Sugar Cookie Cheesecake

Sugar Cookie Cheesecake is a delightfully festive dessert that combines all the charm of sugar cookies with the rich, creamy texture of cheesecake. It starts with a buttery sugar cookie crust, layered with a velvety vanilla cream cheese filling studded with tiny cookie dough bites and sprinkled with festive jimmies. Then it’s topped off with a silky white chocolate ganache and more cookie dough balls for extra fun. Whether you’re baking for a holiday gathering or just treating yourself, this recipe brings both nostalgia and indulgence together in one slice.

Why You’ll Love This Recipe Name

You’ll love this Sugar Cookie Cheesecake because it hits all the sweet‑spots: the beloved sugar cookie flavor, the luxurious mouthfeel of cheesecake, and those surprise bites of cookie dough that make each forkful exciting. The crust gives you that cookie base you love, the filling is rich but balanced, and the topping adds a final flourish of white chocolate and sprinkles. It’s festive, fun, and perfect for sharing — or not sharing (we won’t judge).

Ingredients

Sugar Cookie Crust

• 1 ¾ cup all‑purpose flour
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter (room temperature)
• 1 cup white granulated sugar
• 1 tsp pure vanilla extract
• 1 large egg (room temperature)
• 1 egg yolk (room temperature)
• ⅓ cup Christmas sprinkles (jimmies)

Cookie Dough Balls

• 1½ cups all‑purpose flour (to be heat‑treated)
• ½ tsp salt
• ½ cup unsalted butter (room temperature)
• 1 cup white granulated sugar
• 1 tsp pure vanilla extract
• 3 Tbsp milk
• ½ cup Christmas sprinkles (jimmies)

Cheesecake

• 24 oz cream cheese (room temperature)
• ¾ cup white granulated sugar
• ½ cup sour cream or Greek yogurt (room temperature)
• ¼ cup heavy cream (room temperature)
• 1 tsp pure vanilla extract
• 4 large eggs (room temperature)
• ¾ of the prepared cookie dough balls

White Chocolate Ganache

• 1 cup white chocolate chips
• ⅓ cup heavy cream

Step‑by‑Step: How to Make Recipe Name

Sugar Cookie Crust

1. Preheat oven to 350 °F (≈175 °C). Spray a 9‑inch springform pan with nonstick spray, line the bottom with a parchment circle, spray again, and set aside.
2. In a medium bowl mix the 1¾ cup flour + ½ tsp baking soda + ½ tsp salt. Set aside.
3. Using a mixer, beat the ¾ cup butter + 1 cup sugar on high speed for 2 minutes until light and fluffy.
4. Add the 1 tsp vanilla, the large egg, and the egg yolk. Mix on medium until fully combined.
5. Add the dry ingredients and mix on low until just combined. Then fold in ⅓ cup Christmas sprinkles.
6. Press this dough evenly into the bottom of the prepared springform pan (you don’t need it up the sides).
7. Bake for 25‑30 minutes until golden on top. Remove from oven and set aside.

Cookie Dough Balls

8. While the crust bakes, pre‑treat the flour: place the 1½ cups flour on a cookie sheet and bake for ~5 minutes to heat‑treat it. Let it cool. (Helps make the dough safe to eat.)
9. In a medium bowl mix the flour + ½ tsp salt; set aside.
10. Using a mixer, beat the ½ cup butter + 1 cup sugar on high speed for 2 minutes. Then add 1 tsp vanilla + 3 Tbsp milk; mix on medium until combined.
11. Add the dry ingredients, mix on low until just combined. Then stir in ½ cup Christmas sprinkles.
12. On a baking sheet lined with wax paper, use your hands to roll the cookie dough into tiny balls (dime‑ to nickel‑size). It’s a bit tedious—it helps to have others help.
13. Freeze the cookie dough balls until cold and firm.

Cheesecake

14. Lower oven temperature to 325 °F (≈163 °C). Prepare a water bath for baking: either place the springform pan inside a 10″ cake pan and then the whole assembly inside a roasting pan filled with hot water halfway up; or wrap the springform pan twice with aluminum foil, place it in a roasting pan and fill with hot water halfway up the pan.
15. In a mixer bowl, beat the 24 oz cream cheese + ¾ cup sugar on high for 2 minutes, scraping the sides halfway.
16. Add the ½ cup sour cream (or Greek yogurt) + ¼ cup heavy cream + 1 tsp vanilla; mix on medium until smooth and lump‑free.
17. Add the 4 eggs, one at a time on low speed until just combined. Then fold in ¾ of the frozen cookie dough balls using a rubber spatula.
18. Spread the cheesecake batter evenly over the baked crust in the springform pan. Place into the water bath and bake for 80‑90 minutes until the edges are set and the center has a slight jiggle.
19. When done, turn off the oven, crack the door open, and let the cheesecake cool inside for 30 minutes (this helps prevent cracks). Then remove and let it cool fully on a rack, wrap in foil and chill in the refrigerator for at least 6 hours, preferably overnight.

White Chocolate Ganache & Finish

20. In a small pan heat the ⅓ cup heavy cream over medium heat until hot and steaming. Meanwhile place the 1 cup white chocolate chips in a bowl.
21. Pour the hot cream over the chips, wait 2 minutes then stir with a rubber spatula until smooth. If chunks remain, microwave in 20‑second intervals until fully melted.
22. Remove the cheesecake from the fridge, remove the springform pan and parchment, then pour the ganache over the top. Freeze for ~10 minutes to set.
23. Top with the remaining cookie dough balls + additional Christmas sprinkles. Slice and serve.

Helpful Tips

• Make sure all dairy ingredients (cream cheese, sour cream, heavy cream, eggs) are at room temperature — this helps to avoid lumps and ensures smooth texture.
• Use a water bath when baking the cheesecake to prevent cracking and ensure even baking.
• Don’t over‑mix after adding eggs — use low speed and stop as soon as each egg is incorporated (to prevent too much air, which can cause cracks).
• The cookie dough pieces may create steam as they bake inside the cheesecake filling — this can lead to surface cracks, which are normal for this type of dessert.
• After baking, cool the cheesecake gradually: first with oven door open, then at room temperature, then refrigerate. This helps avoid sudden temperature changes and cracking.
• Wrap the springform pan well (especially if using water bath) to prevent water from leaking into the crust.

Substitutions And Variations

• Gluten‑free: Use a gluten‑free all‑purpose flour blend instead of regular flour for the crust and cookie dough.
• Dairy‑free / Vegan: This is more challenging because the cheesecake relies on cream cheese, eggs, heavy cream. A fully dairy‑free version would require vegan cream “cheese”, egg substitutes, and non‑dairy cream — which may change texture significantly.
• Flavor variations:
  • Swap white chocolate ganache for dark chocolate or caramel topping.
  • Use colorful sprinkles to match a theme (birthday, holiday, etc).
  • Add a hint of almond extract (½ tsp) in the cheesecake filling for extra cookie‑flavor depth.
• Mini version: Instead of one large cheesecake, use muffin tins or mini springform pans to make individual servings — adjust bake time accordingly.
• Bar version: Make this as cheesecake bars in a square pan (9×13) for easier slicing and serving.

Storage Instructions

• After the cheesecake is fully chilled and topped, cover it (or place slices in an airtight container) and store in the refrigerator for up to 5–7 days.
• You can freeze slices: individually wrap them in plastic wrap + foil, then freeze for up to 2–3 months. Thaw overnight in the fridge before serving.
• When ready to serve from the fridge, bring it out ~10 minutes ahead of time to slightly soften for best texture.
• Avoid leaving it at room temperature for more than 2 hours (especially in warm climates) to maintain food safety.

Nutritional Information

Here’s an approximate nutritional breakdown per slice (assuming ~12 slices total). These are estimates because actual numbers depend on your exact brands and portion size:

• Calories: ~450‑550 kcals
• Total fat: ~28‑35 g
• Saturated fat: ~15‑20 g
• Carbohydrates: ~40‑50 g
• Sugars: ~30‑35 g
• Protein: ~6‑9 g
• Cholesterol: high
• Sodium: moderate to high

Serving Suggestions

• Serve each slice with a dollop of lightly whipped cream and extra sprinkles for presentation.
• Pair with fresh berries (e.g., raspberries or strawberries) — the tartness cuts through the richness.
• A cup of strong coffee or espresso works nicely alongside this dessert.
• For a festive touch, serve on decorative dessert plates and add a few extra cookie dough balls on the side.
• Chill the cheesecake until just before serving so it holds its shape when sliced cleanly (run a hot knife between cuts).
• Leftovers: Pre‑cut into slices and store them so it’s easy to grab one when the craving hits.

Frequently Asked Questions About Recipe Name

Q: Can I use store‑bought cookie dough instead of making the cookie dough balls?
A: Yes, you could use store‑bought sugar cookie dough to save time, but be aware that its texture and sweetness might differ. Also ensure any flour in it is heat‑treated (or use varieties made for eating raw) if you plan to mix in cookie‑dough bits.

Q: My cheesecake cracked—what went wrong?
A: Cracks can happen even when you bake carefully. With this recipe especially, the cookie‑dough bits in the filling may release steam, causing small cracks. Using the water bath, slow cooling, and avoiding over‑mixing helps minimize cracking.

Q: How do I know the cheesecake is done?
A: The edges should be set and look firm. The center should still have a slight jiggle (like jello) when you gently shake the springform pan. Some sources suggest an internal temperature of ~150 °F (65 °C) for baked cheesecake.

Q: Can I bake this in a different size pan?
A: Yes—you can use an 8‑inch springform (which will give taller slices) but bake time may increase. For a 9×13‑inch pan (a bar version) you’d double the recipe and reduce bake time.

Q: Can I make this ahead of time?
A: Absolutely. In fact, it’s best to chill the cheesecake overnight after baking and before serving. That extra chill time helps flavor develop and texture set. You can also add ganache topping shortly before serving.

Conclusion

Thank you so much for baking along! I hope you enjoy making and sharing this Sugar Cookie Cheesecake as much as I do. With its buttery cookie crust, creamy cheesecake center filled with little cookie dough surprises, and a white‐chocolate ganache finish topped with sprinkles—it’s truly a dessert that brings joy. It may take a bit of patience, but the flavor and presentation are so worth it. I hope this becomes a favorite in your recipe rotation and that every bite makes you smile. Happy baking, enjoy your dessert, and thank you for being part of this food‐loving community!

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