Ingredients
For the Sugar Cookie Dough:
- 1 cup (225g) unsalted butter, softened to room temperature
- 1 cup (200g) granulated sugar
- ¼ cup (60mL) whole milk, at room temperature
- 2 teaspoons pure vanilla extract
- 2 ½ cups (325g) all-purpose flour, spooned and leveled
- ¼ teaspoon salt
- ¼ cup (40g) Christmas colored jimmies sprinkles
For the Cheesecake Filling:
- 4 (8oz) bricks cream cheese (32oz / 900g total), softened to room temperature
- 1 cup (200g) granulated sugar
- ¼ cup (33g) all-purpose flour, spooned and leveled
- ½ cup (120g) plain yogurt or sour cream, at room temperature
- ¼ teaspoon salt
- 2 teaspoons pure vanilla extract
- 4 large eggs, at room temperature
For the Sugar Cookie Dough Frosting:
- ⅓ cup (45g) all-purpose flour, spooned and leveled
- ½ cup (115g) unsalted butter, softened to room temperature
- 2 cups (260g) powdered sugar
- Pinch of salt
- 2 teaspoons pure vanilla extract
- 1-2 tablespoons whole milk
- 2 tablespoons Christmas colored jimmies sprinkles
- Assorted Christmas sprinkles (optional, for decorating)
Instructions
- Make the Sugar Cookie Dough: Position racks in the center and bottom of the oven; preheat to 325°F. Grease a 9″ springform pan and line the bottom with parchment paper. Cream butter and sugar until pale and fluffy. Add milk and vanilla, mixing until combined. Fold in flour and salt to form a sticky dough. Press ⅔ of dough into pan evenly and bake for 20-25 minutes until edges lightly golden and surface no longer shiny. Cool slightly.
- Prepare Cookie Dough Balls: Mix remaining ⅓ dough with sprinkles. Roll into ½ teaspoon-sized balls, place on parchment-lined sheet, and set aside.
- Make the Cheesecake Filling: Beat cream cheese and sugar until smooth. Add flour, yogurt, salt, and vanilla; mix well. On low speed, incorporate eggs one at a time, scraping bowl halfway, avoiding overmixing.
- Assemble Cheesecake: Pour ⅓ batter over crust. Distribute half cookie dough balls evenly. Add another ⅓ batter layer, cover with remaining cookie dough balls. Pour last ⅓ batter and smooth surface.
- Bake with Water Bath: Place large pan with 2 inches boiling water on bottom oven rack. Bake cheesecake on center rack for 1 hour 10-20 minutes until puffed, edges golden, center jiggles slightly. Expect some cracks.
- Cool Cheesecake: Turn off oven, open door slightly. Cool cheesecake in oven for 30 minutes, then run a knife around edges. Continue cooling another 30 minutes in oven. Remove and cool to room temperature, then chill in fridge at least 6 hours until firm.
- Make Sugar Cookie Dough Frosting: Heat-treat flour by baking at 350°F for 5-7 minutes or microwaving in 30-second bursts until 160°F. Cool flour completely and sift. Beat butter until lump-free. Gradually mix in powdered sugar, then cooled flour. Add salt, vanilla, and 1 tablespoon milk, whip until light and fluffy. Thin with more milk if needed. Fold in jimmies sprinkles.
- Decorate and Serve: Remove cheesecake from springform pan, place on serving plate. Spread frosting on top and decorate with extra sprinkles if desired. Serve immediately or refrigerate until ready.
Notes
- Heating the flour in the frosting makes it safe to eat raw.
- Water bath baking helps prevent cheesecake cracks but expect some cracking due to cookie dough moisture.
- Use room temperature ingredients for smoother batter and even baking.
- Run a knife around the edges after baking to ease removal and prevent cracking.
- Chilling the cheesecake for at least 6 hours improves texture and flavor.
- Prep Time: 40 minutes
- Cook Time: 1 hour 25 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
