The Ultimate Sugar Cookie Cheesecake – Creamy, Festive & Delicious

Imagine the perfect blend of soft, buttery sugar cookies and rich, creamy cheesecake, all in one indulgent dessert. That’s exactly what you get with this Sugar Cookie Cheesecake. It combines a chewy sugar cookie crust, a smooth cheesecake filling loaded with edible cookie dough, and a luscious white chocolate ganache on top. Every bite is packed with classic holiday flavors, making it the perfect showstopper for Christmas gatherings, birthdays, or any time you’re craving a truly special treat.

This dessert is not only visually stunning but also irresistibly delicious. The sugar cookie crust adds a sweet and slightly crisp base, while the cheesecake layer is ultra-creamy with just the right amount of tang. And let’s not forget the edible sugar cookie dough balls mixed into the batter and sprinkled on top, creating delightful bursts of flavor and texture. The smooth white chocolate ganache ties everything together, making this cheesecake as elegant as it is delicious.

One of the best things about this recipe is how customizable it is. You can adjust the level of sweetness, add festive sprinkles, or even swap out the white chocolate ganache for a caramel drizzle or a dusting of powdered sugar. Whether you’re an experienced baker or just starting out, this recipe is easy to follow and guarantees impressive results. Plus, I’ll share plenty of tips and tricks along the way to help you nail that perfect cheesecake texture—no cracks, no sinking, just pure creamy goodness.

Get ready to impress your family and friends with a dessert that looks straight out of a bakery but is totally doable at home. Let’s dive into why you’ll love this Sugar Cookie Cheesecake and why it deserves a spot on your holiday dessert table.

Why You’ll Love This Recipe

This cheesecake is packed with reasons to love it, from its nostalgic holiday flavors to its creamy, dreamy texture. Here’s why it’s a must-try:

1. The Best of Both Worlds

If you can’t decide between sugar cookies and cheesecake, this dessert solves your dilemma. The combination of a chewy sugar cookie crust and a silky cheesecake filling means you get the best of both in every bite.

2. Perfect for Any Celebration

Whether it’s a Christmas party, a birthday, or just a cozy weekend treat, this cheesecake fits every occasion. You can decorate it with sprinkles, edible glitter, or even holiday-themed cookie cutouts to make it extra festive.

3. Creamy, Smooth, and Buttery

The texture is everything you want in a cheesecake—ultra-creamy, smooth, and perfectly set. The addition of heavy cream and sour cream gives it that classic, rich flavor, while the sugar cookie dough adds little bursts of buttery goodness.

4. Fun to Make and Decorate

This is the kind of recipe that makes baking exciting. Rolling out the cookie dough balls, making the sugar cookie crust, and pouring the silky ganache on top—it all comes together in a way that’s as enjoyable to make as it is to eat.

5. Freezes Beautifully

Want to make this cheesecake ahead of time? No problem! It freezes well, so you can prep it in advance and have a stress-free holiday dessert ready to go.

Health Benefits

While this Sugar Cookie Cheesecake is definitely a treat, some of its ingredients provide nutritional benefits when enjoyed in moderation. Let’s take a closer look at what you’re getting in each delicious slice.

1. Cream Cheese for Calcium and Protein

Cream cheese is a key ingredient in this cheesecake, and it’s a great source of calcium and protein, both of which are essential for maintaining strong bones and muscles. Choosing full-fat cream cheese also provides healthy fats that help with nutrient absorption.

2. Eggs for Essential Nutrients

Eggs add structure to the cheesecake and contribute important nutrients like choline, vitamin B12, and high-quality protein. These nutrients support brain health, energy levels, and muscle repair.

3. Sour Cream for Probiotics

Using sour cream in the cheesecake filling adds a tangy richness and also provides probiotics, which support gut health. Greek yogurt can be substituted for an extra probiotic boost.

4. White Chocolate for Antioxidants

White chocolate, though sweeter than dark chocolate, still contains antioxidants from cocoa butter. These compounds help reduce inflammation and support heart health when consumed in moderation.

5. Flour Provides Energy

While sugar cookies are more about indulgence than nutrition, the carbohydrates from flour provide energy, making this dessert a satisfying treat that keeps you going.

Preparation Time, Servings, and Nutritional Information

This Sugar Cookie Cheesecake is well worth the effort, and here’s a breakdown of the time commitment and serving details:

• Prep Time: 30 minutes
• Cook Time: 90 minutes
• Cooling & Chilling Time: 6+ hours (preferably overnight)
• Total Time: Around 8 hours (including chilling)
• Servings: 12-16 slices

Nutritional Information (Per Slice, Based on 16 Servings)

• Calories: 551
• Carbohydrates: 30g
• Protein: 8g
• Fat: 45g
• Sugar: 10g

Ingredients List

To make this Sugar Cookie Cheesecake, you’ll need a combination of ingredients for the sugar cookie crust, edible cookie dough balls, cheesecake filling, and white chocolate ganache.

The Sugar Cookie Crust:

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• ¾ cup cane sugar
• 1 teaspoon vanilla extract
• 1 egg + 1 egg yolk
• 2 tablespoons Christmas sprinkles (optional, for a festive touch)

The Edible Sugar Cookie Dough Balls:

• ¾ cup all-purpose flour (heat-treated for safety)
• ⅛ teaspoon salt
• ¼ cup unsalted butter, softened
• ¼ cup cane sugar
• ½ teaspoon vanilla extract
• 1 tablespoon milk
• 1 tablespoon Christmas sprinkles

The Cheesecake Filling:

• 24 ounces (3 bricks) full-fat cream cheese, softened
• 1 cup cane sugar
• ½ cup sour cream (or Greek yogurt)
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• 3 large eggs

The White Chocolate Ganache:

• 1 cup white chocolate chips
• ½ cup heavy cream

Step-By-Step Cooking Instructions

This recipe involves several steps, but don’t worry—I’ll walk you through everything so you can create the perfect cheesecake without stress.

Prepare the Sugar Cookie Crust

1. Preheat your oven to 350°F (175°C) and grease a 9-inch springform pan with baking spray. Line the bottom with parchment paper.
2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
3. In a separate large bowl, beat butter and sugar together for about 2 minutes until light and fluffy.
4. Add the vanilla extract, egg, and egg yolk, mixing until well combined.
5. Gradually mix in the dry ingredients until a dough forms. Stir in the sprinkles if using.
6. Press the dough evenly into the bottom of the prepared springform pan.
7. Bake for 25-30 minutes, or until the edges are lightly golden. Allow to cool completely.

Make the Edible Sugar Cookie Dough Balls

1. Heat-treat the flour: To make the raw flour safe to eat, spread the ¾ cup of all-purpose flour onto a baking sheet and bake at 300°F (150°C) for 5 minutes. Let it cool completely before using.
2. In a medium bowl, mix together the softened butter and sugar until smooth and creamy.
3. Add the vanilla extract and milk, stirring until combined.
4. Gradually mix in the heat-treated flour and salt, stirring until a cookie dough forms.
5. Fold in the Christmas sprinkles if using.
6. Roll the dough into small balls, about the size of a marble. You’ll need about 30 small balls—some will go into the cheesecake batter, and some will be used for decoration.
7. Place the cookie dough balls on a parchment-lined plate and freeze for at least 15 minutes, or until firm.

Prepare the Cheesecake Filling

1. Preheat your oven to 325°F (165°C) and begin heating water for a water bath (see the next step for details).
2. In a large mixing bowl, beat the softened cream cheese and sugar together for about 2-3 minutes until smooth and fluffy.
3. Add the sour cream, heavy cream, and vanilla extract, mixing until fully combined. Scrape down the sides of the bowl to ensure a smooth batter.
4. One at a time, add the eggs, beating on low speed just until incorporated. Be careful not to overmix, as this can add too much air to the batter and cause cracks.
5. Gently fold in ⅔ of the frozen cookie dough balls, reserving the rest for decoration.

Prepare the Water Bath and Bake the Cheesecake

1. Wrap the bottom of the springform pan with aluminum foil, sealing it tightly to prevent water from leaking in.
2. Place the foil-wrapped pan inside a large roasting pan.
3. Pour the cheesecake filling over the cooled sugar cookie crust, smoothing the top with a spatula.
4. Carefully pour hot water into the roasting pan, making sure it reaches about 1-2 inches up the sides of the springform pan. This helps create a steamy oven environment, ensuring a smooth, crack-free cheesecake.
5. Bake for 80-90 minutes, or until the edges are set but the center has a slight wobble when gently shaken.
6. Turn off the oven, crack the oven door slightly, and let the cheesecake sit inside for 30 minutes. This gradual cooling helps prevent cracks.
7. Remove from the oven, carefully take it out of the water bath, and let it cool on a wire rack for another 30 minutes.
8. Cover the cheesecake with plastic wrap and refrigerate for at least 6 hours, preferably overnight, to set completely.

Make the White Chocolate Ganache

1. In a heatproof bowl, add the white chocolate chips.
2. Heat the heavy cream in a small saucepan over medium heat until it just begins to simmer.
3. Pour the hot cream over the white chocolate chips and let sit for 2 minutes to soften the chocolate.
4. Stir gently until smooth and glossy. If needed, microwave for 10-second intervals, stirring between each, until fully melted.
5. Let the ganache cool slightly before pouring over the chilled cheesecake. Spread evenly with an offset spatula.

Decorate and Serve

1. Freeze the cheesecake for 10-15 minutes after adding the ganache to help it set.
2. Decorate with the reserved edible cookie dough balls and extra sprinkles.
3. Slice and serve chilled for the best texture.

How to Serve

This Sugar Cookie Cheesecake is delicious on its own, but you can elevate it even further with these serving ideas:

• Whipped Cream Topping: Pipe fresh whipped cream around the edges for a bakery-style finish.
• Festive Sprinkles: Add extra Christmas sprinkles for a pop of color.
• Caramel or Chocolate Drizzle: A drizzle of caramel or melted milk chocolate adds extra indulgence.
• Crushed Sugar Cookies: Sprinkle crushed sugar cookies over the top for added crunch.
• Seasonal Fruit: Fresh strawberries or raspberries balance out the sweetness with a hint of tartness.

Pairing Suggestions

The richness of this cheesecake pairs well with a variety of beverages and complementary desserts:

• Coffee & Lattes: The slight bitterness of coffee balances out the sweetness. Try a vanilla or caramel latte for a cozy pairing.
• Milk: A classic glass of cold milk is a simple yet perfect pairing.
• Hot Chocolate: For an ultra-decadent treat, serve with a mug of creamy hot chocolate topped with whipped cream.
• Chai Tea: The warm spices in chai complement the vanilla and white chocolate flavors.

Storage, Freezing & Reheating Instructions

To keep your cheesecake fresh and delicious, follow these storage and freezing tips:

Refrigeration

• Store leftovers in an airtight container in the fridge for up to 5 days.
• Keep the cheesecake covered to prevent it from absorbing fridge odors.

Freezing Instructions

• Freeze Whole Cheesecake: Wrap the entire cheesecake (without ganache) in plastic wrap, then aluminum foil. Freeze for up to 1 month. Add the ganache after thawing.
• Freeze Individual Slices: Place slices on a baking sheet and freeze until solid. Wrap each slice in plastic wrap, then store in a freezer bag. Thaw in the fridge overnight before serving.

Reheating

• Cheesecake is best served cold, but if you prefer a softer texture, let it sit at room temperature for 15-20 minutes before serving.

Common Mistakes to Avoid

To ensure your cheesecake turns out perfect, watch out for these common pitfalls:

1. Overmixing the Batter: Beating the batter too much adds air, leading to cracks. Mix just until combined.
2. Skipping the Water Bath: A water bath prevents cracks and helps the cheesecake bake evenly. Don’t skip it.
3. Not Cooling Gradually: Avoid taking the cheesecake out of the oven too soon. Letting it sit in the oven with the door cracked helps prevent sinking.

Pro Tips

• For an extra thick crust, double the sugar cookie dough recipe.
• Use a hot knife for clean slices: Dip a knife in hot water, wipe dry, and slice. Repeat between cuts.
• Decorate just before serving for the freshest look.

Frequently Asked Questions (FAQs)

1. Can I make this cheesecake ahead of time?

Yes! It’s best made a day in advance since it needs time to chill.

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

Yes! A pre-made sugar cookie dough can be used for the crust and cookie dough balls.

3. How do I prevent cracks?

Use room temperature ingredients, a water bath, and a slow cooling process.

Conclusion & Call to Action

This Sugar Cookie Cheesecake is the ultimate festive dessert, combining classic sugar cookies with rich cheesecake and a luxurious white chocolate ganache. Whether you’re making it for Christmas, a birthday, or just because, it’s sure to impress.

If you try this recipe, leave a comment and let me know how it turned out! I’d love to see your creations, so feel free to tag me on social media with your cheesecake photos. Happy baking!

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