Introduction

Enjoy a festive twist on classic cheesecake with this Sugar Cookie Cheesecake recipe. It combines a buttery sugar cookie crust, cookie dough balls baked inside creamy cheesecake, and a luscious white chocolate ganache topping. Perfect for holiday celebrations or any special occasion!

A slice of festive funfetti cake on a white speckled plate showing two thick layers: the outer layer is light brown with colorful red, green, and blue candy bits mixed in, and the inner layer is creamy yellow with the same colored bits scattered inside. The top and sides are covered in smooth white frosting with red, green, and white sprinkles decorating the side, along with small cookie dough balls that also have sprinkles on them. A silver fork is resting on the plate cutting into the bottom layer of the cake. The plate is placed on a wooden table with some sprinkles scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter (room temperature)
1 cup white granulated sugar
1 tsp pure vanilla extract
1 large egg (room temperature)
1 egg yolk (room temperature)
1/3 cup Christmas sprinkles (jimmies)
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter (room temperature)
1 cup white granulated sugar
1 tsp pure vanilla extract
3 tbsp milk
1/2 cup Christmas sprinkles (jimmies)
24 oz cream cheese (room temperature)
3/4 cup white granulated sugar
1/2 cup sour cream (room temperature or Greek yogurt)
1/4 cup heavy cream (room temperature)
1 tsp pure vanilla extract
4 large eggs (room temperature)
3/4 cup cookie dough balls (prepared)
1 cup white chocolate chips
1/3 cup heavy cream

Instructions

Step 1: Preheat the oven to 350℉. Spray a 9-inch springform pan with baking spray, line the bottom with parchment paper, and spray again. Set aside.
Step 2: Bake 1 3/4 cups of flour on a cookie sheet for 5 minutes to toast it lightly. Let cool.
Step 3: In a medium bowl, whisk together the toasted flour, baking soda, and 1/2 tsp salt. Set aside.
Step 4: Using a mixer, beat 3/4 cup butter and 1 cup sugar on high speed for 2 minutes until fluffy.
Step 5: Add 1 tsp vanilla, 1 large egg, and 1 egg yolk to the butter mixture. Beat on medium until combined.
Step 6: Mix in the dry ingredients on low speed until just combined. Fold in 1/3 cup Christmas sprinkles.
Step 7: Press this dough evenly across the bottom of the prepared springform pan (not up the sides). Bake for 25-30 minutes until golden on top. Remove and cool.
Step 8: While the crust bakes, combine 1 1/2 cups flour and 1/2 tsp salt in a bowl. Set aside.
Step 9: Beat 1/2 cup butter and 1 cup sugar on high for 2 minutes. Add 1 tsp vanilla and 3 tbsp milk; mix till smooth.
Step 10: Add the dry ingredients on low speed until just combined. Fold in 1/2 cup Christmas sprinkles.
Step 11: Roll the cookie dough into small balls about the size of a dime to a nickel. Place on a wax-paper-lined cookie sheet and freeze until firm.
Step 12: Preheat the oven to 325℉ for the cheesecake baking.
Step 13: Beat 24 oz cream cheese and 3/4 cup sugar on high speed for 2 minutes, scraping the bowl halfway through.
Step 14: Mix in 1/2 cup sour cream, 1/4 cup heavy cream, and 1 tsp vanilla on medium speed until smooth.
Step 15: Add 4 eggs one at a time on low speed until just combined. Fold in 3/4 cup of the cookie dough balls with a spatula.
Step 16: Pour the cheesecake batter over the cooled crust in the springform pan.
Step 17: Prepare a water bath by either placing the springform pan in a 10-inch cake pan inside a roasting pan filled halfway with hot water, or tightly wrap the springform pan in foil and place it inside a roasting pan with hot water halfway up its sides.
Step 18: Bake the cheesecake for 80-90 minutes. It’s ready when the edges are set and the center slightly jiggles.
Step 19: Turn off the oven, crack open the door, and let the cheesecake cool inside for 30 minutes to prevent cracks.
Step 20: Remove from oven, cool completely on a rack, then wrap and refrigerate for at least 6 hours or overnight.
Step 21: For the ganache, heat 1/3 cup heavy cream until steaming. Pour over 1 cup white chocolate chips in a bowl. Let sit 2 minutes then stir until smooth. Reheat briefly if needed to melt remaining chunks.
Step 22: Remove cheesecake from fridge, release from the pan, and pour ganache over the top evenly.
Step 23: Chill cheesecake in freezer for 10 minutes, then decorate with remaining cookie dough balls and extra Christmas sprinkles. Serve chilled.

Tips & Variations

Use room temperature ingredients for smoother batter and better mixing.
Wrap the springform pan tightly when using the water bath to avoid water seeping into the cheesecake.
Swap Christmas sprinkles for other colored sprinkles to match any occasion.
For a dairy-free option, substitute cream cheese and sour cream with vegan versions and use dairy-free white chocolate chips.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze the whole cheesecake wrapped tightly for up to 1 month. Thaw overnight in the refrigerator before serving. Reheat ganache briefly if it firms up when chilled.

How to Serve

A slice of funfetti cheesecake rests on a white speckled plate with a few colorful sprinkles scattered nearby. The cake slice shows three main layers: the bottom is a light beige cake layer with red and green sprinkles; the middle is a thick creamy pale yellow cheesecake layer with small red and green bits mixed in; the top layer is a thin white frosting coated with red, green, and white round and stick sprinkles. On the right side of the slice, small round ball decorations covered in sprinkles add texture. A vintage silver fork pierces the slice near the bottom, lifting a small bite. The scene is set on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough balls ahead of time?

Yes, you can prepare and freeze the cookie dough balls well in advance. Just keep them frozen until you’re ready to fold them into the cheesecake batter.

How do I prevent cracks on my cheesecake?

Cooling the cheesecake gradually helps prevent cracks. Let it cool in the turned-off oven with the door slightly open, then refrigerate to chill slowly. Also, using a water bath adds moisture to the oven and helps keep the cheesecake smooth.