Sugar Cookie Cheesecake Recipe

ByAndria Russo
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Introduction

Indulge in the delightful combination of sugar cookies and creamy cheesecake with this Sugar Cookie Cheesecake recipe. It features a festive sprinkle-studded crust, rich cheesecake filling, and playful cookie dough balls for extra texture and flavor. Perfect for holiday celebrations or any time you want a special treat!

A slice of funfetti cake sits on a white speckled plate with a silver fork resting on the cake's bottom edge. The cake has three layers: a thick, dense layer of white creamy frosting in the middle with red and green sprinkles inside, a colorful spongy layer with red, green, and blue sprinkles on top, and a smooth white frosting layer on the side decorated with red, green, and white round and stick sprinkles. The background is a white marbled texture with a wooden surface underneath the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 3/4 cups all-purpose flour
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter (room temperature)
  • 1 cup white granulated sugar
  • 1 tsp pure vanilla extract
  • 1 large egg (room temperature)
  • 1 egg yolk (room temperature)
  • 1/3 cup Christmas sprinkles (jimmies)
  • 1 1/2 cups all-purpose flour
  • 1/2 tsp salt
  • 1/2 cup unsalted butter (room temperature)
  • 1 cup white granulated sugar
  • 1 tsp pure vanilla extract
  • 3 tbsp milk
  • 1/2 cup Christmas sprinkles (jimmies)
  • 24 oz cream cheese (room temperature)
  • 3/4 cup white granulated sugar
  • 1/2 cup sour cream (room temperature or Greek yogurt)
  • 1/4 cup heavy cream (room temperature)
  • 1 tsp pure vanilla extract
  • 4 large eggs (room temperature)
  • 3/4 batch cookie dough balls
  • 1 cup white chocolate chips
  • 1/3 cup heavy cream

Instructions

  1. Step 1: Preheat the oven to 350℉. Spray a 9-inch springform pan with nonstick spray, line the bottom with a 9-inch parchment paper circle, and spray again. Set aside.
  2. Step 2: Bake 1 3/4 cups of flour on a cookie sheet for 5 minutes, then let cool. This helps with the cookie dough texture.
  3. Step 3: In a medium bowl, mix the 1 3/4 cups flour, baking soda, and 1/2 tsp salt. Set aside.
  4. Step 4: Using a mixer, beat 3/4 cup butter and 1 cup sugar on high speed for 2 minutes until fluffy.
  5. Step 5: Add 1 tsp vanilla, 1 large egg, and 1 egg yolk to the butter mixture. Mix on medium until fully combined.
  6. Step 6: Add the dry ingredients to the wet and mix on low speed until just combined. Fold in 1/3 cup Christmas sprinkles.
  7. Step 7: Press the cookie dough into the bottom of the prepared springform pan using your hands, forming a crust. It doesn’t need to go up the sides.
  8. Step 8: Bake the crust for 25–30 minutes until golden on top. Remove from oven and let cool slightly.
  9. Step 9: While the crust bakes, prepare the cookie dough balls. Combine 1 1/2 cups flour and 1/2 tsp salt in a bowl and set aside.
  10. Step 10: Beat 1/2 cup butter and 1 cup sugar on high speed for 2 minutes. Add 1 tsp vanilla and 3 tbsp milk, mixing on medium until smooth.
  11. Step 11: Add dry ingredients and mix on low until just combined. Stir in 1/2 cup Christmas sprinkles.
  12. Step 12: Roll the dough into small balls (about the diameter of a dime to a nickel) on a wax paper–lined cookie sheet.
  13. Step 13: Freeze the cookie dough balls until firm before adding to the cheesecake batter.
  14. Step 14: Preheat oven to 325℉ for the cheesecake. Prepare a water bath by heating water to steaming point.
  15. Step 15: Using a mixer, beat 24 oz cream cheese and 3/4 cup sugar on high speed for 2 minutes, scraping the bowl halfway through.
  16. Step 16: Mix in 1/2 cup sour cream, 1/4 cup heavy cream, and 1 tsp vanilla on medium speed until smooth and lump-free.
  17. Step 17: Add 4 large eggs on low speed one at a time until just combined. Fold in 3/4 of the prepared cookie dough balls using a spatula.
  18. Step 18: Pour the cheesecake batter over the baked sugar cookie crust in the springform pan.
  19. Step 19: Place the springform pan into a water bath using one of two methods:
    • Place the pan inside a 10-inch cake pan, then place that in a roasting pan. Fill with hot water halfway up the cake pan.
    • Wrap the springform pan twice with foil, place in roasting pan, and fill with hot water halfway up the pan.
  20. Step 20: Bake the cheesecake for 80–90 minutes until the edges are set with a slight jiggle in the center.
  21. Step 21: Turn off the oven, open the door slightly, and let the cheesecake cool for 30 minutes to prevent cracks.
  22. Step 22: Remove the cheesecake from the oven, cool completely on a rack, then wrap and chill in the fridge for at least 6 hours or overnight.
  23. Step 23: Prepare the white chocolate ganache by placing 1 cup white chocolate chips in a bowl. Heat 1/3 cup heavy cream until hot and steaming, then pour over the chocolate chips.
  24. Step 24: Let stand 2 minutes, then stir until smooth. If needed, microwave in 20-second intervals to melt remaining chunks.
  25. Step 25: Remove cheesecake from fridge, remove pan and parchment, and pour ganache over the top.
  26. Step 26: Freeze the cheesecake for 10 minutes, then decorate with remaining cookie dough balls and Christmas sprinkles.

Tips & Variations

  • Use room temperature ingredients for a smoother batter and even baking.
  • Substitute Greek yogurt for sour cream for a tangier cheesecake.
  • Chill cookie dough balls well before adding to cheesecake to prevent sinking.
  • Wrap the springform pan tightly with foil for the water bath to avoid water leaks.
  • Add your favorite holiday sprinkles to customize the look and flavor.

Storage

Store the cheesecake in the refrigerator, covered, for up to 5 days. The ganache and cookie dough topping will stay fresh and tasty. For longer storage, freeze the cheesecake wrapped tightly in plastic wrap and foil for up to 2 months. Thaw overnight in the fridge before serving. Reheat ganache slightly if it firms up too much.

How to Serve

A slice of funfetti cake sits on a white speckled plate atop a wooden table, showing two clear layers: the outer layer is light brown with red and green sprinkles baked into the soft cake, and the inner layer is thick, creamy off-white frosting with visible sprinkles inside it as well. The outside edge of the cake is coated in smooth white frosting decorated with red, green, and white round and elongated sprinkles, with a small round cookie dough ball attached on the side. A silver fork presses into the bottom layer, lifting a chunk of frosting and cake. The surface under the plate is a white marbled texture, and a few scattered sprinkles lie on the table and near the plate's edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without the cookie dough balls?

Yes, you can skip the cookie dough balls for a simpler version. The cheesecake will still be delicious with just the sprinkle-studded crust and smooth filling.

How do I prevent cracks in my cheesecake?

Cooling the cheesecake gradually helps prevent cracks. After baking, leave the oven door slightly open and let the cake cool inside before chilling it in the fridge. Using a water bath also helps maintain moisture and even baking.

Print
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Sugar Cookie Cheesecake Recipe

★★★★★

4.8 from 104 reviews
  • Author: Andria
  • Total Time: 8 hours 10 minutes
  • Yield: 12 slices 1x
Print Recipe

Description

This Sugar Cookie Cheesecake combines the buttery, festive flavors of sugar cookies with a creamy cheesecake filling. Featuring a sugar cookie crust, delicate cookie dough balls baked and incorporated into a rich cream cheese batter, and topped with a luscious white chocolate ganache along with sprinkles and more cookie dough balls, this dessert is perfect for holiday celebrations or any special occasion.

Ingredients

Scale

Sugar Cookie Crust

  • 1 3/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 3/4 cup Unsalted butter (room temperature)
  • 1 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1 Large egg (room temperature)
  • 1 Egg yolk (room temperature)
  • 1/3 cup Christmas sprinkles (jimmies)

Cookie Dough Balls

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter (room temperature)
  • 1 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 3 TBSP Milk
  • 1/2 cup Christmas sprinkles (jimmies)

Cheesecake Filling

  • 24 oz Cream cheese (room temperature)
  • 3/4 cup White granulated sugar
  • 1/2 cup Sour cream (room temperature or Greek yogurt)
  • 1/4 cup Heavy cream (room temperature)
  • 1 tsp Pure vanilla extract
  • 4 Large eggs (room temperature)
  • 3/4 of the cookie dough balls from above

White Chocolate Ganache

  • 1 cup White chocolate chips
  • 1/3 cup Heavy cream

Instructions

  1. Prepare the Sugar Cookie Crust: Preheat your oven to 350℉. Spray a 9-inch springform pan with a nonstick baking spray, line the bottom with a 9-inch parchment paper circle, and spray again to ensure the crust doesn’t stick. Set this aside for later.
  2. Bake the Flour: Spread the 1 3/4 cups of flour reserved for the cookie dough balls onto a cookie sheet and bake it for 5 minutes. This step helps with texture and safety. Let the flour cool completely before using.
  3. Mix Dry Ingredients for Crust: In a medium bowl, combine the 1 3/4 cups flour, baking soda, and salt; then set aside.
  4. Cream Butter and Sugar for Crust: Using a mixer, beat the 3/4 cup butter and 1 cup sugar on high speed for 2 minutes until fluffy.
  5. Add Wet Ingredients for Crust: Mix in the vanilla extract, egg, and egg yolk on medium speed until fully combined.
  6. Combine Dry with Wet for Crust: Slowly add the dry ingredients to the wet mixture and mix on low speed until just incorporated. Fold in the 1/3 cup Christmas sprinkles gently.
  7. Form and Bake Crust: Press the cookie dough evenly across the bottom of the prepared springform pan. It does not need to go up the sides. Bake in the oven for 25–30 minutes until the crust is golden on top. Set aside to cool slightly.
  8. Prepare Cookie Dough Balls: While the crust bakes, mix 1 1/2 cups flour and 1/2 tsp salt in a bowl and set aside. In another bowl, beat 1/2 cup butter and 1 cup sugar on high speed for 2 minutes. Add the 1 tsp vanilla and 3 TBSP milk and mix on medium until combined.
  9. Combine Dry and Wet for Cookie Dough Balls: Add the dry ingredients into the wet mixture on low speed until just combined, then fold in 1/2 cup Christmas sprinkles.
  10. Shape and Chill Cookie Dough Balls: On a wax-paper-lined cookie sheet, roll the dough into small balls roughly the size of a dime to a nickel. Freeze the cookie dough balls until firm for best results.
  11. Prepare the Cheesecake Batter: Preheat oven to 325℉. Using a mixer, beat the cream cheese and 3/4 cup sugar on high speed for 2 minutes, scraping the sides halfway through to ensure smoothness.
  12. Add Remaining Wet Ingredients to Cheesecake: Mix in sour cream, heavy cream, and vanilla on medium speed until smooth and free of lumps.
  13. Mildly Incorporate Eggs and Cookie Dough Balls: Add the eggs one at a time, mixing on low speed just until combined. Remove the mixer and fold in 3/4 of the frozen cookie dough balls carefully with a spatula.
  14. Assemble Cheesecake: Pour the batter over the baked crust in the springform pan. Prepare for the water bath to bake the cheesecake gently.
  15. Prepare Water Bath: Use one of two methods: (1) place the springform pan inside a 10-inch cake pan, then place that in a large roasting pan and pour in hot water halfway up the cake pan; or (2) tightly wrap the springform pan twice in aluminum foil, place it in the roasting pan, and fill with hot water halfway up the pan. Both prevent cracking and ensure even baking.
  16. Bake Cheesecake: Bake the cheesecake for 80–90 minutes until the edges are set and the center jiggles slightly.
  17. Cool Gradually: Turn off the oven, crack the door open, and let the cheesecake cool for 30 minutes to prevent cracking.
  18. Chill Cheesecake: Remove the springform pan, place it on a cooling rack until completely cool. Wrap tightly with foil and refrigerate for at least 6 hours, preferably overnight.
  19. Prepare White Chocolate Ganache: Pour 1 cup white chocolate chips into a bowl. Heat 1/3 cup heavy cream in a small pan over medium heat until hot and steaming but not boiling. Pour the hot cream over the white chocolate chips and let sit for 2 minutes. Stir until smooth, heating in short microwave bursts if needed to melt remaining chunks.
  20. Top the Cheesecake: Remove the cheesecake from the fridge, remove the pan sides and parchment paper, then pour the ganache evenly over the top.
  21. Decorate: Freeze the cheesecake for 10 minutes to set the ganache, then decorate with the remaining cookie dough balls and additional Christmas sprinkles for a festive finish.

Notes

  • Make sure all your dairy ingredients (butter, cream cheese, eggs) are at room temperature for a smooth and creamy batter.
  • Baking the flour for the cookie dough balls helps eliminate any raw flour taste and improves texture.
  • Freezing cookie dough balls before adding them to the batter prevents them from melting into the cheesecake during baking.
  • Using a water bath during baking helps prevent cracks and ensures even cooking of the cheesecake.
  • Cool the cheesecake gradually by leaving the oven door cracked open after baking to reduce the chance of cracks.
  • Refrigerate the cheesecake for several hours or overnight to allow it to set fully before adding ganache and serving.
  • The white chocolate ganache can be made a day ahead and stored in the fridge; reheat gently before pouring over cheesecake.
  • Sprinkles add a festive touch but can be substituted or omitted as preferred.
  • Prep Time: 40 minutes
  • Cook Time: 1 hour 30 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Keywords: Sugar Cookie Cheesecake, Holiday Dessert, Christmas Dessert, Cheesecake with Cookie Dough, White Chocolate Ganache Cheesecake, Festive Cheesecake

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