Sugar Cookie Cheesecake Dessert Recipe

Introduction

This Sugar Cookie Cheesecake Dessert is a festive treat that combines the best of sugar cookies and creamy cheesecake in one indulgent bite. Topped with white chocolate ganache and colorful sprinkles, it’s perfect for holiday gatherings or any special occasion.

Ingredients

• Sugar Cookie Crust:
• 1 ¾ cup all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, room temperature
• 1 cup cane sugar
• 1 tsp pure vanilla extract
• 1 large egg, room temperature
• 1 egg yolk, room temperature
• ⅓ cup Christmas sprinkles (jimmies)
• Cookie Dough Balls:
• 1 ½ cups all-purpose flour
• ½ tsp salt
• ½ cup unsalted butter, room temperature
• 1 cup cane sugar
• 1 tsp pure vanilla extract
• 5 tbsp milk
• ⅓ cup Christmas sprinkles (jimmies)
• Cheesecake Filling:
• 32 oz cream cheese, room temperature
• ⅔ cup cane sugar
• ¾ cup sour cream or Greek yogurt, room temperature
• ½ cup heavy cream, room temperature
• 1 tsp pure vanilla extract
• 4 large eggs, room temperature
• ⅔ of the prepared cookie dough balls
• White Chocolate Ganache:
• 1 cup white chocolate chips
• ⅓ cup heavy cream

Instructions

1. Step 1: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. Step 2: To make the sugar cookie crust, whisk together flour, baking soda, and salt in a bowl. In another bowl, cream butter and sugar until fluffy (2–3 minutes). Beat in vanilla, egg, and egg yolk. Gradually add dry ingredients and mix until combined. Fold in sprinkles. Press this dough into the bottom and about 1 inch up the sides of the prepared pan. Bake 10–12 minutes and let cool completely.
3. Step 3: Prepare the cookie dough balls by creaming butter and sugar until light and fluffy. Mix in vanilla and milk. Stir in flour and salt until a dough forms. Fold in sprinkles. Roll into small balls (about ½–1 inch) and chill until firm.
4. Step 4: For the cheesecake filling, beat cream cheese until smooth. Add sugar, then sour cream, heavy cream, and vanilla, mixing well. Add eggs one at a time, mixing gently after each addition. Fold in two-thirds of the cookie dough balls.
5. Step 5: Pour the cheesecake filling into the cooled crust. Wrap the pan with foil and place it in a water bath to prevent cracking. Bake at 325°F for 60–70 minutes, until the center jiggles slightly. Turn off oven, crack the door open, and let cheesecake sit for 1 hour.
6. Step 6: Chill the cheesecake in the refrigerator for at least 6 hours or overnight.
7. Step 7: To make the ganache, heat heavy cream until steaming and pour over white chocolate chips. Let sit for 2 minutes, then stir until smooth. Pour ganache over the chilled cheesecake. Decorate with remaining cookie dough balls and sprinkles.

Tips & Variations

• Use full-fat cream cheese and sour cream for the creamiest texture.
• Chilling the cookie dough balls before folding into the cheesecake prevents them from melting completely during baking.
• Swap Christmas sprinkles for chocolate chips or nuts for a different twist.
• Make sure all dairy ingredients are at room temperature to avoid lumps and ensure smooth filling.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze the cheesecake without ganache and toppings for up to 1 month. Thaw overnight in the fridge before adding ganache and decorating. Reheat ganache by warming gently if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a regular cake pan instead of a springform pan?

A springform pan is recommended for easy removal without damaging the crust or sides. If using a regular pan, line it well with parchment and be extra careful when unmolding.

Why do I need to bake the cheesecake in a water bath?

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

Sugar Cookie Cheesecake Dessert Recipe

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★★★★★

4.4 from 105 reviews

This Sugar Cookie Cheesecake Dessert combines the rich creaminess of classic cheesecake with the nostalgic flavors of sugar cookies. Featuring a sugar cookie crust layered with a luscious cream cheese filling studded with cookie dough balls, and topped with a smooth white chocolate ganache, this festive dessert is perfect for holiday gatherings or any special occasion.

• Author: Joe
• Prep Time: 30 minutes
• Cook Time: 1 hour 15 minutes
• Total Time: 7 hours 45 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Sugar Cookie Crust:

• 1 ¾ cup all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, room temperature
• 1 cup Regenerative Organic Certified® Cane Sugar
• 1 tsp pure vanilla extract
• 1 large egg, room temperature
• 1 egg yolk, room temperature
• ⅓ cup Christmas sprinkles (jimmies)

Cookie Dough Balls:

• 1 ½ cups all-purpose flour
• ½ tsp salt
• ½ cup unsalted butter, room temperature
• 1 cup Regenerative Organic Certified® Cane Sugar
• 1 tsp pure vanilla extract
• 5 tbsp milk
• ⅓ cup Christmas sprinkles (jimmies)

Cheesecake Filling:

• 32 oz cream cheese, room temperature
• ⅔ cup Regenerative Organic Certified® Cane Sugar
• ¾ cup sour cream or Greek yogurt, room temperature
• ½ cup heavy cream, room temperature
• 1 tsp pure vanilla extract
• 4 large eggs, room temperature
• ⅔ of the prepared cookie dough balls

White Chocolate Ganache:

• 1 cup white chocolate chips
• ⅓ cup heavy cream

Instructions

1. Preheat Oven & Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to ensure easy removal of the cheesecake after baking.
2. Make the Sugar Cookie Crust: In a bowl, whisk together the all-purpose flour, baking soda, and salt. In a separate large bowl, cream the unsalted butter and cane sugar together until fluffy, which takes about 2–3 minutes. Beat in the vanilla extract, whole egg, and egg yolk until well combined. Gradually add the dry ingredients to the wet and mix until the dough forms. Fold in the Christmas sprinkles gently. Press this dough mixture evenly into the bottom and about 1 inch up the sides of the prepared springform pan. Bake the crust in the preheated oven for 10–12 minutes, then remove and allow to cool completely.
3. Prepare Cookie Dough Balls: In a clean bowl, cream the unsalted butter and cane sugar together until light and fluffy. Add the vanilla extract and milk, mixing until incorporated. Stir in the all-purpose flour and salt until a dough forms. Carefully fold in the Christmas sprinkles. Roll the dough into small balls, about ½ to 1 inch in diameter. Chill these dough balls in the refrigerator until firm, ready to be incorporated into the cheesecake filling.
4. Make Cheesecake Filling: In a large mixing bowl, beat the cream cheese until smooth and creamy. Gradually add the cane sugar and continue to mix. Add the sour cream (or Greek yogurt), heavy cream, and vanilla extract, blending gently to combine. Add the eggs one at a time, mixing gently after each addition to avoid overbeating. Finally, fold in ⅔ of the prepared cookie dough balls, distributing them throughout the filling.
5. Pour and Bake Cheesecake: Pour the cheesecake filling evenly over the cooled sugar cookie crust in the springform pan. Wrap the pan with aluminum foil to prevent water from the water bath seeping in. Place the wrapped pan into a larger baking dish and pour hot water into the dish to create a water bath that reaches about halfway up the sides of the springform pan. Bake the cheesecake at 325°F for 60–70 minutes. The center should still jiggle slightly when done. After baking, turn off the oven, crack open the oven door, and let the cheesecake sit inside for 1 hour to cool gradually. Then, remove the cheesecake from the oven and refrigerate for at least 6 hours or overnight to set fully.
6. Make Ganache & Decorate: Heat the heavy cream until steaming but not boiling. Pour it over the white chocolate chips in a heatproof bowl and let sit for 2 minutes to melt. Stir gently until smooth and glossy. Pour the white chocolate ganache evenly over the chilled cheesecake. Finally, decorate the top with the remaining cookie dough balls and additional sprinkles to add a festive touch.

Notes

• Ensure all dairy ingredients and eggs are at room temperature for a smoother cheesecake batter.
• The water bath is critical to preventing cracks in the cheesecake and promoting even cooking.
• Be gentle when folding in eggs and cookie dough balls to maintain the cheesecake’s texture.
• Chilling the cookie dough balls before adding them makes handling easier and keeps their shape during baking.
• The cheesecake is best when chilled overnight, allowing flavors to meld and texture to firm up.
• If festive sprinkles are not available, plain or colored sugar sprinkles can be substituted.

Keywords: sugar cookie cheesecake, holiday dessert, Christmas sprinkles, cheesecake with cookie dough, white chocolate ganache cheesecake