The night before our annual tree-trimming party, I stood barefoot in the kitchen, fingers dusted with flour, humming along to Bing Crosby. The scent of vanilla and butter filled the room as the sugar cookie crust baked, warm and golden. This Sugar Cookie Cheesecake felt like Christmas in every bite — soft, creamy, colorful, and just a little nostalgic.
This festive dessert is a Christmas dream come true. It starts with a soft-baked sugar cookie crust, layered with a silky cheesecake filling and studded with tiny, sprinkle-filled cookie dough balls. Once chilled, it’s crowned with a smooth white chocolate ganache and more cookie dough balls for good measure. Every forkful is joyful, rich, and merry — a showstopper that tastes like holiday magic.
Table of Contents
Why You’ll Love This Sugar Cookie Cheesecake
Holiday-Perfect Flavor and Texture
This cheesecake brings together two iconic treats: soft sugar cookies and classic baked cheesecake. The crust has a buttery, chewy bite, while the filling is ultra-smooth and creamy. Each slice surprises you with little edible cookie dough balls that taste like pure cookie joy.
Make-Ahead Friendly for Busy Schedules
Need a dessert that fits your packed December calendar? This recipe chills overnight and actually tastes better the next day. That gives you plenty of time to focus on wrapping gifts, sipping cider, or sneaking one more bite from the fridge.
Impressive Yet Easy to Assemble
It looks like something from a fancy bakery, but the steps are simple and doable in a home kitchen. You don’t need professional skills — just a little patience and maybe a good offset spatula.
Key Ingredients Overview
Sugar Cookie Crust
A thick, chewy base made from butter, sugar, vanilla, and flour. It’s sweet but not too sweet, with festive sprinkles baked right in for color and crunch.
Edible Cookie Dough Balls
These little gems are rolled from a no-egg dough that’s safe to eat. They freeze quickly and hold their shape beautifully when folded into the cheesecake.
Cheesecake Filling
Softened cream cheese, sour cream, and heavy cream make the filling extra silky. This layer is the heart of the sugar cookie cheesecake, holding the cookie crust and dough balls together in every creamy bite.
White Chocolate Ganache
This simple topping melts white chocolate chips with cream to create a luscious layer that pulls everything together. It adds a final touch of elegance without overpowering the other flavors.
Step-by-Step Recipe Instructions
Prepare the Sugar Cookie Crust
Preheat your oven to 350°F. In a large bowl, cream butter and sugar until fluffy. Add eggs and vanilla, then mix in the dry ingredients. Fold in the sprinkles. Press the dough into a greased and parchment-lined 9″ springform pan.
Bake for 25 to 30 minutes until set and lightly golden. Let it cool while you prep the rest.
Make the Edible Cookie Dough Balls
Heat-treat the flour at 300°F for 5 minutes and let it cool. Cream butter and sugar, then add vanilla and milk. Stir in salt, flour, and sprinkles. Roll into small balls (about 19–21mm), then freeze until firm.
Mix and Bake the Cheesecake
Lower oven temp to 325°F. Beat cream cheese and sugar until creamy. Add sour cream, heavy cream, and vanilla, mixing just until smooth. On low speed, add eggs one at a time.
Gently fold in two-thirds of your cookie dough balls. Pour the batter over the cooled crust.
Place the springform pan into a water bath (use a 10″ cake pan or double foil wrap). Bake for 80 to 90 minutes. The center should jiggle slightly, but the edges will look set.
Chill and Set
Turn off the oven and let the cheesecake rest inside for 30 minutes. Then move it to the counter until fully cooled. Refrigerate for at least 6 hours or overnight.
Top with White Chocolate Ganache & Decorate
Heat cream until it just simmers. Pour over white chocolate chips and stir until smooth. Let cool slightly, then spread over the chilled cheesecake.
Top with the remaining cookie dough balls and a generous sprinkle of Christmas jimmies.
Tips for Perfect Results
Water Bath Options
Use a 10″ cake pan under your springform for a no-leak water bath. Or double-wrap the springform in foil and place it in a roasting pan filled with hot water.
How to Prevent Cracks
Mix eggs in slowly and avoid overbeating. Let it cool gradually in the oven. These small steps help keep the top smooth and crack-free.
Clean Slicing Tips
Chill the cheesecake well before cutting. Use a hot knife and wipe it clean between slices for perfect presentation.
Storage & Freezing Guide
Refrigeration Instructions
Store in an airtight container in the fridge for up to 5 days. The texture actually improves after a day or two.
How to Freeze and Thaw
Freeze whole (without ganache) or in slices for up to 30 days. Thaw in the fridge or at room temperature for 1 to 2 hours before serving.
Recipe Variations
Try Different Crusts
Swap the sugar cookie base for a graham cracker, gingersnap, or even an Oreo crust for a fun twist.
Alternative Toppings
Skip the ganache if you like. Whipped cream, crushed peppermint, or a dusting of powdered sugar also work well.
Mini Cheesecakes or Bars
Use a muffin pan or square baking dish to create mini versions. Adjust bake times accordingly.
Frequently Asked Questions (FAQ)
Can I make this cheesecake ahead of time?
Absolutely. It’s actually best when chilled overnight. You can even make it two days ahead and store it covered in the fridge.
What if I don’t have a springform pan?
Use a 9″ deep-dish cake pan lined with parchment. Leave an overhang so you can lift it out gently once chilled.
Can I skip the white chocolate ganache?
Yes! You can leave it off or swap in whipped cream, ganache drizzle, or even just extra cookie dough balls for a playful topping.
Sugar Cookie Cheesecake Recipe Card (Tasty Plugin)
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Sugar Cookie Cheesecake – A Wonderful Christmas Dessert
- Total Time: 8 hours
- Yield: 12 slices
Description
This Sugar Cookie Cheesecake is a festive Christmas dessert with a sugar cookie crust, colorful cookie dough balls, creamy cheesecake filling, and a luscious white chocolate ganache on top.
Ingredients
**Sugar Cookie Crust**
1 3/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter (room temperature)
1 cup cane sugar
1 tsp vanilla extract
1 large egg (room temperature)
1 egg yolk (room temperature)
1/3 cup Christmas sprinkles
**Cookie Dough Balls**
1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter (room temperature)
1 cup cane sugar
1 tsp vanilla extract
5 tbsp milk
1/3 cup Christmas sprinkles
**Cheesecake Filling**
32 oz cream cheese (room temperature)
2/3 cup cane sugar
3/4 cup sour cream or Greek yogurt (room temperature)
1/2 cup heavy cream (room temperature)
1 tsp vanilla extract
4 large eggs (room temperature)
2/3 of prepared cookie dough balls
**White Chocolate Ganache**
1 cup white chocolate chips
1/3 cup heavy cream
Instructions
1. Preheat oven to 350°F for crust. Line and spray a 9” springform pan.
2. In a large bowl, cream butter and sugar. Add eggs and vanilla. Stir in dry ingredients and sprinkles.
3. Press dough into prepared pan and bake 25–30 minutes. Cool.
4.
5. Heat-treat flour for cookie dough at 300°F for 5 minutes.
6. Mix butter, sugar, vanilla, milk, salt, flour, and sprinkles. Roll into small balls and freeze until firm.
7.
8. Lower oven to 325°F. Beat cream cheese and sugar until creamy. Add sour cream, cream, and vanilla.
9. Mix in eggs on low speed, one at a time. Gently fold in cookie dough balls.
10.
11. Pour over baked crust. Place springform pan in water bath and bake for 80–90 minutes.
12. Turn off oven, cool cheesecake in oven for 30 min, then to room temp, then chill overnight.
13.
14. Heat cream until hot. Pour over white chocolate chips and stir until smooth.
15. Pour ganache over chilled cheesecake. Decorate with extra cookie dough balls and sprinkles.
16.
17. Slice cold, clean knife between cuts, and serve.
Notes
To prevent cracks, avoid overmixing after adding eggs. Cool gradually.
Clean your knife between slices for tidy cuts.
Store in the fridge for up to 5 days or freeze for up to 30 days.
You can swap the crust with graham cracker or use whipped cream instead of ganache.
- Prep Time: 30 minutes
- Cook Time: 90 minutes
- Category: Easy & Decadent Christmas Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 551
- Sugar: 10g
- Sodium: 379mg
- Fat: 45g
- Saturated Fat: 27g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 131mg
More Such Recipes
If you loved this, don’t miss these cozy holiday favorites:
- Try our decadent caramel apple cheesecake bars for fall gatherings
- Craving something classic? Check out our Classic New York cheesecake recipe with smooth, creamy texture
- For spice lovers, this tasty pumpkin pie cheesecake with autumn flavors is always a hit
- Looking for a quick bake? This simple churro cheesecake with a cinnamon sugar crust is calling your name
Final Thoughts
This Sugar Cookie Cheesecake is pure holiday comfort — festive, colorful, and just the right mix of fun and indulgent. Share it with loved ones, gift it to neighbors, or enjoy a quiet slice by the fire. If you try it, I’d love to see your creation. Tag me on Facebook or Pinterest, and let’s keep the holiday baking joy going.