Introduction

This Sugar Cookie Cheesecake Dessert combines the best of two beloved treats: soft sugar cookies and creamy cheesecake. Topped with white chocolate ganache and festive sprinkles, it’s perfect for any celebration or holiday gathering.

A round, two-layer cake with a thick golden brown base and a creamy white frosting layer on top, decorated with red, green, pink, and white small round sprinkles scattered all over; one slice is cut and being lifted with a silver spatula, showing the inside texture of the cake which has small colorful bits mixed in. The cake rests on white crumpled parchment paper over a white marbled surface. In the background, there is a white bowl filled with similar colored sprinkles. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 ¾ cup all-purpose flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, room temperature
1 cup Regenerative Organic Certified® Cane Sugar
1 tsp pure vanilla extract
1 large egg, room temperature
1 egg yolk, room temperature
⅓ cup Christmas sprinkles (jimmies)

Cookie Dough Balls:

1 ½ cups all-purpose flour
½ tsp salt
½ cup unsalted butter, room temperature
1 cup Regenerative Organic Certified® Cane Sugar
1 tsp pure vanilla extract
5 tbsp milk
⅓ cup Christmas sprinkles (jimmies)

Cheesecake Filling:

32 oz cream cheese, room temperature
⅔ cup Regenerative Organic Certified® Cane Sugar
¾ cup sour cream or Greek yogurt, room temperature
½ cup heavy cream, room temperature
1 tsp pure vanilla extract
4 large eggs, room temperature
⅔ of the prepared cookie dough balls

White Chocolate Ganache:

1 cup white chocolate chips
⅓ cup heavy cream

Instructions

Step 1: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Step 2: For the sugar cookie crust, whisk together 1 ¾ cups flour, baking soda, and salt in a bowl. In another bowl, cream butter and 1 cup sugar until fluffy, about 2–3 minutes. Beat in vanilla, egg, and egg yolk. Gradually add the dry ingredients and mix until combined. Fold in sprinkles. Press the dough into the bottom and 1 inch up the sides of the pan. Bake for 10–12 minutes and let cool completely.
Step 3: Prepare the cookie dough balls by creaming butter and sugar until light and fluffy. Mix in vanilla and milk. Add flour and salt; stir until dough forms. Fold in sprinkles and roll into small balls about ½–1 inch in diameter. Chill until firm.
Step 4: For the cheesecake filling, beat cream cheese until smooth. Add sugar, then sour cream, heavy cream, and vanilla. Add eggs one at a time, mixing gently after each. Fold in ⅔ of the chilled cookie dough balls. Pour the filling over the cooled crust.
Step 5: Wrap the springform pan in foil to prevent leaks and place it in a water bath. Bake at 325°F for 60–70 minutes until the center jiggles slightly. Let the cheesecake sit in the turned-off oven with the door cracked open for 1 hour.
Step 6: Chill the cheesecake in the refrigerator for at least 6 hours or overnight.
Step 7: To make the ganache, heat the heavy cream until steaming and pour it over the white chocolate chips. Let sit for 2 minutes, then stir until smooth. Pour ganache over the cooled cheesecake and decorate with the remaining cookie dough balls and extra sprinkles.

Tips & Variations

Use room temperature ingredients for smoother batter and even baking.
Swap sour cream for Greek yogurt for a tangier filling.
Try colored sprinkles to match any holiday theme.
Make cookie dough balls ahead and freeze them to save time on baking day.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For longer storage, freeze for up to 2 weeks; thaw overnight in the fridge before serving. Reheat at room temperature to soften the ganache slightly if desired.

How to Serve

A round cheesecake with a thick golden-brown crust on the outside, topped with a smooth, white creamy layer covered in red, green, pink, and white round sprinkles and small green and red sugar bits; inside, the creamy filling shows small bits of the same colorful sprinkles mixed throughout. A slice of the cheesecake is being lifted, showing the soft creamy texture of the inside and the evenly baked crust beneath. The cake is resting on crumpled white parchment paper over a white marbled surface with a blurred white bowl in the background. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of sprinkles?

Yes, any type of jimmies or non-melting sprinkles work best to maintain color and texture through baking.

Why do I wrap the springform pan in foil?

Wrapping the pan in foil prevents water from the water bath from leaking into the cheesecake and keeps it moist and creamy.

Sugar Cookie Cheesecake Dessert Recipe

Print Recipe

★★★★★

4.8 from 79 reviews

This decadent Sugar Cookie Cheesecake Dessert combines a buttery sugar cookie crust with creamy cheesecake filling studded with festive cookie dough balls and topped with a luscious white chocolate ganache. Perfect for holiday celebrations, this dessert is a crowd-pleaser that marries the best of chewy cookies and smooth cheesecake in one elegant treat.

Author: Daniel
Prep Time: 40 minutes
Cook Time: 1 hour 10 minutes
Total Time: 8 hours 10 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Sugar Cookie Crust:

1 ¾ cup all-purpose flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, room temperature
1 cup Regenerative Organic Certified® Cane Sugar
1 tsp pure vanilla extract
1 large egg, room temperature
1 egg yolk, room temperature
⅓ cup Christmas sprinkles (jimmies)

Cookie Dough Balls:

1 ½ cups all-purpose flour
½ tsp salt
½ cup unsalted butter, room temperature
1 cup Regenerative Organic Certified® Cane Sugar
1 tsp pure vanilla extract
5 tbsp milk
⅓ cup Christmas sprinkles (jimmies)

Cheesecake Filling:

32 oz cream cheese, room temperature
⅔ cup Regenerative Organic Certified® Cane Sugar
¾ cup sour cream or Greek yogurt, room temperature
½ cup heavy cream, room temperature
1 tsp pure vanilla extract
4 large eggs, room temperature
⅔ of the prepared cookie dough balls

White Chocolate Ganache:

1 cup white chocolate chips
⅓ cup heavy cream

Instructions

Preheat Oven & Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking and ensure easy removal.
Make the Sugar Cookie Crust: In a bowl, whisk together the flour, baking soda, and salt. In another large bowl, cream the butter and sugar together until light and fluffy, about 2 to 3 minutes. Beat in the vanilla extract, egg, and egg yolk until well combined. Gradually add the dry ingredients to the wet ingredients and mix until fully incorporated. Gently fold in the Christmas sprinkles. Press this dough evenly into the bottom and up the sides (about 1 inch) of your prepared springform pan. Bake for 10 to 12 minutes, then set aside to cool completely.
Prepare Cookie Dough Balls: In a separate bowl, cream together the butter and sugar until light and fluffy. Mix in vanilla extract and milk. Add the flour and salt and stir just until a dough forms. Fold in the Christmas sprinkles gently. Roll the dough into small balls about ½ to 1 inch in diameter. Chill these dough balls in the refrigerator until firm to the touch, which helps maintain their shape when baked in the cheesecake.
Make Cheesecake Filling: Beat the cream cheese in a mixing bowl until smooth and creamy. Gradually add the sugar and continue beating. Add the sour cream (or Greek yogurt), heavy cream, and vanilla extract, mixing until combined. Beat in the eggs one at a time, mixing gently after each addition to avoid overmixing. Fold in two-thirds of the chilled cookie dough balls carefully, distributing them evenly throughout the batter.
Assemble and Bake Cheesecake: Pour the cheesecake filling over the cooled sugar cookie crust in the springform pan. Make a water bath by wrapping the bottom of the pan in foil to prevent leaks and placing it in a larger roasting pan filled with hot water halfway up the sides of the springform pan. Bake at 325°F (163°C) for 60 to 70 minutes. The cheesecake is done when the center still jiggles slightly but is mostly set. Turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool gradually and prevent cracking.
Chill the Cheesecake: After cooling in the oven, remove the cheesecake from the water bath and refrigerate it for at least 6 hours or preferably overnight to fully set and develop flavor.
Make White Chocolate Ganache & Decorate: Heat the heavy cream until it’s steaming but not boiling. Pour the hot cream over the white chocolate chips in a bowl and let sit for 2 minutes. Stir gently until smooth and glossy. Pour the ganache evenly over the chilled cheesecake. Decorate the top with the remaining cookie dough balls and additional Christmas sprinkles for a festive finish.

Notes

Ensure all dairy ingredients (cream cheese, butter, eggs) are at room temperature to achieve a smooth, creamy texture for the cheesecake.
Using a water bath helps prevent cracks in your cheesecake by regulating the temperature and adding moisture during baking.
Be careful not to overmix the cheesecake batter once the eggs are added to avoid incorporating too much air, which can cause cracks.
Chilling the cookie dough balls firmly before adding them to the cheesecake filling helps them maintain their shape during baking.
If you prefer a non-dairy ganache, substitute the heavy cream with coconut cream and use dairy-free white chocolate chips.

Keywords: Sugar cookie cheesecake, holiday cheesecake, festive dessert, Christmas sprinkles, white chocolate ganache, cheesecake recipe