Sugar Cookie Cheesecake Recipe – The Ultimate Holiday Dessert

There’s just something magical about the combination of sugar cookies and cheesecake. It’s the kind of dessert that instantly brings back memories of holiday baking, cozy kitchens, and festive laughter echoing around the table. This Sugar Cookie Cheesecake blends all of that nostalgia with an indulgent twist—a thick, creamy cheesecake filling studded with edible cookie dough, nestled into a soft sugar cookie crust, and finished with a smooth white chocolate ganache.

This is more than just another dessert—it’s a celebration on a plate. Whether you’re hosting a big Christmas dinner or just looking for something special to brighten a winter weekend, this cheesecake delivers in every way. The base is buttery and sweet, the filling is rich and decadent, and the cookie dough balls add little bursts of texture and flavor. And let’s not forget the topping—white chocolate ganache adds a silky finish that pulls everything together beautifully.

I made this cheesecake last year for our holiday potluck, and I’m not exaggerating when I say it disappeared within minutes. People were coming back for seconds and asking for the recipe before they even finished their first slice. Now it’s a must-make every December, and honestly, I wouldn’t mind making it for birthdays and family gatherings throughout the year too.

If you love sugar cookies and cheesecake (and really, who doesn’t?), then you’re going to fall hard for this recipe. It’s festive, fun, and full of comfort—and yes, you can absolutely make it even if you’re not an expert baker.

Why You’ll Love This Recipe

This Sugar Cookie Cheesecake isn’t just visually stunning—it’s packed with flavor, texture, and comforting holiday vibes. Here’s why you’ll fall head over heels for it:

• Easy to make: While it looks fancy, each step is simple and approachable. You’ll be surprised how manageable this multi-layer dessert is, even if you’re new to baking.
• Three layers of bliss: You get a soft sugar cookie crust, a cheesecake filling with hidden cookie dough treasures, and a luscious white chocolate ganache topping.
• Family-friendly and festive: Kids love the cookie dough balls, and the colorful Christmas sprinkles make it an instant holiday favorite.
• Perfect texture: The cheesecake is ultra-creamy thanks to full-fat cream cheese and sour cream, and the cookie dough provides fun pops of chewiness.
• Visually stunning: With those bright sprinkles, the golden crust, and that shiny ganache topping, this is the kind of dessert that turns heads at any gathering.
• Customizable: You can swap the sprinkles, adjust the crust, or turn this into bars or mini cheesecakes. It’s a versatile base for your creativity.

Whether you’re looking for a holiday centerpiece or just want to treat yourself to something special, this cheesecake has got you covered.

Health Benefits

Now, let’s be honest—this isn’t a “health food” recipe. But indulgence has its place, especially during the holidays, and there are still a few positives worth highlighting:

• Wholesome ingredients: This recipe uses real, whole ingredients like cream cheese, sour cream, butter, and eggs. You know exactly what’s going into your dessert.
• Sustainably sourced sugar: If you use Regenerative Organic Certified® Cane Sugar, like the original recipe suggests, you’re supporting more ethical and eco-friendly farming practices.
• Portion control friendly: Because this cheesecake is rich, a small slice goes a long way. It satisfies your sweet tooth without the need to overindulge.
• Mood booster: Desserts like this can bring joy, connection, and a little stress relief during the busy holiday season—which is healthy in its own way!

When enjoyed in moderation and shared with loved ones, a dessert like this becomes part of a healthy, balanced life.

Preparation Time, Servings, and Nutritional Information

Total Time:

• Prep: 45 minutes
• Bake: 90 minutes
• Chill: Overnight (minimum 6 hours recommended)
  Servings: 12
  Nutrition Per Serving:
• Calories: 520
• Protein: 7g
• Carbohydrates: 45g
• Fat: 35g
• Sugar: 33g

Ingredients List

The Sugar Cookie Crust:

• 1 ½ cups all-purpose flour
• ½ tsp baking soda
• ¼ tsp salt
• ½ cup unsalted butter, softened
• ¾ cup cane sugar
• 1 large egg
• 1 egg yolk
• 1 tsp vanilla extract
• 2 tbsp colorful Christmas sprinkles

The Edible Sugar Cookie Dough Balls:

• 1 cup all-purpose flour, heat-treated
• 6 tbsp unsalted butter, softened
• ½ cup cane sugar
• 1 tsp vanilla extract
• 1–2 tbsp milk
• 2 tbsp Christmas sprinkles

The Cheesecake Filling:

• 3 (8 oz) blocks full-fat cream cheese, room temperature
• 1 cup cane sugar
• ½ cup sour cream (or plain Greek yogurt)
• ⅓ cup heavy cream
• 1 tbsp vanilla extract
• 3 large eggs, room temperature
• ⅔ of the prepared cookie dough balls

The White Chocolate Ganache:

• 1 cup white chocolate chips
• ⅓ cup heavy cream

These ingredients come together beautifully to create a dessert that’s sweet, balanced, and seriously satisfying.

Step-By-Step Cooking Instructions

Prepare the Sugar Cookie Crust

1. Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
2. In a medium bowl, whisk together flour, baking soda, and salt.
3. In a large bowl, cream together the butter and sugar until light and fluffy (about 2–3 minutes).
4. Add the egg, egg yolk, and vanilla, and mix until fully combined.
5. Slowly mix in the dry ingredients until just combined. Fold in the sprinkles.
6. Press the dough evenly into the bottom of the prepared springform pan.
7. Bake for 25–30 minutes until the crust is golden brown and set. Remove from oven and cool completely.

Make the Edible Cookie Dough Balls

1. In a bowl, beat the butter and sugar together until creamy.
2. Add vanilla and 1 tablespoon of milk, mixing until smooth.
3. Stir in the heat-treated flour until combined. Add a bit more milk if needed for consistency.
4. Fold in the sprinkles.
5. Roll into small, marble-sized balls. Place them on a baking sheet lined with parchment and freeze for at least 30 minutes.

Prepare the Cheesecake Filling

1. In a large mixing bowl, beat the cream cheese until smooth and creamy.
2. Add the sugar and mix until fully incorporated.
3. Mix in sour cream, heavy cream, and vanilla.
4. Add the eggs one at a time, mixing just until combined after each. Don’t overmix.
5. Gently fold in ⅔ of the frozen cookie dough balls.
6. Pour the cheesecake filling over the cooled sugar cookie crust and smooth the top.

Bake the Cheesecake

1. Wrap the outside of your springform pan with foil to prevent water leakage.
2. Place the pan in a large roasting pan and fill with 1 inch of hot water to create a water bath.
3. Bake for 80–90 minutes. The center should still jiggle slightly.
4. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
5. Remove, then refrigerate overnight for best results.

Add the White Chocolate Ganache

1. Heat the heavy cream until steaming (not boiling).
2. Pour it over the white chocolate chips in a heatproof bowl.
3. Let sit for 1–2 minutes, then stir until smooth.
4. Pour the ganache over the chilled cheesecake, spreading gently with a spatula.
5. Decorate with the remaining cookie dough balls and extra sprinkles if desired.

How to Serve

Here are a few simple and festive ways to serve this sugar cookie cheesecake:

• Slice with a warm knife for clean edges.
• Garnish with fresh whipped cream or a dusting of powdered sugar for added flair.
• Serve chilled, directly from the fridge, for best texture and taste.
• For extra color, add a few more sprinkles or white chocolate curls right before serving.

Pairing Suggestions

This cheesecake pairs wonderfully with:

• A hot cup of spiced chai or peppermint tea during the holidays.
• Warm decaf coffee or a latte with cinnamon for a cozy contrast.
• A scoop of vanilla or sugar cookie ice cream for a double-dessert delight.
• Fresh berries or a tangy berry compote to cut through the sweetness.

Storage, Freezing & Reheating Instructions

Storage:
Keep the cheesecake covered in the refrigerator for up to 5 days. Use an airtight container or wrap tightly with plastic wrap.

Freezing:
To freeze, chill the undecorated cheesecake thoroughly. Wrap it in plastic wrap, then foil, and freeze for up to 1 month. You can also freeze individual slices for quick treats later.

Reheating:
Cheesecake is best served cold or at room temperature. If frozen, thaw overnight in the refrigerator before serving. Avoid microwaving to preserve the creamy texture.

Common Mistakes to Avoid

• Skipping the water bath: It helps prevent cracks. Don’t skip it unless you’re okay with a rustic look.
• Using cold cream cheese: This leads to lumps in the batter. Always use room temperature ingredients.
• Overmixing the batter: It can cause the cheesecake to rise too much and then crack. Mix just until smooth.
• Adding cookie dough too early: Make sure the dough balls are frozen so they don’t melt during baking.
• Not chilling long enough: The cheesecake needs time to set. Overnight chilling is key for clean slices.

Pro Tips

• Use a parchment-lined springform pan to make removal a breeze.
• Let all your dairy come to room temperature before mixing to get the creamiest filling.
• Tap the pan gently before baking to release any air bubbles.
• Freeze your cookie dough balls ahead of time—they’re easier to work with and bake more evenly.
• Don’t rush the cooling process—a slow cool prevents sinking and cracks.

Frequently Asked Questions (FAQs)

Can I use store-bought cookie dough?
Yes, but make sure it’s safe to eat raw, or bake it into the cheesecake instead.

What if I don’t have white chocolate chips?
You can use a white chocolate bar, chopped finely, as a substitute.

Can I make this cheesecake ahead of time?
Absolutely. In fact, it tastes best the day after it’s made.

How do I heat-treat flour at home?
Spread flour on a baking sheet and bake at 300°F for 5–7 minutes. Let it cool before using.

Can I skip the ganache?
Yes, it’s optional. Whipped cream or frosting would also work.

How do I make this gluten-free?
Use gluten-free flour and cookie dough. Make sure all ingredients are certified gluten-free.

Can I make mini versions of this?
Yes, use a muffin tin lined with cupcake liners. Reduce baking time to 20–25 minutes.

What if I don’t have sour cream?
Plain Greek yogurt is a great substitute.

Do I need a stand mixer?
No, a hand mixer works just fine for this recipe.

How do I know when the cheesecake is done?
It should jiggle slightly in the center but not be liquid. The edges will be set.

Conclusion & Call to Action

This Sugar Cookie Cheesecake is everything a holiday dessert should be—playful, indulgent, nostalgic, and crowd-pleasing. Whether you’re baking for your family, impressing your guests, or just treating yourself, this cheesecake will make your celebration extra sweet.

Ready to bake it yourself? I’d love to see how your cheesecake turns out! Snap a photo and tag me on social media, or drop a comment below to let me know what you think. Happy baking, and may your holiday season be filled with sweetness, warmth, and plenty of sugar cookie cheesecake.

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