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This sugar cookie cheesecake is the ultimate holiday showstopper. Imagine bite-sized cookie dough tucked inside billowy cheesecake all set atop a golden buttery crust then topped with white chocolate ganache and a flurry of colorful sprinkles. Whether you are whipping this up for a Christmas gathering or just want to bring extra cheer to the dessert table the combo of nostalgic sugar cookie flavor and creamy cheesecake is hard to beat. My family lights up every time this appears—and it disappears quicker than any other treat I make for the holidays.
I first made this for a cookie exchange and everyone asked for the recipe it instantly became a December tradition in our house. Even kids love helping roll the cookie dough balls and sprinkling on the festive toppings.
Ingredients
- All-purpose flour: creates structure for base and cookie dough look for unbleached
- Baking soda: gives lift and chewiness to the sugar cookie crust use fresh for best results
- Salt: sharpens flavors and balances sweetness choose fine sea salt
- Unsalted butter: adds rich buttery flavor buy high-quality and let it fully soften
- Granulated sugar: for classic sweetness use superfine if you can
- Vanilla extract: brings true sugar cookie taste select pure vanilla not imitation
- Eggs: bind and add richness use large and bring to room temperature
- Christmas colored sprinkles: for holiday magic seek out jimmies for the best look
- Cream cheese: the star for that cheesecake tang go for full-fat bricks at room temperature
- Sour cream and heavy cream: create a lush silky filling make sure both are fresh and smooth for best results
- White chocolate chips: melt into a creamy ganache choose premium for a smooth finish
Instructions
- Preheat and Prepare Flour:
- Begin by preheating your oven to three hundred degrees Fahrenheit. Spread the flour needed for the cookie dough balls on a baking sheet and bake for five minutes to heat-treat it. Stir once in between and let it cool completely so your cookie dough is safe to eat raw.
- Make Sugar Cookie Crust:
- Raise your oven temperature to three hundred fifty degrees Fahrenheit. Whisk together the dry crust ingredients all-purpose flour baking soda and salt in a mixing bowl. In a separate bowl beat softened butter and sugar until pale and fluffy about four minutes. Scrape down the bowl then add vanilla one whole egg and one yolk mixing just until combined. Add the dry ingredients and gently fold everything together with a spatula no overmixing. Fold in the sprinkles last for colorful specks. Press dough evenly into the bottom of a greased nine-inch springform pan all the way to the edges and slightly up the sides if you like. Bake for twenty-five to thirty minutes until golden and set. Remove and let the crust cool completely.
- Make Edible Cookie Dough Balls:
- In a clean bowl beat room temperature butter with the sugar for two to three minutes until light. Mix in vanilla and milk. Sprinkle in the cooled heat-treated flour and salt then mix on low until it forms a cookie dough. Fold in cheerful sprinkles last. Pinch off small bits of dough about the size of a nickel and roll into smooth balls. Place on a tray and freeze so they hold up inside the cheesecake.
- Mix Cheesecake Filling:
- Lower oven to three hundred twenty-five degrees Fahrenheit. In a large bowl beat the room temperature cream cheese and sugar until creamy and smooth scraping down the sides often to avoid lumps. Mix in sour cream heavy cream and vanilla until just blended. Crack in the eggs one at a time mixing gently on low speed after each until just combined no overbeating here. Gently fold in two thirds of the frozen cookie dough balls being careful not to break them up.
- Assemble and Bake:
- Pour the cheesecake mixture over the cooled crust smoothing out the top. Set the filled pan into a larger roasting pan and pour hot water in until it comes halfway up the sides to create a gentle water bath this keeps the cheesecake creamy and crack-free. Bake for eighty to ninety minutes until the edges look set but the center still shows a slight jiggle. Turn off the oven and crack the door letting the cake cool gradually for thirty minutes which prevents sudden temperature changes and cracks. When the thirty minutes is up move to a wire rack and let cool two hours at room temperature. After that cover with foil and chill six hours or preferably overnight for the silkiest texture.
- Prepare White Chocolate Ganache:
- Heat cream in a small saucepan until just steaming then pour it over the white chocolate chips in a bowl. Let it rest for two minutes and then stir patiently until the mixture turns glossy and smooth. Allow to cool slightly so it swirls on the cheesecake rather than melting it.
- Finish and Decorate:
- Pour the ganache over the chilled cheesecake and use a spatula to spread it evenly. Let it set in the fridge for ten minutes. Gently press the remaining cookie dough balls on top and scatter more sprinkles for a festive flourish. For the neatest slices run a knife under hot water and wipe clean between each cut.
My favorite part is always the little cookie dough balls tucked inside every slice. The first Christmas I made this I watched everyone carefully hunting for extra dough bites it was a huge hit and now it is a non-negotiable on our holiday table.
Storage Tips
This cheesecake keeps beautifully in the fridge for up to five days. I always cover the pan tightly with foil to keep it from absorbing fridge odors. Slices also freeze well just wrap tightly and thaw overnight in the fridge before serving.
Ingredient Substitutions
If you are out of sour cream use an equal amount of plain Greek yogurt though it will be slightly tangier. For the crust you can swap the sprinkles for white chocolate chips or a dash of nutmeg for a different holiday twist. If you are baking for kids or avoiding food dyes use chocolate sprinkles in place of colored ones.
Serving Suggestions
Bring this to your next holiday party or gift a whole cheesecake for a friend in need of cheer. For an extra cozy treat serve slices with a mug of hot cocoa or mulled cider. It also looks spectacular with a crown of whipped cream and some candied cherries.
Cultural and Holiday Context
Sugar cookies are at the heart of many holiday traditions across America and this cheesecake version gives the classic an upgrade. Making it together can be a new family tradition. The edible dough and colorful decorations embody the playful spirit of the season.
Seasonal Adaptations
Swap the sprinkles for pastel colors in spring. Use heart-shaped sprinkles for Valentine’s Day. Create a birthday version with rainbow colors.
Success Stories
Friends with serious sweet tooths labeled this their top holiday dessert. Even people who profess not to like cheesecake went back for a second slice. It is often requested as a birthday cake in our extended family too.
Freezer Meal Conversion
I like to double the recipe and freeze one whole cheesecake for later. Cool completely wrap tightly in plastic and foil and freeze. Thaw in the refrigerator for best texture. Decorate with fresh sprinkles after thawing for bright color.
Serve this sugar cookie cheesecake to celebrate with your loved ones. Watch how quickly it disappears at any gathering and enjoy the smiles it brings.
Common Recipe Questions
- → What ensures the cookie dough is safe to eat?
The flour for the dough balls is heat-treated, which makes it safe to consume raw. There are no raw eggs in the dough either.
- → How do I achieve a smooth cheesecake texture?
Make sure all your ingredients are at room temperature and avoid overmixing once the eggs go in. Bake in a water bath for best results.
- → Why use a water bath for baking?
A water bath provides gentle, even heat and humidity, helping prevent cracks and keeping the cheesecake creamy.
- → Can I make this dessert in advance?
Yes! This cheesecake benefits from several hours or overnight chill in the fridge, making it great to prepare a day ahead.
- → What is the best way to slice and serve?
Use a hot, clean knife for smooth slices. Wipe the blade between cuts for a bakery-worthy presentation.