Introduction

This Sugar Cookie Cheesecake Dessert combines the best of two beloved treats: sugar cookies and creamy cheesecake. With a festive sprinkle twist and a luscious white chocolate ganache topping, it’s perfect for any celebration or sweet craving.

A round cake sits on white crumpled paper over a white marbled surface. The cake has a thick golden-brown crust on the sides and a dense light cream-colored inside with small bits of red and green. It is topped with a thick layer of white frosting, spread unevenly with soft peaks, and decorated with colorful red, green, pink, and white round sprinkles of different sizes scattered generously on the frosting. One slice is cut out and being lifted with a silver spatula, showing the layers clearly. The photo taken with an iphone --ar 4:5 --v 7

Ingredients

Sugar Cookie Crust: 1 ¾ cup all-purpose flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, room temperature
1 cup cane sugar
1 tsp 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 tsp salt
½ cup unsalted butter, room temperature
1 cup cane sugar
1 tsp pure vanilla extract
5 tbsp milk
⅓ cup Christmas sprinkles (jimmies)
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 tsp 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

Instructions

Step 1: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy removal.
Step 2: For the sugar cookie crust, whisk together flour, baking soda, and salt in a bowl. In another bowl, cream the butter and sugar until fluffy, about 2–3 minutes. Beat in vanilla, egg, and egg yolk. Gradually add the dry ingredients and mix until combined, then fold in the sprinkles.
Step 3: Press the crust mixture into the bottom and about 1 inch up the sides of the prepared pan. Bake for 10–12 minutes, then let it cool completely.
Step 4: Prepare the cookie dough balls by creaming butter and sugar until light and fluffy. Mix in vanilla and milk. Add flour and salt, stirring until a dough forms. Fold in sprinkles, then roll dough into small balls about ½ to 1 inch in diameter. Chill until firm.
Step 5: For the cheesecake filling, beat the cream cheese until smooth. Add sugar, followed by sour cream, heavy cream, and vanilla. Add eggs one at a time, mixing gently after each addition. Fold in two-thirds of the cookie dough balls.
Step 6: Pour the cheesecake mixture over the cooled sugar cookie crust.
Step 7: Wrap the springform pan with foil to prevent water leakage, then place it in a water bath. Bake at 325°F for 60–70 minutes. The center should jiggle slightly when done.
Step 8: Turn off the oven and let the cheesecake sit inside with the door cracked open for 1 hour. Then refrigerate for at least 6 hours or overnight to set completely.
Step 9: To make the ganache, heat the heavy cream until steaming but not boiling. Pour over white chocolate chips and let sit for 2 minutes, then stir until smooth. Pour ganache over the chilled cheesecake.
Step 10: Decorate the top with the remaining cookie dough balls and additional sprinkles. Chill briefly before serving.

Tips & Variations

Use full-fat cream cheese and sour cream for the creamiest texture.
Substitute Greek yogurt for sour cream for a tangier cheesecake.
Swap Christmas sprinkles for other festive decorations depending on the occasion.
Chilling the cookie dough balls before adding them to the filling helps them keep their shape during baking.

Storage

Store this cheesecake covered in the refrigerator for up to 5 days. For best texture, bring to room temperature about 20 minutes before serving. Leftovers can be frozen for up to 1 month; thaw overnight in the fridge before serving.

How to Serve

A round cheesecake with three main visible layers is shown on a white marbled surface. The bottom layer is a crumbly, light brown crust. The middle layer is thick and creamy white with colorful red and green bits mixed inside. The top layer is a smooth layer of white whipped cream that has been spread evenly and decorated with small red, white, and green round sprinkles covering the entire top surface. In the foreground, a slice is being lifted with a fork, showing the side view of the clean cut through all layers, and the slice is topped with the same whipped cream and sprinkles. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake is great when made a day in advance. It actually improves in flavor as it chills.

Can I use regular sugar instead of cane sugar?

Absolutely, regular granulated sugar works well in this recipe with no noticeable difference in taste.

Sugar Cookie Cheesecake Dessert Recipe

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★★★★★

5 from 60 reviews

This festive Sugar Cookie Cheesecake Dessert combines a delightful sugar cookie crust with colorful sprinkle-studded cookie dough balls baked right into a creamy cheesecake filling. Topped with a luscious white chocolate ganache and decorated with extra cookie dough and sprinkles, it offers a playful twist on traditional cheesecake perfect for holiday celebrations.

Author: zara
Prep Time: 30 minutes
Cook Time: 1 hour 15 minutes
Total Time: 8 hours 15 minutes (including chilling time)
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Sugar Cookie Crust:

1 ¾ cup all-purpose flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, room temperature
1 cup Regenerative Organic Certified® Cane Sugar
1 tsp 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 tsp salt
½ cup unsalted butter, room temperature
1 cup Regenerative Organic Certified® Cane Sugar
1 tsp pure vanilla extract
5 tbsp milk
⅓ cup Christmas sprinkles (jimmies)

Cheesecake Filling:

32 oz cream cheese, room temperature
⅔ cup Regenerative Organic Certified® Cane Sugar
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 prepared cookie dough balls

White Chocolate Ganache:

1 cup white chocolate chips
⅓ cup heavy cream

Instructions

Preheat Oven & Prepare Pan: Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper to prevent sticking and ensure easy removal.
Make the Sugar Cookie Crust: In a bowl, whisk together the flour, baking soda, and salt. In another large bowl, cream the butter and sugar together until fluffy, about 2 to 3 minutes. Beat in the vanilla, egg, and egg yolk until well combined. Gradually add the dry ingredients to the wet, mixing until fully incorporated. Fold in the Christmas sprinkles. Press this dough into the bottom and 1 inch up the sides of your prepared pan. Bake for 10 to 12 minutes, then let it cool completely to set the crust.
Prepare Cookie Dough Balls: Cream the butter and sugar together until light and fluffy. Mix in the vanilla and milk until combined. Add the flour and salt, stirring until a dough forms. Fold in the sprinkles. Roll the dough into small balls approximately ½ to 1 inch in diameter. Chill these balls until they are firm to the touch, which makes them easier to handle and prevents spreading during baking in the cheesecake.
Make Cheesecake Filling: Beat the cream cheese until smooth and creamy. Add sugar, then incorporate the sour cream or Greek yogurt, heavy cream, and vanilla extract. Add the eggs one at a time, gently mixing after each addition to maintain a smooth texture. Fold in two-thirds of the prepared cookie dough balls gently so they are evenly distributed but not crushed. Pour this filling into the cooled sugar cookie crust.
Bake Cheesecake: Wrap the springform pan in foil to prevent water from leaking in. Place the pan in a water bath by putting it in a larger baking dish and adding hot water halfway up the sides of the springform pan. Bake at 325°F for 60 to 70 minutes until the cheesecake is set but the center still jiggles slightly. After baking, turn off the oven and leave the cheesecake inside with the door cracked open for 1 hour to cool gradually and prevent cracking. Then refrigerate the cheesecake for at least 6 hours or overnight to fully chill and set.
Make Ganache & Decorate: Heat the heavy cream until it is steaming but not boiling. Pour it over the white chocolate chips and let it sit for 2 minutes to melt. Stir until smooth and glossy. Pour the ganache evenly over the chilled cheesecake. Decorate the top with the remaining cookie dough balls and additional sprinkles for a festive finish.

Notes

Using room temperature ingredients helps achieve a smooth and creamy cheesecake filling.
Wrapping the springform pan with foil and using a water bath prevents the cheesecake from cracking.
Letting the cheesecake rest in the warm oven after baking helps it cool evenly and maintain a creamy texture.
Chilling the cookie dough balls before folding them in prevents them from melting during baking.
For a dairy-free variation, substitute cream cheese, sour cream, and heavy cream with appropriate plant-based alternatives.

Keywords: sugar cookie cheesecake, sprinkle cheesecake, holiday dessert, festive cheesecake, white chocolate ganache cheesecake