp pure vanilla extract
- 1 large egg (room temperature)
- 1 egg yolk (room temperature)
- 1/3 cup Christmas sprinkles (jimmies)
- 1 1/2 cups all-purpose flour (for cheesecake)
- 1/2 cup unsalted butter (for cheesecake, room temperature)
- 5 tbsp milk
- 32 oz cream cheese (room temperature)
- 2/3 cup regenerative organic certified cane sugar (for cheesecake)
- 3/4 cup sour cream (room temperature or Greek yogurt)
- 1/2 cup heavy cream (room temperature)
- 4 large eggs (room temperature)
- 2/3 cup cookie dough balls
- 1 cup white chocolate chips
- 1/3 cup heavy cream (for ganache)
Instructions
- Preheat your oven and prepare a springform pan.
- For the sugar cookie crust, mix flour, baking soda, and salt in one bowl.
- In another bowl, cream together the softened butter and sugar until light and fluffy.
- Add vanilla, egg, and egg yolk, mixing well.
- Gradually add the flour mixture and sprinkles, mixing until combined.
- Press this mixture into the bottom of the prepared pan and bake until golden brown. Let cool.
- For cookie dough balls, follow the same steps to create cookie dough using the same ingredients but add milk. Scoop small balls and place them on a baking sheet. Bake until the edges are set.
- For the cheesecake, in a large bowl, beat the cream cheese until smooth.
- Add sugar, sour cream, and heavy cream, mixing thoroughly.
- Add eggs one at a time, mixing just until combined.
- Pour this mixture over the cooled crust, and sprinkle some cookie dough balls on top.
- Bake until the center is set but still slightly jiggly. Let cool completely.
- For the white chocolate ganache, melt heavy cream and mix with white chocolate chips until smooth.
- Pour over cooled cheesecake and allow to set in the fridge. Chill the cheesecake until the ganache is firm.
- Run a knife around the pan and remove the springform ring. Slice with a sharp knife warmed in hot water for clean cuts. Serve cold.
Notes
Make sure all ingredients are at room temperature for a smooth mix. Press the sugar cookie crust firmly into the pan for a sturdy base. Don’t overmix the cheesecake batter to ensure it stays rich and creamy.
- Prep Time: 30 minutes
- Cook Time: 60 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 450
- Sugar: 26g
- Sodium: 290mg
- Fat: 30g
- Saturated Fat: 18g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 90mg
Keywords: cheesecake, dessert, sugar cookies, festive treat, white chocolate