Sugar Cookie Cheesecake Vanilla (Print-Friendly Version)

Buttery sugar cookie crust with vanilla cheesecake, dotted with cookie dough and finished with white chocolate ganache.

# What You’ll Need to Make This:

→ Sugar Cookie Crust

01 - 190 g all-purpose flour, heat-treated
02 - 0.5 teaspoon fine salt
03 - 0.5 teaspoon baking powder
04 - 115 g unsalted butter, room temperature
05 - 135 g granulated sugar
06 - 1 large egg, room temperature
07 - 1 teaspoon Madagascar Bourbon pure vanilla extract

→ Cookie Dough Pieces

08 - 56 g unsalted butter, room temperature
09 - 67 g granulated sugar
10 - 0.5 teaspoon vanilla extract
11 - 1 tablespoon whole milk
12 - 65 g heat-treated all-purpose flour

→ Cheesecake Filling

13 - 680 g cream cheese, room temperature
14 - 150 g granulated sugar
15 - 1 teaspoon Madagascar Bourbon pure vanilla extract
16 - 120 g sour cream, room temperature
17 - 80 ml heavy cream, room temperature
18 - 3 large eggs, room temperature

→ White Chocolate Topping

19 - 115 g white chocolate, chopped
20 - 80 ml heavy cream
21 - Holiday sprinkles, for decoration
22 - Reserved cookie dough pieces

# How to Prepare:

01 - Preheat oven to 175°C. Line a 23-cm springform pan with parchment paper extending up the sides. Coat with baking spray and set aside.
02 - Spread 2 cups flour on a large rimmed baking tray. Bake at 150°C for 5-7 minutes, stirring once, until an instant-read thermometer registers 74°C. Cool completely before use.
03 - In a medium bowl, whisk heat-treated flour, salt, and baking powder until evenly combined.
04 - Using an electric mixer, beat butter and sugar in a large bowl for 3 minutes until pale and fluffy.
05 - Beat in vanilla extract and egg until just combined, avoiding overmixing.
06 - Gradually add flour mixture to creamed ingredients, mixing until a dough forms. Press dough evenly into the base of the prepared pan. Bake 20-25 minutes until edges are lightly golden. Let cool completely.
07 - Beat butter and sugar in a medium bowl for 2 minutes until creamy. Add vanilla and milk, blending well. Gradually add flour and mix until a soft dough forms.
08 - Roll dough into marble-sized balls, about 0.5 teaspoon each. Place on a plate and freeze until solid, at least 30 minutes. Reserve a portion for decorating.
09 - Reduce oven temperature to 160°C. Wrap the outside of the springform pan in heavy-duty foil and set into a large roasting pan. Boil water for the bath.
10 - In a large bowl, beat cream cheese and sugar with an electric mixer for 3 minutes until silky and lump-free. Add vanilla, sour cream, and heavy cream. Blend just until combined.
11 - With the mixer on low, add eggs one at a time, mixing until just blended. Gently fold in frozen cookie dough balls, reserving those set aside for decoration.
12 - Pour filling onto the cooled crust. Set the roasting pan in the oven and carefully add hot water until it reaches halfway up the sides of the springform pan. Bake for 75-85 minutes until the filling is set at the edges but trembles slightly at the center.
13 - Turn off the oven, crack the door, and let the cheesecake cool in the oven for 30 minutes. Remove from the water bath. Cool completely at room temperature, then refrigerate at least 6 hours or overnight.
14 - Place white chocolate in a heatproof bowl. Heat heavy cream in a small saucepan until just simmering, then pour over chocolate. Let rest 2 minutes without stirring.
15 - Stir ganache gently from the center until glossy and smooth. Pour over chilled cheesecake, spreading Ganache evenly. Decorate immediately with reserved cookie dough pieces and holiday sprinkles. Refrigerate until ganache is set, about 1 hour before serving.

# Extra Tips:

01 - Use room temperature dairy and eggs to ensure a silky, lump-free filling.
02 - A water bath helps prevent surface cracking and promotes even baking.
03 - Chill fully before serving for the cleanest slices.
04 - Reserve some cookie dough pieces to finish with festive flair.
05 - Slice using a sharp, warmed knife and clean between cuts for professional presentation.

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