Sugar Cookie Cheesecake Recipe – Festive, and Easy to Make

This Sugar Cookie Cheesecake Recipe is the ultimate dessert that combines the best of two beloved treats: classic sugar cookies and rich, creamy cheesecake. The result? A buttery, chewy sugar cookie crust topped with a silky cheesecake filling, dotted with edible cookie dough balls, and finished with a luscious white chocolate ganache. This dessert is pure indulgence, perfect for holiday gatherings, birthday celebrations, or whenever you need a show-stopping sweet treat.

What makes this cheesecake extra special is the edible sugar cookie dough mixed into the filling and used as a decorative topping. Unlike regular cookie dough, this one is completely safe to eat since it’s made without raw eggs and with heat-treated flour. Add a sprinkle of festive decorations, and you have a dessert that looks as stunning as it tastes.

Despite its elegant appearance, this sugar cookie cheesecake is surprisingly easy to make. The sugar cookie crust is pressed directly into the pan—no need for rolling or cutting dough. The cheesecake filling is simple, requiring only a few ingredients to achieve its smooth and creamy texture. The hardest part is waiting for it to chill overnight, but the reward is a perfectly set, irresistibly creamy cheesecake that will have everyone coming back for seconds.

Whether you’re making this Sugar Cookie Cheesecake Recipe for a Christmas party, a family get-together, or just because you love sugar cookies and cheesecake, this recipe is bound to become a favorite. Let’s dive into why you’ll absolutely love this dessert and how to make it step by step.

Why You’ll Love This Sugar Cookie Cheesecake Recipe

This Sugar Cookie Cheesecake Recipe isn’t just another dessert—it’s a dessert masterpiece. Here’s why you’ll fall in love with it:

1. Two Desserts in One – If you love sugar cookies and cheesecake, this recipe gives you both flavors in one delicious treat.
2. Edible Cookie Dough Balls – The cookie dough used in this recipe is completely safe to eat and adds a delightful texture contrast to the smooth cheesecake.
3. Festive and Fun – Whether it’s Christmas, a birthday, or just a fun baking project, the colorful sprinkles and cookie dough decorations make this cheesecake extra special.
4. Easy Yet Impressive – The sugar cookie crust is simple to prepare, and the cheesecake filling is straightforward. The hardest part is waiting for it to chill.
5. Perfectly Creamy Texture – Using full-fat cream cheese, sour cream, and heavy cream ensures a rich and silky cheesecake every time.
6. Make-Ahead Friendly – This cheesecake needs time to chill, making it the ideal dessert to prepare in advance for stress-free entertaining.
7. Customizable – You can use different sprinkles for different occasions or adjust the flavors to suit your taste preferences.

Once you take your first bite, you’ll understand why this sugar cookie cheesecake is a must-try. The combination of a buttery cookie crust, creamy cheesecake, and sweet cookie dough balls creates a flavor experience that’s unforgettable.

Health Benefits

While sugar cookie cheesecake is undoubtedly a treat, it does have some ingredients that offer nutritional benefits:

1. Calcium-Rich Dairy – Cream cheese, sour cream, and heavy cream provide a good amount of calcium, which is essential for strong bones and teeth.
2. Protein-Packed – Eggs and dairy in this recipe contribute to protein intake, which helps with muscle repair and keeps you feeling full.
3. Mood-Boosting Ingredients – Studies suggest that dairy products and sugar can trigger serotonin release, which can improve your mood and make you feel happy.
4. Energy-Boosting Carbohydrates – The sugar and flour provide quick energy, making this a great dessert for festive occasions when you need an extra boost.

While this cheesecake isn’t a low-calorie dessert, enjoying it in moderation as part of a balanced diet can be a delicious way to celebrate special moments.

Preparation Time, Servings, and Nutritional Information

• Preparation Time: 30 minutes
• Cooking Time: 1 hour 30 minutes
• Chilling Time: 6-8 hours (overnight is best)
• Total Time: 8+ hours (including chilling)
• Servings: 12 slices
• Calories per Serving: ~450 calories
• Protein: ~6g
• Carbohydrates: ~50g
• Fats: ~25g

Ingredients List

The Sugar Cookie Crust:

• 1¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 1 large egg + 1 egg yolk
• ⅓ cup holiday sprinkles

The Edible Sugar Cookie Dough Balls:

• 1½ cups all-purpose flour (heat-treated)
• ½ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 5 tablespoons milk
• ⅓ cup holiday sprinkles

The Cheesecake Filling:

• 32 ounces cream cheese, softened
• ⅔ cup granulated sugar
• ¾ cup sour cream
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• 4 large eggs
• ⅔ of the prepared cookie dough balls

The White Chocolate Ganache:

• 1 cup white chocolate chips
• ⅓ cup heavy cream

Step-By-Step Cooking Instructions

Prepare the Sugar Cookie Crust

1. Preheat your oven to 350°F (175°C). Line a 9-inch springform pan with parchment paper and lightly grease it with baking spray.
2. In a mixing bowl, whisk together flour, baking soda, and salt. Set aside.
3. In another bowl, beat butter and sugar until light and fluffy, about 2 minutes.
4. Mix in egg, egg yolk, and vanilla extract until well combined.
5. Gradually add the dry ingredients to the wet mixture, mixing just until combined.
6. Fold in the holiday sprinkles, being careful not to overmix.
7. Press the cookie dough evenly into the prepared pan, creating a flat crust.
8. Bake for 25-30 minutes, until golden brown and set. Remove from oven and let cool completely.

Make the Edible Cookie Dough Balls

1. Heat treat the flour by spreading it on a baking sheet and baking at 300°F (150°C) for 5 minutes to kill any bacteria. Let it cool completely.
2. In a bowl, beat butter and sugar until smooth. Add vanilla extract and milk, mixing well.
3. Stir in the heat-treated flour and salt until a dough forms.
4. Fold in sprinkles and roll the dough into small balls (dime-sized).
5. Place on a lined baking sheet and freeze for at least 20 minutes.

Prepare the Cheesecake Filling

1. Reduce oven temperature to 325°F (160°C).
2. In a large bowl, beat cream cheese and sugar until smooth and creamy.
3. Add sour cream, heavy cream, and vanilla extract, mixing well.
4. One at a time, add the eggs, beating on low speed to avoid overmixing.
5. Gently fold in frozen cookie dough balls, leaving some for decoration.
6. Pour batter onto the cooled sugar cookie crust.

Bake the Cheesecake Using a Water Bath

1. Prepare a water bath to prevent the cheesecake from cracking. Wrap the outside of the springform pan tightly with two layers of aluminum foil to prevent water from seeping in.
2. Place the foil-wrapped pan in a large roasting pan.
3. Pour hot water into the roasting pan, filling it halfway up the sides of the springform pan. This ensures even baking and prevents the cheesecake from drying out.
4. Carefully transfer the roasting pan to the preheated oven at 325°F (160°C).
5. Bake for 80-90 minutes, or until the edges are set but the center still has a slight jiggle when gently shaken.
6. Turn off the oven and crack the oven door open slightly. Let the cheesecake sit in the oven for 30 minutes to cool gradually, which helps prevent cracks.
7. Remove the cheesecake from the water bath and let it cool to room temperature on the counter for about 1 hour.
8. Cover with plastic wrap and refrigerate overnight (or for at least 6 hours) to allow it to fully set.

Make the White Chocolate Ganache

1. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer. Do not let it boil.
2. Pour the hot cream over the white chocolate chips in a heatproof bowl. Let it sit for 2 minutes to allow the chocolate to soften.
3. Stir the mixture gently until smooth and glossy. If needed, microwave in 10-second intervals, stirring in between, until fully melted.
4. Let the ganache cool slightly so that it thickens but is still pourable.

Assemble and Decorate

1. Once the cheesecake is fully chilled, remove it from the springform pan and place it on a serving platter.
2. Pour the white chocolate ganache over the top, letting it drip down the sides for a decorative effect.
3. Arrange the remaining edible sugar cookie dough balls on top of the cheesecake.
4. Sprinkle with extra holiday sprinkles for a festive touch.
5. Place the cheesecake back in the fridge for 10-15 minutes to allow the ganache to set before slicing.

How to Serve

This Sugar Cookie Cheesecake Recipe is rich and indulgent, making it perfect for special occasions. Here are some ways to serve it:

• Classic Style: Serve chilled with a drizzle of extra white chocolate or a dollop of whipped cream.
• With Fresh Berries: The sweetness of the cheesecake pairs beautifully with the tartness of fresh raspberries, strawberries, or blueberries.
• With a Hot Drink: Enjoy a slice with a warm cup of coffee, hot cocoa, or chai tea for the perfect cozy treat.
• Holiday-Themed: Use red and green sprinkles for Christmas, pastel sprinkles for Easter, or colorful ones for a birthday celebration.

This cheesecake is so versatile that it works for nearly any occasion, making it a dessert you’ll want to make again and again.

Pairing Suggestions

Pairing the right flavors with this cheesecake enhances its sweetness without overpowering it. Here are some great options:

Beverage Pairings

• Coffee: A strong espresso or cappuccino balances the richness of the cheesecake.
• Milk: A cold glass of milk makes this dessert even more comforting.
• Hot Chocolate: The creaminess of a rich, homemade hot chocolate complements the vanilla and sugar cookie flavors.
• Chai Latte: The warm spices in chai tea provide a nice contrast to the sweet, creamy cheesecake.

Side Desserts

• Chocolate-Dipped Strawberries: Their fruity freshness balances out the cheesecake’s richness.
• Vanilla Ice Cream: A scoop of ice cream on the side makes for an extra indulgent treat.
• Caramel Drizzle: If you love caramel, drizzle a little on top for an added layer of flavor.

Storage, Freezing & Reheating Instructions

Store

• Refrigerator: Store leftover cheesecake in an airtight container or tightly covered with plastic wrap for up to 5 days.
• Keep it Cold: Cheesecake should always be served chilled, so keep it in the fridge until ready to eat.

Freeze

• Whole Cheesecake: Wrap the entire cheesecake in plastic wrap and aluminum foil, then place it in a freezer-safe bag or container. Freeze for up to 1 month.
• Individual Slices: Slice the cheesecake and wrap each slice separately in plastic wrap before placing them in a freezer bag. This allows you to thaw only what you need.

Thaw & Serve

• Transfer the cheesecake from the freezer to the fridge and let it thaw overnight.
• For quick thawing, leave an individual slice at room temperature for 30-45 minutes before serving.

Common Mistakes to Avoid

Even though this cheesecake is fairly easy to make, there are some common mistakes to watch out for:

1. Not Using Room Temperature Ingredients – Cold cream cheese doesn’t mix smoothly, leading to a lumpy filling. Let all dairy ingredients sit at room temperature for at least 30 minutes before using.
2. Overmixing the Batter – Overbeating incorporates too much air, which can cause cracks. Mix just until combined.
3. Skipping the Water Bath – This step prevents cracks and ensures a creamy texture. If you don’t have a roasting pan, place a separate pan of hot water on the rack below the cheesecake.
4. Opening the Oven Too Soon – Sudden temperature changes can cause the cheesecake to sink or crack. Let it sit in the oven with the door slightly open for gradual cooling.
5. Not Letting It Chill Long Enough – Cheesecake needs at least 6 hours in the fridge to set properly. Overnight is best for the perfect texture.

Pro Tips

Want to make your sugar cookie cheesecake absolutely perfect? Here are some expert tips:

1. Use High-Quality Ingredients – Full-fat cream cheese and real vanilla extract will give you the richest flavor.
2. Test for Doneness Correctly – The center should still have a slight wobble when gently shaken. It will firm up as it cools.
3. Make Ahead for Best Flavor – Cheesecake tastes even better after 24 hours in the fridge, allowing the flavors to develop.
4. Decorate Just Before Serving – If using extra sprinkles or ganache, add them right before serving for the freshest look.
5. Use a Hot Knife for Clean Slices – Dip a knife in hot water, wipe it dry, and slice for smooth, clean cuts.

Frequently Asked Questions (FAQs)

1. Can I make this cheesecake without a water bath?

Yes, but your cheesecake might crack. If you don’t have a large roasting pan, place a pan of hot water on the rack below the cheesecake instead.

2. Can I use store-bought sugar cookie dough for the crust?

Yes, you can press store-bought dough into the pan, but homemade crust has better flavor and texture.

3. How do I prevent my cheesecake from cracking?

Avoid overmixing, bake in a water bath, and let it cool gradually in the oven before refrigerating.

4. Can I use milk instead of heavy cream in the filling?

No, heavy cream is essential for the rich texture. Milk won’t provide the same creaminess.

Conclusion & Call to Action

This Sugar Cookie Cheesecake Recipe is everything you could want in a holiday dessert—rich, creamy, buttery, and bursting with sugar cookie flavor. With its festive sprinkles, edible cookie dough, and luscious white chocolate ganache, it’s bound to impress at any gathering.

Now it’s your turn to make this incredible dessert! If you try it, let me know how it turns out. Share your photos and tag me on social media—I love seeing your creations. Happy baking!

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