It started on a chilly December afternoon when the kitchen was buzzing with holiday spirit. I had a stack of sugar cookies leftover from a weekend baking spree and thought, why not turn them into something extra special? The idea of combining sugar cookies with creamy cheesecake danced in my mind, promising a dessert that’s playful yet indulgent.
Mixing the dough, adding sprinkles, and shaping tiny cookie balls became a fun little project that even my kids joined in on. The smell of butter and sugar warming in the oven filled the house with a cozy, festive aroma. As the cookie crust baked and the cheesecake batter came together, I imagined the joy this dessert would bring, soft, creamy cheesecake punctuated by bursts of cookie crunch and colorful sprinkles.
By the time I poured the glossy white chocolate ganache over the chilled cheesecake and topped it with cookie balls, the dessert felt like a celebration in a pan. Each layer, from the buttery crust to the creamy filling and playful toppings, came together effortlessly, turning a simple afternoon into a memorable baking adventure.
Short Description
Sugar Cookie Cheesecake is a festive dessert featuring a buttery sugar cookie crust, creamy cheesecake filling studded with cookie dough balls, and a luscious white chocolate ganache, finished with colorful sprinkles.
Key Ingredients
Sugar Cookie Crust
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1¾ cups All-purpose flour
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½ tsp Baking soda
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½ tsp Salt
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¾ cup Unsalted butter, room temperature
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1 cup White granulated sugar
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1 tsp Pure vanilla extract
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1 Large egg, room temperature
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1 Egg yolk, room temperature
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⅓ cup Christmas sprinkles
Cookie Dough Balls
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1½ cups All-purpose flour
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½ tsp Salt
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½ cup Unsalted butter, room temperature
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1 cup White granulated sugar
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1 tsp Pure vanilla extract
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3 TBSP Milk
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½ cup Christmas sprinkles
Cheesecake
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24 oz Cream cheese, room temperature
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¾ cup White granulated sugar
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½ cup Sour cream or Greek yogurt, room temperature
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¼ cup Heavy cream, room temperature
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1 tsp Pure vanilla extract
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¾ Cookie dough balls
White Chocolate Ganache
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1 cup White chocolate chips
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⅓ cup Heavy cream
Tools Needed
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9-inch springform pan
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Parchment paper
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Mixer (stand or hand)
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Rubber spatula
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Medium bowls
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Baking sheets
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Saucepan for ganache
Cooking Instructions
Step 1: Prepare Sugar Cookie Crust
Preheat the oven to 350℉. Spray a 9-inch springform pan with baking spray, line the bottom with parchment, and spray again. Bake 1½ cups flour on a cookie sheet for 5 minutes, then let cool. In a medium bowl, combine flour, baking soda, and salt.
Beat butter and sugar on high for 2 minutes. Add vanilla, egg, and yolk; mix on medium until combined. Add dry ingredients and sprinkles, mix on low until just combined. Press dough evenly into pan. Bake 25–30 minutes until golden.
Step 2: Make Cookie Dough Balls
Mix flour and salt in a medium bowl. Beat butter and sugar on high for 2 minutes, then add vanilla and milk; mix until smooth. Add dry ingredients and sprinkles, mixing on low.
Shape dough into tiny balls (dime to nickel size) on a wax-paper-lined sheet. Freeze until firm.
Step 3: Prepare Cheesecake
Preheat oven to 325℉. Start a water bath using one of two methods: 1) Place springform in 10-inch cake pan inside a roasting pan with hot water halfway up, or 2) Wrap springform in foil and place in roasting pan with hot water.
Beat cream cheese and sugar on high for 2 minutes, scraping sides halfway. Add sour cream, heavy cream, and vanilla; mix medium until smooth. Mix in eggs on low, then fold in ¾ of cookie dough balls.
Pour batter over baked crust and bake 80–90 minutes until edges are set and center slightly jiggles. Cool with oven door cracked 30 minutes, then fully on a rack. Chill at least 6 hours.
Step 4: Make White Chocolate Ganache
Heat cream until steaming, pour over chocolate chips in a bowl. Wait 2 minutes, then stir until smooth. Heat in microwave in 20-second intervals if needed. Pour ganache over chilled cheesecake. Freeze 10 minutes, then top with remaining cookie dough balls and sprinkles.
Why You’ll Love This Recipe
Perfect festive dessert with colorful sprinkles
Creamy cheesecake with playful cookie dough surprises
White chocolate ganache adds a luscious finish
Works well for holiday gatherings or special occasions
Fun and interactive baking experience for families
Mistakes to Avoid & Solutions
Overmixing Cheesecake
Overmixing can create cracks or dense texture.
Solution: Mix just until ingredients combine and fold in cookie dough gently.
Water Bath Leaks
Water may seep into cheesecake if foil isn’t sealed properly.
Solution: Double wrap springform tightly and use hot water level halfway up the pan.
Soft Cookie Dough Balls
Dough balls may melt during baking.
Solution: Freeze until firm before folding into cheesecake.
Serving and Pairing Suggestions
Serve the cheesecake chilled in slices
Top each slice with extra sprinkles for a festive look
Pair with hot cocoa, coffee, or a glass of milk
Ideal for dessert buffets or plated holiday dinners
Storage and Reheating Tips
Store the cheesecake in an airtight container in the refrigerator for up to 5 days
Ganache may firm up; let the cheesecake sit at room temperature for 10–15 minutes before serving
Freezing a fully baked ganache cheesecake is not recommended, as the texture may change
FAQs
1. Can I use store-bought sugar cookies for the crust?
Yes, finely crush cookies and mix with butter for a shortcut crust.
2. Can I make this without sprinkles?
Absolutely, the recipe works well plain or with other mix-ins like chocolate chips.
3. How do I prevent cracks in the cheesecake?
Use room-temperature ingredients, avoid overmixing, and bake with a water bath.
4. Can I prepare this in advance?
Yes, bake cheesecake up to 24 hours before serving, store covered in the fridge, and add ganache and toppings later.
5. Can I substitute white chocolate ganache with milk or dark chocolate?
Yes, use equal parts chocolate and cream for a different flavor.
Tips & Tricks
Room temperature ingredients ensure smooth cheesecake
Freeze cookie dough balls for easy handling
Don’t rush chilling; flavors develop after at least 6 hours
Lightly toast sprinkles for a subtle nutty flavor
Recipe Variations
Chocolate Chip Sugar Cookie Cheesecake: Replace sprinkles with mini chocolate chips in crust and dough balls. Follow same steps; add ¼ cup cocoa powder to ganache for chocolate twist.
Peppermint Holiday Cheesecake: Add ½ tsp peppermint extract to batter and top with crushed candy canes instead of sprinkles.
Gluten-Free Cheesecake: Use gluten-free flour blend for crust and cookie dough balls. Follow same steps.
Final Thoughts
Baking Sugar Cookie Cheesecake brings a festive touch to any occasion. Each layer combines buttery cookies, creamy cheesecake, and sweet chocolate ganache for a dessert that’s both playful and indulgent. The visual appeal, colorful sprinkles, and bite-sized cookie surprises make it fun to slice and serve.
Even with the elaborate layers, the recipe is approachable and family-friendly, making it a joyful project for both kids and adults. It’s perfect for holiday tables, birthday celebrations, or just a weekend treat. Taking the time to prepare each component enhances flavor and texture, making the finished cheesecake a real showstopper.
This cheesecake proves that desserts can be festive, interactive, and irresistibly delicious. From the buttery crust to the creamy filling and glossy ganache, every bite feels celebratory. Serve chilled and watch as it delights both eyes and taste buds, turning an ordinary day into a memorable baking moment.
Sugar Cookie Cheesecake
Ingredients
Sugar Cookie Crust
- 1¾ cups 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
- Cookie Dough Balls
- 1½ cups All-purpose flour
- 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
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
- ¾ Cookie dough balls
White Chocolate Ganache
- 1 cup White chocolate chips
- ⅓ cup Heavy cream
Instructions
- Make the sugar cookie crust, press it into a springform pan, and bake until golden.
- Mix a quick edible cookie dough, roll into tiny balls, and freeze.
- Prepare the cheesecake batter, fold in most of the dough balls, bake in a water bath, then chill fully.
- Top with white chocolate ganache and finish with the remaining cookie dough balls and sprinkles.
