If you have a sweet tooth and a passion for all things rich and delightful, you are going to adore this Sugar Cookie Cheesecake. Imagine the buttery crunch of a sugar cookie crust married seamlessly with a creamy, dreamy cheesecake filling, all dotted with festive sprinkles that add pops of color and bursts of joy in every bite. This dessert feels like a warm hug on a plate, perfectly blending nostalgic sugar cookie flavors with the silky texture of classic cheesecake. It’s a treat that not only satisfies your dessert cravings but also brings a sprinkle-filled smile to your face every time you serve it.

Sugar Cookie Cheesecake Recipe - Recipe Image

Ingredients You’ll Need

Preparing the Sugar Cookie Cheesecake is a breeze with simple, straightforward ingredients that you likely already have in your pantry or refrigerator. Each component, from butter to cream cheese and those merry sprinkles, plays a crucial role in delivering both texture and flavor that make this dessert unforgettable.

All-purpose flour: The base for the crust and cookie dough that gives structure and tenderness.

Baking soda and salt: Leavening and flavor enhancers that ensure perfect rise and balance.
Unsalted butter, room temperature: Gives a rich, creamy mouthfeel essential for both the crust and dough balls.

Regenerative Organic Certified® Cane Sugar from Wholesome: Adds sweetness with a clean, pure taste and sustainability you can feel good about.
Pure vanilla extract: Elevates the flavor by adding comforting warmth and depth.

Large eggs and egg yolk: Bind everything together and contribute to a velvety cheesecake texture.
Christmas sprinkles, jimmies: Bring fun, festive pops of color that make this dessert really shine.
Milk: Keeps cookie dough tender and moist.

Cream cheese, room temperature: The star of the cheesecake, lending that signature creamy tang.
Sour cream or Greek yogurt: Adds subtle tanginess and a smooth finish to the cheesecake.
Heavy cream: Boosts richness and gives a luscious mouthfeel to both cheesecake and ganache.

White chocolate chips: For a silky, sweet ganache topping that complements the tangy cheesecake perfectly.

How to Make Sugar Cookie Cheesecake

Step 1: Preparing the Sugar Cookie Crust

Begin by preheating your oven to 350℉ and prepping a 9-inch springform pan with a nonstick spray and parchment paper lining. This ensures your crust will release easily after baking. Mix your flour, baking soda, and salt in a bowl and set aside. Then, cream together the butter and cane sugar until light and fluffy, which helps the crust stay tender yet sturdy. Add in vanilla, eggs, and egg yolk and combine well—the foundation for the flavorful sugar cookie base.

Step 2: Mixing the Cookie Dough Balls

Next, whip up the cookie dough balls by blending flour, salt, butter, cane sugar, vanilla, and milk with those cheerful sprinkles folded in. The small dough balls will add delightful bursts of sugar cookie goodness inside the cheesecake itself, creating moments of surprise in every bite.

Step 3: Crafting the Cheesecake Filling

Beat the room temperature cream cheese with cane sugar until absolutely smooth and creamy. Incorporate sour cream or Greek yogurt, heavy cream, and vanilla for a silky and balanced cheesecake mixture. Fold in your prepared cookie dough balls gently so they remain intact in the final bake. Then, add the eggs one at a time to maintain a smooth texture and prevent cracking during baking.

Step 4: Baking It All Together

Pour the luscious cheesecake batter into your prepared sugar cookie crust, spreading evenly. Bake at 350℉ until set around the edges with a slight jiggle in the center—about 50 to 60 minutes. Let the cheesecake cool slowly to room temperature, then chill it thoroughly to perfect the texture and flavor meld.

Step 5: Preparing the White Chocolate Ganache

Warm the heavy cream gently and pour over white chocolate chips, stirring to a smooth, glossy ganache. Pour this over your chilled cheesecake for that extra layer of indulgent sweetness and elegance.

How to Serve Sugar Cookie Cheesecake

Garnishes

Garnishing your Sugar Cookie Cheesecake with a sprinkle of festive jimmies or chopped white chocolate shards keeps the dessert looking inviting and joyful. Fresh berries like raspberries or strawberries add a bright contrast that balances the sweet richness beautifully.

Side Dishes

Serve slices with a dollop of whipped cream or a drizzle of berry compote to bring a fresh and tangy twist. A cup of rich coffee or a glass of creamy milk amplifies the cozy dessert experience perfectly.

Creative Ways to Present

Try serving individual mini Sugar Cookie Cheesecakes in clear jars for a playful, grab-and-go treat. Or arrange dessert plates with a dusting of powdered sugar and edible flowers to impress your guests with both taste and style.

Make Ahead and Storage

Storing Leftovers

Keep leftover Sugar Cookie Cheesecake refrigerated in an airtight container or wrapped tightly with plastic wrap. It stays fresh for up to 4 days, preserving its creamy texture and delightful flavor.

Freezing

You can freeze Sugar Cookie Cheesecake slices for up to 2 months. Wrap each slice carefully in plastic wrap and then foil to prevent freezer burn. Thaw overnight in the refrigerator before serving to enjoy the best texture.

Reheating

Since this is a chilled dessert, reheating isn’t necessary or recommended. Instead, let your cheesecake sit out for 10 to 15 minutes at room temperature if it feels too firm from the fridge, which enhances the creamy mouthfeel.

FAQs

Can I use regular sugar instead of Regenerative Organic Certified® Cane Sugar?

Absolutely! While the organic cane sugar adds a lovely depth and sustainability factor, regular granulated sugar works well and won’t impact your Sugar Cookie Cheesecake’s texture or taste significantly.

Is it necessary to use Christmas sprinkles?

Not at all! Sprinkles add a festive, cheerful touch, but you can swap them out for plain sugar crystals or omit them altogether if you prefer a more classic look.

Can I make this cheesecake dairy-free?

Substituting with dairy-free cream cheese, yogurt, and butter alternatives is possible, but it may slightly alter the texture. It’s worth experimenting if dairy-free is a must for you.

Why should ingredients be at room temperature?

Room temperature ingredients blend more evenly, ensuring a smooth cheesecake batter and soft dough, which helps avoid lumps and uneven baking.

Can I prepare parts of this recipe in advance?

Definitely! You can make the cookie dough balls and crust up to two days ahead and store them covered in the fridge. This makes assembling the cheesecake stress-free on baking day.

Final Thoughts

Inviting the Sugar Cookie Cheesecake into your kitchen is like inviting a little celebration to your dessert table. The irresistible layers of sugar cookie crust, sprinkle-studded cheesecake, and silky ganache combine for a treat that’s both familiar and exciting. I wholeheartedly encourage you to try making this crowd-pleaser—it’s guaranteed to steal the show and become your new favorite dessert tradition.

Sugar Cookie Cheesecake Recipe

★★★★★

5.3 from 19 reviews

Author: Mariam

Total Time: 5 hours 40 minutes (including chilling)
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

Delight in the festive flavors of this Sugar Cookie Cheesecake, featuring a buttery sugar cookie crust, soft cookie dough balls swirled throughout a creamy vanilla cheesecake, and topped with a luscious white chocolate ganache. Perfectly sweet and wonderfully textured, this dessert is ideal for holiday gatherings or special celebrations.

Instructions

Prepare the Sugar Cookie Crust: Preheat the oven to 350℉ (177℃). Spray a 9-inch springform pan with nonstick baking spray. Line the bottom with a 9-inch parchment paper circle and spray again to prevent sticking. In a medium bowl, whisk together the all-purpose flour, baking soda, and salt. In a stand mixer, beat the unsalted butter and cane sugar on high speed for 2 minutes until fluffy. Add vanilla extract, egg, and egg yolk, mixing on medium until fully incorporated. Slowly add the dry ingredients and mix until just combined. Stir in the Christmas sprinkles. Press the dough evenly into the bottom of the prepared pan to form the crust. Bake for 10-12 minutes or until edges are lightly golden. Remove from oven and set aside to cool.

Make the Cookie Dough Balls: In a bowl, whisk together the all-purpose flour and salt. Beat the unsalted butter and cane sugar until creamy. Add vanilla extract and milk; mix until smooth. Gradually add the dry ingredients and mix until a dough forms. Stir in Christmas sprinkles. Form the dough into small tablespoon-sized balls. Refrigerate until ready to incorporate into cheesecake batter.
Prepare the Cheesecake Batter: In a large mixing bowl, beat the cream cheese on medium speed until smooth and creamy, about 3-4 minutes. Gradually add cane sugar and continue beating until fully combined and smooth. Mix in sour cream (or Greek yogurt), heavy cream, and vanilla extract until smooth. Add eggs one at a time, mixing on low speed after each addition to avoid incorporating excess air.
Assemble and Bake: Pour half of the cheesecake batter over the cooled sugar cookie crust. Distribute two-thirds of the chilled cookie dough balls evenly over the batter. Pour the remaining cheesecake batter on top, followed by the remaining cookie dough balls, gently pressing some into the batter’s surface. Bake in the preheated oven at 325℉ (163℃) for 55-65 minutes or until the edges are set and the center is slightly jiggly.

Cool and Chill: Turn off the oven and crack the oven door open. Let the cheesecake cool inside for 1 hour to prevent cracking. Remove from oven and cool completely to room temperature on a wire rack. Refrigerate for at least 4 hours or preferably overnight for best texture.
Prepare White Chocolate Ganache: Heat the heavy cream in a small saucepan over medium heat until it begins to simmer. Remove from heat and pour over white chocolate chips in a heatproof bowl. Let sit for 2 minutes, then stir until smooth and glossy. Allow the ganache to cool slightly, then pour over chilled cheesecake, spreading with a spatula to cover the top evenly.
Serve: Carefully remove cheesecake from the springform pan. Slice with a sharp knife and serve chilled. Enjoy your festive sugar cookie cheesecake!

Notes

Ensure all dairy and eggs are at room temperature for a smooth cheesecake batter.
Do not overmix the cheesecake batter to avoid cracking during baking.
Cooling the cheesecake gradually helps prevent cracks and preserves a creamy texture.

Use a water bath if desired to help maintain even baking and moisture.
Store leftovers covered in the refrigerator for up to 5 days.

Prep Time: 30 minutes

Cook Time: 1 hour 10 minutes
Category: Dessert
Method: Baking

Cuisine: American

Nutrition

Serving Size: 1 slice (1/12 of cake)
Calories: 480 kcal

Sugar: 35 g
Sodium: 280 mg
Fat: 30 g

Saturated Fat: 18 g
Unsaturated Fat: 10 g
Trans Fat: 0.5 g

Carbohydrates: 46 g
Fiber: 1 g
Protein: 7 g

Cholesterol: 120 mg

Keywords: sugar cookie cheesecake, holiday cheesecake, white chocolate ganache, Christmas dessert, cookie dough cheesecake