Festive Sugar Cookie Cheesecake (Print Version)

# Ingredients:

→ Sugar Cookie Crust

01 - 1 3/4 cup all-purpose flour
02 - 1/2 tsp baking soda
03 - 1/2 tsp salt
04 - 3/4 cup unsalted butter, room temperature
05 - 1 cup cane sugar
06 - 1 tsp pure vanilla extract
07 - 1 large egg, room temperature
08 - 1 egg yolk, room temperature
09 - 1/3 cup Christmas sprinkles

→ Cookie Dough Balls

10 - 1 1/2 cups all-purpose flour
11 - 1/2 tsp salt
12 - 1/2 cup unsalted butter, room temperature
13 - 1 cup cane sugar
14 - 1 tsp pure vanilla extract
15 - 5 tbsp milk
16 - 1/3 cup Christmas sprinkles

→ Cheesecake

17 - 32 oz cream cheese, room temperature
18 - 2/3 cup cane sugar
19 - 3/4 cup sour cream or Greek yogurt, room temperature
20 - 1/2 cup heavy cream, room temperature
21 - 1 tsp pure vanilla extract
22 - 4 large eggs, room temperature
23 - 2/3 cookie dough balls

→ White Chocolate Ganache

24 - 1 cup white chocolate chips
25 - 1/3 cup heavy cream

# Instructions:

01 - Preheat the oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a 9-inch parchment paper circle and spray again. Set aside.
02 - In a medium bowl, mix the flour, baking soda, and salt. Set aside.
03 - Using a mixer, beat the butter and cane sugar on high speed for 2 minutes.
04 - Add in the vanilla, egg, and egg yolk. Mix on medium until completely combined.
05 - Add in the dry ingredients and mix on low speed until just combined. Then, add in the Christmas sprinkles.
06 - Pour the cookie dough into the springform pan. Use your hands to press the dough across the bottom of the pan. Bake for 25-30 minutes until golden on top.
07 - While the crust is baking, mix the flour and salt. Set aside. Beat the butter and cane sugar on high speed for 2 minutes. Add vanilla and milk, mix until fully combined. Add dry ingredients and mix on low speed until just combined. Add Christmas sprinkles. Roll dough into tiny balls and place in the freezer.
08 - Preheat the oven to 325℉. Beat the cream cheese and cane sugar on high speed for 2 minutes. Add sour cream, heavy cream, and vanilla. Mix until smooth. Add eggs and mix on low speed until just combined. Fold in 2/3rds of the cookie dough balls.
09 - Pour the cheesecake batter on top of the crust. Prepare the water bath. Bake for 80-90 minutes until the edges are set and the middle has a slight jiggle. Cool the cheesecake in the oven for 30 minutes, then cool completely on a rack. Chill in the fridge for at least 6 hours or overnight.
10 - Pour the white chocolate chips into a bowl. Heat the heavy cream in a small pan over medium heat until hot and steaming. Pour hot cream over the white chocolate chips. Wait for 2 minutes before stirring. If needed, heat in the microwave in 20-second intervals until melted and smooth.
11 - Take the springform pan out of the fridge, remove the pan and the parchment paper. Pour the white chocolate ganache over the cheesecake. Place cheesecake in the freezer for 10 minutes. Top with remaining cookie dough balls and Christmas sprinkles.

# Notes:

01 - Pull out dairy ingredients 2 hours before baking.
02 - Perfect for Christmas with a festive touch.

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