Description
Turn classic sugar cookies into a decadent cheesecake centerpiece. Below is the same recipe, fully reworded with fresh phrasing and clear steps so you can jump straight to baking.
Ingredients
Scale
Sugar-cookie crust
- 2 cups (240 g) all-purpose flour, sifted
- 1 tsp (5 g) baking powder
- 1/2 tsp (3 g) fine salt
- 1 cup (227 g) unsalted butter, softened to room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 2 tsp (10 ml) high-quality vanilla extract
Cookie-dough nuggets (edible)
- 1 1/2 cups (180 g) all-purpose flour — heat-treated (see note)
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 tsp (10 ml) vanilla extract
- 3–4 Tbsp (45–60 ml) whole milk, as needed
- 1/4 tsp (1.5 g) salt
- 1/3 cup holiday sprinkles (optional but cute)
Cheesecake filling
- 32 oz (904 g) full-fat cream cheese, very soft
- 1 cup (200 g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (240 g) sour cream, room temperature
- 1/4 cup (60 ml) heavy cream, room temperature
- 2 tsp (10 ml) vanilla extract
White-chocolate ganache
- 12 oz (340 g) good-quality white chocolate chips or chopped bars
- 1/2 cup (120 ml) heavy cream
- Extra cookie nuggets and sprinkles for decoration
Instructions
- Prep the pan + oven
- Preheat your oven to 350°F (175°C). Line a 9-inch springform with parchment (leave a little overhang) and spray the parchment lightly.
- Make the sugar-cookie crust
- Whisk the flour, baking powder, and salt in a bowl.
- Cream the butter and sugar on high for about 3 minutes until pale and fluffy.
- Add the egg and the yolk, then the vanilla; mix just until combined.
- Slowly add the dry mix on low speed and stop when a soft dough forms.
- Press the dough evenly into the bottom (and a little up the sides if you like) of the prepared pan.
- Bake 20–25 minutes, until the edges turn lightly golden. Remove from oven and let cool completely.
- Prepare the edible cookie-dough bites
- Heat-treat the flour: Spread the flour on a baking sheet and warm it at 300°F (150°C) for 5–7 minutes; cool fully. This makes the dough safe to eat. (Important.)
- Beat butter and sugar for ~2 minutes until fluffy. Add vanilla and milk and mix until smooth.
- Add the cooled, heat-treated flour and salt. Stir until just combined. Fold in sprinkles if using.
- Roll the dough into small marble-size balls (~1/2 inch). Arrange on a tray and freeze for at least 30 minutes so they hold up in the filling.
- Make the cheesecake filling
- Reduce oven temperature to 325°F (165°C) and prepare a water bath (large roasting pan + hot water).
- Beat the cream cheese until smooth, about 2 minutes. Add the sugar and beat another minute.
- Mix in the sour cream, heavy cream, and vanilla until silky.
- Add eggs one at a time on low speed, mixing gently—avoid overbeating.
- Fold in about two-thirds of the frozen cookie-dough balls (reserve the rest for topping).
- Assemble and bake
- Pour the filling over the cooled cookie crust, smoothing the top.
- Wrap the springform base securely in foil (to protect against water seepage) and place it into the prepared water bath.
- Bake 75–85 minutes: edges should look set while the center still jiggles slightly.
- Turn off the oven and crack the door. Let the cheesecake rest inside for 30 minutes to cool gently. Then transfer to the fridge and chill at least 6 hours or preferably overnight.
- Make the white-chocolate topping
- Heat the cream until it just begins to steam (do not boil). Pour over the white chocolate and let sit 2 minutes.
- Stir until the chocolate melts into a glossy ganache. If needed, microwave in short bursts and stir.
- Pour the ganache over the fully chilled cake, then scatter the remaining frozen cookie balls and sprinkles on top. Chill 15 minutes so the topping firms.
Notes
Serving & storage
- Keep refrigerated up to 5 days in an airtight container.
- Freeze well-wrapped up to 3 months; thaw overnight in the fridge.
- For clean slices, dip a sharp knife in hot water, wipe dry, and slice between cuts.
Quick notes & tips
- Room-temperature ingredients help you achieve a lump-free, silky filling—so plan ahead.
- Do not skip the water bath. It prevents cracking and gives a custardy texture.
- Heat-treat the flour used in edible cookie dough to avoid any risk.
- Cool slowly to avoid sinking; sudden temperature changes = sad cheesecake.
- Make it 1–2 days ahead—the flavors develop and the texture improves.
Variations (fast ideas)
- Toss mini chocolate chips into the crust and filling for a chocolate-chip twist.
- Add rainbow sprinkles to the dough and use vanilla bean paste for a “birthday cake” vibe.
- Swap half the granulated sugar for brown sugar in the crust for a caramel note.
Nutrition
- Serving Size: 1 slice
- Calories: 475 kcal
- Sugar: 35 g
- Fat: 32 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 8 g