Introduction

Sugar Cookie Cheesecake is a delightful holiday treat that combines the chewy texture of sugar cookie dough with the creamy richness of cheesecake. Festive sprinkles add a playful touch, making it perfect for celebrations or any time you want a special dessert.

A slice of cheesecake sits on a white speckled plate resting on a white marbled surface. The cheesecake has three visible layers: a crumbly brown base, a thick, smooth off-white cream cheese middle layer with embedded small colorful red and green sprinkles and tiny cookie pieces, and a creamy light yellow top layer decorated with red, green, and white round sprinkles. The cheesecake slice shows a slightly rough texture on the sides where it has been cut, with a few crumbs scattered on the plate. The background shows blurred festive decorations in red, green, and white. 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 batch Cookie dough balls (from recipe above)
1 cup White chocolate chips
1/3 cup Heavy cream

Instructions

Step 1: Preheat the oven to 350℉. Prepare a 9-inch springform pan by spraying it with nonstick spray, lining the bottom with a parchment paper circle, and spraying again. Set aside.
Step 2: To bake the flour for the cookie dough balls, spread the flour on a cookie sheet and bake for 5 minutes. Remove and let cool.
Step 3: In a medium bowl, whisk together 1 3/4 cups flour, baking soda, and salt. Set aside.
Step 4: Using a mixer, beat the 3/4 cup butter and 1 cup sugar on high speed for 2 minutes until fluffy.
Step 5: Add vanilla, egg, and egg yolk to the butter mixture. Mix on medium speed until fully combined.
Step 6: Gradually add the dry ingredients and mix on low speed just until combined. Fold in 1/3 cup Christmas sprinkles.
Step 7: Press the cookie dough evenly across the bottom of the springform pan with your hands. It does not need to go up the sides.
Step 8: Bake the crust for 25-30 minutes until golden on top. Let cool.
Step 9: While the crust bakes, make the cookie dough balls. In a medium bowl, mix 1 1/2 cups flour and 1/2 tsp salt. Set aside.
Step 10: Beat 1/2 cup butter and 1 cup sugar on high speed for 2 minutes. Add vanilla and milk, mixing on medium until combined.
Step 11: Add the dry ingredients and mix on low until just combined. Fold in 1/2 cup Christmas sprinkles.
Step 12: Roll the dough into tiny balls about the diameter of a dime to a nickel. Place on a wax paper-lined baking sheet and freeze until firm.
Step 13: Preheat the oven to 325℉ for the cheesecake.
Step 14: For the cheesecake, beat cream cheese and 3/4 cup sugar on high speed for 2 minutes, scraping the bowl halfway through.
Step 15: Mix in sour cream, heavy cream, and vanilla on medium speed until smooth.
Step 16: Add eggs one at a time, mixing on low speed just until combined. Remove from mixer and fold in 3/4 of the frozen cookie dough balls with a spatula.
Step 17: Pour the cheesecake batter over the cooled cookie crust.
Step 18: Prepare a water bath by either placing the springform pan inside a larger cake pan set in a roasting pan and filling water halfway up, or wrapping the springform pan tightly in foil and placing it directly in the roasting pan filled similarly with hot water.
Step 19: Bake the cheesecake for 80-90 minutes until the edges are set but the center still slightly jiggles.
Step 20: Turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes to prevent cracking.
Step 21: Remove from oven, cool completely on a rack, then wrap tightly with foil and refrigerate for at least 6 hours or overnight.
Step 22: For the white chocolate ganache, heat heavy cream in a small pan until hot and steaming. Pour over white chocolate chips in a bowl and let sit for 2 minutes.
Step 23: Stir ganache until smooth, reheating in 20-second microwave bursts if needed.
Step 24: Remove cheesecake from fridge and springform pan. Pour ganache over the top evenly.
Step 25: Chill the cheesecake in the freezer for 10 minutes, then decorate with remaining cookie dough balls and Christmas sprinkles before serving.

Tips & Variations

Room temperature ingredients blend more smoothly, especially for the cheesecake batter.
Freeze cookie dough balls well before adding to the batter to prevent them from melting into it.
Using a water bath helps avoid cracks and keeps the cheesecake moist.
Substitute Greek yogurt for sour cream if preferred for a tangier flavor.
Try different sprinkles for seasonal variations or omit for a simpler look.
White chocolate ganache can be replaced with dark chocolate for a richer contrast.

Storage

Store leftover Sugar Cookie Cheesecake covered in the refrigerator for up to 4 days. To maintain freshness, keep it in an airtight container or wrapped tightly with plastic wrap. Reheat slightly at room temperature for 15-20 minutes before serving if desired, but it’s also delicious cold.

How to Serve

A single slice of cheesecake sits on a white plate with a light speckled pattern, placed on a white marbled textured surface. The slice is made of four layers: a crumbly brown crust at the bottom, a thick creamy white cheesecake layer above it dotted with small cookie pieces, a thin creamy yellow layer on top, and the entire top covered in red, green, and white round sprinkles. The texture of the cheesecake looks smooth and dense, while the cookie pieces add rough texture inside. A few crumbs are scattered around the plate edges. 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 the cookie dough balls and freeze them for up to a month. Just keep them well-wrapped to prevent freezer burn.

What if my cheesecake cracks?

Cracks can happen if the oven temperature is too high or the cheesecake cools too quickly. Using a water bath and allowing the cheesecake to cool gradually in the oven with the door slightly open helps prevent cracks.