Ingredients
Scale
Sugar Cookie Crust
- 1 ¾ cup All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ¾ cup Unsalted butter room temperature
- 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- 1 teaspoon Pure vanilla extract
- 1 Large egg room temperature
- 1 Egg yolk room temperature
- ⅓ cup Christmas sprinkles jimmies
Cookie Dough Balls
- 1 ½ cups All-purpose flour
- ½ teaspoon Salt
- ½ cup Unsalted butter room temperature
- 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- 1 teaspoon Pure vanilla extract
- 5 tablespoon Milk
- ⅓ cup Christmas sprinkles jimmies
Cheesecake
- 32 oz Cream cheese room temperature
- ⅔ cup Regenerative Organic Certified® Cane Sugar from Wholesome
- ¾ cup Sour cream room temperature or greek yogurt
- ½ cup Heavy cream room temperature
- 1 teaspoon Pure vanilla extract
- 4 Large eggs room temperature
- ⅔ Cookie dough balls
White Chocolate Ganache
- 1 cup White chocolate chips
- ⅓ cup Heavy cream
Instructions
- Prepare the crust: Start by preheating your oven to 350℉ and prepping your springform pan. Mix the dry ingredients in one bowl and cream the butter and sugar in another. Combine them, then press the dough into the pan. Don’t worry if it looks a little rough—it’ll bake into a perfectly chewy, golden crust. Bake for 25-30 minutes.
- Cookie dough balls: While the crust is baking, make your cookie dough balls. This part is a little tedious (rolling all those tiny balls takes time), but it’s so worth it! Get the family involved—it’s a fun task to do together. Freeze the balls so they stay firm when you mix them into the cheesecake.
- Make the cheesecake batter: Lower your oven to 325℉. Beat your cream cheese and sugar, add in the creams and vanilla, then the eggs. Stir in the cookie dough balls and pour the mixture over your baked cookie crust.
- The water bath: Place your cheesecake in a water bath to prevent cracks. I recommend the double-pan method (springform inside a cake pan, then into the roasting pan) for the best results.
- Bake and cool: Bake for 80-90 minutes, then turn off the oven and let the cheesecake cool inside with the door cracked open. Once cooled, refrigerate for at least 6 hours (overnight is even better!).
- White chocolate ganache: Heat your cream and pour it over the white chocolate chips. Stir until smooth, and pour the ganache over your chilled cheesecake. Pop it in the freezer for 10 minutes to set.
- Decorate: Top with the remaining cookie dough balls and a generous handful of sprinkles. It’s as fun as it is delicious!
Notes
How to serve and make it look gorgeous
This cheesecake is already a showstopper with its festive sprinkles and cookie dough balls, but you can make it even more special with a few presentation tricks. I like to serve it on a cake stand for a little extra height, and I scatter some extra sprinkles around the base for a fun, colorful touch. A dollop of whipped cream on each slice adds a bit of flair, and for an extra indulgent touch, drizzle some melted chocolate or caramel over the top just before serving.
- Prep Time: 45 minutes
- Cook Time: 90 minutes
- Category: Dessert