There’s something irresistibly festive and comforting about a cheesecake that’s studded with colorful sprinkles and wrapped in a sugar cookie crust. This Sugar Cookie Cheesecake Recipe is the perfect blend of tender, buttery cookies and creamy cheesecake that lights up the whole experience with every bite. Trust me, it’s a showstopper that’s totally worth the effort!
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Why You'll Love This Recipe
I’m genuinely excited to share this Sugar Cookie Cheesecake Recipe because it’s one of those desserts that brings together the best of two worlds: the nostalgic joy of sugar cookies and the silky richness of cheesecake. It’s a recipe I turn to whenever I want to impress, yet keep things cozy and sweet.
- Delightfully Fun Texture: The sugar cookie crust gives an unexpected chewy, buttery base that complements the smooth cheesecake perfectly.
- Sprinkle Party Surprise: Those little bursts of colorful jimmies scattered throughout add a festive pop that’s as delightful for the eyes as for the palate.
- Made-From-Scratch Goodness: You’ll get a sense of accomplishment knowing you whipped up cookie dough balls AND cheesecake batter all in one dessert.
- Perfect For Any Occasion: Whether it’s a holiday gathering, birthday party, or just a sweet treat day, it’s always a hit.
Ingredients & Why They Work
Each ingredient in this Sugar Cookie Cheesecake Recipe is carefully chosen—for balance of flavor, texture, and that joyful sugar cookie essence that really shines through. Here’s a quick rundown of what you need and why they’re essential to get things just right.
- All-purpose flour: The backbone of your cookie crust and cookie dough balls, flour provides structure while keeping everything tender.
- Baking soda: Helps give that perfect lightness to the sugar cookie crust.
- Salt: Balances sweetness and enhances all the other flavors.
- Unsalted butter: Brings richness and helps create that melt-in-your-mouth texture in both crust and cookie dough balls.
- White granulated sugar: Sweetens evenly without overpowering the delicate flavors.
- Pure vanilla extract: Adds warm, aromatic depth essential for both cookie and cheesecake layers.
- Egg & egg yolk: Provide structure and moisture for the crust’s tender crumb.
- Christmas sprinkles (jimmies): My favorite festive touch for color and a playful crunch.
- Milk: Adds just enough moisture to make the cookie dough balls easy to shape.
- Cream cheese: The star of the cheesecake—room temperature cream cheese blends smoothly for that rich, creamy texture.
- Sour cream: Brings a subtle tanginess that balances the sweetness and keeps cheesecake velvety.
- Heavy cream: Adds silkiness and richness, also used in the decadent white chocolate ganache topping.
- White chocolate chips: Make a luscious ganache that perfectly finishes the cheesecake with creamy sweetness.
Make It Your Way
This is one of those recipes I love experimenting with, and I encourage you to do the same! Whether you swap in different sprinkles for holidays or mix in some nuts for extra crunch, the flexibility here is part of the fun.
- Variation: One year, I swapped the Christmas sprinkles for chocolate chips and added a swirl of caramel—it was a total crowd-pleaser and just as stunning.
- Dietary tweak: For a slightly lighter take, try Greek yogurt instead of sour cream—I did this once and loved the tang it brought without losing creaminess.
- Difficulty Level: This recipe is surprisingly straightforward once you get the hang of prepping cookie dough balls ahead of time.
Step-by-Step: How I Make Sugar Cookie Cheesecake Recipe
Step 1: Bake the Flour for Cookie Dough Balls
This might sound odd, but baking the flour first is my secret for a richer cookie dough flavor inside the cheesecake. Spread 1 ½ cups of all-purpose flour onto a cookie sheet and bake it at 350℉ for 5 minutes. Let it cool completely before mixing it into the dough. It mellows out the raw flour taste beautifully.
Step 2: Prepare the Sugar Cookie Crust
Mix your flour, baking soda, and salt in one bowl, then in another, cream your butter and sugar until fluffy—this usually takes about 2 minutes with a mixer. Adding your vanilla, egg, and egg yolk next makes your dough rich and smooth. Combine everything gently, then fold in those festive sprinkles. Press this dough evenly into your springform pan; I like using my hands for an even, tactile feel. Bake for 25-30 minutes until it’s golden and smelling heavenly.
Step 3: Roll Cookie Dough Balls
While the crust bakes, mix your cookie dough balls ingredients—don’t forget to use that pre-baked flour! Once combined, roll the dough into dime to nickel-sized balls. It’s a little tedious, but I love turning this into a fun family activity. Pop those balls in the freezer so they’re firm when folded into the cheesecake batter.
Step 4: Mix and Bake the Cheesecake
For the cheesecake, beat the cream cheese and sugar until smooth, scraping sides halfway through to avoid lumps (this is key!). Add sour cream, heavy cream, and vanilla, then slowly mix in eggs. Gently fold in most of those frozen cookie dough balls into the batter. Pour over your cooled sugar cookie crust.
Prepare a water bath to bake the cheesecake gently — this helps avoid cracks and keeps it super creamy. I prefer placing the springform pan inside a larger cake pan, then setting both inside a roasting pan filled halfway with hot water.
Bake at 325℉ for about 80-90 minutes until the edges are set and the center still jiggles slightly. After turning off the oven, I always leave the door cracked open and let the cheesecake cool slowly for 30 minutes to prevent cracking.
Step 5: Chill and Add White Chocolate Ganache
After cooling to room temperature, refrigerate the cheesecake for at least 6 hours or overnight—this is a great step to prep ahead! Once chilled, gently remove the sides of the springform pan and parchment paper, then pour over the luscious white chocolate ganache.
For the ganache, heat cream until steaming and pour it over white chocolate chips. Let it rest and then stir until silky smooth. If needed, a few 20-second microwave bursts help melt stubborn chunks. Pour over the cheesecake and freeze for 10 minutes. Finish with any remaining cookie dough balls and sprinkles for that extra wow factor.
Top Tip
Making this Sugar Cookie Cheesecake Recipe taught me a few important lessons that make a huge difference in the final result. Here are my top tips to help you nail it on your first try!
- Room Temperature Ingredients: Always bring your dairy ingredients, especially cream cheese and eggs, to room temp well before baking. This prevents lumps and creates a silky batter.
- Water Bath Wonders: Don’t skip the water bath — it’s essential for that creamy texture without cracks. I usually double wrap my springform pan with foil just to be safe from leaks.
- Freezing Cookie Dough Balls: Freeze dough balls until firm; this stops them from sinking all the way to the bottom and keeps them nicely distributed in the cheesecake.
- Slow Cooling: Cooling the cheesecake gradually by leaving the oven door cracked helps avoid surprise cracks on the surface—something I learned after my very first cheesecake attempt!
How to Serve Sugar Cookie Cheesecake Recipe
Garnishes
I love to keep the garnishes simple yet festive: a sprinkling of extra colorful jimmies on top for that cheerful sparkle, plus a few fresh mint leaves if I’m in the mood for a pop of green. Sometimes I add a dollop of whipped cream for that classic bakery touch.
Side Dishes
This cheesecake pairs wonderfully with fresh berries or a berry compote to cut through the richness with bright acidity. For coffee lovers, I always serve it alongside a strong cup of espresso or flavored latte—it’s a dessert-and-coffee combo that never fails.
Creative Ways to Present
For holiday parties, I’ve presented this cheesecake with a decorative border of mini sugar cookie shapes baked separately or dusted with edible gold glitter—because who doesn’t love a little sparkle? You can also slice and serve individual cheesecake bars for easy grab-and-go treats at casual get-togethers.
Make Ahead and Storage
Storing Leftovers
After cutting, I store leftover cheesecake tightly wrapped in plastic wrap or an airtight container in the fridge. It keeps beautifully fresh for up to 4 days, and those cookie dough balls inside really hold their texture well.
Freezing
I’ve frozen this cheesecake both before and after slicing. For whole cakes, wrap the chilled cheesecake multiple times with plastic wrap and foil for freezer safety. Thaw overnight in the fridge — it mostly retains its creamy texture and sprinkle fun!
Reheating
Cheesecake is best served chilled, but if you prefer room temperature, just let it sit on the counter for 20-30 minutes. Avoid microwaving, which can ruin the texture. For a softer feel without melting, I sometimes gently warm a slice in a very low oven (about 200℉) for 5 minutes.
Frequently Asked Questions:
Absolutely! This cheesecake actually tastes better after it’s had at least 6 hours or preferably overnight to chill. You can even prepare the cookie dough balls and crust a day or two ahead to save time on baking day.
The water bath creates a moist and gently heated environment for the cheesecake, which prevents cracks and keeps the texture super creamy. It’s a little step that makes a big difference in the final result.
Definitely! I encourage using sprinkles that match your occasion or colors you love. Just be sure to avoid non-edible decorations and use jimmies or similar baked-friendly sprinkles that withstand the baking process without bleeding colors.
To prevent cracks, use room temperature ingredients, mix carefully without overbeating, bake in a water bath, and cool the cheesecake gradually with the oven door cracked after baking. These steps worked wonders for me every time.
Final Thoughts
This Sugar Cookie Cheesecake Recipe truly holds a special place in my heart because it feels like a sprinkle-covered hug on a plate. Whether it’s for a holiday party or just a treat to brighten an ordinary day, you’ll find the process rewarding and the results absolutely crave-worthy. Give it a try—I promise, it’ll become one of your favorite desserts to make and share.
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Sugar Cookie Cheesecake Recipe
- Prep Time: 1 hour
- Cook Time: 1 hour 30 minutes
- Total Time: 8 hours 20 minutes
- Yield: 16 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Sugar Cookie Cheesecake combines a buttery sugar cookie crust with festive Christmas sprinkle cookie dough balls baked inside a creamy cheesecake, topped with a smooth white chocolate ganache. Perfect for holiday celebrations and dessert lovers seeking a fun and flavorful twist on classic cheesecake.
Ingredients
Sugar Cookie Crust
- 1 ¾ cup All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ¾ cup Unsalted butter, room temperature
- 1 cup White granulated sugar
- 1 teaspoon 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 teaspoon Salt
- ½ cup Unsalted butter, room temperature
- 1 cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 3 tablespoon Milk
- ½ cup Christmas sprinkles, jimmies
Cheesecake
- 24 oz Cream cheese, room temperature
- ¾ cup White granulated sugar
- ½ cup Sour cream, room temperature or Greek yogurt
- ¼ cup Heavy cream, room temperature
- 1 teaspoon Pure vanilla extract
- 4 Large eggs, room temperature
- ¾ Cookie dough balls (prepared from above)
White Chocolate Ganache
- 1 cup White chocolate chips
- ⅓ cup Heavy cream
Instructions
- Prepare Sugar Cookie Crust: Preheat oven to 350℉. Spray a 9-inch springform pan with nonstick spray and line the bottom with parchment paper, then spray again. Bake 1 ½ cups of flour on a cookie sheet for 5 minutes, then cool. In a medium bowl, combine 1 ¾ cups flour, baking soda, and salt. Using a mixer, beat butter and sugar on high for 2 minutes, then add vanilla, egg, and egg yolk, mixing until combined. Add dry ingredients and mix on low until just combined, then fold in sprinkles. Press dough evenly into pan bottom and bake for 30 minutes until golden.
- Make Cookie Dough Balls: In a bowl, mix 1 ½ cups flour and salt. Beat butter and sugar on high for 2 minutes, then add vanilla and milk, mixing until combined. Add dry mixture, mix on low, then fold in sprinkles. Roll dough into small balls about the size of a dime to nickel. Freeze balls until firm before using.
- Prepare Cheesecake Batter: Preheat oven to 325℉ and prepare hot water for a water bath. Beat cream cheese and sugar on high for 2 minutes, scraping bowl halfway. Add sour cream, heavy cream, and vanilla, mixing on medium until smooth. Add eggs slowly on low speed just until combined. Fold in ¾ of cookie dough balls gently with a spatula.
- Assemble and Bake Cheesecake: Pour batter onto baked cookie crust. Place springform pan in a water bath using one of the two methods described to prevent water ingress. Bake for 90 minutes until edges are set and center slightly jiggles. Turn off oven, crack door, and cool cheesecake inside oven for 30 minutes. Remove and cool completely on a rack, then wrap and chill at least 6 hours or overnight.
- Make White Chocolate Ganache: Heat heavy cream in a small pan until hot and steaming. Place white chocolate chips in a bowl and pour hot cream over them. Let sit 2 minutes, then stir until smooth. If necessary, microwave in 20-second bursts until melted.
- Finish Dessert: Remove cheesecake from fridge, remove pan sides and parchment. Pour ganache over cheesecake evenly. Freeze for 10 minutes, then decorate with remaining cookie dough balls and sprinkles before serving.
Notes
- Pull out all dairy ingredients at least 2 hours before baking to ensure they reach room temperature for a smooth batter.
- Bake the flour for cookie dough balls briefly to improve texture and flavor.
- Use a water bath to bake cheesecake to prevent cracks and ensure creamy texture.
- Freeze the cookie dough balls before adding to cheesecake to help them hold shape during baking.
- Wrapping the springform pan with aluminum foil twice ensures no water leaks into the crust during the water bath.
- Allow cheesecake to chill overnight for the best flavor and texture.
- The white chocolate ganache can be gently reheated in the microwave if it thickens too much before pouring.
- Use festive sprinkles to add a holiday touch and colorful look to the dessert.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 220 mg
- Fat: 28 g
- Saturated Fat: 16 g
- Unsaturated Fat: 10 g
- Trans Fat: 0.5 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 110 mg
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