Easy Sugar Cookie Cheesecake Recipe

This sugar cookie cheesecake combines two beloved desserts into one show-stopping treat that will be the star of your holiday table. I’ve been perfecting this recipe for years, and it never fails to get rave reviews from family and friends.

There’s something magical about the moment you slice into this cheesecake and see those colorful cookie dough balls nestled throughout the creamy filling. I first created this recipe when my kids were begging for both cheesecake and sugar cookies for Christmas dessert. Instead of choosing, I decided to combine them, and this sugar cookie cheesecake was born. The buttery cookie crust provides the perfect foundation, while the smooth cheesecake filling studded with edible cookie dough balls creates an irresistible texture contrast. Topped with white chocolate ganache and more festive sprinkles, it’s pure holiday magic on a plate.

Essential Ingredients You’ll Need

I always recommend using room temperature ingredients for the smoothest texture – trust me, it makes all the difference in achieving that perfectly creamy cheesecake consistency.

Sugar Cookie Crust:

• 1 3/4 cup all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 3/4 cup unsalted butter, room temperature
• 1 cup cane 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 cane sugar
• 1 tsp pure vanilla extract
• 5 TBSP milk
• 1/3 cup Christmas sprinkles, jimmies

Cheesecake:

• 32 oz cream cheese, room temperature (I prefer full-fat Philadelphia brand)
• 2/3 cup cane sugar
• 3/4 cup sour cream, room temperature or Greek yogurt
• 1/2 cup heavy cream, room temperature
• 1 tsp pure vanilla extract
• 4 large eggs, room temperature
• 2/3 cookie dough balls

White Chocolate Ganache:

• 1 cup white chocolate chips
• 1/3 cup heavy cream

Step-by-Step Baking Instructions

I recommend reading through all steps before starting – this sugar cookie cheesecake requires some timing coordination, but the results are absolutely worth it.

Step 1: Preheat oven to 350°F. Spray a 9-inch springform pan with baking spray and line with parchment paper. In a medium bowl, whisk together flour, baking soda, and salt for the crust.

Step 2: Beat butter and sugar on high speed for 2 minutes until light and fluffy. Add vanilla, egg, and egg yolk, mixing on medium until combined. Gradually add dry ingredients on low speed, then fold in Christmas sprinkles.

Step 3: Press cookie dough evenly across the bottom of your prepared pan. Bake for 25-30 minutes until golden brown. The crust should feel set but not hard.

Step 4: While crust bakes, make cookie dough balls. Combine flour and salt in a bowl. Beat butter and sugar for 2 minutes, then add vanilla and milk. Mix in dry ingredients and sprinkles.

Step 5: Roll cookie dough into dime to nickel-sized balls on a parchment-lined baking sheet. Freeze immediately – they need to be firm before adding to the cheesecake.

Step 6: Reduce oven to 325°F. Beat cream cheese and sugar on high for 2 minutes, scraping bowl halfway through. Add sour cream, heavy cream, and vanilla, mixing until smooth with no lumps.

Step 7: Add eggs one at a time on low speed, mixing just until incorporated. Gently fold in 2/3 of the frozen cookie dough balls with a spatula.

Step 8: Pour cheesecake batter over the baked crust. Set up water bath by wrapping pan in foil or placing in a larger pan, then adding hot water halfway up the sides.

Step 9: Bake 80-90 minutes until edges are set and center has a slight jiggle. Turn off oven, crack door open, and cool for 30 minutes to prevent cracks.

Step 10: Cool completely on a rack, then refrigerate at least 6 hours or overnight. For ganache, heat cream until steaming, pour over chocolate chips, wait 2 minutes, then stir until smooth.

Step 11: Remove cheesecake from pan, pour ganache on top, freeze 10 minutes, then decorate with remaining cookie dough balls and sprinkles.

Perfect Pairings and Serving Ideas

This sugar cookie cheesecake pairs beautifully with warm beverages and complementary flavors.

Hot chocolate: The rich cocoa enhances the white chocolate ganache while providing a cozy contrast to the cold cheesecake.

Coffee or espresso: The slight bitterness balances the sweet cookie dough flavors perfectly for an elegant dessert course.

Fresh berries: Strawberries or raspberries add a tart, fresh element that cuts through the richness while adding beautiful color.

Vanilla ice cream: A small scoop alongside each slice creates an indulgent sundae-style presentation that kids and adults love.

Perfect Holiday Menu Pairings

This sugar cookie cheesecake makes an elegant finale to any Christmas meal. Start your celebration with our stunning Easy Christmas Charcuterie Board or the festive Christmas Charcuterie Board with Ornament Design. For cookie lovers, try our Christmas Cranberry Orange Cookies alongside this cheesecake, or add Chocolate Peppermint Bread for a complete holiday dessert spread.

Storage and Make-Ahead Tips

Store your sugar cookie cheesecake covered in the refrigerator for up to 5 days – the flavors actually improve after the first day as everything melds together.

For serving, I recommend using a sharp knife dipped in warm water and wiped clean between each slice for the neatest cuts. The cheesecake tastes best when served chilled, so remove from the fridge just before slicing.

Pro tip: You can freeze individual slices wrapped in plastic wrap for up to 30 days, making it perfect for meal prep or saving leftovers. The whole cheesecake can also be frozen before adding the ganache decoration.

Common Questions and Solutions

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