Sugar Cookie Cheesecake – the Festive Showstopper!

Craving a dessert that tastes like holiday magic? Meet the sugar cookie cheesecake: a creamy cheesecake baked over a buttery sugar cookie crust, packed with bite-size edible cookie dough, and finished with silky white chocolate ganache and sprinkles. Cheesecake searches spike every December (hello, Christmas tables!), and this version doubles the fun with cookie flavor in every layer. In this quick guide, you’ll learn how to make sugar cookie cheesecake step by step, master the water-bath for a crack-free finish, and get pro tips for slicing, storing, and decorating. Expect a festive centerpiece that’s equal parts nostalgic and luxurious, aka the best sugar cookie cheesecake recipe for Christmas. Ready to wow your crowd?

Ingredients List

For the Sugar Cookie Crust (9-inch springform)

• 1¾ cups (220 g) all-purpose flour
• ½ tsp baking soda
• ½ tsp fine salt
• ¾ cup (170 g) unsalted butter, room temp
• 1 cup (200 g) granulated sugar
• 1 tsp pure vanilla extract
• 1 large egg + 1 egg yolk, room temp
• ⅓ cup Christmas sprinkles (jimmies)

Edible Cookie Dough Balls

• 1½ cups (190 g) all-purpose flour, heat-treated*
• ½ tsp fine salt
• ½ cup (113 g) unsalted butter, room temp
• 1 cup (200 g) granulated sugar
• 1 tsp pure vanilla extract
• 5 Tbsp milk
• ⅓ cup Christmas sprinkles

*Spread flour on a tray and bake 5 minutes at 150°C/300°F; cool completely.

Cheesecake Filling

• 32 oz (900 g) full-fat cream cheese, room temp
• ⅔ cup (135 g) granulated sugar
• ¾ cup (180 g) sour cream (or Greek yogurt), room temp
• ½ cup (120 ml) heavy cream, room temp
• 1 tsp pure vanilla extract
• 4 large eggs, room temp
• 2⁄3 of the cookie dough balls (rest for topping)

White Chocolate Ganache

• 1 cup white chocolate chips
• ⅓ cup heavy cream

Nut-Free Option: This recipe is naturally nut-free, just verify sprinkle brand.
Dairy-Free Option: Use plant-based butter/cream cheese, coconut cream, and dairy-free white chips.
Gluten-Free Option: Swap all-purpose flour with a 1:1 gluten-free baking blend.

Step-by-Step Instructions

1. Crust: Heat oven to 175°C/350°F. Line/spray a 9-inch springform. Whisk flour, baking soda, salt. Beat butter + sugar 2 min until fluffy. Mix in vanilla, egg, yolk. Fold in dry mix, then sprinkles. Press evenly into pan (base only). Bake 25–30 min until lightly golden. Cool 10 min.
   Tip: Press with a flat measuring cup for an even base.
2. Cookie Dough Balls: Beat butter + sugar 2 min. Mix in vanilla, milk. Add heat-treated flour + salt, then sprinkles. Roll tiny balls (dime–nickel size). Freeze until firm.
   Tip: Smaller balls bake more evenly inside the cheesecake.
3. Cheesecake Batter: Lower oven to 160°C/325°F. Boil water for a water bath. Beat cream cheese + sugar 2 min until smooth. Mix in sour cream, heavy cream, vanilla. On low, blend in eggs one by one just to combine. Fold in 2/3 of the cookie dough balls.
   Tip: Do not overmix to keep the texture ultra-creamy.
4. Bake with Water Bath: Pour batter over crust. Place springform inside a larger cake pan, then into a roasting pan; pour hot water halfway up the outside pan. Bake 80–90 min until edges set and center has a gentle jiggle.
   Tip: This method shields the crust and helps prevent cracks.
5. Cool Gradually: Turn oven off, door ajar 30–60 min. Transfer to rack to cool fully, then chill at least 6 hours or overnight.
   Tip: Slow cooling = fewer cracks and clean slices.
6. Ganache & Finish: Warm cream until steaming; pour over white chips. Wait 2 min, stir smooth. Unmold cheesecake, pour ganache, chill 10 min. Decorate with remaining cookie dough balls + sprinkles.
   Tip: Add sprinkles right before serving for vibrant color.

Nutritional Information (per slice, 1/16)

Healthier Alternatives

• Lighten the filling: Swap half the cream cheese for Neufchâtel or Greek yogurt.
• Lower sugar: Reduce sugar in filling to ½ cup and use less-sweet white chocolate.
• Protein boost: Add 1 scoop unflavored whey to the batter (whisk with sugar first).
• Gluten-free twist: GF 1:1 flour in crust and dough; check sprinkles are GF.

Serving Suggestions

• Holiday platter: Slice into bars, drizzle extra ganache, and scatter red–green sprinkles.
• Kids’ party: Top each slice with a mini sugar cookie star.
• Grown-up glam: Add a thin ribbon of raspberry sauce under the slice for contrast.

Common Mistakes to Avoid

• Overmixing eggs: Traps air → rises, falls, and cracks. Mix on low, just combined.
• Skipping room temp: Cold dairy makes lumpy batter; bring all to room temp.
• Dry bake (no water bath): Leads to cracks, use steam for an even bake.

Storage Tips

• Fridge: Airtight container 5–7 days.
• Freeze: Whole or slices, well-wrapped, up to 3 months. Thaw in fridge a few hours.
• Slicing cleanly: Heat a thin knife in hot water; wipe between cuts.

Wrap-Up – easy Christmas cheesecake dessert recipe

Total time includes chilling, but active steps are simple: one crust, one batter, quick ganache. This creamy cheesecake recipe delivers big holiday sparkle with minimal fuss, festive sugar cookie cheesecake for holiday parties every time. Try it, rate it, and share your photos! Tag a friend who needs a slice of this joy.

FAQ – best sugar cookie cheesecake recipe for Christmas