This Sugar Cookie Cheesecake is a showstopping Christmas dessert that combines two holiday classics into one! With a buttery sugar cookie crust, a creamy baked cheesecake packed with festive cookie dough balls, and a luscious white chocolate ganache topping, this recipe is a new holiday tradition in the making.
If you love sugar cookies and cheesecake, this dessert is the best of both worlds—sweet, creamy, and full of Christmas cheer.
Why You’ll Love This Recipe
✨ Perfect for the Holidays – The combination of sugar cookie flavors and creamy cheesecake makes this the ultimate Christmas dessert.
✨ Edible Cookie Dough Inside – Little sugar cookie dough balls are folded into the cheesecake and used as a topping, making each slice extra special.
✨ Creamy & Festive – The cheesecake has a smooth, rich texture that pairs beautifully with the fun cookie dough and a layer of white chocolate ganache.
✨ Eye-Catching Dessert – Decorated with sprinkles and cookie dough balls, this cheesecake is as pretty as it is delicious.
Key Ingredients
- Sugar Cookie Crust – A buttery, chewy cookie base that bakes into the perfect crust.
- Cookie Dough Balls – Made with flour, butter, sugar, vanilla, and sprinkles, then chilled until firm.
- Cheesecake Layer – A smooth mixture of cream cheese, sour cream, heavy cream, sugar, and eggs for a rich filling.
- White Chocolate Ganache – Poured over the chilled cheesecake for an elegant finish.
(See recipe card for full ingredient amounts.)
Step-by-Step Instructions
1. Make the Sugar Cookie Crust
- Preheat oven to 350°F.
- Prepare your springform pan with parchment and baking spray.
- Beat butter and sugar, then add vanilla, eggs, and dry ingredients. Stir in sprinkles.
- Press dough into the bottom of the pan and bake 25–30 minutes.
2. Prepare the Cookie Dough Balls
- Heat-treat flour (bake 5 minutes at 300°F).
- Mix butter, sugar, vanilla, milk, flour, and sprinkles.
- Roll into small balls, place on a lined baking sheet, and freeze until firm.
3. Make the Cheesecake Filling
- Lower oven to 325°F.
- Beat cream cheese and sugar until smooth.
- Mix in sour cream, cream, and vanilla.
- Add eggs gently, then fold in ⅔ of the cookie dough balls.
- Pour over baked crust.
4. Bake the Cheesecake
- Bake in a water bath for 80–90 minutes, until edges are set and the center slightly jiggles.
- Cool gradually: first in the oven, then on a wire rack, then chill overnight in the fridge.
5. Top with Ganache & Decorate
- Heat cream and pour over white chocolate chips. Stir until smooth.
- Pour over chilled cheesecake.
- Decorate with remaining cookie dough balls and sprinkles.
Tips for Success
- Water Bath Is Key – Prevents cracks and keeps the cheesecake creamy.
- Room Temperature Ingredients – Ensures a smooth batter with no lumps.
- Cool Slowly – Avoids temperature shock and cracking.
- Perfect Slices – Chill well, then slice with a sharp knife, cleaning between cuts.
Variations
- Use a graham cracker crust instead of sugar cookie crust.
- Skip the ganache and top with whipped cream.
- Make mini cheesecakes by baking in a muffin pan.
- Try different sprinkles for any holiday or season.
Storage & Freezing
- Fridge: Store in an airtight container up to 5 days.
- Freeze Slices: Wrap individually and freeze up to 30 days. Thaw 1–2 hours before serving.
- Make Ahead: Bake and chill the cheesecake, then freeze before adding ganache and decorations.
More Holiday Desserts to Try
- 🎄 [Christmas Tree Cookies]
- 🦌 [Reindeer Cupcakes]
- 🎅 [Grinch Cookies]
- ❄️ [Christmas Cranberry Cake]
- 🍪 [Chocolate Crinkle Cookies]
This Sugar Cookie Cheesecake is festive, fun, and unforgettable—the perfect way to bring holiday joy to your dessert table!
Sugar Cookie Cheesecake
4
servings30
minutes40
minutesA festive Christmas dessert with a buttery sugar cookie crust, creamy baked cheesecake studded with sugar cookie dough balls, and a silky white chocolate ganache topping. Decorated with sprinkles and cookie dough, this cheesecake is as beautiful as it is delicious!
Ingredients
Sugar Cookie Crust
1 ¾ cups 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 (heat-treated)
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
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
Directions
- Make the Crust
- Preheat oven to 350°F. Line a 9-inch springform pan with parchment and spray with baking spray.
- In a medium bowl, whisk flour, baking soda, and salt.
- Beat butter and sugar for 2 minutes until fluffy. Mix in vanilla, egg, and egg yolk.
- Add dry ingredients on low speed until just combined, then fold in sprinkles.
- Press dough evenly into the bottom of the pan. Bake 25–30 minutes, until golden.
- Prepare Cookie Dough Balls
- While the crust bakes, whisk flour and salt.
- Beat butter and sugar for 2 minutes, then add vanilla and milk. Mix until smooth.
- Add dry ingredients, then stir in sprinkles.
- Roll into tiny balls (dime–nickel size). Place on a lined baking sheet and freeze until firm.
- Make the Cheesecake Filling
- Preheat oven to 325°F. Prepare hot water for a water bath.
- Beat cream cheese and sugar for 2 minutes, scraping down the bowl.
- Mix in sour cream, cream, and vanilla until smooth.
- On low speed, mix in eggs just until combined. Gently fold in ⅔ of the cookie dough balls.
- Pour batter over baked crust.
- Water Bath Options:
- Place springform pan inside a 10-inch cake pan, then into a roasting pan filled halfway with hot water (best method).
- OR wrap springform pan tightly in foil and place directly in roasting pan with hot water.
- Bake 80–90 minutes, until edges are set and the center slightly jiggles.
- Turn off oven, crack the door, and let cheesecake cool inside for 30 minutes.
- Transfer to a rack to cool completely, then cover and chill at least 6 hours (overnight preferred).
- White Chocolate Ganache & Topping
- Place white chocolate chips in a bowl. Heat cream until steaming, then pour over chocolate. Let sit 2 minutes. Stir until smooth (microwave briefly if needed).
- Remove cheesecake from pan and parchment. Pour ganache on top.
- Freeze 10 minutes to set, then decorate with remaining cookie dough balls and sprinkles.
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