Sugar Cookie Cheesecake Dessert

This festive sugar cookie cheesecake is the show-stopper my family craves every December. A soft sugar cookie crust, chewy bites of sprinkle-studded cookie dough, creamy cheesecake filling, and a glossy white chocolate ganache bring together all the best holiday flavors in one spectacular dessert.

When I first created this recipe for my daughter&s holiday party it disappeared in minutes People always ask how I made a cheesecake taste like their favorite childhood cookie

Ingredients

• All-purpose flour: creates structure for the crust and cookie dough Make sure it is fresh and well sifted
• Baking soda: essential for tender cookie base Always use a fresh box
• Salt: balances sweetness and brings out flavor in both crust and dough Use fine sea salt for even seasoning
• Unsalted butter: adds richness and allows you to control salt Look for high-quality butter with a fresh dairy aroma
• Regenerative Organic Certified Cane Sugar: gives a pure bright sweetness Organic sugar helps bring out the best vanilla and dairy flavors
• Pure vanilla extract: deepens flavors Not imitation Use real extract
• Eggs and egg yolk: bind the crust and maintain moisture Room temperature eggs blend more smoothly
• Christmas sprinkles: bring color and cheer Opt for jimmies—they will not run during baking
• Sour cream or Greek yogurt: lightens the cheesecake base and adds tang Full-fat only for the creamiest texture
• Heavy cream: in the filling and ganache adds silkiness Use fresh cream not ultrapasteurized
• Cream cheese: is the star Choose bricks not tubs and make sure it is at room temperature for a lump-free result
• White chocolate chips: melt into a sweet ganache Look for real cocoa butter as the first ingredient

Instructions

Preheat Oven and Prepare Pan:

Set your oven to 325 degrees F Place the rack in the lower third so the top does not overbake Lightly grease a 9-inch springform pan with softened butter Line the base snugly with parchment paper so lifting is easy later

Make the Sugar Cookie Crust:

Combine flour baking soda and salt in one bowl stirring well In a separate mixing bowl cream the butter and sugar until pale and fluffy This may take two to three full minutes on medium speed for the best rise Beat in vanilla egg and extra yolk one at a time until fully smooth Gently add the dry mix in batches scraping the sides to prevent lumps Fold sprinkles in by hand to avoid streaks Press the dough firmly and evenly into the pan bottom and an inch up the sides Bake ten to twelve minutes only until the edges just start to golden Set aside to cool completely before adding filling

Prepare Cookie Dough Balls:

Mix softened butter and sugar in a clean bowl whipping until it looks creamy and slightly lighter in color Add vanilla and milk for moisture Stir in flour and salt until a very soft dough forms Do not overmix Add sprinkles and fold gently Scoop dough by teaspoons and roll each into a small ball between your palms You want half to one inch size balls Chill on a lined tray until very firm This prevents them from melting away while baking in the cheesecake

Make Cheesecake Filling:

Beat cream cheese at medium speed until it looks fully smooth and no lumps remain Add in sugar and whip again Scrape the bowl Add sour cream or Greek yogurt for tang then heavy cream and vanilla extract Continue mixing gently Eggs go in one at a time and mix just to incorporate No extra whipping to avoid excess air which can cause cracks Gently fold in two-thirds of the chilled cookie dough balls so every slice has a fun surprise Spread batter into the pan over the cooled crust

Bake Cheesecake:

Wrap your pan with heavy duty foil all around the outside to keep water out Place pan in a larger roasting pan Fill that outer pan with an inch of hot water Bake at 325 degrees for sixty to seventy minutes until edges are set but the middle still jiggles Turn off the oven crack the door and leave the cake inside for another hour to gently finish baking and prevent splitting Remove and chill in refrigerator at least six hours but overnight is best

Make Ganache and Decorate:

Warm heavy cream just until it starts steaming Pour over white chocolate chips in a bowl and let it sit two minutes Stir patiently until totally smooth and glossy Pour the ganache gently over your chilled cheesecake and spread with an offset spatula Decorate with extra cookie dough balls and more sprinkles Place back in the fridge for ten minutes to set before slicing

My favorite part is always the hidden cookie dough bites The first time my niece helped roll them she made them heart shaped and now we always laugh when we spot one in our slice This dessert always brings the family together in the kitchen

Storage Tips

Keep the cheesecake airtight in the refrigerator for up to four days If you want to make ahead or store leftovers freeze individual slices layer in parchment and wrap tightly in plastic then foil Thaw in the fridge for best texture Do not freeze before adding ganache for the cleanest look

Ingredient Substitutions

You can swap Greek yogurt for sour cream with no change in flavor Regular sprinkles can be used all year just pick colors to match the season If you need a gluten free version use a cup for cup flour substitute for all the flour components and check that your sprinkles are gluten friendly

Serving Suggestions

For an extra pretty presentation whip a little heavy cream with vanilla and pipe along the edges or add candy cane bits for crunch Rad raspberry sauce or a drizzle of chocolate syrup makes each slice feel like a plated restaurant dessert I love to serve this after a cozy dinner by the tree with coffee or spiced tea

Cultural and Holiday Traditions

Cookie inspired cheesecakes feel right at home on American Christmas buffets This recipe was inspired by all the sprinkled bakery cookies I had growing up and every bite reminds me of the big cookie platters we shared each year Many families bake a version now adding their own holiday memories

Seasonal Adaptations

Swap Christmas sprinkles for pastels or hearts for Easter and Valentine&s Day Add red and blue jimmies with white chocolate stars for a Fourth of July version Substitute pumpkin pie spice and orange sprinkles for a fall harvest cheesecake

Success Stories

Friends have adopted this as their signature party dessert because it travels well and impresses everyone Kids especially love the decorated top and surprise cookie dough balls Each time someone tries it for the first time the joy is contagious Everyone wants the recipe to bring to their next celebration

Freezer Meal Conversion

This cheesecake freezes beautifully as long as you wrap it carefully Wait to apply ganache until thawed Chill the wrapped cake overnight in the fridge to fully defrost Unwrap before bringing to room temperature and finish with ganache drizzle and toppings The texture remains creamy when you use full fat dairy

This festive cheesecake is as magical to serve as it is to eat. One bite and your holiday will feel unforgettable.

Common Recipe Questions

→ What type of pan is best for this dessert?

A 9-inch springform pan works best, ensuring easy removal and neat presentation.

→ Why should dairy ingredients be room temperature?

Room-temperature dairy creates a smoother, lump-free batter and promotes even baking.

→ What is the purpose of the water bath?

A water bath insulates the cheesecake, preventing cracks and ensuring a silky, even texture.

→ How long does the dessert need to chill?

Chilling at least 6 hours or overnight allows the dessert to set fully for clean slicing and best flavor.

→ Can different sprinkles or toppings be used?

Feel free to use any festive sprinkles or decorations that suit your occasion or taste preferences.