Sugar Cookie Cheesecake

Why You’ll Love This Recipe

I love how this dessert blends the fun of sugar-cookie dough bites with the creaminess of classic cheesecake. It’s playful, festive, and perfect for holiday gatherings—or any time I’m craving something whimsical and indulgent .

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Sugar Cookie Crust

• 1¾ cups all‑purpose flour

• ½ tsp baking soda

• ½ tsp salt

• ¾ cup unsalted butter, room temperature

• 1 cup cane sugar

• 1 tsp vanilla extract

• 1 large egg + 1 egg yolk, room temperature

• ⅓ cup festive sprinkles

Cookie Dough Balls

• 1½ cups all‑purpose flour

• ½ tsp salt

• ½ cup unsalted butter, room temperature

• 1 cup cane sugar

• 1 tsp vanilla extract

• 5 Tbsp milk

• ⅓ cup sprinkles

Cheesecake

• 32 oz cream cheese, room temperature

• ⅔ cup cane sugar

• ¾ cup sour cream (or Greek yogurt), room temperature

• ½ cup heavy cream, room temperature

• 1 tsp vanilla extract

• 4 large eggs, room temperature

• ⅔ cup sugar‑cookie dough balls (from above)

White Chocolate Ganache

• 1 cup white chocolate chips

• ⅓ cup heavy cream

directions

1. Make crust: Preheat oven to 350 °F. Mix flour, soda, salt. Cream butter and sugar, add vanilla, egg & yolk, then dry mix and sprinkles. Press into 9″ springform. Bake 25–30 min until golden. Chill.

2. Make dough balls: Combine flour & salt. Cream butter & sugar; mix in vanilla, milk, dry mix and sprinkles. Roll into dime-sized balls, freeze until firm.

3. Cheesecake filling: Reduce oven to 325 °F, prep water bath. Beat cream cheese & sugar 2 min. Add sour cream, heavy cream, vanilla—mix until smooth. Add eggs low-speed until combined. Fold in ⅔ of cookie dough balls.

4. Bake cheesecake: Pour batter onto crust, set pan in water bath. Bake 80–90 min until edges are set and center jiggles. Turn off oven, crack door, cool inside 30 min. Remove from oven; cool completely on rack.

5. Chill: Wrap and refrigerate at least 6 hours—or overnight for best texture.

6. Ganache topping: Heat cream until steaming, pour over white chocolate chips; stir until smooth. Top cheesecake and allow to set.

Servings and timing

• Servings: 16 slices

• Prep time: ~1 hour

• Bake time: ~1 hr 20 min

• Chilling time: ~6 hrs (overnight recommended)

• Total time: ~8 hrs 20 min

Variations

I enjoy trying:

• A gluten‑free version using GF flour in crust and dough.

• Adding colored sprinkles in ganache drizzle for extra holiday sparkle.

• Mini versions baked in muffin tins for parties—adjust baking to ~20 min.

storage/reheating

I store leftovers in an airtight cake carrier in the fridge for up to 5 days. To freeze, I wrap slices individually and freeze for up to 30 days. Thaw in the fridge 1–2 hr before serving

FAQs

1. Can I make mini cheesecakes?

Yes—divide the batter and dough balls among muffin tins. Bake for about 18–20 minutes.

2. What pan can I use?

The recipe fits a 9″ springform. I’ve also used an 8×8 pan or 6″ springform (halve filling), adjusting bake times accordingly.

3. How do I get clean slices?

Chill the cheesecake well, then heat a sharp knife under hot water, wipe clean between cuts.

4. Is the dough safe to eat?

Yes—flour is heat-treated at 300 °F before making dough balls, so it’s edible.

5. Can I prep ahead of time?

Absolutely—I bake and chill it ahead; better flavor develops after resting. Store covered in the fridge until ready to top with ganache.

Conclusion

I adore this Sugar Cookie Cheesecake—it’s festive, fun, and full of flavor. Between the cookie dough surprises and creamy filling, it’s always a hit when I serve it. If you’re looking to delight holiday guests or treat yourself, it’s definitely worth making!