Ingredients

Sugar Cookie Crust:

1 ¾ cups all-purpose flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, room temperature
1 cup granulated sugar
1 tsp vanilla extract
1 large egg, plus 1 egg yolk, room temperature
⅓ cup Christmas sprinkles (jimmies)

Edible Cookie Dough Balls:

1 ½ cups all-purpose flour (heat-treated)
½ tsp salt
½ cup unsalted butter, room temperature
1 cup granulated sugar
1 tsp vanilla extract
5 tbsp milk
⅓ cup Christmas sprinkles (jimmies)

Cheesecake Filling:

32 oz cream cheese, room temperature (4 packages)
⅔ cup granulated sugar
¾ cup sour cream, room temperature
½ cup heavy cream, room temperature
1 tsp vanilla extract
4 large eggs, room temperature

White Chocolate Ganache:

1 cup white chocolate chips
⅓ cup heavy cream

Instructions

Step 1: Preheat the oven to 300°F (150°C). Spread the 1 ½ cups of flour for the cookie dough balls on a baking sheet and bake for 5 minutes to heat-treat. Stir halfway through and let cool completely before using.

Step 2: Increase oven temperature to 350°F (175°C). In a bowl, mix 1 ¾ cups flour, baking soda, and salt for the sugar cookie crust. In a separate large bowl, beat ¾ cup butter and 1 cup sugar until light and fluffy. Add vanilla, egg, and egg yolk, mixing well. Gradually combine the wet ingredients with the dry, then fold in ⅓ cup sprinkles. Press the dough evenly into a greased 9-inch springform pan and bake for 25–30 minutes until golden. Let cool while preparing the filling.

Step 3: To make edible cookie dough balls, beat ½ cup butter and 1 cup sugar until fluffy. Add vanilla and milk and mix. Slowly mix in the cooled heat-treated flour and salt until dough forms. Fold in ⅓ cup sprinkles. Roll dough into nickel-sized balls and freeze until solid.

Step 4: Reduce oven temperature to 325°F (160°C). Beat cream cheese and ⅔ cup sugar until smooth. Add sour cream, heavy cream, and vanilla, mixing until combined. Add eggs one at a time on low speed just until incorporated. Fold in two-thirds of the frozen cookie dough balls gently.

Step 5: Pour the cheesecake filling over the cooled sugar cookie crust. Place the springform pan in a larger roasting pan. Add hot water to the larger pan until it reaches halfway up the sides of the springform pan to create a water bath. Bake for 80–90 minutes until the edges are set and the center slightly jiggles when moved.

Step 6: Turn off the oven and crack the door open. Let the cheesecake cool gradually in the oven for 30 minutes. Then, remove and cool completely at room temperature for 2 hours. Chill in the refrigerator for at least 6 hours or overnight.

Step 7: For the white chocolate ganache, heat ⅓ cup heavy cream until steaming. Pour over 1 cup white chocolate chips and let sit for 2 minutes. Stir gently until smooth and glossy. Allow to cool slightly before pouring over the chilled cheesecake. Spread evenly and chill for 10 minutes to set.

Step 8: Top the ganache with the remaining cookie dough balls and extra sprinkles. Use a hot, clean knife to slice and serve.

Tips & Variations

Heat-treating the flour is essential for safe edible cookie dough; simply bake it at 300°F for a few minutes before using.

Use room temperature ingredients to ensure smooth, creamy cheesecake filling.

For a more festive look, vary the sprinkles or add small edible silver balls.

If white chocolate ganache feels too thick, gently warm again to loosen before pouring.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep cookie dough balls separated from the cheesecake if storing separately to maintain texture. When ready to serve, slice with a warm knife for clean cuts. Leftovers can be frozen for up to 1 month; thaw overnight in the fridge before serving.

FAQs

Can I make this cheesecake without edible cookie dough balls?

Yes, you can omit the cookie dough balls if preferred, but they add a fun texture and flavor contrast. You might replace them with chocolate chips or extra sprinkles mixed into the filling.

Why do I need a water bath when baking the cheesecake?

The water bath helps the cheesecake bake evenly and prevents cracking by adding moisture and regulating temperature during baking.