Sugar Cookie Cheesecake: A Festive Holiday Dessert

There’s something magical about the holidays that calls for a show-stopping dessert, and this Sugar Cookie Cheesecake fits the bill perfectly! With a sugar cookie crust, creamy cheesecake packed with sugar cookie dough balls, and a silky white chocolate ganache topping, it’s the dessert you didn’t know your holiday table was missing. This recipe combines all the flavors of Christmas into one unforgettable bite.

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Why You’ll Love This Sugar Cookie Cheesecake

• Festive and Fun: With Christmas sprinkles and sugar cookie dough in every layer, this cheesecake screams holiday cheer.
• Crowd-Pleasing: A creamy, rich cheesecake paired with buttery sugar cookies—what’s not to love?
• Make-Ahead Friendly: It needs to chill for hours, making it a perfect dessert to prepare the night before.

For more holiday inspiration, check out our recipes for Caramel Drizzled Apple Cinnamon Cookies and Italian Anise Cookies.

What Does Sugar Cookie Cheesecake Taste Like?

Imagine the rich, creamy texture of cheesecake paired with the buttery sweetness of sugar cookies. The white chocolate ganache adds a touch of luxury, while the cookie dough balls provide a playful texture. It’s sweet, slightly tangy, and utterly irresistible.

Ingredients for Sugar Cookie Cheesecake

Sugar Cookie Crust

• 1 ¾ cup all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, room temperature
• 1 cup cane sugar
• 1 teaspoon pure vanilla extract
• 1 large egg, room temperature
• 1 egg yolk, room temperature
• ⅓ cup Christmas sprinkles

Cookie Dough Balls

• 1 ½ cups all-purpose flour
• ½ teaspoon salt
• ½ cup unsalted butter, room temperature
• 1 cup cane sugar
• 1 teaspoon pure vanilla extract
• 5 tablespoons milk
• ⅓ cup Christmas sprinkles

Cheesecake Filling

• 32 oz cream cheese, room temperature
• ⅔ cup cane sugar
• 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 prepared cookie dough balls

White Chocolate Ganache

• 1 cup white chocolate chips
• ⅓ cup heavy cream

Tools You’ll Need

• 9-inch springform pan
• Mixer (stand or hand)
• Large roasting pan (for the water bath)
• Parchment paper

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Step-by-Step Instructions

1. Prepare the Sugar Cookie Crust

1. Preheat your oven to 350°F. Spray a 9-inch springform pan with nonstick spray and line the bottom with parchment paper.
2. Mix the flour, baking soda, and salt in a bowl.
3. Beat butter and sugar together on high for 2 minutes. Add vanilla, egg, and egg yolk, mixing until combined.
4. Gradually add dry ingredients and mix on low until just incorporated. Stir in Christmas sprinkles.
5. Press the dough into the bottom of the pan and bake for 25-30 minutes, until golden brown. Let it cool completely.

2. Make the Cookie Dough Balls

1. Mix flour and salt in a bowl.
2. Beat butter and sugar on high for 2 minutes, then add vanilla and milk, mixing until smooth.
3. Gradually add dry ingredients and mix until combined. Fold in sprinkles.
4. Roll the dough into dime-sized balls and freeze them until firm.

3. Cheesecake Filling

1. Preheat your oven to 325°F.
2. Beat cream cheese and sugar on high for 2 minutes. Scrape down the sides of the bowl.
3. Add sour cream, heavy cream, and vanilla, mixing on medium until smooth.
4. Add eggs one at a time, mixing on low until just combined. Fold in ⅔ of the frozen cookie dough balls.
5. Pour the batter over the cooled crust.

4. Water Bath and Baking

1. Place the springform pan in a larger cake pan or wrap it in foil.
2. Place it in a roasting pan and pour hot water halfway up the sides.
3. Bake for 80-90 minutes, until the edges are set but the center jiggles slightly.
4. Turn off the oven, crack the door, and cool for 30 minutes. Then cool completely on a rack before chilling in the fridge for at least 6 hours.

5. White Chocolate Ganache

1. Heat the heavy cream until steaming, then pour it over the white chocolate chips. Let it sit for 2 minutes before stirring until smooth.
2. Pour the ganache over the chilled cheesecake and freeze for 10 minutes to set.

6. Decorate

Top with the remaining cookie dough balls and a sprinkle of Christmas cheer!

What to Serve with Sugar Cookie Cheesecake

This cheesecake is a show-stopper on its own, but it pairs beautifully with:

• A cup of spiced eggnog or hot chocolate.
• A side of Polar Bear Cookies for an extra festive touch.

Tips for Success

• Bring all dairy ingredients to room temperature for a smooth batter.
• Use a water bath to prevent cracks.
• Chill overnight for the best flavor and texture.

Storage Instructions

Store leftover cheesecake in the fridge for up to 5 days. You can also freeze slices for up to 3 months—just wrap them tightly in plastic wrap and foil.

FAQs

Can I skip the water bath?
While you can bake without it, a water bath helps achieve a creamy texture and prevents cracks.

Can I make this recipe gluten-free?
Yes! Use a gluten-free flour blend for both the crust and cookie dough.

What if I don’t have sprinkles?
You can skip them or use crushed candy canes for a festive twist.

Wrapping Up

This Sugar Cookie Cheesecake is the perfect centerpiece for your holiday dessert spread. Its layers of buttery crust, creamy filling, and festive decorations are sure to impress your guests and bring smiles all around.

If you try this recipe, let me know how it turns out! Leave a review or share your creations on Pinterest. Follow me here for more ideas.

Looking for more holiday treats? Don’t miss our Italian Anise Cookies and Caramel Drizzled Apple Cinnamon Cookies. Happy baking!

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