When it comes to holiday baking, there’s no such thing as too much decadence. If you’re looking to wow your guests this year, this Sugar Cookie Cheesecake is the ultimate festive centerpiece. With a buttery sugar cookie crust, creamy cheesecake filling, and irresistible cookie dough balls baked right in, it’s a dessert that combines everything we love about Christmas. To top it all off, it’s finished with a luscious white chocolate ganache and a sprinkle of holiday cheer.
This recipe is a labor of love, but trust me—it’s worth every step. Whether you’re hosting a holiday party, contributing to a family dinner, or simply treating yourself, this cheesecake is guaranteed to steal the show. Plus, the addition of colorful Christmas sprinkles makes it as festive as it is delicious!
Let’s dive into this sugar-cookie-meets-cheesecake creation and bring some serious holiday magic to your table.
Why You’ll Love This Sugar Cookie Cheesecake
1. Ultimate Holiday Flavor Combo
Sugar cookie meets creamy cheesecake in a marriage of sweet perfection. Add cookie dough balls, and you’ve got a dessert trifecta.
2. A Gorgeous Centerpiece
With its layers of cookie crust, speckled cheesecake, and glossy white chocolate ganache, this cheesecake looks stunning on any holiday table.
3. Fun for the Whole Family
Rolling tiny cookie dough balls may sound tedious, but it’s the perfect task to delegate to family members. It’s a fun way to get everyone involved in the kitchen.
4. Make-Ahead Friendly
Cheesecake is best made in advance, so you’ll have one less thing to worry about on the big day.
5. Customizable for Any Occasion
Swap out the Christmas sprinkles for other colors, and you’ve got a dessert that works for any celebration.
Ingredients
This recipe is made up of several components, so here’s what you’ll need:
Sugar Cookie Crust
- 1 ¾ cups all-purpose flour: The base for the cookie dough crust.
- ½ teaspoon baking soda: Adds a slight lift.
- ½ teaspoon salt: Balances the sweetness.
- ¾ cup unsalted butter, room temperature: For a rich, buttery crust.
- 1 cup cane sugar: Sweetens the dough.
- 1 teaspoon pure vanilla extract: Adds warmth and depth of flavor.
- 1 large egg, room temperature: Helps bind the dough.
- 1 egg yolk, room temperature: Adds richness.
- ⅓ cup Christmas sprinkles (jimmies): Brings a festive pop of color.
Cookie Dough Balls
- 1 ½ cups all-purpose flour: For the cookie dough balls.
- ½ teaspoon salt: For balance.
- ½ cup unsalted butter, room temperature: Adds a creamy texture.
- 1 cup cane sugar: Sweetens the dough.
- 1 teaspoon pure vanilla extract: Enhances the flavor.
- 5 tablespoons milk: Creates a smooth, pliable dough.
- ⅓ cup Christmas sprinkles (jimmies): Adds festive flair.
Cheesecake
- 32 oz cream cheese, room temperature: The star of the cheesecake filling.
- ⅔ cup cane sugar: Sweetens the cheesecake base.
- ¾ cup sour cream (or Greek yogurt), room temperature: Adds tanginess and creaminess.
- ½ cup heavy cream, room temperature: Enhances the creamy texture.
- 1 teaspoon pure vanilla extract: Rounds out the flavors.
- 4 large eggs, room temperature: Helps set the cheesecake.
- ⅔ cookie dough balls: Mixed into the batter for bursts of cookie dough in every bite.
White Chocolate Ganache
- 1 cup white chocolate chips: Forms the glossy topping.
- ⅓ cup heavy cream: Melts the chocolate into a pourable consistency.
Preparation Time and Yield
- Prep Time: 1 hour (including rolling cookie dough balls)
- Cook Time: 1 hour 30 minutes
- Cooling Time: 7 hours (includes overnight chilling)
- Total Time: 9 hours 30 minutes
- Yield: 12 slices
Step-by-Step Instructions
1: Make the Sugar Cookie Crust
- Preheat your oven to 350°F (175°C).
- Prepare a 9-inch springform pan: Spray with baking spray, line the bottom with parchment, and spray again.
- In a medium bowl, whisk together the flour, baking soda, and salt.
- Using a mixer, beat the butter and sugar on high speed for 2 minutes until creamy. Add the vanilla, egg, and egg yolk, mixing until fully incorporated.
- On low speed, mix in the dry ingredients until just combined. Fold in the Christmas sprinkles.
- Press the dough evenly into the bottom of the prepared pan.
- Bake for 25–30 minutes, or until golden brown. Let cool while you prepare the other components.
2: Roll the Cookie Dough Balls
- In a medium bowl, mix the flour and salt. Set aside.
- Beat the butter and sugar on high speed for 2 minutes. Add the vanilla and milk, mixing until smooth.
- Mix in the dry ingredients on low speed until just combined. Fold in the Christmas sprinkles.
- Roll the dough into tiny balls (dime to nickel-sized). Place on a wax paper-lined baking sheet and freeze until firm.
3: Prepare the Cheesecake Batter
- Lower the oven temperature to 325°F (165°C).
- Using a mixer, beat the cream cheese and sugar on high speed for 2 minutes. Scrape the bowl halfway through.
- Add the sour cream, heavy cream, and vanilla, mixing on medium speed until smooth. Ensure there are no lumps.
- Add the eggs one at a time, mixing on low speed until just combined.
- Fold in ⅔ of the cookie dough balls using a spatula.
4: Assemble and Bake
- Pour the cheesecake batter over the cooled sugar cookie crust.
- Prepare a water bath:
- Option 1: Place the springform pan inside a 10-inch cake pan, then place the cake pan in a roasting pan filled halfway with hot water.
- Option 2: Wrap the springform pan tightly in two layers of aluminum foil and place it directly in the water-filled roasting pan.
- Bake for 80–90 minutes, or until the edges are set and the center has a slight jiggle.
- Turn off the oven, crack the door open, and let the cheesecake cool for 30 minutes.
5: Chill and Add Ganache
- Remove the cheesecake from the oven and let it cool completely on a wire rack.
- Wrap the pan in foil and refrigerate for at least 6 hours or overnight.
- To make the ganache, heat the heavy cream until steaming. Pour over the white chocolate chips and let sit for 2 minutes. Stir until smooth.
- Remove the cheesecake from the springform pan and pour the ganache over the top.
- Freeze for 10 minutes to set the ganache. Top with the remaining cookie dough balls and Christmas sprinkles.
How to Serve
This Sugar Cookie Cheesecake is best served chilled. Slice with a sharp knife (wipe clean between cuts) and garnish with extra sprinkles if desired. It’s perfect for:
- Holiday Dinner Parties: A showstopping dessert to impress your guests.
- Potlucks and Family Gatherings: Transport in the springform pan for easy serving.
- Gift Giving: Share slices wrapped in decorative boxes for a sweet holiday treat.
Tips for Success
- Room Temperature Ingredients: Ensure all dairy and eggs are at room temperature for a smooth, lump-free batter.
- Don’t Skip the Water Bath: This helps prevent cracks and ensures even baking.
- Chill Completely: Cheesecake needs time to set—don’t rush the chilling process.
- Roll Small Cookie Dough Balls: Tiny balls ensure they bake evenly within the cheesecake.
Recipe Variations
- Chocolate Lovers: Swap white chocolate ganache for dark chocolate and add mini chocolate chips to the batter.
- Peppermint Twist: Replace the vanilla in the cookie dough and cheesecake with peppermint extract.
- Birthday Celebration: Use rainbow sprinkles instead of Christmas colors.
Storage and Freezing
- Refrigerate: Store cheesecake in an airtight container for up to 5 days.
- Freeze: Wrap individual slices in plastic wrap and freeze for up to 3 months. Thaw in the fridge before serving.
FAQ
Q: Can I make this cheesecake without a water bath?
A: Yes, but the cheesecake may crack. The water bath ensures a smooth, even texture.
Q: Can I use store-bought cookie dough?
A: Yes, but homemade dough ensures better flavor and consistency.
Q: Can I skip the ganache?
A: Absolutely! The cheesecake is delicious on its own or topped with whipped cream instead.
Conclusion
This Sugar Cookie Cheesecake is a decadent, festive dessert that combines everything you love about the holidays—rich flavors, beautiful presentation, and a touch of nostalgia. Whether you’re making it for a party or treating your family to something special, this cheesecake is sure to impress. It’s a showstopper worth every step and bite.
Happy baking and happy holidays! 🎄
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Sugar Cookie Cheesecake: A Showstopping Holiday Dessert
- Total Time: 9 hours 30 minutes
- Yield: 12 slices
- Diet: Vegetarian
Description
A decadent cheesecake with a sugar cookie crust, festive cookie dough balls baked inside, and a white chocolate ganache topping. Perfect for holiday celebrations!
Ingredients
- For the crust: All-purpose flour, baking soda, salt, unsalted butter, cane sugar, vanilla extract, eggs, and Christmas sprinkles.
- For the cookie dough balls: All-purpose flour, salt, unsalted butter, cane sugar, vanilla extract, milk, and Christmas sprinkles.
- For the cheesecake: Cream cheese, cane sugar, sour cream or Greek yogurt, heavy cream, vanilla extract, eggs, and cookie dough balls.
- For the ganache: White chocolate chips and heavy cream.
Instructions
- Prepare the crust: Mix the dough ingredients, press into a springform pan, and bake.
- Make the cookie dough balls: Roll small balls, freeze them, and set aside.
- Make the cheesecake filling: Beat cream cheese with other filling ingredients. Fold in cookie dough balls.
- Assemble and bake: Pour the filling over the crust. Bake the cheesecake in a water bath. Cool gradually, then chill overnight.
- Add ganache and decorate: Pour white chocolate ganache over the chilled cheesecake. Top with remaining cookie dough balls and sprinkles.
Notes
Refrigerate for up to 5 days or freeze for up to 3 months.
- Prep Time: 1 hour
- Cook Time: 1 hour 30 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American