Introduction

This Sugar Cookie Cheesecake combines the soft, buttery flavors of sugar cookies with a creamy, rich cheesecake filling. Festive sprinkles and white chocolate ganache make it a delightful dessert perfect for any celebration.

A slice of cheesecake sits on a white speckled plate resting on a white marbled surface. The cheesecake has three visible layers: a crumbly brown base, a thick, smooth off-white cream cheese middle layer with embedded small colorful red and green sprinkles and tiny cookie pieces, and a creamy light yellow top layer decorated with red, green, and white round sprinkles. The cheesecake slice shows a slightly rough texture on the sides where it has been cut, with a few crumbs scattered on the plate. The background shows blurred festive decorations in red, green, and white. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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 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

Step 1: Preheat the oven to 350℉. Spray a 9-inch springform pan with nonstick baking spray, line the bottom with a 9-inch parchment paper circle, and spray again. Set aside.
Step 2: Bake 1 3/4 cups of the flour on a cookie sheet for 5 minutes to toast it lightly. Let it cool.
Step 3: In a medium bowl, mix 1 3/4 cup flour, baking soda, and 1/2 tsp salt. Set aside.
Step 4: Using a mixer, beat 3/4 cup butter and 1 cup sugar on high speed for 2 minutes until fluffy.
Step 5: Add 1 tsp vanilla, 1 large egg, and 1 egg yolk. Mix on medium until combined.
Step 6: Add the dry ingredients and mix on low until just combined. Fold in 1/3 cup Christmas sprinkles.
Step 7: Press the cookie dough evenly across the bottom of the springform pan (no need to go up the sides).
Step 8: Bake the crust for 25-30 minutes until golden on top. Remove from oven and set aside.
Step 9: While the crust bakes, prepare the cookie dough balls: In a medium bowl, mix 1 1/2 cups flour and 1/2 tsp salt. Set aside.
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; mix on medium to combine.
Step 11: Add the dry ingredients and mix on low until just combined. Fold in 1/2 cup Christmas sprinkles.
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.
Step 13: Preheat oven to 325℉. Prepare a hot water bath by heating water to steaming.
Step 14: Using a mixer, beat 24 oz cream cheese and 3/4 cup sugar on high speed for 2 minutes, scraping sides halfway.
Step 15: Add 1/2 cup sour cream, 1/4 cup heavy cream, and 1 tsp vanilla. Mix on medium until smooth and no lumps remain.
Step 16: Add 4 large eggs one at a time, mixing on low just to combine. Fold in 3/4 of the prepared cookie dough balls.
Step 17: Pour cheesecake batter over the baked crust in the springform pan.
Step 18: Set up your water bath using one of two methods: either place the springform pan inside a larger cake pan placed in a roasting pan filled halfway with hot water, or wrap the springform pan tightly twice with foil and place it directly in the roasting pan filled halfway with hot water.
Step 19: Bake the cheesecake for 80-90 minutes until the edges are set and the center jiggles slightly.
Step 20: Turn off the oven, crack the door open, and let the cheesecake cool slowly for 30 minutes to prevent cracks.
Step 21: Remove the cheesecake from the oven and cool completely on a rack. Then wrap and refrigerate for at least 6 hours or overnight.
Step 22: To make the white chocolate ganache, place 1 cup white chocolate chips in a bowl. Heat 1/3 cup heavy cream in a small pan until steaming hot, then pour it over the chocolate chips. Let sit for 2 minutes.
Step 23: Stir gently until smooth. If chocolate chunks remain, heat in 20-second microwave increments until fully melted.
Step 24: Remove cheesecake from fridge and springform pan. Pour the white chocolate ganache over the top evenly.
Step 25: Freeze the cheesecake for 10 minutes to set the ganache. Then, decorate with the remaining cookie dough balls and extra Christmas sprinkles.

Tips & Variations

Use room temperature ingredients for a smoother cheesecake batter and better texture.
If you prefer, substitute Greek yogurt for sour cream for a slightly tangier flavor.
Wrapping the springform pan well with foil during the water bath prevents water leaks that can ruin the crust.
Sprinkles add a fun festive touch, but you can omit or substitute with chopped nuts or mini chocolate chips.

Storage

Store the cheesecake in the refrigerator, covered tightly or wrapped. It will keep well for up to 5 days. For longer storage, freeze the cheesecake wrapped in plastic wrap and foil for up to 2 months. To reheat, thaw overnight in the fridge and serve chilled or at room temperature.

How to Serve

A single slice of cheesecake sits on a white plate with a light speckled pattern, placed on a white marbled textured surface. The slice is made of four layers: a crumbly brown crust at the bottom, a thick creamy white cheesecake layer above it dotted with small cookie pieces, a thin creamy yellow layer on top, and the entire top covered in red, green, and white round sprinkles. The texture of the cheesecake looks smooth and dense, while the cookie pieces add rough texture inside. A few crumbs are scattered around the plate edges. 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 benefits from chilling overnight to fully set and develop flavors, making it a great make-ahead dessert.

How do I prevent cracks on my cheesecake?

Cooling the cheesecake slowly in a warm oven with the door cracked open helps prevent cracks. Also, using a water bath provides gentle, even heat which reduces the chance of cracking.