Sugar Cookie Dream Cheesecake

Elevate your holiday dessert table this festive season with an extraordinary creation: the **Sugar Cookie Cheesecake**. This dessert masterpiece seamlessly blends the comforting flavors of your favorite Christmas sugar cookies with the luxurious creaminess of a classic cheesecake. Imagine a buttery, perfectly baked sugar cookie crust, supporting a rich, velvety cheesecake infused with delightful pockets of edible sugar cookie dough. And to crown this festive delight? A smooth, decadent white chocolate ganache, adorned with even more irresistible sugar cookie dough balls, and a sprinkle of festive cheer. It’s truly the ultimate holiday treat, promising to become a cherished new tradition for cheesecake lovers and cookie enthusiasts alike.

This comprehensive guide is proudly sponsored by Wholesome, a brand committed to quality and sustainable ingredients. All opinions and culinary insights shared here are entirely my own. We extend our sincere gratitude for supporting the brands that enable Stephanie’s Sweet Treats to bring you delicious recipes.

My participation in this campaign has been compensated by Wholesome Sweeteners, Inc., the esteemed maker of Wholesome® sweeteners.

The magic of Christmas is often found in shared moments and beloved traditions. While nothing quite captures the essence of the holidays like baking and enjoying sugar cookies with family, this extraordinary Sugar Cookie Cheesecake is set to redefine your festive dessert experience. It’s a symphony of textures and flavors, offering the nostalgic charm of a sugar cookie and the sophisticated indulgence of a cheesecake, all in one spectacular bite. Prepare to enchant your guests and create unforgettable holiday memories with this unique and utterly delicious creation.

At the heart of this exquisite cheesecake lies Wholesome’s Regenerative Organic Certified® Cane Sugar. Having previously enjoyed working with this exceptional sugar for our Christmas Tree Cookies, I was thrilled to incorporate it into this recipe once again. Wholesome distinguishes itself through its dedication to ingredients that truly matter, promoting practices that prioritize both taste and environmental stewardship. Their Regenerative Organic Certified® Cane Sugar is not just a high-quality sweetener; it’s a testament to sustainable farming, capable of replacing granulated sugar in any recipe without compromise.

The profound benefits of choosing this cane sugar are twofold: it is conscientiously sourced from farms that employ regenerative agricultural practices, actively working to enhance soil health and sequester atmospheric carbon. Beyond its ecological advantages, Wholesome ensures fair and equitable treatment for farm workers, reflecting a commitment to social responsibility. By opting for Wholesome’s Regenerative Organic Certified® Cane Sugar, available on their website, you can truly savor a dessert knowing you’ve made a choice that supports a healthier planet and fairer communities. This sugar actively contributes to restoring soil vitality, cultivating soil with higher levels of essential minerals and organic matter compared to traditional organic farming methods.

For those eager to explore more festive delights, be sure to try our enchanting Grinch Cookies, charming Christmas Reindeer Cupcakes, and the elegant Christmas Cranberry Cake, each designed to bring joy to your holiday celebrations.

Why This Sugar Cookie Cheesecake Recipe is a Must-Try

This isn’t just another cheesecake recipe; it’s a carefully crafted indulgence designed to deliver maximum holiday joy and flavor. Here’s why this Sugar Cookie Cheesecake will become your go-to festive dessert:

• The Ultimate Christmas Dessert: This cheesecake is inherently festive, perfectly capturing the spirit of Christmas. It combines the playful, nostalgic charm of classic holiday sugar cookies with the sophisticated decadence of a rich, creamy cheesecake. It’s a showstopper that will undoubtedly spread holiday cheer and impress everyone at your seasonal gatherings, from family dinners to festive parties.
• Irresistible Edible Cookie Dough: For many, the highlight of baking cookies is undoubtedly sneaking bites of that delightful raw cookie dough. This recipe embraces that joy by incorporating plenty of safe-to-eat cookie dough balls directly into the cheesecake filling and as a delightful topping. It means you can indulge in that nostalgic, doughy pleasure without any worries, making it a fun and interactive dessert for all ages.
• Luxuriously Creamy Cheesecake Texture: Beyond its festive flavors, this cheesecake delivers on the promise of an exceptional cheesecake experience. The filling boasts that signature smooth, dense, and exquisitely creamy texture that defines a truly great cheesecake. Each bite melts in your mouth, offering a perfect balance to the slightly chewy cookie dough pieces.

Essential Ingredient Notes for Your Sugar Cookie Cheesecake

Understanding the role of each ingredient is key to achieving the perfect Sugar Cookie Cheesecake. Below are crucial notes on the components. For a complete, detailed list of all ingredients and precise measurements, please refer to the dedicated recipe card further down this page.

• Cane Sugar: As highlighted, this recipe features Regenerative Organic Certified® Cane Sugar from Wholesome. Its consistent quality and ethical sourcing make it an ideal choice for this premium dessert, contributing to both flavor and a good conscience.
• Unsalted Butter: Ensure your unsalted butter is at true room temperature. This typically means taking it out of the refrigerator at least 2 hours before you begin baking. Room temperature butter creams beautifully with sugar, resulting in a light, airy base for both the crust and cookie dough.
• Sour Cream & Heavy Cream: Both dairy components should also be at room temperature. This ensures they blend smoothly into the cream cheese mixture, preventing lumps and contributing to the cheesecake’s consistently creamy texture. Plan to pull them out alongside your butter and cream cheese.
• Cream Cheese: Opt for full-fat cream cheese for the richest, most luxurious cheesecake. Like other dairy, it’s imperative that your cream cheese is softened to room temperature – ideally, remove it from the fridge 2 hours before you start. This prevents lumps and ensures a silky-smooth batter.
• Eggs: Large eggs, also at room temperature, are essential. Room temperature eggs emulsify better with the other ingredients, leading to a more uniform and stable cheesecake batter. We use whole eggs, specifically valuing the fat content from the yolk, which adds to the cheesecake’s richness and structure.
• Baking Spray: Crucially, use a baking spray that includes flour, not just a standard cooking spray. The added flour prevents sticking and helps the cheesecake release cleanly from the pan, a vital step for a pristine presentation.
• Cookie Dough Balls: These delightful edible cookie dough balls are a core component of this recipe and are prepared fresh as part of the overall baking process. Their presence ensures a harmonious flavor profile throughout the cheesecake.

Smart Ingredient Substitutions for Dietary Needs

We believe everyone should be able to enjoy delicious desserts. While this recipe is designed to be indulgent, here are a couple of substitution ideas to accommodate different dietary preferences:

• Dairy-Free Options: For those following a dairy-free diet, feel free to substitute your favorite plant-based alternatives for butter, cream cheese, sour cream, heavy cream, and milk. There are many excellent dairy-free cream cheeses and butters available that perform beautifully in baking.
• Gluten-Free Considerations: While this specific recipe has not been tested with gluten-free flour, many readers have successfully adapted similar recipes. If you venture into a gluten-free version, we’d love to hear about your experience! Ensure your chosen gluten-free flour blend is suitable for baking and consider adding a binder if necessary, depending on the blend.

Step-By-Step Instructions: Crafting the Perfect Sugar Cookie Crust

The foundation of this incredible cheesecake is its tender and flavorful sugar cookie crust. Follow these detailed steps to create a perfect base. This recipe is designed for use with an electric mixer – either a stand mixer equipped with a paddle attachment or a reliable hand mixer will work wonders.

1. Step 1: Heat Treat Your Flour. Before you begin, preheat your oven to 300°F (150°C). Evenly spread the specified amount of all-purpose flour for the cookie dough balls onto a baking sheet. Bake for precisely 5 minutes. This crucial step heat-treats the flour, making it safe for consumption in the edible cookie dough by eliminating potential bacteria. Allow it to cool completely before use.
2. Step 2: Prepare Your Pan. Increase your oven temperature to 350°F (175°C). Liberally spray a 9-inch springform pan with a baking spray that contains flour. Next, place a perfectly cut parchment paper circle at the bottom of the pan to prevent sticking and spray it again. This double layer of protection ensures easy release of your finished cheesecake.
3. Step 3: Combine Dry Ingredients. In a medium-sized mixing bowl, whisk together the all-purpose flour, baking soda, and salt until they are thoroughly combined. Set this dry mixture aside for later incorporation.
4. Step 4: Cream Butter and Sugar. In the bowl of your electric mixer, add the room-temperature unsalted butter and Wholesome Regenerative Organic Certified® Cane Sugar. Beat these ingredients together on high speed for 2 minutes. The mixture should become light, fluffy, and noticeably pale, indicating proper creaming.
5. Step 5: Incorporate Wet Ingredients. Reduce the mixer speed to medium. Add the vanilla extract, large egg, and egg yolk to the butter and sugar mixture. Continue mixing until all wet ingredients are fully combined and the mixture is smooth, ensuring no streaks of egg remain.
6. Step 6: Integrate Dry Ingredients and Sprinkles. With the mixer on low speed, gradually add the reserved dry ingredients to the wet mixture. Mix just until combined, being careful not to overmix, which can lead to a tough crust. Finally, gently fold in the Christmas sprinkles with a spatula to evenly distribute their festive color and crunch.

7. Step 7: Form the Crust. Carefully transfer the prepared cookie dough batter into the sprayed springform pan. Using your hands or the back of a spoon, gently but firmly press the dough into a single, even layer across the entire bottom of the cheesecake pan. There’s no need for the crust to extend up the sides for this recipe.
8. Step 8: Bake the Crust. Place the pan in the preheated oven and bake for 25-30 minutes, or until the edges are lightly golden and the crust is set. While the crust bakes, this is the perfect opportunity to start preparing your delightful edible cookie dough balls.

Step-By-Step Instructions: Creating Edible Cookie Dough Balls

These delightful, chewy cookie dough balls are a star component, adding texture and a burst of sugar cookie flavor to every slice. Since the flour has been heat-treated, these are completely safe to enjoy!

1. Step 1: Prepare Dry Ingredients. In a medium bowl, whisk together the heat-treated all-purpose flour and salt. Ensure it’s well combined and set aside.
2. Step 2: Cream Butter and Sugar. In your electric mixer, beat the room-temperature unsalted butter and Wholesome Regenerative Organic Certified® Cane Sugar on high speed for 2 minutes until light and fluffy.
3. Step 3: Add Wet Ingredients. Reduce the mixer speed to medium. Incorporate the vanilla extract and milk into the creamed butter and sugar mixture. Mix until everything is thoroughly combined and smooth.
4. Step 4: Combine All Ingredients. Switch the mixer to low speed and gradually add the dry ingredients to the wet mixture. Mix until just combined, ensuring not to overmix. Then, gently fold in your festive Christmas sprinkles with a spatula to distribute them evenly throughout the dough.
5. Step 5: Form the Cookie Dough Balls. Line a baking sheet with wax paper. This will prevent the dough balls from sticking as they chill. Now for the fun (and perhaps slightly tedious) part: use your hands to roll small portions of the cookie dough into tiny balls, aiming for a diameter roughly the size of a dime to a nickel (approximately 19mm to 21mm). This step can be time-consuming, so don’t hesitate to enlist family members or friends to help make it a collaborative and enjoyable activity!
6. Step 6: Chill for Firmness. Once all the cookie dough balls are formed, place the baking sheet in the freezer. They need to become very cold and firm before they are incorporated into the cheesecake batter and used as a topping. This prevents them from melting too quickly during baking.

Step-By-Step Instructions: Baking the Flawless Cheesecake Layer

Now that your crust is baked and your cookie dough balls are chilling, it’s time to assemble and bake the star of the show: the creamy cheesecake layer. Attention to detail here is paramount for that perfect, crack-free finish.

1. Step 1: Initial Preparation. Preheat your oven to 325°F (160°C). Concurrently, begin heating water for your water bath – you’ll want it hot and steaming.
2. Step 2: Cream Cheese and Sugar. In the bowl of your electric mixer, combine the room-temperature full-fat cream cheese and Wholesome Regenerative Organic Certified® Cane Sugar. Beat on high speed for a full 2 minutes. Halfway through, stop the mixer and use a rubber spatula to meticulously scrape down the sides and bottom of the bowl. This ensures all ingredients are thoroughly incorporated, preventing any unmixed cream cheese chunks, which can lead to cracks.
3. Step 3: Blend Wet Ingredients. Reduce the mixer speed to medium. Add the room-temperature sour cream, heavy cream, and vanilla extract to the cream cheese mixture. Continue mixing until the batter is impeccably smooth and velvety, with absolutely no cream cheese chunks remaining. This smooth consistency is key for a flawless cheesecake.
4. Step 4: Incorporate Eggs and Cookie Dough. Lower the mixer speed to low. Add the room-temperature large eggs, one at a time, mixing only until they are just combined. It’s crucial not to overmix the eggs, as incorporating too much air can cause the cheesecake to rise rapidly and then fall, leading to cracks. Once the eggs are mixed in, remove the bowl from the mixer. Gently fold in two-thirds of your chilled edible cookie dough balls using a rubber spatula. Distribute them evenly throughout the batter.
5. Step 5: Pour and Prepare Water Bath. Carefully pour the cheesecake batter evenly over your cooled sugar cookie crust in the springform pan. Now, it’s time to prepare your water bath using one of the two methods described below.

6. Step 6: Bake the Cheesecake. Carefully place the prepared roasting pan with the cheesecake and water bath into the preheated oven. Bake for approximately 80-90 minutes. The cheesecake is done when the edges appear set and firm, but the very center still has a slight, delicate jiggle when gently nudged. Avoid overbaking, as this can also lead to cracks and a dry texture.
7. Step 7: Gentle Cooling Process. Once baked, turn off the oven but leave the cheesecake inside. Prop the oven door open slightly (about an inch or two). Allow the cheesecake to cool gradually in the warm oven for 30 minutes. This slow cooling process is absolutely critical in preventing sudden temperature changes that cause the cheesecake to crack. After 30 minutes, carefully transfer the springform pan to a wire rack to cool completely to room temperature.
8. Step 8: Thorough Chilling. Once the cheesecake has cooled to room temperature, wrap the springform pan tightly in aluminum foil. Transfer it to the refrigerator and chill overnight, or for a minimum of 6 hours. Proper chilling is essential not only for setting the cheesecake but also for developing its full flavor and ensuring clean slices.

Step-By-Step Instructions: Crafting the Silky White Chocolate Ganache

A glossy, rich white chocolate ganache adds the perfect finishing touch to this festive cheesecake, complementing the sugar cookie flavor beautifully.

1. Step 1: Prepare Cream and Chocolate. Place your white chocolate chips into a heat-safe mixing bowl. In a small saucepan, gently heat the heavy cream over medium heat until it begins to steam and is hot, but not boiling.
2. Step 2: Melt the Ganache. Pour the hot, steaming heavy cream directly over the white chocolate chips. Allow the mixture to sit undisturbed for 2 minutes. This gives the chocolate time to soften. After 2 minutes, begin stirring gently with a rubber spatula until the ganache is smooth and all chocolate chips have melted. If you still have stubborn white chocolate chunks (which can sometimes happen with white chocolate), microwave the mixture in 20-second intervals, stirring thoroughly after each, until perfectly smooth.
3. Step 3: Apply the Ganache. Once your cheesecake has thoroughly chilled, carefully remove it from the refrigerator. Gently release the springform pan sides and remove the parchment paper circle from the bottom. Place the cheesecake on your serving platter or cake stand. Pour the warm, smooth white chocolate ganache evenly over the top of the cheesecake, allowing it to drip attractively down the sides.
4. Step 4: Set and Decorate. For a quick set, place the ganache-covered cheesecake into the freezer for about 10 minutes. This helps the ganache firm up beautifully. Before serving, artfully arrange the remaining chilled cookie dough balls and a final flourish of Christmas sprinkles on top of the ganache for an extra festive touch.

Mastering the Water Bath for Perfect Cheesecake

The water bath, also known as a bain-marie, is an indispensable technique for baking cheesecakes. Its primary purpose is to create a consistently moist and gentle baking environment around the cheesecake. The steam generated by the hot water prevents the cheesecake from drying out too quickly, which is a common cause of unsightly cracks on the surface.

Here are two effective techniques for preparing a water bath, both utilizing a large roasting pan filled with hot, steaming water:

1. Method 1: The Protective Cake Pan. This is my preferred method for foolproof results. Place your 9-inch springform pan (with the cheesecake batter inside) directly into a larger 10-inch cake pan. Then, place this assembly (cake pan containing the springform pan) into your large roasting pan. Carefully fill the roasting pan with hot, steaming water, ensuring the water comes about halfway up the sides of the 10-inch cake pan. This method provides an excellent barrier, virtually guaranteeing that no water will seep into your delicate sugar cookie crust, making cheesecake baking incredibly easy and stress-free.
2. Method 2: The Foil Shield. For this method, tightly wrap your springform pan (with the cheesecake batter inside) twice with heavy-duty aluminum foil. Ensure the foil extends well above the sides of the pan to create a watertight seal. Place the foil-wrapped springform pan directly into the roasting pan. Fill the roasting pan with hot water, again, about halfway up the sides of the foil-wrapped springform pan. While this method can be effective, there’s a slightly higher chance of water inadvertently finding its way past the foil and into the crust, potentially leading to a soggy bottom. For this reason, Method 1 is generally recommended.

Using Method 1 ensures your crust remains perfectly crisp, making the entire cheesecake baking process much more predictable and enjoyable!

Expert Tips for Preventing Cheesecake Cracks

Achieving that perfectly smooth, unblemished cheesecake surface is a point of pride for any baker. Here are key techniques to help you prevent those dreaded cracks:

• Cream Cheese Mixture: Beat the cream cheese, sugar, sour cream, heavy cream, and vanilla together on high speed until the mixture is incredibly creamy and smooth. Any remaining chunks of cream cheese can create inconsistencies in the batter, leading to cracks during baking. Scrape the bowl frequently.
• Gentle Egg Incorporation: Once the initial mixture is smooth, add the eggs on the lowest mixer speed, mixing just until they are combined. The goal is to incorporate as little air as possible when adding the eggs. Too much air introduced at this stage can create large air bubbles in the batter. These bubbles expand rapidly in the oven, causing the cheesecake to rise excessively, then collapse too quickly upon cooling, which is a major cause of cracks.
• Always Use a Water Bath: This step is non-negotiable for crack prevention. As detailed above, a water bath provides a moist, even heat that encourages the cheesecake to bake gently and set slowly, preventing the surface from drying out and cracking. Refer to the water bath tips above for the best technique.
• Slow, Gradual Cooling: After baking, resist the urge to immediately remove the cheesecake from the oven. Instead, turn off the oven, crack the door open (about 1-2 inches), and let the cheesecake cool slowly inside for 30 minutes. This gradual decrease in temperature prevents a sudden shock that can cause the cheesecake to contract too rapidly and crack. Transferring a hot cheesecake directly to a cold countertop is a recipe for disaster.

Effortless Cheesecake Removal from the Pan

Presenting a beautifully intact cheesecake is just as important as baking it perfectly. Here’s how to ensure a smooth release from your springform pan:

Firstly, generously spray the interior of your springform pan with a non-stick baking spray that contains flour. Next, meticulously line the bottom of the pan with a 9-inch parchment paper circle. After placing the parchment, spray the pan again. This dual application of spray and parchment provides maximum non-stick protection.

Once the cheesecake has thoroughly chilled in the refrigerator overnight, the springform pan sides should effortlessly release. If, however, it feels a little sticky, very gently run a thin, sharp knife around the edge of the cheesecake before releasing the spring mechanism to encourage it to pop off cleanly.

After removing the sides, you should be able to carefully slide the cheesecake onto its side to easily peel off the bottom of the pan and the parchment circle, leaving you with a perfectly presented dessert.

Frequently Asked Questions (FAQ)

Creative Recipe Variations to Explore

While this Sugar Cookie Cheesecake is perfect as is, you can always customize it to suit your preferences or what you have on hand:

• Alternate Crust Ideas: If you have a cherished cheesecake crust recipe, feel free to substitute it for the sugar cookie crust. For a more classic and universally loved option, consider a buttery graham cracker crust. Our Apple Pie Cheesecake recipe provides an excellent guide for creating a traditional graham cracker base that would pair wonderfully here.
• Skip the Ganache: For a simpler, yet equally delicious, presentation, you can choose to omit the white chocolate ganache entirely. Instead, decorate the top of the chilled cheesecake directly with the remaining cookie dough balls and sprinkles. A swirl of homemade whipped cream, generously dolloped just before serving, is always a welcome and elegant addition to any cheesecake.

Essential Tools for Cheesecake Success

Having the right equipment can make all the difference in your baking experience and the final outcome of your cheesecake:

• Springform Pan: A good quality springform pan is indispensable for cheesecakes. I typically use a sturdy 9-inch springform pan, which yields a generous, impressive dessert. On occasion, if I desire an extra-tall and dramatic cheesecake, I opt for an 8-inch springform pan.
• Parchment Paper Circles: To ensure a clean release and prevent any sticking, I rely on 8-inch parchment paper circles for the bottom of the pan. These pre-cut circles are a fantastic time-saver, eliminating the need to meticulously cut them from a roll of regular parchment paper.
• Baking Spray: Crucially, invest in a reliable nonstick baking spray that contains flour. This specialized spray provides a superior non-stick coating compared to basic cooking sprays, which is essential for easily releasing delicate baked goods like cheesecake.
• Offset Spatula: An offset spatula is a versatile and incredibly useful tool, not just for spreading frosting but also for smoothing out cheesecake batters, ganaches, and other fillings with precision and ease. Its angled blade keeps your knuckles clear of the surface, allowing for a perfectly even application.

Storing and Freezing Your Sugar Cookie Cheesecake

Proper storage is essential to maintain the freshness and quality of your homemade Sugar Cookie Cheesecake. Here’s how to store and freeze it effectively:

Refrigeration: For optimal freshness, store the entire sugar cookie cheesecake in the refrigerator within an airtight container, such as a dedicated cake carrier. When properly stored, it will remain deliciously fresh for up to 5 days. For individual slices, place them in airtight containers with parchment paper separating them to prevent sticking.

Freezing Individual Slices: This cheesecake freezes beautifully, allowing you to enjoy a taste of the holidays whenever a craving strikes. Cut the cheesecake into individual slices. Wrap each slice tightly in plastic wrap, then again in aluminum foil, or place them in an airtight freezer-safe container. Frozen slices can be stored for up to 30 days. To enjoy, thaw individual slices in the refrigerator for 1-2 hours before serving. This method is perfect for portion control and extending the life of your dessert.

Freezing Before Decorating: If you wish to bake ahead or prepare for a future event, you can freeze the cheesecake before adding the ganache and final decorations. Ensure the cheesecake has completely cooled to room temperature and then chilled overnight in the refrigerator first. After chilling, wrap the entire cooled cheesecake (still in the springform pan or carefully removed) tightly in multiple layers of plastic wrap, followed by a layer of aluminum foil. It can be frozen for up to 30 days. When ready to decorate and serve, thaw the cheesecake in the refrigerator for 1-2 hours, then proceed with the ganache and sprinkle application as directed in the recipe.

Other Irresistible Cheesecake Recipes to Satisfy Your Cravings

If you’ve fallen in love with cheesecake, explore more of our delightful recipes to expand your baking repertoire!

Don’t Miss These Festive Holiday Recipes!

• Christmas Tree Cookies
• Chocolate Crinkle Cookies
• Reindeer Cookies
• Gingerbread Cake
• Grinch Cake

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5 from 6 reviews

Sugar Cookie Cheesecake

Stephanie Rutherford

This sugar cookie cheesecake is perfect for Christmas! It has a sugar cookie crust, with a baked cheesecake filled with sugar cookie dough balls. It is topped with a white chocolate ganache and more sugar cookie dough balls.

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Prep Time: 1 hour hr

Cook Time: 1 hour hr 20 minutes mins

Chilling Time: 6 hours hrs

Total Time: 8 hours hrs 20 minutes mins

Servings:
16 slices

Ingredients

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 Regenerative Organic Certified® Cane Sugar from Wholesome
• ▢ 1 tsp Pure vanilla extract
• ▢ 1 Large egg, room temperature
• ▢ 1 Egg yolk, room temperature
• ▢ 1/3 cup Christmas sprinkles, jimmies

Cookie Dough Balls

• ▢ 1 1/2 cups All-purpose flour
• ▢ 1/2 tsp Salt
• ▢ 1/2 cup Unsalted butter, room temperature
• ▢ 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
• ▢ 1 tsp Pure vanilla extract
• ▢ 5 TBSP Milk
• ▢ 1/3 cup Christmas sprinkles, jimmies

Cheesecake

• ▢ 32 oz Cream cheese, room temperature
• ▢ 2/3 cup Regenerative Organic Certified® Cane Sugar from Wholesome
• ▢ 3/4 cup Sour cream, room temperature or greek yogurt
• ▢ 1/2 cup Heavy cream, room temperature
• ▢ 1 tsp Pure vanilla extract
• ▢ 4 Large eggs, room temperature
• ▢ 2/3 Cookie dough balls

White Chocolate Ganache

• ▢ 1 cup White chocolate chips
• ▢ 1/3 cup Heavy cream

Instructions

Sugar Cookie Crust

• Preheat the oven to 350℉ (175°C). Spray a 9-inch springform pan with baking nonstick spray that contains flour. Line the bottom with a 9-inch parchment paper circle and spray again. Set aside.
• In a medium bowl, mix the flour, baking soda, and salt until well combined. Set aside.
• Using an electric mixer, beat the room-temperature unsalted butter and Wholesome cane sugar on high speed for 2 minutes until light and fluffy.
• Add in the pure vanilla extract, large egg, and egg yolk. Mix on medium speed until completely combined and smooth.
• Gradually add the reserved dry ingredients to the wet mixture, mixing on low speed until just combined. Then, gently fold in the Christmas sprinkles.
• Pour the cookie dough into the prepared springform pan. Use your hands or the back of a spoon to press the dough into an even layer across the bottom of the pan. It is not necessary for the dough to go up the sides.
• Bake for 25-30 minutes, or until the crust appears golden on top and is set.

Cookie Dough Balls

• While the crust is baking, begin preparing the cookie dough balls. In a medium bowl, mix the heat-treated flour and salt. Set aside.
• Using an electric mixer, beat the room-temperature unsalted butter and Wholesome cane sugar on high speed for 2 minutes. Then, add in the pure vanilla extract and milk, mixing on medium speed until fully combined.
• Add the dry ingredients to the wet mixture, mixing on low speed until just combined. Finally, gently fold in the Christmas sprinkles.
• Place wax paper over a cookie sheet (preferably one with raised sides to prevent rolling). Use your hands to roll the cookie dough into tiny balls, aiming for a diameter between that of a dime and a nickel. This can be a bit tedious, so we encourage inviting family members to help!
• Transfer the cookie dough balls to the freezer immediately. They must be cold and firm before you use them in the cheesecake batter or as a topping.

Cheesecake

• Preheat the oven to 325℉ (160°C).
• Begin heating water for the water bath. Using an electric mixer, beat the room-temperature full-fat cream cheese and Wholesome cane sugar on high speed for 2 minutes. Halfway through this time, use a rubber spatula to thoroughly scrape down the sides and bottom of the bowl.
• Reduce mixer speed to medium. Add in the room-temperature sour cream, heavy cream, and pure vanilla extract. Mix until the batter is perfectly smooth with absolutely no cream cheese chunks remaining.
• Lower the mixer speed to low. Add the room-temperature large eggs, one at a time, mixing only until just combined. Remove the bowl from the mixer and gently fold in two-thirds of the chilled cookie dough balls with a rubber spatula.
• Pour the cheesecake batter evenly over the cooled sugar cookie crust in the springform pan. Now, prepare your water bath according to the instructions below.
• Water Bath Instructions: Choose one of these methods for creating a water bath. Both methods require a large roasting pan and hot, steaming water.
  1. Protective Cake Pan Method: Place the springform pan (containing the cheesecake) inside a larger 10-inch cake pan. Then, place this cake pan into the roasting pan. Carefully fill the roasting pan with hot water so it comes about halfway up the sides of the 10-inch cake pan. This method effectively prevents any water from reaching the crust.
  2. Foil Shield Method: Tightly wrap your springform pan twice in heavy-duty aluminum foil, ensuring a watertight seal. Place this wrapped springform pan directly into the roasting pan. Fill the roasting pan halfway up the sides of the foil-wrapped springform pan with hot water. While this method generally works well, there’s a slight possibility of water leaking into the crust.
• Carefully transfer the roasting pan with the cheesecake and water bath to the preheated oven. Bake for 80-90 minutes, or until the cheesecake edges are set and the very middle still has a slight, delicate jiggle.
• To prevent cracks, turn off the oven and prop the door open slightly (about 1-2 inches). Allow the cheesecake to cool slowly in the oven for 30 minutes.
• After the slow oven cool, transfer the springform pan to a wire rack to cool completely to room temperature. Once cool, wrap the pan tightly in aluminum foil and chill in the refrigerator for a minimum of 6 hours, or preferably overnight, to fully set.

White Chocolate Ganache

• Place the white chocolate chips into a heat-safe bowl. In a small saucepan, heat the heavy cream over medium heat until it is hot and steaming, but not boiling. Pour the hot cream over the white chocolate chips.
• Let the mixture sit undisturbed for 2 minutes. Then, gently stir with a rubber spatula until the ganache is smooth. If any white chocolate chunks remain, microwave in 20-second intervals, stirring after each, until fully melted and smooth.
• Once the cheesecake is thoroughly chilled, remove it from the refrigerator. Carefully remove the springform pan sides and the parchment paper from the bottom. Place the cheesecake on your serving platter. Pour the warm white chocolate ganache evenly over the top of the cheesecake.
• Place the ganache-covered cheesecake in the freezer for 10 minutes to help the ganache set. Before serving, top with the remaining chilled cookie dough balls and a final scattering of Christmas sprinkles for a beautiful, festive finish.

Notes

For best results, ensure all dairy ingredients are at room temperature. This typically means pulling them out of the refrigerator at least 2 hours before you begin baking.

Calories: 551kcal,
Carbohydrates: 30g,
Protein: 8g,
Fat: 45g,
Saturated Fat: 27g,
Polyunsaturated Fat: 2g,
Monounsaturated Fat: 12g,
Trans Fat: 1g,
Cholesterol: 131mg,
Sodium: 379mg,
Potassium: 173mg,
Fiber: 1g,
Sugar: 10g,
Vitamin A: 1481IU,
Vitamin C: 0.2mg,
Calcium: 112mg,
Iron: 1mg

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