Sugar Cookie Cheesecake Recipe
This Sugar Cookie Cheesecake beautifully combines a buttery sugar cookie crust with creamy, rich cheesecake loaded with festive sprinkles and cookie dough balls. Topped with a smooth white chocolate ganache and more cookie dough bites, this dessert is perfect for holiday celebrations or any special occasion that calls for a fun, indulgent treat.
- Author: Caleb
- Prep Time: 40 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 8 hours 10 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Sugar Cookie Crust
- 1 3/4 cups All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 3/4 cup Unsalted butter (room temperature)
- 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- 1 tsp Pure vanilla extract
- 1 Large egg (room temperature)
- 1 Egg yolk (room temperature)
- 1/3 cup Christmas sprinkles (jimmies)
Cookie Dough Balls
- 1 1/2 cups All-purpose flour
- 1/2 tsp Salt
- 1/2 cup Unsalted butter (room temperature)
- 1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- 1 tsp Pure vanilla extract
- 5 TBSP Milk
- 1/3 cup Christmas sprinkles (jimmies)
Cheesecake Filling
- 32 oz Cream cheese (room temperature)
- 2/3 cup Regenerative Organic Certified® Cane Sugar from Wholesome
- 3/4 cup Sour cream (room temperature or Greek yogurt)
- 1/2 cup Heavy cream (room temperature)
- 1 tsp Pure vanilla extract
- 4 Large eggs (room temperature)
- 2/3 Cookie dough balls (from above)
White Chocolate Ganache
- 1 cup White chocolate chips
- 1/3 cup Heavy cream
- Prepare Sugar Cookie Crust: Preheat oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray and line the bottom with parchment paper. In a medium bowl, combine flour, baking soda, and salt. In a mixer, beat butter and sugar for 2 minutes. Add vanilla, egg, and egg yolk, mixing until combined. Gradually add dry ingredients, mix low until just combined, then fold in christmas sprinkles. Press dough evenly into pan bottom. Bake for 25-30 minutes until golden.
- Make Cookie Dough Balls: While crust bakes, mix flour and salt in bowl. Beat butter and sugar for 2 minutes until creamy. Add vanilla and milk; blend until smooth. Add dry ingredients and mix low until combined. Fold in sprinkles. Roll dough into dime-to-nickel-sized balls, place on wax paper on a cookie sheet, freeze until firm.
- Prepare Cheesecake Filling: Preheat oven to 325℉ and prepare hot water bath. Beat cream cheese and sugar for 2 minutes, scraping sides halfway. Add sour cream, heavy cream, vanilla and mix until smooth. Add eggs slowly on low speed until combined. Gently fold in 2/3 of the frozen cookie dough balls.
- Assemble and Bake Cheesecake: Pour filling over cooled crust. Place springform pan in roasting pan for water bath, fill roasting pan with hot water halfway up cake pan or springform pan wrapped in foil. Bake 80-90 minutes until edges set and center slightly jiggles. Cool 30 minutes in open oven. Remove and cool completely on rack, then refrigerate at least 6 hours or overnight.
- Prepare White Chocolate Ganache: Heat heavy cream until steaming. Pour over white chocolate chips and wait 2 minutes. Stir gently, heating further in 20-second intervals if needed until smooth.
- Finish Cheesecake: Remove cheesecake from fridge, unwrap and remove parchment. Pour ganache evenly over top. Freeze 10 minutes, then adorn with remaining cookie dough balls and sprinkle with additional christmas sprinkles. Chill until ready to serve.
Notes
- Ensure all dairy and eggs are at room temperature for smooth batter and even baking.
- Freezing cookie dough balls helps maintain shape during baking and in cheesecake.
- A water bath prevents cracking and ensures the cheesecake bakes evenly and gently.
- Chilling overnight improves texture and flavor development.
- Use a light hand when folding ingredients to maintain cheesecake’s creamy texture.
- This recipe uses Regenerative Organic Certified® Cane Sugar, but regular cane sugar can substitute if unavailable.
Nutrition
- Serving Size: 1 slice (approx. 1/12 of cheesecake)
- Calories: 480 kcal
- Sugar: 35 g
- Sodium: 190 mg
- Fat: 33 g
- Saturated Fat: 19 g
- Unsaturated Fat: 12 g
- Trans Fat: 0.3 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 120 mg
Keywords: sugar cookie cheesecake, holiday cheesecake, festive dessert, cookie dough balls, white chocolate ganache, Christmas dessert