Sugar Cookie Cheesecake

Sugar Cookie Cheesecake is the ultimate Christmas dessert for anyone who loves soft sugar cookies and creamy cheesecake. It features a buttery sugar cookie crust, a rich baked cheesecake filling loaded with tiny sugar cookie dough balls, and a smooth white chocolate ganache topping finished with festive Christmas sprinkles.

Every layer brings something special to the dessert. The cookie crust adds a sweet, buttery base, the cheesecake filling provides a rich and creamy texture, and the cookie dough pieces create little bites of classic sugar cookie flavor throughout. A generous layer of white chocolate ganache finishes everything with a smooth, sweet touch.

This beautiful cheesecake is perfect for Christmas dinner, holiday parties, family gatherings, and festive dessert tables. Although it takes time to prepare and chill, the result is an impressive homemade dessert that can become a new holiday tradition.

Why You’ll Love This Sugar Cookie Cheesecake

Three delicious desserts in one: Enjoy the flavors of sugar cookies, baked cheesecake, and white chocolate ganache in a single dessert.
A festive Christmas appearance: Colorful sprinkles throughout the crust and cookie dough balls make this cheesecake perfect for the holiday season.
A creamy, rich filling: Cream cheese, sour cream, and heavy cream create a smooth cheesecake texture.
Cookie dough in every bite: Small sugar cookie dough balls are folded into the cheesecake filling, adding sweetness and texture.
A beautiful white chocolate topping: The ganache creates a smooth finish and provides the perfect surface for extra cookie dough balls and sprinkles.
Ideal for special occasions: This cheesecake is an excellent centerpiece for Christmas dinner, holiday parties, and dessert buffets.
Can be prepared ahead: The cheesecake needs several hours to chill, so you can make it the day before serving.

Sugar Cookie Cheesecake Ingredients

This recipe has four main components: the sugar cookie crust, edible-style cookie dough balls, cheesecake filling, and white chocolate ganache.

For the Sugar Cookie Crust

1 3/4 cups all-purpose flour: Provides structure for the cookie crust.
1/2 teaspoon baking soda: Helps the crust rise slightly as it bakes.
1/2 teaspoon salt: Balances the sweetness and enhances the buttery flavor.
3/4 cup unsalted butter, at room temperature: Creates a rich, tender cookie base.
1 cup white granulated sugar: Sweetens the crust and contributes to its texture.
1 teaspoon pure vanilla extract: Adds classic sugar cookie flavor.
1 large egg, at room temperature: Helps bind the dough together.
1 egg yolk, at room temperature: Adds richness and helps create a tender cookie crust.
1/3 cup Christmas jimmies sprinkles: Add festive color throughout the crust.

For the Sugar Cookie Dough Balls

1 1/2 cups all-purpose flour: Forms the base of the small cookie dough balls. The flour is baked before use as directed in the recipe.
1/2 teaspoon salt: Balances the sweetness.
1/2 cup unsalted butter, at room temperature: Gives the dough a rich, buttery flavor.
1 cup white granulated sugar: Provides sweetness and classic sugar cookie flavor.
1 teaspoon pure vanilla extract: Adds warmth and enhances the flavor.
3 tablespoons milk: Helps bring the dough together.
1/2 cup Christmas jimmies sprinkles: Give the dough balls their colorful holiday appearance.

The recipe uses these dough balls inside the cheesecake and as decoration on top. Reserve approximately one-quarter of the dough balls for the final topping.

For the Cheesecake Filling

24 ounces cream cheese, at room temperature: The main ingredient responsible for the cheesecake’s rich, creamy texture.
3/4 cup white granulated sugar: Sweetens the filling.
1/2 cup sour cream, at room temperature, or Greek yogurt: Adds a slight tang and contributes to the smooth texture.
1/4 cup heavy cream, at room temperature: Helps create a rich, creamy filling.
1 teaspoon pure vanilla extract: Adds flavor that complements the sugar cookie crust.
4 large eggs, at room temperature: Bind the filling and help it set during baking.
3/4 of the prepared cookie dough balls: Add little pockets of sugar cookie flavor throughout the cheesecake.

For the White Chocolate Ganache

1 cup white chocolate chips: Provide the sweet, creamy base for the topping.
1/3 cup heavy cream: Helps melt the white chocolate into a smooth ganache.

You can finish the cheesecake with the reserved cookie dough balls and additional Christmas sprinkles.

Equipment You’ll Need

Prepare these tools before you start:

9-inch springform pan
Parchment paper
Nonstick baking spray
Baking sheet
Mixing bowls
Electric mixer
Rubber spatula
Cookie sheet with sides for chilling the dough balls
Large roasting pan for the water bath
Optional 10-inch cake pan for the water-bath method
Aluminum foil if using the wrapped-pan method
Small saucepan
Wire cooling rack
Refrigerator and freezer

Important Preparation Tips

Bring the dairy ingredients to room temperature. The recipe recommends taking the dairy ingredients out of the refrigerator approximately two hours before baking. Softened cream cheese and room-temperature ingredients are easier to mix into a smooth batter.

Bake the flour for the cookie dough balls. The instructions call for baking the flour used in the cookie dough balls for five minutes before incorporating it into the dough.

Make the cookie dough balls small. The dough balls should be approximately the diameter of a dime to a nickel. Making them small helps distribute them throughout the cheesecake.

Freeze the cookie dough balls before adding them. They need at least 15 minutes in the freezer so they become cold and firm before being folded into the cheesecake batter.

Mix the eggs on low speed. Adding too much air to cheesecake batter can cause air bubbles to rise and collapse during baking, potentially leading to cracks.

Allow enough time for chilling. The cheesecake needs at least six hours in the refrigerator, and overnight chilling is recommended for the best results.

How to Make Sugar Cookie Cheesecake

This recipe has several steps, but preparing the components in order makes the process manageable. Start with the crust, make the cookie dough balls while the crust bakes, then prepare the cheesecake filling and ganache.

Step 1: Prepare the Pan and Preheat the Oven

Preheat the oven to 350°F.

Spray a 9-inch springform pan with nonstick baking spray. Place a 9-inch circle of parchment paper on the bottom of the pan, then spray it again.

Set the pan aside while you prepare the sugar cookie crust.

Step 2: Bake the Flour for the Cookie Dough Balls

Place the 1 1/2 cups of flour intended for the cookie dough balls on a baking sheet.

Bake the flour for five minutes, then remove it from the oven and let it cool.

Keep this flour separate from the 1 3/4 cups of flour used for the sugar cookie crust.

Step 3: Mix the Dry Ingredients for the Crust

In a medium bowl, combine the 1 3/4 cups of all-purpose flour, baking soda, and salt.

Mix the ingredients together and set the bowl aside.

Step 4: Cream the Butter and Sugar

In a mixing bowl, beat the softened butter and granulated sugar on high speed for two minutes.

The mixture should become well blended and creamy.

Step 5: Add the Egg, Egg Yolk, and Vanilla

Add the vanilla extract, large egg, and egg yolk to the butter mixture.

Mix on medium speed until everything is fully combined.

Using room-temperature eggs helps the ingredients blend more smoothly.

Step 6: Finish the Sugar Cookie Dough

Add the dry ingredients to the butter mixture.

Mix on low speed until just combined, then gently fold in the 1/3 cup of Christmas sprinkles.

Avoid overmixing once the flour has been added.

Step 7: Press the Dough into the Pan

Transfer the sugar cookie dough to the prepared springform pan.

Use your hands to press the dough evenly across the bottom of the pan. The dough does not need to extend up the sides.

Step 8: Bake the Crust

Bake the crust for 25–30 minutes, or until the top is golden.

The center may sink slightly as the crust bakes. According to the recipe, the edges can remain taller than the middle. Once the crust is done, gently press the raised edges down with your hand to make the surface more even.

Set the crust aside while you finish preparing the cookie dough balls.

How to Make the Sugar Cookie Dough Balls

Step 9: Combine the Flour and Salt

While the crust is baking, place the cooled, previously baked flour and the 1/2 teaspoon of salt in a medium bowl.

Mix to combine and set aside.

Step 10: Cream the Butter and Sugar

In another mixing bowl, beat the 1/2 cup of softened butter and 1 cup of granulated sugar on high speed for two minutes.

Add the vanilla extract and milk, then mix on medium speed until fully combined.

Step 11: Add the Flour Mixture and Sprinkles

Add the prepared flour and salt mixture to the butter mixture.

Mix on low speed until just combined, then fold in the 1/2 cup of Christmas sprinkles.

The finished dough should be soft enough to roll into small balls.

Step 12: Shape the Dough Balls

Line a cookie sheet with sides with wax paper.

Use your hands to roll the cookie dough into very small balls, approximately the diameter of a dime to a nickel.

This step takes a little patience because the recipe requires many small dough balls. You can enlist help from family members to make the process quicker.

Step 13: Freeze the Dough Balls

Place the cookie dough balls in the freezer until they’re cold and firm. They need at least 15 minutes in the freezer before being added to the cheesecake batter.

Set aside approximately one-quarter of the dough balls for decorating the cheesecake later. Keep these reserved dough balls in the freezer while you prepare the filling.

How to Make the Cheesecake Filling

Step 14: Reduce the Oven Temperature

Preheat the oven to 325°F.

Begin preparing the hot water for the water bath so it will be ready when you assemble the cheesecake.

Step 15: Beat the Cream Cheese and Sugar

Place the room-temperature cream cheese and 3/4 cup of granulated sugar in a mixing bowl.

Beat on high speed for two minutes. Halfway through, stop the mixer and scrape down the sides of the bowl with a rubber spatula.

Continue mixing until the cream cheese and sugar are well combined.

Step 16: Add the Sour Cream, Heavy Cream, and Vanilla

Add the sour cream, heavy cream, and vanilla extract.

Mix on medium speed until the filling is smooth and no cream cheese chunks remain.

Scrape down the sides of the bowl if needed so all the ingredients are incorporated evenly.

Step 17: Add the Eggs Carefully

Add the four room-temperature eggs.

Mix on low speed just until the eggs are combined with the cream cheese mixture.

Avoid mixing on high speed at this stage. Excess air in the batter can create bubbles that expand and collapse during baking, increasing the chance of cracks in the cheesecake.

Step 18: Fold in the Cookie Dough Balls

Remove the bowl from the mixer.

Add approximately three-quarters of the frozen cookie dough balls to the cheesecake filling. Use a spatula to gently fold them into the batter.

Keep the remaining dough balls for decorating the finished cheesecake.

Step 19: Assemble the Cheesecake

Pour the cheesecake filling over the baked sugar cookie crust.

Spread the filling evenly so the cookie dough balls are distributed throughout the cheesecake.

The pan is now ready for the water bath and baking.

How to Prepare a Cheesecake Water Bath

A water bath helps create a gentler baking environment for cheesecake. This recipe provides two methods for preparing one.

Both methods use a large roasting pan and hot, steaming water.

Method 1: Use a Cake Pan as a Barrier

This method helps prevent water from entering the springform pan.

Place the 9-inch springform pan inside a 10-inch cake pan.
Place the cake pan inside a large roasting pan.
Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the cake pan.

The extra cake pan acts as a barrier between the water and the cheesecake pan.

Method 2: Wrap the Springform Pan in Foil

You can also use aluminum foil to protect the springform pan.

Wrap the springform pan tightly with two layers of aluminum foil.
Place the wrapped springform pan inside a large roasting pan.
Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan.

This method works well, although the original recipe notes that water can sometimes leak through the foil and enter the crust.

Whichever method you choose, handle the hot water carefully when placing the cheesecake in the oven.

How to Bake the Cheesecake

Step 20: Bake Until the Center Is Slightly Jiggly

Bake the cheesecake at 325°F for 80–90 minutes.

The edges should be set, while the center should still have a slight jiggle. This is the texture described in the original recipe when the cheesecake is ready to leave the oven.

Avoid baking until the center is completely firm, as the cheesecake will continue to set as it cools and chills.

Step 21: Cool the Cheesecake in the Oven

Turn off the oven and crack the door open.

Leave the cheesecake inside for 30 minutes. This gradual cooling process helps reduce the chance of cracks forming as the cheesecake temperature changes.

Step 22: Cool Completely

After the 30-minute oven cooling period, remove the springform pan and place it on a wire cooling rack.

Allow the cheesecake to cool completely at room temperature.

Step 23: Refrigerate the Cheesecake

Once the cheesecake has cooled, wrap the pan in foil and refrigerate it for at least six hours.

For the best results, chill it overnight. This gives the cheesecake time to firm up and makes it easier to remove from the pan and decorate.

How to Make White Chocolate Ganache

The white chocolate ganache adds a smooth, creamy topping that complements the sugar cookie crust and cheesecake filling.

Step 24: Heat the Heavy Cream

Place the white chocolate chips in a heat-safe bowl.

Pour the 1/3 cup of heavy cream into a small saucepan and heat it over medium heat until it is hot and steaming.

Avoid letting the cream boil vigorously.

Step 25: Melt the White Chocolate

Pour the hot cream over the white chocolate chips.

Let the mixture sit for two minutes before stirring with a rubber spatula.

Stir until the chocolate and cream form a smooth ganache.

If any white chocolate pieces remain unmelted, heat the mixture in the microwave in 20-second intervals, stirring between intervals, until it is completely smooth.

Step 26: Add the Ganache to the Cheesecake

Remove the chilled cheesecake from the refrigerator.

Carefully release the springform pan and remove the parchment paper from the bottom.

Pour the white chocolate ganache over the cheesecake, spreading it as needed to create an even topping.

Step 27: Chill and Decorate

Place the cheesecake in the freezer for 10 minutes to help the ganache set.

Remove it from the freezer and decorate the top with the reserved sugar cookie dough balls and additional Christmas sprinkles.

Your Sugar Cookie Cheesecake is now ready to serve.

Tips for the Best Sugar Cookie Cheesecake

Start with the crust. Preparing the crust first lets it bake while you work on the cookie dough balls, making the overall process more efficient.

Press the crust evenly. The dough should cover the bottom of the springform pan without needing to extend up the sides. If the edges rise higher than the center during baking, gently press them down as directed.

Make the dough balls small. Aim for pieces approximately the size of a dime to a nickel. Smaller pieces are easier to distribute through the cheesecake filling.

Freeze the dough balls before mixing them in. The recipe calls for at least 15 minutes in the freezer so the dough balls are cold and firm before they’re folded into the batter.

Use Christmas jimmies sprinkles. The recipe specifically recommends jimmies and advises against using nonpareils.

Mix the eggs on low speed. Keeping the mixing speed low helps limit the amount of air incorporated into the batter, which can help prevent cracks.

Make sure the cream cheese is smooth. Beat the cream cheese and sugar thoroughly, then mix in the sour cream and heavy cream until no cream cheese chunks remain.

Use the water bath method that works best for you. The cake-pan method provides a barrier against water entering the crust, while the foil method is another option if wrapped carefully.

Cool the cheesecake gradually. Leaving it in the turned-off oven with the door cracked for 30 minutes helps ease the temperature change.

Chill overnight when possible. Although the recipe calls for at least six hours of chilling, overnight refrigeration is preferred for the best texture.

Reserve the topping dough balls. Keep approximately one-quarter of the cookie dough balls aside so you can decorate the cheesecake after the ganache has been added.

Make-Ahead Instructions

This cheesecake is especially suitable for preparing ahead because it needs several hours to chill before serving.

To organize the process, consider the following schedule:

First, prepare the crust and cookie dough balls. Bake the crust and shape the small cookie dough balls while the crust is in the oven.
Next, prepare and bake the cheesecake. Add the frozen dough balls to the filling, pour the mixture over the crust, and bake using the water bath.
Allow the cheesecake to cool. Follow the gradual cooling instructions before refrigerating.
Chill for at least six hours. Overnight refrigeration is recommended.
Finish with ganache and decorations. Prepare the ganache, pour it over the chilled cheesecake, freeze for 10 minutes, and decorate with the reserved dough balls and sprinkles.

This approach makes it easier to divide the work and leaves less to do immediately before a holiday gathering.

How to Store Sugar Cookie Cheesecake

Because this is a baked cheesecake made with cream cheese, sour cream, heavy cream, and eggs, keep it refrigerated.

Store the cheesecake covered in the refrigerator. For the best texture and presentation, keep it chilled until you’re ready to serve.

The source recipe does not specify an exact refrigerator storage period or freezing instructions for the finished cheesecake, so those details cannot be confirmed from the provided recipe.

How to Serve Sugar Cookie Cheesecake

This cheesecake is rich, colorful, and festive, making it an excellent centerpiece for a Christmas dessert table.

Here are some serving ideas:

Christmas dinner dessert: Serve slices after a traditional holiday meal.
Holiday parties: Arrange the cheesecake on a cake stand for a beautiful dessert-table centerpiece.
Cookie exchanges: Offer small slices alongside sugar cookies, gingerbread, and other holiday treats.
Family celebrations: Serve it as a special dessert during Christmas gatherings.
Festive dessert buffets: Pair it with other seasonal desserts for a varied holiday spread.

For the neatest presentation, keep the cheesecake chilled until serving and use a sharp knife to cut slices.

Frequently Asked Questions

Can I make Sugar Cookie Cheesecake the day before Christmas?

Yes. This cheesecake needs at least six hours of chilling, and the recipe recommends chilling it overnight. Preparing it the day before serving is a practical way to allow enough time for it to set.

Why do I need to freeze the cookie dough balls?

The recipe calls for the dough balls to be cold and firm before being added to the cheesecake batter. Freeze them for at least 15 minutes before folding approximately three-quarters of them into the filling.

What kind of Christmas sprinkles should I use?

The recipe recommends Christmas jimmies sprinkles and specifically advises against using nonpareils.

Why should I mix the eggs on low speed?

Mixing the eggs on low speed helps prevent too much air from entering the cheesecake batter. Excess air can form bubbles that rise and collapse during baking, which may cause cracks.

How do I know when the cheesecake is done?

Bake the cheesecake for 80–90 minutes at 325°F. The edges should be set, and the center should still have a slight jiggle.

Why does the cheesecake need to cool in the oven?

After baking, turn off the oven, crack the door open, and leave the cheesecake inside for 30 minutes. This gradual cooling process helps reduce the chance of cracks.

Do I need a water bath?

The original recipe includes a water bath and provides two methods for preparing one. You can place the springform pan inside a 10-inch cake pan before setting it in the roasting pan, or wrap the springform pan tightly in two layers of foil before adding it to the roasting pan.

What should I do if the white chocolate ganache doesn’t melt completely?

After pouring the hot cream over the white chocolate chips and waiting two minutes, stir the mixture with a rubber spatula. If pieces remain, heat the ganache in the microwave in 20-second intervals until smooth.

How long should I chill the cheesecake?

Refrigerate the cheesecake for at least six hours after it has cooled completely. Overnight chilling is recommended.

When should I add the final cookie dough balls?

After pouring the white chocolate ganache over the chilled cheesecake, place it in the freezer for 10 minutes. Then decorate the top with the reserved cookie dough balls and additional Christmas sprinkles.

Sugar Cookie Cheesecake Recipe Card

Prep Time: 1 hour
Cook Time: 1 hour 20 minutes
Chilling Time: 6 hours
Total Time: 8 hours 20 minutes
Servings: 16 slices

Ingredients

Sugar Cookie Crust

1 3/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, at room temperature
1 cup white granulated sugar
1 teaspoon pure vanilla extract
1 large egg, at room temperature
1 egg yolk, at room temperature
1/3 cup Christmas jimmies sprinkles

Cookie Dough Balls

1 1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup unsalted butter, at room temperature
1 cup white granulated sugar
1 teaspoon pure vanilla extract
3 tablespoons milk
1/2 cup Christmas jimmies sprinkles

Cheesecake Filling

24 ounces cream cheese, at room temperature
3/4 cup white granulated sugar
1/2 cup sour cream, at room temperature, or Greek yogurt
1/4 cup heavy cream, at room temperature
1 teaspoon pure vanilla extract
4 large eggs, at room temperature
Approximately 3/4 of the prepared cookie dough balls

White Chocolate Ganache

1 cup white chocolate chips
1/3 cup heavy cream

Instructions

Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick baking spray, line the bottom with a 9-inch parchment circle, and spray again.
Spread the 1 1/2 cups of flour for the cookie dough balls on a baking sheet. Bake for five minutes, then allow it to cool.
Mix the crust flour, baking soda, and salt in a medium bowl.
Beat the crust butter and sugar on high speed for two minutes. Add the vanilla, egg, and egg yolk, and mix on medium until combined.
Add the crust dry ingredients and mix on low until just combined. Fold in the Christmas sprinkles.
Press the cookie dough across the bottom of the prepared springform pan. Bake for 25–30 minutes, until golden. Gently press down the raised edges if necessary.
For the cookie dough balls, mix the cooled baked flour with the salt. Beat the butter and sugar on high for two minutes, then add the vanilla and milk and mix on medium.
Add the flour mixture and mix on low until just combined. Fold in the Christmas sprinkles.
Roll the dough into small balls approximately the diameter of a dime to a nickel. Place them on a wax-paper-lined baking sheet and freeze for at least 15 minutes.
Reduce the oven temperature to 325°F and prepare hot water for the water bath.
Beat the cream cheese and sugar on high speed for two minutes, scraping down the bowl halfway through.
Add the sour cream, heavy cream, and vanilla. Mix on medium until smooth.
Add the eggs and mix on low speed just until combined.
Fold approximately three-quarters of the frozen cookie dough balls into the cheesecake filling.
Pour the cheesecake batter over the baked crust.
Place the springform pan inside a 10-inch cake pan, then set it in a roasting pan and add hot water halfway up the cake pan. Alternatively, wrap the springform pan tightly in two layers of foil and place it directly in the roasting pan, adding hot water halfway up the springform pan.
Bake for 80–90 minutes, until the edges are set and the center has a slight jiggle.
Turn off the oven, crack the door open, and leave the cheesecake inside for 30 minutes.
Transfer the pan to a wire rack and cool completely. Wrap the pan in foil and refrigerate for at least six hours, preferably overnight.
Place the white chocolate chips in a bowl. Heat the heavy cream in a saucepan over medium heat until hot and steaming.
Pour the hot cream over the white chocolate chips and wait two minutes. Stir until smooth. If needed, microwave in 20-second intervals until all the chocolate has melted.
Remove the chilled cheesecake from the springform pan and remove the parchment paper. Pour the ganache over the cheesecake.
Freeze the cheesecake for 10 minutes, then decorate with the reserved cookie dough balls and additional Christmas sprinkles.

Nutrition Information

Approximate nutrition per serving:

Calories: 551 kcal
Carbohydrates: 30 g
Protein: 8 g
Fat: 45 g
Saturated Fat: 27 g
Polyunsaturated Fat: 2 g
Monounsaturated Fat: 12 g
Trans Fat: 1 g
Cholesterol: 131 mg
Sodium: 379 mg
Potassium: 173 mg
Fiber: 1 g
Sugar: 10 g
Vitamin A: 1,481 IU
Vitamin C: 0.2 mg
Calcium: 112 mg
Iron: 1 mg

Nutrition information is an estimate and may vary depending on the ingredients and brands used.

Final Thoughts

Sugar Cookie Cheesecake combines the comforting flavor of Christmas sugar cookies with the rich texture of baked cheesecake. A festive sugar cookie crust, colorful cookie dough balls, and creamy white chocolate ganache make every slice feel special.

Although the recipe requires several steps and plenty of chilling time, preparing the components in order makes the process manageable. Make it ahead, allow it to chill overnight, and finish it with the reserved cookie dough balls and sprinkles for a dessert that’s ready to impress at your next Christmas celebration.