This Sugar Cookie Cheesecake is pure holiday comfort: buttery cookie layers, creamy vanilla cheesecake, and a glossy swirl of white chocolate ganache on top. Each bite melts with a nostalgic sugar cookie sweetness, and the sprinkles bring a little sparkle to every slice.
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It looks like a bakery masterpiece but feels like home. I've tested this one through many December evenings, and it's now our family favorite for holiday gatherings. Let's get baking and make something festive together.
Why You'll Love This Sugar Cookie Cheesecake
- Festive, colorful, and full of holiday cheer
- Combines two classics: cookies and cheesecake
- Creamy, smooth texture with a buttery crust
- Can be made ahead for easy entertaining
- A show-stopping centerpiece for any dessert table
Ingredients
Sugar Cookie Crust
- 1 ¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, room temperature
- 1 cup Regenerative Organic Certified Cane Sugar from Wholesome
- 1 teaspoon 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 teaspoon salt
- ½ cup unsalted butter, room temperature
- 1 cup Regenerative Organic Certified Cane Sugar from Wholesome
- 1 teaspoon pure vanilla extract
- 5 tablespoon milk
- ⅓ cup Christmas sprinkles
Cheesecake
- 32 oz cream cheese, room temperature
- ⅔ cup Regenerative Organic Certified Cane Sugar from Wholesome
- ¾ cup sour cream (or Greek yogurt), room temperature
- ½ cup heavy cream, room temperature
- 1 teaspoon pure vanilla extract
- 4 large eggs, room temperature
- ⅔ of the cookie dough balls
White Chocolate Ganache
- 1 cup white chocolate chips
- ⅓ cup heavy cream
Ingredient Notes and Substitutions
- Cream Cheese: Always use full-fat cream cheese for a silky, smooth texture.
- Sour Cream or Greek Yogurt: Both work beautifully. Greek yogurt adds a slight tang.
- Sprinkles: Use jimmies instead of nonpareils; they won't bleed into the batter.
- Butter: Unsalted butter gives you control over the flavor balance.
Instructions
Sugar Cookie Crust
- Preheat the oven to 350°F. Grease a 9-inch springform pan, line the bottom with parchment, and grease again.
- Whisk the flour, baking soda, and salt together in a bowl.
- Beat the butter and cane sugar in a mixer for 2 minutes until light and fluffy.
- Add vanilla, egg, and egg yolk. Mix on medium until fully combined.
- Add the dry ingredients on low speed until just mixed, then fold in the sprinkles.
- Press dough evenly into the pan bottom and bake for 25 to 30 minutes until golden. Cool completely.
Cookie Dough Balls
- While the crust bakes, whisk flour and salt in a bowl.
- Beat butter and sugar together for 2 minutes until creamy. Add vanilla and milk, then mix until smooth.
- Add the dry ingredients and mix just until combined. Stir in sprinkles.
- Roll into small balls about the size of a dime to a nickel. Place on a tray lined with parchment and freeze until firm.
Cheesecake
- Preheat the oven to 325°F. Start heating water for a water bath.
- Beat cream cheese and sugar for 2 minutes, scraping halfway through.
- Mix in sour cream, heavy cream, and vanilla until smooth.
- Add eggs one at a time on low speed until just blended.
- Fold in two-thirds of the frozen cookie dough balls.
- Pour batter over the cooled crust.
- Prepare the water bath :
- Place the springform pan inside a 10-inch cake pan, then set in a roasting pan. Fill the roasting pan halfway with hot water.
- Bake for 80 to 90 minutes, until the edges are set and the center jiggles slightly.
- Turn off the oven, crack the door, and let cool inside for 30 minutes.
- Cool completely on a rack, then chill at least 6 hours or overnight.
White Chocolate Ganache
- Place white chocolate chips in a bowl. Heat the cream until hot and steaming.
- Pour over the chocolate, wait 2 minutes, then stir until smooth. If needed, microwave for 20 seconds to finish melting.
- Remove cheesecake from the pan and parchment, pour ganache on top, and spread evenly.
- Chill for 10 minutes, then top with the remaining cookie dough balls and sprinkles.
Pro Tips for Success
Top Tip
- Always use room temperature ingredients for the smoothest batter.
- Don't skip the water bath; it prevents cracks and keeps the cheesecake moist.
- Let it chill overnight for clean slices and the best flavor.
- If your ganache sets too thick, warm it briefly before spreading.
Storage and Reheating
- Refrigerate: Store covered for up to 4 days.
- Freeze: Wrap tightly in plastic and foil; freeze for up to 2 months. Thaw overnight in the fridge.
- Serve Cold: The cheesecake tastes best chilled with a firm, creamy texture.
Make Ahead and Freezing
- Prepare the crust and cookie dough balls up to 2 days in advance.
- Bake and cool the cheesecake fully before freezing.
- Thaw overnight and top with ganache just before serving.
Tips and Variations
- Quick Version: Use store-bought sugar cookie dough for the crust.
- Flavor Twist: Add a touch of almond extract for a classic sugar cookie note.
- Mini Version: Make individual cheesecakes using a muffin pan.
- Seasonal Swap: Try pastel sprinkles for spring or red and pink for Valentine's Day.
FAQs
Q: Can I skip the water bath?
You can, but it helps prevent cracks and keeps the texture silky.
Q: How do I know when it's done baking?
The edges will be set, and the center will gently jiggle when you move the pan.
Q: Can I make it gluten-free?
Yes. Substitute an equal amount of gluten-free flour for the all-purpose flour.
Q: What if my ganache is too thin?
Let it cool a few minutes; it thickens as it sets.
📖 Recipe
Sugar Cookie Cheesecake
- Prep Time: 45 minutes
- Cook Time: 90 minutes
- Total Time: 8 hours
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
This Sugar Cookie Cheesecake is pure holiday comfort: buttery cookie layers, creamy vanilla cheesecake, and a glossy swirl of white chocolate ganache on top.
Ingredients
Units
Scale
- 1 ¾ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
- ¾ cup unsalted butter, room temperature
- 1 cup Regenerative Organic Certified Cane Sugar from Wholesome
- 1 tsp pure vanilla extract
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- ⅓ cup Christmas sprinkles (jimmies)
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup Regenerative Organic Certified Cane Sugar from Wholesome
- 1 tsp pure vanilla extract
- 5 tbsp milk
- ⅓ cup Christmas sprinkles
- 32 oz cream cheese, room temperature
- ⅔ cup Regenerative Organic Certified Cane Sugar from Wholesome
- 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 cookie dough balls
- 1 cup white chocolate chips
- ⅓ cup heavy cream
Instructions
- Preheat the oven to 350°F. Grease a 9-inch springform pan, line the bottom with parchment, and grease again.
- Whisk the flour, baking soda, and salt together in a bowl.
- Beat the butter and cane sugar in a mixer for 2 minutes until light and fluffy.
- Add vanilla, egg, and egg yolk. Mix on medium until fully combined.
- Add the dry ingredients on low speed until just mixed, then fold in the sprinkles.
- Press dough evenly into the pan bottom and bake for 25 to 30 minutes until golden. Cool completely.
- While the crust bakes, whisk flour and salt in a bowl.
- Beat butter and sugar together for 2 minutes until creamy. Add vanilla and milk, then mix until smooth.
- Add the dry ingredients and mix just until combined. Stir in sprinkles.
- Roll into small balls about the size of a dime to a nickel. Place on a tray lined with parchment and freeze until firm.
- Preheat the oven to 325°F. Start heating water for a water bath.
- Beat cream cheese and sugar for 2 minutes, scraping halfway through.
- Mix in sour cream, heavy cream, and vanilla until smooth.
- Add eggs one at a time on low speed until just blended.
- Fold in two-thirds of the frozen cookie dough balls.
- Pour batter over the cooled crust.
- Prepare the water bath by placing the springform pan in a larger cake or roasting pan and filling halfway with hot water.
- Bake for 80 to 90 minutes, until edges are set and center jiggles slightly.
- Turn off oven, crack door, and let cool inside for 30 minutes.
- Cool completely on a rack, then chill at least 6 hours or overnight.
- Place white chocolate chips in a bowl. Heat cream until steaming, then pour over chips. Wait 2 minutes, then stir until smooth.
- Microwave 20 seconds more if needed. Pour ganache on top of chilled cheesecake and spread evenly.
- Chill for 10 minutes, then top with remaining cookie dough balls and sprinkles.
Notes
Refrigerate up to 4 days or freeze tightly wrapped for up to 2 months. Chill overnight for best flavor and slice cleanly. Serve cold for the perfect creamy texture.
Nutrition
- Serving Size: 1 slice
- Calories: 480
- Sugar: 30g
- Sodium: 200mg
- Fat: 32g
- Saturated Fat: 19g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 105mg
Serving Suggestions
Serve cold with coffee, hot chocolate, or a peppermint mocha. It's beautiful on a holiday dessert table and pairs perfectly with gingerbread cookies or peppermint bark.
Nutrition and Notes
- Yield: 12 servings
- Skill Level: Intermediate
- Calories: about 480 per slice
I tested this recipe several times to perfect the creamy balance between crust and filling. It's worth every moment in the kitchen.
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