Ingredients

Sugar Cookie Crust:

1 ¾ cup all-purpose flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, room temperature
1 cup Regenerative Organic Certified® Cane Sugar
1 tsp pure vanilla extract
1 large egg, room temperature
1 egg yolk, room temperature
⅓ cup Christmas sprinkles (jimmies)

Cookie Dough Balls:

1 ½ cups all-purpose flour
½ tsp salt
½ cup unsalted butter, room temperature
1 cup Regenerative Organic Certified® Cane Sugar
1 tsp pure vanilla extract
5 tbsp milk
⅓ cup Christmas sprinkles (jimmies)

Cheesecake Filling:

32 oz cream cheese, room temperature
⅔ cup Regenerative Organic Certified® Cane Sugar
¾ cup sour cream or Greek yogurt, room temperature
½ cup heavy cream, room temperature
1 tsp pure vanilla extract
4 large eggs, room temperature
⅔ of the prepared cookie dough balls

White Chocolate Ganache:

1 cup white chocolate chips
⅓ cup heavy cream

Instructions

Step 1: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.

Step 2: To make the sugar cookie crust, whisk together flour, baking soda, and salt in a bowl. In a separate bowl, cream the butter and sugar until fluffy (about 2–3 minutes). Beat in vanilla, egg, and egg yolk. Gradually add the dry ingredients and mix until just combined. Fold in the sprinkles.

Step 3: Press the cookie dough into the bottom and about 1 inch up the sides of the prepared pan. Bake for 10–12 minutes, then let cool completely.

Step 4: For the cookie dough balls, cream butter and sugar until light and fluffy. Mix in vanilla and milk. Add flour and salt, stirring until dough forms. Fold in sprinkles. Roll dough into small balls about ½ to 1 inch in diameter and chill until firm.

Step 5: Prepare the cheesecake filling by beating cream cheese until smooth. Add sugar, then sour cream (or Greek yogurt), heavy cream, and vanilla extract, mixing well after each addition. Add eggs one at a time, mixing gently between each. Fold in two-thirds of the prepared cookie dough balls.

Step 6: Pour the cheesecake filling into the cooled crust. Wrap the springform pan in foil and place it in a water bath to prevent cracking during baking.

Step 7: Bake at 325°F (163°C) for 60–70 minutes. The center should still jiggle slightly when done. Turn off the oven and let the cheesecake sit inside with the door cracked open for 1 hour.

Step 8: Chill the cheesecake in the refrigerator for at least 6 hours or overnight to set fully.

Step 9: To make the white chocolate ganache, heat the heavy cream until steaming and pour it over the white chocolate chips. Let sit for 2 minutes, then stir until smooth. Pour the ganache over the chilled cheesecake.

Step 10: Decorate the top with the remaining cookie dough balls and extra sprinkles. Serve chilled and enjoy!

Tips & Variations

Use room temperature ingredients for smoother mixing and better texture.

Wrap the springform pan tightly with foil to prevent water from seeping in during the water bath.

Substitute sour cream with Greek yogurt for a tangier flavor and lighter texture.

For a festive touch, swap Christmas sprinkles with your favorite seasonal colors or nonpareils.

Make extra cookie dough balls and freeze them to bake alongside cheesecake slices for added crunch.

FAQs

Can I make this cheesecake ahead of time?

Yes, this dessert is perfect for making a day ahead. It needs several hours or overnight chilling to fully set and develop flavors.

What if I don’t have a springform pan?

A springform pan is ideal for easy removal, but if you don’t have one, use a regular 9-inch cake pan lined with parchment paper and carefully cut the cheesecake into slices to serve.