Sugar Cookie Cheesecake Recipe

There’s just something magical about combining the buttery goodness of sugar cookies with the creamy richness of cheesecake in one dessert. This Sugar Cookie Cheesecake Recipe is exactly that—a festive, fun, and utterly delicious treat that feels like a slice of celebration in every bite.

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Jump to:

• Why You'll Love This Recipe
• Ingredients & Why They Work
• Make It Your Way
• Step-by-Step: How I Make Sugar Cookie Cheesecake Recipe
• Top Tip
• How to Serve Sugar Cookie Cheesecake Recipe
• Make Ahead and Storage
• Frequently Asked Questions:
• Final Thoughts
• Sugar Cookie Cheesecake Recipe

Ingredients & Why They Work

The magic of this Sugar Cookie Cheesecake Recipe lies in the balance of simple, quality ingredients. Each plays a role—from the tender, buttery crust and cookie dough balls to the creamy cheesecake filling and luscious ganache.

• All-purpose flour: Essential for structure in both crust and cookie dough, plus pre-baking it for the cookie dough balls keeps them from being raw inside.
• Unsalted butter: Using room temperature butter helps with creaming for a light, tender sugar cookie flavor throughout.
• Sugar (granulated): Provides sweetness and helps create that signature sugar cookie taste and slight crispness in the crust.
• Vanilla extract: Pure vanilla brings warmth and depth to every part of this dessert.
• Eggs and egg yolks: They bind everything together and add richness, especially vital for that creamy texture in cheesecake.
• Christmas sprinkles (jimmies): These aren’t just festive—they add a joyful crunch and pops of color that make this dessert irresistible.
• Cream cheese: The star of the cheesecake filling, giving it its silky, rich texture.
• Sour cream or Greek yogurt: Adds a pleasant tang to balance sweetness and lends creamy moisture to the filling.
• Heavy cream: Used both in the filling for richness and in the white chocolate ganache for smoothness and shine.
• White chocolate chips: For that sweet, creamy ganache topping that finishes the cheesecake perfectly.

Make It Your Way

This recipe is such a crowd-pleaser I often find myself tweaking bits to match the occasion or my mood. Feel free to swap sprinkles for mini chocolate chips or add a pinch of cinnamon to the crust if you want a cozy twist.

• Sprinkles Swap: I once replaced the Christmas sprinkles with rainbow nonpareils for a fun summer birthday version—it was just as festive and slightly different in texture.
• Gluten-Free: I’ve experimented using gluten-free flour blends for the crust and dough balls with great results—just make sure to pre-bake the flour well.
• Vegan-Friendly: Using vegan cream cheese and substitute the butter with coconut oil, plus a flax egg can work, though it takes a bit of practice to get the texture perfect.

Step-by-Step: How I Make Sugar Cookie Cheesecake Recipe

Step 1: Prep and Bake the Sugar Cookie Crust

First things first, preheat your oven to 350℉ and prep your springform pan with nonstick spray and parchment paper at the bottom. This helps the crust release easily later—trust me, it’s worth the extra step! Next, mix the dry ingredients: flour, baking soda, and salt. In a mixer, beat butter and sugar until fluffy, then add vanilla, egg, and egg yolk. Mix in your dry ingredients and sprinkle in those colorful jimmies. Press the dough evenly into the bottom of your pan—don’t worry about the sides, the crust should just cover the base. Bake for 25-30 minutes until it’s gorgeously golden.

Step 2: Make the Cookie Dough Balls

While the crust is baking, get started on those tiny cookie dough balls that make this dessert special. Remember to pre-bake the flour for the cookie dough balls at 350℉ for 5 minutes and cool—it’s a small but game-changing step to avoid raw flour taste! Combine flour and salt, then cream butter and sugar until light. Add vanilla and milk, then mix in dry ingredients gently along with more sprinkles. Roll the dough into dime-to-nickel-sized balls—it sounds tedious, but I get my family involved, making it a fun pre-bake activity. Pop these in the freezer so they firm up while you prep the cheesecake.

Step 3: Whip Up the Cheesecake Filling

Lower your oven temp to 325℉ and set up your water bath (more on that shortly). Beat the cream cheese with sugar until ultra smooth, scraping down the bowl halfway so no lumps sneak in. Then, add sour cream, heavy cream, and vanilla, mixing thoroughly. Gently blend in eggs one at a time on low speed to avoid air bubbles, then fold in three quarters of your frozen cookie dough balls. This little surprise of cookie dough inside the cheesecake is what makes this recipe truly unique and fun to eat.

Step 4: Bake the Cheesecake with Care

Pour your filling over that beautiful sugar cookie crust. The water bath step might feel fancy, but it’s non-negotiable if you want a crack-free, silky cheesecake. You can either place your springform pan inside a larger cake pan and set it all in a roasting pan filled halfway with hot water, or tightly wrap the springform pan with foil and set it directly into the roasting pan with water. Bake for 80-90 minutes until the edges are set but the center still jiggles slightly—it will firm up as it cools.

When the baking time’s up, turn off the oven and crack the door open, letting your cheesecake cool slowly for 30 minutes right in there. This cliffhanger moment is the golden rule to avoid cracks. Then transfer it to a wire rack to cool completely before wrapping it tightly and chilling it overnight. This rest period is when flavors deepen and texture perfects.

Step 5: Top with White Chocolate Ganache and Final Touches

Time for the finishing flourish! Heat your heavy cream until steaming and pour it over white chocolate chips. Let it sit for two minutes before stirring gently until glossy and smooth. If you still see chunks, zap it in the microwave for short bursts until melted. Remove your cheesecake from the fridge, take off the pan and parchment, and drizzle that ganache on top. Pop it into the freezer for 10 minutes, then scatter the remaining cookie dough balls and sprinkles over it as a playful garnish.

How to Serve Sugar Cookie Cheesecake Recipe

Garnishes

I love finishing this cheesecake with a handful of festive cookie dough balls and extra sprinkles on top for that cheerful pop. If I’m feeling fancy, a dollop of whipped cream or a dusting of edible glitter never hurts!

Side Dishes

Pairing this cheesecake with something light really works well—like fresh berries, a citrus salad, or even a cup of strong coffee to balance the sweetness. These simple sides keep the focus on the cheesecake but add freshness to the plate.

Creative Ways to Present

For holidays, I’ve presented this cheesecake with a circle of edible flowers or mini sugar cookie cutouts stuck into the ganache for a whimsical effect. Serving it on a beautiful cake stand with soft fairy lights around really amps up that festive vibe.

Make Ahead and Storage

Storing Leftovers

I always keep leftover sugar cookie cheesecake tightly wrapped in the springform pan or an airtight container in the fridge. It stays fresh and creamy for up to 5 days, though it rarely lasts that long in my house!

Freezing

Freezing works great for this cheesecake, especially if you slice it first and wrap individual pieces in plastic wrap and foil. When you’re ready to enjoy, thaw in the fridge overnight to preserve the creamy texture and avoid sogginess.

Reheating

Cheesecake is best served chilled, but if you want a slightly softer texture after refrigeration, just let it sit at room temperature for 20-30 minutes before slicing. Avoid microwaving—it can change the texture.

Final Thoughts

This Sugar Cookie Cheesecake Recipe is one of those desserts that’s truly earned its place in my recipe box. Every time I make it, I’m reminded how a little extra effort—like pre-baking flour and using a water bath—turns a fun idea into a wow-worthy dessert. Whether you’re celebrating or simply craving something special, give this recipe a go. I promise, you’ll end up with a crowd-pleaser that feels like a warm hug on a plate.

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