Sugar Cookie Cheesecake Recipe

BySarah Summers
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Introduction

Discover the delightful combination of buttery sugar cookies and creamy cheesecake in this festive Sugar Cookie Cheesecake recipe. It’s a crowd-pleaser that blends a tender cookie crust with a rich, sprinkle-filled cheesecake, topped with white chocolate ganache and charming cookie dough balls.

A slice of festive funfetti cake on a white speckled plate showing two thick layers: the outer layer is light brown with colorful red, green, and blue candy bits mixed in, and the inner layer is creamy yellow with the same colored bits scattered inside. The top and sides are covered in smooth white frosting with red, green, and white sprinkles decorating the side, along with small cookie dough balls that also have sprinkles on them. A silver fork is resting on the plate cutting into the bottom layer of the cake. The plate is placed on a wooden table with some sprinkles scattered around. photo taken with an iphone --ar 4:5 --v 7

Ingredients

  • 1 3/4 cup All-purpose flour (for crust)
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt (for crust)
  • 3/4 cup Unsalted butter, room temperature (for crust)
  • 1 cup White granulated sugar (for crust)
  • 1 tsp Pure vanilla extract (for crust)
  • 1 Large egg, room temperature (for crust)
  • 1 Egg yolk, room temperature (for crust)
  • 1/3 cup Christmas sprinkles (jimmies, for crust)
  • 1 1/2 cups All-purpose flour (for cookie dough balls)
  • 1/2 tsp Salt (for cookie dough balls)
  • 1/2 cup Unsalted butter, room temperature (for cookie dough balls)
  • 1 cup White granulated sugar (for cookie dough balls)
  • 1 tsp Pure vanilla extract (for cookie dough balls)
  • 3 TBSP Milk (for cookie dough balls)
  • 1/2 cup Christmas sprinkles (jimmies, for cookie dough balls)
  • 24 oz Cream cheese, room temperature
  • 3/4 cup White granulated sugar (for cheesecake)
  • 1/2 cup Sour cream or Greek yogurt, room temperature
  • 1/4 cup Heavy cream, room temperature
  • 1 tsp Pure vanilla extract (for cheesecake)
  • 4 Large eggs, room temperature
  • 3/4 batch Cookie dough balls (prepared)
  • 1 cup White chocolate chips
  • 1/3 cup Heavy cream (for ganache)

Instructions

  1. Step 1: Preheat your oven to 350℉. Prepare a 9-inch springform pan by spraying it with baking spray, lining the bottom with parchment paper, and spraying again. Set aside.
  2. Step 2: Bake flour for the cookie dough balls. Spread 1 1/2 cups of flour on a cookie sheet and bake for 5 minutes, then let cool.
  3. Step 3: In a medium bowl, mix 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 at high speed for 2 minutes.
  5. Step 5: Add 1 tsp vanilla, 1 large egg, and 1 egg yolk. Mix on medium until combined.
  6. Step 6: Add dry ingredients to the wet mix on low speed until just combined. Fold in 1/3 cup Christmas sprinkles.
  7. Step 7: Press the cookie dough evenly onto the bottom of the springform pan. It should not go up the sides.
  8. Step 8: Bake crust for 25-30 minutes until golden. Remove and let cool.
  9. Step 9: Meanwhile, prepare cookie dough balls. In a medium bowl, mix 1 1/2 cups flour and 1/2 tsp salt.
  10. Step 10: Beat 1/2 cup butter and 1 cup sugar at high speed for 2 minutes, then add 1 tsp vanilla and 3 tablespoons milk. Mix well.
  11. Step 11: Add dry ingredients to the wet ones on low speed until just combined. Fold in 1/2 cup Christmas sprinkles.
  12. Step 12: Roll dough into small balls about the size of a dime to a nickel. Place on a wax paper-lined cookie sheet and freeze until firm.
  13. Step 13: Preheat oven to 325℉ for the cheesecake.
  14. Step 14: Set up hot water for a water bath. In a mixer, beat 24 oz cream cheese and 3/4 cup sugar on high for 2 minutes, scraping sides halfway.
  15. Step 15: Add 1/2 cup sour cream, 1/4 cup heavy cream, and 1 tsp vanilla; mix on medium until smooth without lumps.
  16. Step 16: Add 4 eggs one at a time on low speed until just combined. Fold in 3/4 of the cookie dough balls with a spatula.
  17. Step 17: Pour the cheesecake batter onto the cooled cookie crust in the springform pan.
  18. Step 18: Prepare the water bath by either placing the springform pan inside a 10-inch cake pan and then into a roasting pan filled halfway with hot water, or wrap the springform pan twice with aluminum foil and place directly in the roasting pan filled halfway with hot water.
  19. Step 19: Bake cheesecake for 80-90 minutes until edges are set and center slightly jiggles.
  20. Step 20: Turn off oven, crack open door, and cool cheesecake for 30 minutes to prevent cracking.
  21. Step 21: Remove from oven and cool completely on a rack. Wrap in foil and chill at least 6 hours or overnight.
  22. Step 22: For the white chocolate ganache, place 1 cup white chocolate chips in a bowl. Heat 1/3 cup heavy cream until hot and steaming, then pour over chips.
  23. Step 23: Let sit 2 minutes, then stir until smooth. Warm gently in 20-second microwave bursts if needed to melt residual chunks.
  24. Step 24: Remove chilled cheesecake from pan and parchment. Pour ganache evenly over the top.
  25. Step 25: Freeze cheesecake for 10 minutes to set ganache, then decorate with remaining cookie dough balls and extra Christmas sprinkles.

Tips & Variations

  • For a firmer cookie dough, chill it longer before rolling into balls to prevent spreading during baking.
  • Use a water bath method that you feel most comfortable with to avoid water leaking into the crust.
  • Swap Christmas sprinkles for your favorite type of festive or rainbow sprinkles for any occasion.
  • Let the cheesecake chill overnight for the best flavor and texture.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Leftover slices can be wrapped tightly and frozen for up to 1 month. When reheating, thaw in the fridge overnight; ganache and cookie dough toppings are best enjoyed cold or at room temperature.

How to Serve

A slice of funfetti cheesecake rests on a white speckled plate with a few colorful sprinkles scattered nearby. The cake slice shows three main layers: the bottom is a light beige cake layer with red and green sprinkles; the middle is a thick creamy pale yellow cheesecake layer with small red and green bits mixed in; the top layer is a thin white frosting coated with red, green, and white round and stick sprinkles. On the right side of the slice, small round ball decorations covered in sprinkles add texture. A vintage silver fork pierces the slice near the bottom, lifting a small bite. The scene is set on a white marbled surface. 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, it’s ideal to prepare it a day ahead and chill overnight for best flavor and texture. Just add the ganache and toppings before serving.

Why is a water bath necessary?

The water bath helps to gently bake the cheesecake by regulating temperature and adding moisture, preventing cracks and ensuring creamy texture.

Print
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Sugar Cookie Cheesecake Recipe

★★★★★

4.4 from 73 reviews
  • Author: Sarah
  • Total Time: 3 hours 55 minutes (including chilling time)
  • Yield: 12 servings 1x
Print Recipe

Description

This Sugar Cookie Cheesecake combines the classic flavors of sugar cookies with creamy cheesecake for a festive and indulgent dessert. Featuring a sugar cookie crust, cookie dough balls baked into the cheesecake, and topped with a smooth white chocolate ganache and sprinkles, this recipe 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

  • 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 (from above)

White Chocolate Ganache

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

Instructions

  1. Prepare Sugar Cookie Crust: Preheat the oven to 350℉ and spray a 9-inch springform pan with nonstick spray. Line the bottom with parchment paper and spray again. Set aside.
  2. Bake Flour: Spread flour on a cookie sheet and bake for 5 minutes to toast slightly. Let cool.
  3. Mix Dry Ingredients: In a medium bowl, mix flour, baking soda, and salt. Set aside.
  4. Cream Butter and Sugar: Using a mixer, beat butter and sugar on high speed for 2 minutes until fluffy.
  5. Add Wet Ingredients: Mix in vanilla, egg, and egg yolk on medium speed until fully combined.
  6. Add Dry Ingredients and Sprinkles: Mix in the flour mixture on low speed until just combined, then fold in Christmas sprinkles.
  7. Form and Bake Crust: Press the dough evenly into the bottom of the prepared springform pan. Bake 25-30 minutes until golden on top. Remove and let cool.
  8. Prepare Cookie Dough Balls: In a medium bowl, combine flour and salt. In another bowl, beat butter and sugar on high for 2 minutes, then mix in vanilla and milk.
  9. Combine and Add Sprinkles: Mix in dry ingredients until just combined, then fold in Christmas sprinkles.
  10. Roll Dough Balls: Place wax paper on a cookie sheet and roll dough into dime-to-nickel-sized balls. Freeze until firm.
  11. Preheat Oven for Cheesecake: Lower oven temperature to 325℉.
  12. Beat Cream Cheese and Sugar: Beat cream cheese and sugar on high for 2 minutes, scraping sides halfway through.
  13. Add Cream and Vanilla: Mix in sour cream, heavy cream, and vanilla until smooth and lump-free.
  14. Add Eggs and Cookie Dough Balls: Mix in eggs on low speed until just combined. Fold in 3/4 of frozen cookie dough balls gently.
  15. Assemble Cheesecake: Pour cheesecake batter over cooled crust in springform pan.
  16. Set Up Water Bath: Use one of two methods: place springform pan in a cake pan then into a roasting pan half-filled with hot water, or wrap springform pan in foil and set in roasting pan with water halfway up. This prevents cracking and uneven baking.
  17. Bake Cheesecake: Bake for 80-90 minutes until edges are set and center jiggles slightly.
  18. Cool in Oven: Turn off oven, crack door open, and cool cheesecake for 30 minutes to prevent cracks.
  19. Chill: Remove from oven, cool completely on a rack, then wrap and refrigerate at least 6 hours or overnight.
  20. Prepare White Chocolate Ganache: Heat heavy cream until steaming, pour over white chocolate chips in a bowl, let sit 2 minutes, then stir until smooth. Microwave in short intervals if needed.
  21. Top Cheesecake: Remove cheesecake from fridge, take off springform pan and parchment paper, pour ganache evenly over cheesecake.
  22. Decorate: Freeze cheesecake for 10 minutes to set ganache, then decorate with remaining cookie dough balls and sprinkles.

Notes

  • Allow all dairy ingredients to come to room temperature for smooth mixing.
  • Freezing cookie dough balls before adding to cheesecake helps them hold their shape during baking.
  • Using a water bath prevents cracks and ensures even baking of the cheesecake.
  • Do not overbake the cheesecake; it should have a slight jiggle in the center when done.
  • Ganache can be reheated gently if it begins to harden before spreading.
  • Use a springform pan for easy removal without damaging the cheesecake.
  • Prep Time: 45 minutes
  • Cook Time: 2 hours 10 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

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

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