Print

Festive Sugar Cookie Cheesecake Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.7 from 106 reviews

A festive Sugar Cookie Cheesecake featuring a sweet sugar cookie crust, creamy cheesecake filling studded with chopped sugar cookies, and topped with a smooth white chocolate ganache and holiday decorations. Perfect for holiday celebrations, this dessert combines classic cheesecake richness with sugar cookie flavors and a decorative touch.

Ingredients

Crust

  • 2 cups crushed sugar cookies
  • 6 tablespoons melted unsalted butter

Cheesecake Filling

  • 32 ounces cream cheese, softened
  • 1 cup granulated sugar
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1 cup sour cream
  • 1.5 cups chopped festive sugar cookies

White Chocolate Ganache

  • 8 ounces white chocolate chips
  • ½ cup heavy cream

Decoration

  • Holiday sprinkles
  • Decorated sugar cookie truffles

Instructions

  1. Prepare crust: Preheat the oven to 325°F. Wrap the outside of a 9-inch springform pan with aluminum foil to prevent leaks. Mix crushed sugar cookies with melted butter until combined. Press mixture firmly into the bottom of the pan to form an even crust layer. Bake for 10 minutes until lightly set, then remove and allow to cool.
  2. Make cheesecake batter: Beat softened cream cheese and sugar on medium speed until smooth and fluffy, about 3-4 minutes. Add eggs one at a time, beating well after each addition and scraping the bowl sides. Stir in vanilla extract and sour cream until just combined, avoiding overmixing.
  3. Incorporate chopped cookies: Gently fold chopped festive sugar cookies into the cheesecake batter with a spatula, ensuring even distribution without crushing cookies.
  4. Assemble cheesecake: Pour batter over the cooled crust, smoothing the top with a spatula. Tap the pan gently to release air bubbles.
  5. Bake with water bath: Place the springform pan inside a larger roasting pan and pour hot water halfway up the sides of the springform pan to create a water bath. Bake for 65-75 minutes until edges are set and center slightly jiggles. Turn off oven, slightly open door, and let cheesecake cool inside for 1 hour to prevent cracking.
  6. Make ganache: Heat heavy cream in a small saucepan until just simmering. Pour over white chocolate chips in a bowl and let sit 2 minutes. Stir until ganache is smooth and glossy. Let it cool slightly until thick but still pourable.
  7. Finish cheesecake: Remove cheesecake from oven. Pour white chocolate ganache evenly over the top. Decorate with holiday sprinkles and place sugar cookie truffles on top while ganache is warm so they adhere.
  8. Chill: Refrigerate cheesecake for at least 6 hours or overnight before removing from springform pan and serving.

Notes

  • Ensure the cream cheese is fully softened for a smooth batter.
  • Do not overmix the batter to avoid incorporating excess air which can cause cracks.
  • The water bath helps maintain moisture and prevents cracking during baking.
  • Allow ganache to cool slightly before pouring to prevent it running off the sides.
  • Refrigeration time is crucial for the cheesecake to set properly and develop flavors.
  • Wrapping the springform pan with foil prevents water from leaking in during the water bath.

Find it online: https://mealoria.com/festive-sugar-cookie-cheesecake-recipe/