Sugar Cookie Cheesecake

The Sugar Cookie Cheesecake is a festive delight perfect for the holiday season. It combines the comforting flavors of a classic sugar cookie with the creamy indulgence of cheesecake, making it an irresistible treat for Christmas gatherings.

With a sugar cookie crust, baked cheesecake studded with sugar cookie dough balls, and topped with a luscious white chocolate ganache and more cookie dough balls, this dessert delivers joy in every bite.

Ingredients

• All-purpose flour: Essential for both crust and cookie dough, provides structure and tender crumb.
• Baking soda: Leavens the sugar cookie crust slightly, ensuring a light texture.
• Salt: Enhances overall flavor and balances sweetness in dough and crust.
• Unsalted butter: Adds richness and moisture; room temperature for easy mixing.
• White granulated sugar: Sweetens crust and cookie dough, giving a classic sugar cookie taste.
• Pure vanilla extract: Provides warm, aromatic notes that highlight the sugar cookie essence.
• Large eggs and egg yolk: Bind ingredients and provide structure and richness in the crust and filling.
• Christmas sprinkles (jimmies): Add vibrant festive colors and a pleasant crunch throughout the dessert.
• Cream cheese: Main ingredient for creamy, smooth cheesecake texture.
• Sour cream or Greek yogurt: Adds moisture and tang, balancing the sweetness.
• Heavy cream: Used in cheesecake and ganache for rich, velvety texture.
• White chocolate chips: Melted to create a silky ganache topping that complements the cheesecake.
• Milk: Moistens cookie dough balls for perfect consistency.

Instructions

Prepare Sugar Cookie Crust

Preheat your oven to 350℉. Grease a 9-inch springform pan and line the bottom with parchment paper. Toast the flour for cookie dough balls for 5 minutes to eliminate raw taste, then cool.

Mix flour, baking soda, and salt in a bowl. Beat butter and sugar until fluffy, then incorporate vanilla and eggs. Slowly add the dry ingredients just until combined before folding in sprinkles. Press dough evenly in pan bottom. Bake 25-30 minutes until golden, forming a sturdy base for the cheesecake.

Make Sugar Cookie Dough Balls

While crust bakes, combine flour and salt. Cream butter and sugar until light and fluffy, then add vanilla and milk for softness. Stir in dry ingredients and sprinkles carefully.

Roll dough into dime-to-nickel sized balls on a wax paper-lined tray. Freeze dough balls to keep firm and prevent melting once added to the cheesecake batter.

Prepare Cheesecake Filling

Reduce oven temp to 325℉. Beat cream cheese with sugar until smooth, scraping bowl frequently to avoid lumps. Add sour cream, heavy cream, and vanilla for creamy richness.

Incorporate eggs gently at low speed. Fold in most of the frozen cookie dough balls to disperse little bursts of cookie flavor inside the cheesecake.

Assemble and Bake Cheesecake

Pour filling over the warm crust. Set up a water bath—either by placing the springform inside a cake pan in a roasting pan filled with hot water or wrapping it in foil and placing in water—to ensure even baking and prevent cracks by regulating temperature.

Bake 80-90 minutes until edges are set but center jiggles slightly. Gradually cool in cracked oven door for 30 minutes to reduce cracking risk, then cool fully before chilling.

Prepare White Chocolate Ganache and Finish

Heat heavy cream until steaming and pour over white chocolate chips, letting sit 2 minutes to melt. Stir gently until smooth, reheating briefly if needed to remove lumps.

Remove cheesecake from fridge, release from pan and parchment. Pour ganache evenly over top, chill briefly in freezer to set ganache. Decorate with remaining cookie dough balls and festive sprinkles for a stunning final touch.

Storage Tips

Store cheesecake covered in the refrigerator for up to 5 days to maintain freshness. For longer storage, slice and freeze portions individually wrapped to preserve flavor.

Serving Suggestions

Serve this cheesecake chilled alongside a dollop of whipped cream or fresh berries. Its festive look and sweet, creamy flavor make it a perfect centerpiece for holiday desserts.

FAQs

Can I make this cheesecake ahead of time?

Yes, it tastes even better after chilling overnight. Make sure to cover well to prevent drying.

Why add cookie dough balls inside the cheesecake?

The dough balls create delightful pockets of sugar cookie flavor and a fun texture contrast within the creamy cheesecake.

What if I don’t have Christmas sprinkles?

You can use any colorful sprinkles or omit them if preferred; the cheesecake remains delicious.

How to avoid cracks on top of cheesecake?

Baking in a water bath and cooling gradually with the oven door cracked reduces cracks significantly.

Can I substitute sour cream with Greek yogurt?

Yes, Greek yogurt works well for a similar creamy tang in the cheesecake filling.

Is it necessary to bake the flour for the cookie dough balls?

Yes, baking the flour removes the raw taste and ensures a better flavor and texture in the cookie dough balls.

Sugar Cookie Cheesecake

This festive sugar cookie cheesecake features a sugar cookie crust, baked cheesecake with cookie dough balls inside, and a white chocolate ganache topping. Perfect holiday dessert with crunchy sprinkles.

Print Recipe Pin Recipe

Prep Time 1 hour hr

Cook Time 1 hour hr 20 minutes mins

Total Time 2 hours hrs 20 minutes mins

Course Dessert, holiday

Cuisine American

Servings 16 people

Calories 551 kcal

Equipment

• 1 9-inch springform pan
• 1 medium mixing bowl
• 1 mixer
• 1 cookie sheet
• 1 wax paper
• 1 roasting pan
• 1 small saucepan
• 1 rubber spatula

Ingredients

  

• 1 3/4 cups all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter room temperature
• 1 cup white granulated sugar
• 1 tsp pure vanilla extract
• 1 large egg room temperature
• 1 egg yolk room temperature
• 1/3 cup Christmas sprinkles jimmies

• 1 1/2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup unsalted butter room temperature
• 1 cup white granulated sugar
• 1 tsp pure vanilla extract
• 3 tbsp milk
• 1/2 cup Christmas sprinkles jimmies

• 24 oz cream cheese room temperature
• 3/4 cup white granulated sugar
• 1/2 cup sour cream or Greek yogurt room temperature
• 1/4 cup heavy cream room temperature
• 1 tsp pure vanilla extract
• 4 large eggs room temperature
• 3/4 of the prepared cookie dough balls

• 1 cup white chocolate chips
• 1/3 cup heavy cream

Instructions

 

• Preheat oven to 350°F. Prepare a 9-inch springform pan with nonstick spray and parchment paper on the bottom.
• Bake 1 1/2 cups flour on a cookie sheet for 5 minutes to toast for cookie dough balls. Let cool.
• Mix 1 3/4 cups flour, baking soda, and salt for crust dry ingredients, set aside.
• Beat butter and sugar for the crust on high speed for 2 minutes. Add vanilla, egg, and egg yolk. Mix until combined.
• Add dry ingredients to wet and mix on low speed just until combined. Fold in Christmas sprinkles.
• Press crust dough evenly across bottom of springform pan. Bake 25-30 minutes until golden. Set aside.
• For cookie dough balls, mix 1 1/2 cups flour and salt. Set aside.
• Beat butter and sugar on high for 2 minutes. Add vanilla and milk, mix until smooth.
• Add flour mixture, mix on low speed until combined. Stir in Christmas sprinkles.
• Roll dough into small balls (dime to nickel size). Freeze until firm.
• Preheat oven to 325°F. Prepare hot water bath using one of two methods with roasting pan.
• Beat cream cheese and sugar on high for 2 minutes, scraping bowl halfway.
• Add sour cream, heavy cream, and vanilla; mix on medium until smooth.
• Add eggs and mix on low speed until just combined. Gently fold in 3/4 of the cookie dough balls.
• Pour cheesecake batter over crust in springform pan. Place pan in water bath.
• Bake cheesecake for 80-90 minutes until edges are set and center slightly jiggles.
• Turn off oven and crack door; cool cheesecake inside oven for 30 minutes to prevent cracks.
• Cool cheesecake completely on rack, then wrap pan in foil and chill for at least 6 hours.
• Heat heavy cream until steaming and pour over white chocolate chips. Let sit 2 minutes and stir until smooth.
• If needed, microwave ganache in 20-second intervals until fully melted.
• Remove cheesecake from pan and parchment. Pour ganache over top.
• Freeze cheesecake for 10 minutes. Top with remaining cookie dough balls and additional sprinkles.

Notes

• Bring dairy ingredients to room temperature before starting.
• Freeze cookie dough balls well before adding to batter.
• Water bath helps prevent cracking in cheesecake.
• Chill cheesecake overnight for best texture.
• Store leftovers refrigerated up to 5 days.