There’s something magical about the crisp sweetness of sugar cookies combined with the creamy richness of cheesecake, and that’s exactly what makes this Sugar Cookie Cheesecake Recipe so irresistible. Whether for a special occasion or just to treat yourself, it’s a dessert worth every delicious bite.
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Why You'll Love This Recipe
I’ve made this Sugar Cookie Cheesecake Recipe a dozen times, and honestly, it’s become a fast favorite in my kitchen. It offers that perfect blend of nostalgic cookie flavors with a velvety cheesecake texture. It's the kind of treat that brings smiles around the table every single time.
- Delicious combo: The sugar cookie crust plus chewy cookie dough balls baked right into the cheesecake make each bite uniquely flavorful.
- Festive fun: Sprinkles folded through the crust and dough balls add a delightful pop of color, perfect for holiday gatherings or birthdays.
- Moist and creamy: The addition of sour cream and heavy cream ensures a luscious, smooth cheesecake that’s not too dense.
- Impress your guests: Topped with white chocolate ganache and extra cookie dough balls, it’s a show-stopper that tastes as good as it looks.
Ingredients & Why They Work
This Sugar Cookie Cheesecake Recipe strikes the right balance because of thoughtfully chosen ingredients that work in harmony—from the crisp crust to the creamy filling. Here’s what you need to know about each one before you dive in.
- All-purpose flour: The backbone for both the crust and cookie dough, lending structure without toughness.
- Baking soda: Adds just the right lift to the sugar cookie crust, keeping it light and tender.
- Unsalted butter: Room temperature butter creams beautifully with sugar for that perfect, rich cookie flavor.
- White granulated sugar: Sweetness that balances cream cheese tang with the cookies’ cozy vibe.
- Vanilla extract: Pure vanilla elevates the overall flavor, giving the cheesecake that familiar, warm aroma.
- Eggs: Key to binding and giving the cheesecake its creamy texture without cracking.
- Christmas sprinkles (jimmies): Because who says dessert can’t be festive and fun? These add bursts of visual joy and slight crunch.
- Cream cheese: The star of the cheesecake filling, it’s essential to use full-fat and room temperature for a creamy finish.
- Sour cream or Greek yogurt: Adds moisture and a slight tanginess, cutting through the richness beautifully.
- Heavy cream: For smoothness and just enough fat to keep the cheesecake silky.
- White chocolate chips: Make your ganache dreamy and luscious—plus they pair perfectly with sugar cookie flavors.
Make It Your Way
I love playing around with this recipe depending on the season or mood. There’s tons of room to tweak the sprinkles, swap out extracts, or even add a little citrus zest to brighten it up. You’re definitely encouraged to make this your own.
- Variation: I sometimes swap vanilla for almond extract for a nutty twist that surprises guests—in a good way!
- Diet-Friendly: To lighten it up, Greek yogurt works wonderfully instead of sour cream.
- Color Shift: Different sprinkle colors work great for birthdays, holidays, or themed parties.
- Texture Fun: Try mixing in mini chocolate chips with the cookie dough balls for a subtle chocolate crunch.
Step-by-Step: How I Make Sugar Cookie Cheesecake Recipe
Step 1: Prepare the Sugar Cookie Crust with Love
First up, preheat your oven to 350°F and get that trusty springform pan ready by spraying and lining it with parchment paper. Baking the flour for the cookie dough balls ahead of time (just 5 minutes) might seem odd, but trust me—it intensifies the flavor and improves texture. While the crust dough comes together quickly, don’t rush the mixing—you want it well combined but not overworked. Press the dough evenly in your pan’s bottom; it doesn't have to climb the sides, so keep it flat and sturdy. Bake for 25 to 30 minutes till it turns a golden, beautiful tan.
Step 2: Roll and Chill Those Adorable Cookie Dough Balls
While the crust bakes, start mixing cookie dough balls—these little gems add a delightful chew throughout the cheesecake. Combine the flour and salt, cream the butter and sugar, then add vanilla and milk. Gently mix the dry into wet and fold in sprinkles. Now, here’s where family help is golden—rolling tiny dough balls about the size of a dime or nickel is a bit tedious. Pop them onto a wax-paper-lined cookie sheet and freeze those babies until firm. This step is key to keeping the dough shape intact inside the cheesecake.
Step 3: Craft the Lush, Creamy Cheesecake Filling
Drop your oven temp to 325°F and prepare a water bath for gentle, crack-free baking—more on that in the tips! Beat your room-temp cream cheese and sugar on high for two minutes, scraping the bowl halfway through. Add sour cream, heavy cream, and vanilla for that velvety texture and smooth flavor, then carefully beat in the eggs on low to avoid too much air. Finally, fold in most of your frozen cookie dough balls (save some for the topping!) with a spatula, and pour this luscious batter over the baked crust.
Step 4: Bake with Patience, Cool with Care
Bake your cheesecake for 80 to 90 minutes until edges are set and center has a gentle jiggle—this is exactly how you want it for a creamy finish. Don’t rush the cooling: turn off the oven, leave the door cracked open for 30 minutes to prevent cracks, then cool completely on a rack before wrapping and chilling at least 6 hours or ideally overnight. Trust me, waiting is totally worth it!
Step 5: Whip Up and Drizzle That White Chocolate Ganache
While waiting for your cheesecake, melt white chocolate chips with hot heavy cream for a glossy ganache topping. Pour it over your chilled cheesecake, then pop it in the freezer for 10 minutes to set. Last but not least, sprinkle the remaining cookie dough balls and colorful jimmies on top for that picture-perfect finish. I find this topping is what pulls the whole dessert together and makes everyone go “wow!”
Top Tip
After several attempts, I’ve learned a few tricks that really make a difference when making this Sugar Cookie Cheesecake Recipe. These tips helped me get a smooth, crack-free cheesecake packed with gooey cookie goodness.
- Water bath method: I prefer placing the springform pan inside a larger cake pan, then setting that into a roasting pan filled halfway with hot water. This avoids leaks and keeps your crust dry.
- Room temperature ingredients: Pull out your cream cheese, eggs, sour cream, and butter at least two hours before baking. It makes mixing smooth and prevents lumps.
- Don’t overmix eggs: Beat eggs in on low speed and as soon as combined, stop to avoid incorporating too much air, which can cause cracking.
- Freeze cookie dough balls: Keeping them cold helps them hold shape in the batter and provides those delightful chewy bits after baking.
How to Serve Sugar Cookie Cheesecake Recipe
Garnishes
I usually keep the garnish simple but festive—more sprinkles and leftover cookie dough balls sprinkled on top add charm and extra flavor. Sometimes I throw on a little whipped cream around the edges for an elegant touch that guests love. If you’re feeling fancy, a few fresh raspberries or mint leaves brighten it up beautifully.
Side Dishes
This cheesecake is sweet and rich, so I like pairing it with fresh fruit like sliced strawberries or a citrus salad to cut through some of that richness. A light vanilla or cinnamon coffee is my go-to drink to accompany each slice—it complements those sugar cookie notes perfectly.
Creative Ways to Present
For holiday parties, I’ve served this in individual cheesecake jars layered with extra cookie crumbs and topped with sprinkles and ganache drizzle. It’s adorable, portion-controlled, and always a hit. For birthdays, I’ve gone for a funfetti version of the cookie dough balls to amp up the colorful vibe. Get creative with the sprinkles and toppings for any occasion to make it uniquely yours.
Make Ahead and Storage
Storing Leftovers
Once chilled, I cover the cheesecake tightly with plastic wrap and store it in the fridge for up to 5 days. The flavors actually deepen over time, so leftovers can be even better the next day, giving you more reasons to savor it slowly.
Freezing
This cheesecake freezes surprisingly well! I usually freeze it uncut in the pan, wrapped securely in foil and plastic wrap to prevent freezer burn. When you’re ready, thaw overnight in the fridge. The texture holds up nicely with minimal compromise, perfect for advance prep.
Reheating
I don’t recommend heating this cheesecake — it’s best enjoyed chilled. If you want it a bit softer, letting slices sit at room temperature for 15 minutes brings out the creaminess without losing structure.
Frequently Asked Questions:
While you can, I recommend making the dough from scratch for this Sugar Cookie Cheesecake Recipe. Homemade dough offers better control over flavor and texture, and it’s a lovely chance to add festive sprinkles to make the dessert truly your own.
Using a water bath is key for this recipe. It provides gentle, even heat that prevents the cheesecake from drying out and cracking. Also, letting the cheesecake cool gradually with the oven door cracked open helps minimize sudden temperature changes, reducing crack risk.
Absolutely! Greek yogurt is a fantastic substitute for sour cream in this cheesecake. It adds a similar tang and creaminess, making the recipe a bit lighter without sacrificing flavor or texture.
To store leftovers, tightly cover the cheesecake with plastic wrap and keep it refrigerated. It will stay fresh for up to 5 days and the flavors actually improve, so it’s perfect for enjoying over several days.
Final Thoughts
This Sugar Cookie Cheesecake Recipe holds a special place in my heart because it perfectly marries two beloved desserts into one unforgettable slice. It’s always the dessert I turn to when I want something both comforting and festive. I hope you give it a try—you’ll enjoy every step of making and every bite of this sweet celebration in your mouth!
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Sugar Cookie Cheesecake Recipe
- Prep Time: 1 hour
- Cook Time: 1 hour 30 minutes
- Total Time: 8 hours 20 minutes
- Yield: 16 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This sugar cookie cheesecake combines a buttery sugar cookie crust with festive sprinkles, creamy cheesecake studded with cookie dough balls, and a luscious white chocolate ganache topping. Perfect for holiday celebrations or anytime you crave a fun and indulgent dessert.
Ingredients
Sugar Cookie Crust
- 1 ¾ cup All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ¾ cup Unsalted butter, room temperature
- 1 cup White granulated sugar
- 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 White granulated sugar
- 1 teaspoon Pure vanilla extract
- 3 tablespoon Milk
- ½ cup Christmas sprinkles, jimmies
Cheesecake
- 24 oz Cream cheese, room temperature
- ¾ cup White granulated sugar
- ½ cup Sour cream, room temperature or Greek yogurt
- ¼ cup Heavy cream, room temperature
- 1 teaspoon Pure vanilla extract
- 4 Large eggs, room temperature
- ¾ Cookie dough balls (from above)
White Chocolate Ganache
- 1 cup White chocolate chips
- ⅓ cup Heavy cream
Instructions
- Prepare Sugar Cookie Crust: Preheat the oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray and line the bottom with a 9-inch parchment paper circle, spraying again. Set aside. Bake 1 ½ cups all-purpose flour on a cookie sheet for 5 minutes to toast. Let cool. In a medium bowl, mix the toasted flour, baking soda, and salt; set aside. Using a mixer, beat butter and sugar on high speed for 2 minutes. Add vanilla, egg, and egg yolk, mixing on medium until combined. Gradually add dry ingredients on low speed until just combined, then stir in ⅓ cup Christmas sprinkles. Press dough evenly into the bottom of the prepared pan (no need to go up sides). Bake for 30 minutes or until golden on top. Remove from oven and let cool.
- Make Cookie Dough Balls: While crust bakes, preheat oven to 350℉ if not already preheated. In a medium bowl, mix 1 ½ cups flour and ½ teaspoon salt; set aside. Using a mixer, beat butter and sugar on high speed for 2 minutes. Add vanilla and milk, mixing on medium until smooth. Add dry ingredients on low speed until just combined, then fold in ½ cup Christmas sprinkles. Roll dough into small balls about dime to nickel size and place on wax paper-lined cookie sheet. Freeze until firm before use.
- Prepare Cheesecake Filling: Preheat oven to 325℉. Start preparing hot water bath. Using a mixer, beat cream cheese and sugar on high speed for 2 minutes, scraping sides midway. Add sour cream, heavy cream, and vanilla, mixing on medium until smooth with no lumps. Add eggs one at a time on low speed until just combined. Fold in ¾ of the prepared cookie dough balls gently into the batter with a spatula.
- Assemble and Bake Cheesecake: Pour cheesecake batter over cooled sugar cookie crust in springform pan. Prepare a water bath by either placing the springform in a 10-inch cake pan inside a large roasting pan filled halfway with hot water, or wrap springform pan tightly with aluminum foil and place inside roasting pan with hot water halfway up the pan. Bake cheesecake for 90 minutes until edges are set and center has slight jiggle. Turn off oven, crack door open, and let cheesecake cool inside oven for 30 minutes to prevent cracks. Remove and cool completely on a rack. Then wrap pan and chill in fridge at least 6 hours or overnight.
- Make White Chocolate Ganache: Place white chocolate chips in a bowl. Heat heavy cream in a small pan over medium heat until hot and steaming. Pour cream over chocolate and let sit 2 minutes before stirring with rubber spatula. If needed, microwave in 20-second intervals to melt completely and achieve smooth consistency.
- Finish and Decorate: Remove chilled cheesecake from springform pan and parchment paper. Pour white chocolate ganache evenly over the top. Place cheesecake in freezer for 10 minutes to set ganache. Decorate with remaining cookie dough balls and additional Christmas sprinkles. Serve chilled.
Notes
- Pull out all dairy ingredients 2 hours before baking to reach room temperature for best texture.
- Freezing cookie dough balls before adding to cheesecake ensures they hold shape and texture during baking.
- Using a water bath prevents cracks and helps the cheesecake bake evenly.
- For easier removal, line the springform pan with parchment paper before adding crust.
- Chill cheesecake overnight for the best flavor and texture.
- Use a sharp knife warmed in hot water to cut clean slices.
Nutrition
- Serving Size: 1 slice
- Calories: 480 kcal
- Sugar: 32 g
- Sodium: 220 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.5 g
- Carbohydrates: 44 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 110 mg
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