Ingredients

2 cups All-purpose flour (Gluten-free option available)

1 teaspoon Baking soda

1/2 teaspoon Salt

1/2 cup Unsalted butter (At room temperature)

1 cup Regenerative Organic Certified® Cane Sugar from Wholesome (Brown sugar can be used)

1 teaspoon Pure vanilla extract (Homemade is recommended)

1/4 cup Christmas sprinkles (Optional)

16 ounces Cream cheese (Softened)

1/2 cup Sour cream or Greek yogurt

1/2 cup Heavy cream (Room temperature)

3 large Eggs (At room temperature)

1 cup White chocolate chips (For ganache topping)

1 cup All-purpose flour (Heat treated)

1/2 cup Unsalted butter (At room temperature, for cookie dough balls)

1/2 cup Regenerative Organic Certified® Cane Sugar from Wholesome (for cookie dough balls)

1/2 cup Chocolate chips or M&Ms (Optional, for cookie dough balls)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan. Line the bottom with parchment paper for easy removal.

Step 2: In a bowl, whisk together 2 cups flour, baking soda, and salt. In another bowl, cream 1/2 cup softened butter with 1 cup sugar until light and fluffy. Mix in vanilla extract and one egg. Gradually add dry ingredients and sprinkles, then press the dough evenly into the pan bottom. Bake for 25-30 minutes until golden.

Step 3: While the crust bakes, prepare the cookie dough balls. Combine 1 cup flour, baking soda, and salt in a bowl. Cream 1/2 cup butter with 1/2 cup sugar until smooth, then mix in the remaining two eggs and vanilla. Gradually add dry ingredients and fold in optional chocolate chips or M&Ms. Roll dough into small balls, place on parchment paper, and freeze for 30 minutes.

Step 4: Lower oven temperature to 325°F (163°C). Beat cream cheese with remaining sugar until fluffy, about 4-5 minutes. Add sour cream or Greek yogurt and heavy cream, mixing until smooth. Incorporate eggs one at a time, then fold in two-thirds of the frozen cookie dough balls.

Step 5: Pour the cheesecake filling over the baked sugar cookie crust. Place the springform pan inside a larger baking dish filled with hot water (water bath). Bake for 80-90 minutes, until edges are set but center jiggles slightly.

Step 6: Turn off the oven, crack the door, and let cheesecake cool inside for 30 minutes. Transfer to a wire rack to cool completely, then cover and refrigerate overnight.

Step 7: To make ganache, heat heavy cream until steaming. Pour over white chocolate chips and let sit for 5-7 minutes. Stir until smooth and glossy, then let cool slightly.

Step 8: Pour ganache evenly over chilled cheesecake. Top with remaining cookie dough balls. Refrigerate for at least 1 hour before slicing and serving chilled.

Tips & Variations

For a gluten-free option, substitute all-purpose flour with a gluten-free baking blend that measures cup-for-cup.

Use homemade vanilla extract for a richer, more aromatic flavor.

Replace Christmas sprinkles with chopped nuts or dried fruit for a personalized twist.

Ensure all dairy and eggs are at room temperature for a smooth, lump-free cheesecake batter.

Freeze cookie dough balls well to prevent them from melting entirely into the cheesecake during baking.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake benefits from chilling overnight to fully set the flavors and texture. It can also be made a day or two in advance for convenience.

What if I don’t have a springform pan?

A springform pan is recommended for easy removal, but you can use a regular cake pan lined with parchment paper. Be extra careful when removing the cheesecake to avoid breakage.