Sugar Cookie Cheesecake – The Ultimate Holiday Dessert

If there’s one dessert that truly embodies the festive season, it’s this Sugar Cookie Cheesecake. Imagine everything you love about classic sugar cookies—sweet, buttery, and perfectly chewy—blended into a rich, creamy, and utterly indulgent cheesecake. This dessert is the best of both worlds: a buttery sugar cookie crust, a smooth cheesecake filling loaded with edible cookie dough, and a dreamy white chocolate ganache topping.

Whether you’re making this for a holiday party, a family gathering, or just because you deserve a slice of happiness, this cheesecake is guaranteed to be a showstopper. It’s festive, it’s fun, and most importantly, it’s absolutely delicious. The little bites of cookie dough nestled in the cheesecake add a playful surprise with every forkful, and the white chocolate ganache brings everything together with a smooth, velvety finish.

The first time I made this cheesecake, I was hosting a Christmas dinner and wanted something different from the usual pies and brownies. I wanted a dessert that felt nostalgic, something that reminded me of baking sugar cookies as a kid while also being sophisticated enough for a formal dinner. The result? A cheesecake that had everyone going back for seconds and asking for the recipe. Since then, this Sugar Cookie Cheesecake has become a holiday tradition in my house, and I have a feeling it might become one in yours too!

If you’ve never made a cheesecake before, don’t worry. I’ll walk you through every step, from preparing the crust to ensuring your cheesecake bakes up perfectly with no cracks. With a little patience and the right tips, you’ll have a stunning dessert that looks as good as it tastes.

Why You’ll Love This Recipe

1. The Perfect Holiday Dessert

This cheesecake is bursting with holiday cheer. From the buttery sugar cookie crust to the festive sprinkles scattered throughout, every bite feels like Christmas on a plate. It’s the kind of dessert that gets everyone excited when it appears on the table.

2. A Fun Twist on Classic Cheesecake

Most cheesecakes have a traditional graham cracker crust, but this one swaps that for a soft and chewy sugar cookie base. Plus, the addition of cookie dough balls inside the cheesecake takes it to the next level.

3. Incredibly Creamy and Smooth

The cheesecake filling is made with cream cheese, sour cream, and heavy cream, ensuring an ultra-rich and velvety texture. It’s smooth, luscious, and melts in your mouth with every bite.

4. A White Chocolate Ganache Finish

Instead of the usual fruit topping or caramel drizzle, this cheesecake gets an elegant coat of white chocolate ganache. It adds an extra layer of sweetness and makes the cheesecake look stunning.

5. Can Be Made Ahead

Cheesecake always tastes better after chilling overnight, which makes this a great make-ahead dessert for parties. You can prepare it in advance and have one less thing to worry about on the day of your event.

Health Benefits

While cheesecake is definitely an indulgent treat, you might be surprised to learn that it also has a few nutritional benefits! Here’s what you get in each delicious slice:

1. Good Source of Protein

Thanks to the cream cheese, eggs, and heavy cream, this cheesecake packs a decent amount of protein. A single slice can provide around 8 grams of protein, helping keep you full and satisfied.

2. Calcium for Strong Bones

Dairy-based ingredients like cream cheese, sour cream, and heavy cream are high in calcium, which is essential for maintaining strong bones and teeth. Enjoying this dessert in moderation can contribute to your daily calcium intake.

3. Lower in Sugar Than Many Other Desserts

Believe it or not, this cheesecake contains less sugar than many frosted cakes or store-bought desserts. The richness of the cream cheese balances out the sweetness, so you don’t need as much added sugar.

4. Provides a Mood Boost

There’s something about eating cheesecake that instantly lifts your spirits. The combination of creamy textures and sweet flavors triggers dopamine release, which is why desserts like this feel so satisfying.

5. Can Be Modified for Healthier Versions

If you want to make a lighter version, you can swap the full-fat ingredients for lower-fat alternatives like Greek yogurt or reduced-fat cream cheese. You can also use almond flour instead of all-purpose flour for a gluten-free version.

Preparation Time, Servings, and Nutritional Information

Time Required

• Prep Time: 40 minutes
• Bake Time: 80-90 minutes
• Chill Time: At least 6 hours (preferably overnight)
• Total Time: About 8 hours (including chilling)

Servings

• This recipe makes 16 slices.

Nutritional Information (Per Slice)

• Calories: 551
• Carbohydrates: 30g
• Protein: 8g
• Fat: 45g
• Sugar: 10g

Ingredients List

The Sugar Cookie Crust:

• 1 ¾ cups all-purpose flour
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup unsalted butter, room temperature
• 1 cup cane sugar
• 1 teaspoon vanilla extract
• 1 large egg + 1 egg yolk
• ⅓ cup Christmas sprinkles

The Cookie Dough Balls:

• 1 ½ cups all-purpose flour (heat-treated)
• ½ teaspoon salt
• ½ cup unsalted butter, room temperature
• 1 cup cane sugar
• 1 teaspoon vanilla extract
• 5 tablespoons milk
• ⅓ cup Christmas sprinkles

The Cheesecake Filling:

• 32 oz cream cheese (room temperature)
• ⅔ cup cane sugar
• ¾ cup sour cream or Greek yogurt
• ½ cup heavy cream
• 1 teaspoon vanilla extract
• 4 large eggs
• ⅔ of the prepared cookie dough balls

The White Chocolate Ganache:

• 1 cup white chocolate chips
• ⅓ cup heavy cream

Step-By-Step Cooking Instructions

Making this cheesecake is a multi-step process, but each step is simple and totally worth it. Follow along, and you’ll end up with a dessert that looks and tastes like it came from a high-end bakery!

Prepare the Sugar Cookie Crust

1. Preheat your oven to 350°F (175°C).
2. Spray a 9-inch springform pan with baking spray, line the bottom with parchment paper, and spray again.
3. In a bowl, mix flour, baking soda, and salt, then set aside.
4. Beat butter and sugar together for 2 minutes on high speed until fluffy.
5. Add vanilla, egg, and egg yolk, mixing until combined.
6. Gradually add the dry ingredients, mixing on low speed.
7. Fold in the Christmas sprinkles and press the dough into the bottom of the pan.
8. Bake for 25-30 minutes until golden brown, then let cool completely.

Make the Cookie Dough Balls

1. Heat-treat the flour by baking it at 300°F for 5 minutes to kill bacteria.
2. In a bowl, beat butter and sugar together for 2 minutes on high speed.
3. Add vanilla extract and milk, mixing until smooth.
4. Gradually add the dry ingredients, mixing on low speed.
5. Stir in Christmas sprinkles.
6. Roll into small balls (dime to nickel size) and freeze until firm.

Prepare the Cheesecake Filling

1. Reduce the oven temperature to 325°F (163°C).
2. In a large mixing bowl, beat cream cheese and sugar on high speed for about 2 minutes, scraping down the sides of the bowl as needed. The mixture should be smooth and fluffy.
3. Add sour cream, heavy cream, and vanilla extract. Beat again until fully combined.
4. Add eggs one at a time, mixing on low speed after each addition. Avoid overmixing, as this can create air bubbles and cause cracks in the cheesecake.
5. Gently fold in ⅔ of the frozen cookie dough balls, making sure they are evenly distributed throughout the batter.
6. Pour the cheesecake batter over the cooled sugar cookie crust, smoothing the top with a spatula.

Bake the Cheesecake Using a Water Bath

1. Wrap the outside of the springform pan with two layers of aluminum foil to prevent water from leaking in. Alternatively, place the cheesecake inside a slightly larger cake pan before setting it in the water bath.
2. Place the wrapped cheesecake pan inside a large roasting pan. Fill the roasting pan with hot water until it reaches about halfway up the sides of the cheesecake pan. This helps the cheesecake bake evenly and prevents cracks.
3. Bake at 325°F for 80-90 minutes. The cheesecake is done when the edges are set but the center still has a slight jiggle when you gently shake the pan.
4. Turn off the oven and crack the oven door slightly. Let the cheesecake sit inside the oven for 30 minutes to cool gradually.
5. Remove the cheesecake from the oven and place it on a cooling rack. Let it cool at room temperature for one hour before transferring it to the refrigerator.
6. Cover the cheesecake with plastic wrap and chill it in the fridge for at least 6 hours, preferably overnight. This allows the flavors to develop and the texture to set properly.

Prepare the White Chocolate Ganache

1. Heat heavy cream in a small saucepan over medium heat until it just begins to steam (do not let it boil).
2. Pour the hot cream over white chocolate chips in a heatproof bowl. Let it sit for 2 minutes to soften the chocolate.
3. Stir gently until smooth. If the chocolate isn’t fully melted, microwave in 10-second intervals, stirring after each, until smooth.
4. Let the ganache cool for 5-10 minutes until slightly thickened but still pourable.

Assemble and Decorate the Cheesecake

1. Remove the chilled cheesecake from the fridge and carefully release it from the springform pan.
2. Pour the white chocolate ganache over the top of the cheesecake, spreading it evenly with an offset spatula.
3. Freeze the cheesecake for 10 minutes to set the ganache.
4. Decorate with the remaining cookie dough balls and Christmas sprinkles for a festive touch.
5. Slice and serve, enjoying every bite of creamy cheesecake with bursts of sugar cookie goodness.

How to Serve

This Sugar Cookie Cheesecake is delicious on its own, but here are a few ways to make it even more special:

• Top with whipped cream: A dollop of freshly whipped cream adds a light and airy contrast to the rich cheesecake.
• Drizzle with caramel or chocolate sauce: A little extra drizzle of sweetness can take this dessert to the next level.
• Add extra sprinkles: If you’re serving this for a holiday party, a sprinkle of festive red and green sugar makes it even more eye-catching.
• Serve with coffee or hot cocoa: The creamy sweetness of the cheesecake pairs perfectly with a warm drink.

This cheesecake is the ultimate centerpiece dessert, whether it’s for Christmas, a birthday, or any special occasion.

Pairing Suggestions

Pairing this cheesecake with the right drink or side dessert can elevate the experience even further. Here are some ideas:

Beverages

• Coffee or espresso: The slight bitterness of coffee balances the sweetness of the cheesecake.
• Chai latte: The warm spices in chai complement the vanilla and sugar cookie flavors.
• Vanilla or almond milk: A glass of cold milk is a classic pairing that enhances the creamy texture.

Dessert Combinations

• Gingerbread cookies: The spiced flavor of gingerbread contrasts beautifully with the rich cheesecake.
• Chocolate-dipped strawberries: A fresh and fruity option that adds elegance to your dessert spread.
• Snowball cookies: Their powdered sugar coating makes them a perfect winter treat to serve alongside the cheesecake.

Storage, Freezing & Reheating Instructions

Store in the Refrigerator

• Store the cheesecake in an airtight container or cover it with plastic wrap.
• It will stay fresh in the fridge for up to 5 days.

Freeze for Later

• Whole Cheesecake: Wrap the entire cheesecake in plastic wrap, then a layer of aluminum foil. Freeze for up to 1 month.
• Individual Slices: Wrap each slice separately in plastic wrap and place them in a freezer-safe bag. This makes it easy to grab a slice whenever you want.

Thaw and Serve

• Thaw the whole cheesecake in the refrigerator overnight before serving.
• For individual slices, let them sit at room temperature for about 30 minutes before enjoying.

Common Mistakes to Avoid

Even experienced bakers can run into problems with cheesecake. Here’s how to avoid the most common pitfalls:

1. Overmixing the Batter

• Mixing too much incorporates excess air, which can cause the cheesecake to crack. Mix only until ingredients are combined.

2. Skipping the Water Bath

• A water bath ensures even baking and prevents cracks. If you don’t use one, your cheesecake may turn out dry or have a sunken center.

3. Not Cooling Properly

• Cooling too quickly can cause cracks. Always cool gradually in the oven first, then at room temperature, and finally in the fridge.

4. Using Cold Ingredients

• Cream cheese and eggs should be at room temperature before mixing. This ensures a smooth, lump-free filling.

5. Not Heat-Treating the Flour for the Cookie Dough

• If you’re making edible cookie dough, you must heat-treat the flour to kill bacteria. Bake it at 300°F for 5 minutes before using.

Pro Tips

• Use a high-quality vanilla extract for the best flavor.
• Tap the pan on the counter before baking to remove air bubbles.
• For clean slices, use a warm knife. Wipe the knife with a damp cloth between cuts.
• If you don’t have a roasting pan for the water bath, place a dish of hot water on the rack below the cheesecake.

Frequently Asked Questions (FAQs)

1. Can I make this cheesecake ahead of time?

Yes! Cheesecake tastes better the next day, so making it a day in advance is ideal.

2. What if I don’t have a springform pan?

You can use a deep 9-inch cake pan, but it will be harder to remove the cheesecake.

3. Can I use store-bought sugar cookie dough for the crust?

Yes, but homemade dough gives a better texture and flavor.

4. How do I prevent cracks in my cheesecake?

Use a water bath, avoid overmixing, and cool gradually.

5. What can I use instead of white chocolate ganache?

Try cream cheese frosting, caramel sauce, or a simple dusting of powdered sugar.

Conclusion & Call to Action

This Sugar Cookie Cheesecake is the perfect combination of creamy cheesecake, chewy sugar cookies, and festive sprinkles. Whether you’re making it for Christmas or just because, it’s a dessert that brings joy with every bite.

Now it’s your turn to try this recipe! When you do, let me know how it turns out. I’d love to see your creations—so don’t forget to share a picture and tag me on social media. Happy baking!

Print