Ingredients
Scale
Sugar Cookie Crust:
- 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 white granulated sugar
- 1 tsp pure vanilla extract
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 1/3 cup Christmas sprinkles
Cookie Dough Balls:
- 1 1/2 cups all-purpose flour
- 1/2 tsp salt
- 1/2 cup unsalted butter, room temperature
- 1 cup white granulated sugar
- 1 tsp pure vanilla extract
- 3 tbsp milk
- 1/2 cup Christmas sprinkles
Cheesecake:
- 24 oz cream cheese, room temperature
- 3/4 cup white granulated sugar
- 1/2 cup sour cream or Greek yogurt
- 1/4 cup heavy cream
- 1 tsp pure vanilla extract
- 4 large eggs
- 3/4 of the cookie dough balls
White Chocolate Ganache:
- 1 cup white chocolate chips
- 1/3 cup heavy cream
Instructions
- Preheat oven to 350℉. Prepare a 9-inch springform pan with spray and parchment.
- Bake flour for cookie dough balls 5 minutes; cool.
- Mix crust dry ingredients. Beat butter and sugar, add vanilla, egg, yolk, then dry ingredients and sprinkles. Press into pan. Bake 25-30 mins.
- For cookie dough balls: mix dry ingredients, beat butter/sugar/vanilla/milk, add dry ingredients and sprinkles. Roll into small balls, freeze.
- Cheesecake: Preheat oven 325℉. Mix cream cheese and sugar 2 minutes. Add sour cream, heavy cream, vanilla. Add eggs and fold in 3/4 cookie dough balls. Pour over crust. Prepare water bath and bake 80-90 minutes.
- Cool cheesecake 30 mins, then chill 6+ hours.
- Ganache: Heat cream, pour over white chocolate chips. Stir until smooth. Pour over cheesecake. Freeze 10 mins. Top with remaining cookie dough balls and sprinkles.
Notes
- Pull out dairy ingredients 2 hours before baking.
- Prep Time: 1 hour
- Cook Time: 1 hour 20 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American