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This sweet treat combines all the holiday vibes of sugar cookies with a super-smooth cheesecake middle. It gets topped with a snowy blanket of white chocolate and glittery sprinkles. Every forkful surprises you with bites of edible cookie dough tucked inside. Thanks to the deep, cozy flavor from Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract, this dessert quickly became my go-to for festive get-togethers. I always whip it up ahead of time for parties. It’s a crowd-pleaser for sure.
Irresistible Ingredients
- Holiday sprinkles: Brighten up the finished dessert! Pick seasonal shapes for whatever you’re celebrating
- White chocolate: Use a real bar or fancy chips with cocoa butter for the smoothest ganache layer up top
- Cream cheese: Go for the full-fat blocks Set them out so they're nice and soft You want that creamy texture from the start
- Heavy cream: Helps fluff up the filling and gives the ganache its shine Use super cold, fresh cream for the best results
- Sour cream: Adds tang and a pillowy feel Full-fat is best for that dreamy texture
- Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract: Where all that classic vanilla flavor comes from Don’t skimp… real extract seriously upgrades the dessert
- Large eggs: Room temperature eggs make everything blend so smooth Free-range or organic get my vote if you can
- Granulated sugar: Classic white sugar keeps every bite just the right amount of sweet Go with cane sugar if you have it
- Unsalted butter: Let it sit out to soften for easy beating Always pick the good stuff for flavor
- All-purpose flour: You’ll need to heat-treat it so the dough is safe to munch Go for an unbleached, fine type for a tender crust
Easy Instructions
- Start with the White Chocolate Topping:
- Gently melt together the white chocolate and cream When it looks smooth and shiny, spread it over your cold cheesecake Add cookie dough balls and sprinkles Chill before cutting
- Bake Your Cheesecake:
- Pour the creamy filling over your cooled crust Set the pan in a roasting pan with water and bake until the center barely jiggles Cool it down slowly with the oven door cracked Open, then let it sit out before popping into the fridge
- Add Eggs and Fold in Cookie Dough:
- Drop eggs in one at a time and mix gently Don’t overwork it! Fold the chilled cookie dough balls into the batter—they’ll stay firm and keep their shape
- Get the Cheesecake Filling Ready:
- Lower the oven temperature Beat your cream cheese till it’s totally smooth Add sugar, vanilla, sour cream, and heavy cream Mix until combined
- Shape and Freeze Cookie Dough Balls:
- Beat together room temp butter and sugar First, blend in vanilla and a splash of milk Next, add your cooled flour Make little balls and freeze on a tray—save a few for the topping
- Finish the Crust and Bake:
- Mix dry ingredients in, gently, until it forms dough Press into the pan and make sure it’s even Bake until just turning golden Let it cool for the next layers
- Bring Wet Ingredients Together:
- Add the vanilla and egg to your butter-sugar bowl Mix until mostly blended—don’t go too long or the crust might come out tough
- Cream Butter with Sugar:
- Beat your soft butter with sugar for three minutes You want it fluffy This makes the crust crumbly and delicious
- Mix Up the Dry Ingredients:
- In another bowl, whisk the flour, baking powder, and salt This helps the crust bake evenly
- Heat-Treat Your Flour:
- Spread flour out in a baking pan Bake it till it hits 165°F so it’s safe Let it cool before you use it
- Line Your Pan:
- Place parchment inside your springform pan—and run it up the sides This makes unmolding the cheesecake a breeze
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How to Store
Once the dessert’s cool, cover it up tight and stick it in the fridge It’ll stay yummy for about five days For longer, wrap slices in plastic and freeze Let them thaw overnight in the fridge then rest on the counter for fifteen minutes—brings back all the creaminess
Tweaks and Swaps
Need gluten-free? Try a cup-for-cup gluten-free flour blend but maybe test a small cheesecake first If you’re dairy-free, swap in your favorite vegan cream cheese plus a plant-based heavy cream Eggs can’t really be subbed here—they’re what keeps everything together and sets the filling
Serving Ideas
Use a knife that’s warm and a bit wet for perfect slices Swirl on some whipped cream or toss extra sprinkles around each slice It goes great with hot coffee or spiced wine and makes a fun showpiece for holiday bakes or cookie parties
A Little Backstory
This dessert gives you those wintry feels and classic cheesecake comfort The idea for mixing in edible cookie dough came from all the new cookie dough bars popping up lately The sprinkle shower just makes folks smile—so now my family expects it every time
Recipe FAQs
- → Why is the crust special?
You start with sugar cookie dough for the base, so you get crisp edges and all that rich, buttery flavor. It’s a tasty swap from your usual crust and makes the cheesecake layer pop even more.
- → Any tips for getting a silky cheesecake layer?
Let every ingredient warm up to room temperature first. When you blend, barely mix in the eggs—if you beat too long, the filling won’t be as smooth.
- → Which type of vanilla works best?
Go for Madagascar Bourbon Pure Vanilla Extract if you can—it gives a deeper and warmer flavor punch for both the cookie base and the creamy filling.
- → What’s the trick to stopping cracks?
Pop the pan in a water bath and let it cool off slowly inside the oven. Don’t bake it too long. Doing this keeps the top from cracking up.
- → Is it okay to make this ahead of time?
For sure! Chill it in the fridge overnight, even up to two days before your party. Just makes life easier if you’re busy cooking other stuff.
- → Got any cool ideas for toppings?
Pour white chocolate ganache all over, toss on some extra cookie dough bits, and shake on some fun sprinkles for more flash and crunch.
Cookie Cheesecake Vanilla
Sweet sugar cookie foundation loaded with soft vanilla cheesecake. Cookie dough tucked inside and a smooth layer of white chocolate on top.
Ingredients
→ Sugar Cookie Crust
→ Cookie Dough Pieces
→ Cheesecake Filling
→ White Chocolate Topping
Steps
Scoop the smooth ganache over your chilled cheesecake. Scatter your cookie dough bits and festive sprinkles on top right away. Pop the whole thing back in the fridge so the white chocolate topping firms up, should take about an hour before you can dig in.
Drop the white chocolate into a bowl that can handle heat. Gently warm the cream until it just barely bubbles in a small pot, then pour it over the chocolate. Don’t touch—let it hang out for a couple minutes so the chocolate melts.
Once the cheesecake has finished baking, switch off your oven and crack the door open. Let it rest inside for half an hour. Next, carefully lift your cheesecake out of its water bath, then let it cool down on the counter until it’s no longer warm. Chill for at least 6 hours or just leave it overnight in the fridge.
Carefully turn your filling onto the cooked crust. Set the roasting pan in the oven, then slowly pour in some hot water so it comes halfway up the springform pan. Bake for about 75-85 minutes ‘til the edges look set but the middle’s still a little wobbly.
With the mixer set low, drop in your eggs one at a time, just until the mix is smooth. Take the frozen cookie dough balls (don’t forget to save some for topping!) and lightly fold them in.
Beat together your room-temp cream cheese and the sugar with an electric mixer for a few minutes until everything’s super smooth. Toss in the vanilla, sour cream, and heavy cream and blend until it just comes together.
Drop the oven down to 160°C now. Grab some sturdy foil to wrap all the way around your springform pan and make sure it’s sealed up. Set it inside a bigger roasting pan and go boil some water.
Pinch off your soft dough and roll out little balls, about a half teaspoon each. These go onto a plate, freeze ‘em until they’re totally firm—give it at least 30 minutes. Keep some of those balls aside for decorating.
Cream the butter and sugar in a medium bowl until smooth—about 2 minutes is enough. Mix in the vanilla and milk, blend well, then slowly add your flour until it comes together as a soft dough.
Add the flour mix with the wet ingredients slowly until a nice dough forms. Press that into the bottom of your lined pan, making it even. Bake for 20-25 minutes or until the edges pick up a light golden color. Wait for it to get completely cool before you move on.
Mix in your vanilla and the egg just until the mix comes together. Don’t overdo it—stir until you can’t see bits of egg.
In a big mixing bowl, beat together your butter and sugar with an electric mixer until it gets pale and fluffy—roughly 3 minutes should do it.
Grab a medium-sized bowl and whisk your heat-treated flour, salt, and baking powder so they’re all mixed together.
Spread about 2 cups of flour on a large baking sheet with edges. Toast it in the oven at 150°C for 5-7 minutes, toss it once or twice, and check the heat with a thermometer—it should hit 74°C. Let the flour get totally cool before you use it.
Fire up your oven to 175°C. Line a 23-cm springform pan with parchment, making sure the paper goes up the sides. Spray with baking spray so nothing sticks, then put it aside.
Notes
- Let all your dairy and eggs come to room temperature so your filling stays silky smooth.
- Using a hot water bath helps keep everything even and keeps cracks away.
- Give the cheesecake plenty of chilling time before slicing for neat pieces.
- Hold back some cookie dough balls for a fancy and fun finish.
- Cut clean slices by warming up your knife, wiping it between cuts for a sharp look.
Required Equipment
- 23-cm springform pan
- Electric mixer
- Large mixing bowls
- Heatproof spatula
- Rimmed baking tray
- Heavy-duty aluminum foil
- Large roasting pan
- Baking parchment
- Instant-read thermometer
Allergen Information
Double-check every ingredient for potential allergens and consult a healthcare professional if unsure.
- Has wheat (gluten) and dairy (that means milk, cream cheese, butter).
- Has egg.
- May contain soy in the white chocolate.
Nutritional Information (Per Serving)
This data is for informational purposes only and doesn’t replace medical advice.
- Calories: 485
- Fat: 30 g
- Carbs: 46 g
- Protein: 7 g