I love preparing this Sugar Cookie Cheesecake whenever I want a dessert that feels cozy, celebratory, and truly homemade. The combination of a buttery sugar cookie crust, a smooth and creamy cheesecake filling, and a silky white chocolate ganache always makes my kitchen smell incredible. I enjoy how this dessert brings a festive feeling to the table while still being straightforward enough that I don’t feel overwhelmed making it.
Why You’ll Love This Recipe
I keep coming back to this recipe because it combines two desserts I already love into one show-stopping treat. I like how the sweetness of the sugar cookie crust balances the rich cheesecake layer perfectly. I also appreciate that the steps are clear and manageable, yet the final result looks impressive enough for special occasions. Every time I serve it, I feel confident it will be a crowd-pleaser.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
For the crust, I use 2 cups all-purpose flour, 1 teaspoon baking soda, 1/2 teaspoon salt, 1 cup unsalted butter (softened), 1 cup white granulated sugar, and 2 teaspoons pure vanilla extract.
For the cheesecake filling, I use 3 large eggs, 1 cup heavy cream, 1 cup sour cream, and 1 cup white chocolate chips.
For decoration, I prepare 1 cup Christmas sprinkles and 1 cup cookie dough balls, making sure the dough balls are frozen before using them.
Directions
I begin by preheating my oven to 350°F (175°C) and greasing a 9-inch springform pan. I whisk together the flour, baking soda, and salt in a bowl. In another bowl, I cream the butter and sugar until light and fluffy, then mix in the vanilla extract and eggs. I gradually combine the dry ingredients with the wet mixture, fold in the sprinkles, and press the dough evenly into the bottom of the pan. I bake the crust for 25 to 30 minutes until lightly golden, then let it cool.
Next, I prepare the cookie dough balls and freeze them so they stay firm inside the cheesecake. I lower the oven temperature to 325°F (160°C) and beat the cheesecake filling ingredients together until smooth and creamy. I gently fold in the frozen cookie dough balls and pour the mixture over the cooled crust.
I place the pan in a water bath and bake the cheesecake for 80 to 90 minutes, until the edges are set and the center still jiggles slightly. I turn off the oven, crack the door open, and allow the cheesecake to cool slowly before transferring it to the refrigerator for at least 6 hours.
Once chilled, I melt the white chocolate chips with warm heavy cream to create a smooth ganache, then pour it over the cheesecake and decorate with sprinkles and extra cookie dough balls.
Servings And Timing
I usually slice this cheesecake into 12 servings.
Preparation takes about 30 minutes, baking takes around 1 hour and 50 minutes, and chilling requires at least 6 hours. Altogether, I plan for approximately 8 hours from start to finish, with most of that time being hands-off.
Variations
I like experimenting with this recipe depending on my mood. Sometimes I add fresh berries on top for a fruity contrast, or I swap part of the sugar cookie dough with chocolate cookie dough. I also enjoy adding a pinch of cinnamon or nutmeg for a warm, seasonal flavor. When I want an extra indulgent finish, I drizzle caramel over the ganache.
Storage/Reheating
I store leftover cheesecake in an airtight container in the refrigerator for up to 5 days. When I want to keep it longer, I wrap it tightly and freeze it for up to 2 months. I let frozen slices thaw overnight in the fridge. I usually enjoy it chilled, but I occasionally let a slice sit at room temperature for a few minutes before serving.
FAQs
Can I Make This Cheesecake Ahead Of Time?
I often make it a day in advance because chilling overnight improves both the texture and flavor.
How Do I Know When The Cheesecake Is Fully Baked?
I look for firm edges with a slightly jiggly center, knowing it will continue to set as it cools.
Can I Freeze Individual Slices?
I like slicing the cheesecake before freezing so I can easily take out one piece at a time.
What If The Cheesecake Cracks While Baking?
If cracks appear, I don’t worry since the ganache and decorations cover them nicely.
Can I Adjust The Sweetness Level?
When I want a less sweet dessert, I slightly reduce the sugar in the crust without affecting the texture.
Conclusion
I keep this Sugar Cookie Cheesecake in my rotation because it always delivers on flavor, texture, and presentation. It feels festive, comforting, and satisfying, whether I’m serving it at a celebration or enjoying a quiet slice at home. This is one dessert I never get tired of making or sharing.
This Sugar Cookie Cheesecake combines a buttery sugar cookie crust, creamy cheesecake filling, and a smooth white chocolate ganache topping for a festive and irresistible dessert. It’s perfect for holidays and special occasions.
Total Time:8 hours (includes chilling)
Yield:12 servings
Ingredients
For the crust:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, softened
1 cup granulated sugar
2 teaspoons pure vanilla extract
2 large eggs
1 cup Christmas sprinkles
For the cheesecake filling:
3 large eggs
1 cup heavy cream
1 cup sour cream
1 cup white chocolate chips
1 cup frozen cookie dough balls
For the ganache topping:
1 cup white chocolate chips
1/2 cup warm heavy cream
Extra sprinkles and cookie dough balls for decoration
Instructions
Preheat oven to 350°F (175°C) and grease a 9-inch springform pan.
Whisk together flour, baking soda, and salt in a bowl.
In another bowl, cream butter and sugar until fluffy. Mix in vanilla extract and eggs.
Combine dry and wet ingredients, then fold in sprinkles.
Press dough into the bottom of the prepared pan and bake for 25–30 minutes. Let cool.
Lower oven to 325°F (160°C). Prepare frozen cookie dough balls in advance and keep them frozen.
Beat eggs, heavy cream, sour cream, and white chocolate chips until smooth.
Gently fold in frozen cookie dough balls. Pour cheesecake mixture over cooled crust.
Place pan in a water bath and bake for 80–90 minutes, until edges are set and center jiggles slightly.
Turn off oven, crack door open, and cool cheesecake slowly before chilling at least 6 hours or overnight.
For ganache, melt white chocolate chips with warm cream until smooth. Pour over chilled cheesecake.
Decorate with extra sprinkles and cookie dough balls. Slice and serve.
Notes
Add fresh berries on top for contrast or swirl in caramel for added richness.
Try using part chocolate cookie dough for a twist.
A pinch of cinnamon or nutmeg adds cozy seasonal flavor.
Cover cracks with ganache if needed — it looks beautiful either way!
Let frozen slices thaw in the fridge overnight before serving.
