This Sugar Cookie Cheesecake is the ultimate Christmas dessert, blending the charm of sugar cookies with the rich creaminess of cheesecake. Featuring a sugar cookie crust, baked cheesecake studded with sugar cookie dough balls, and a luscious white chocolate ganache, it’s the perfect treat for your holiday celebrations!
Sponsored Content Disclosure
This post is sponsored by Wholesome®, a brand I’m proud to partner with. Their Regenerative Organic Certified® Cane Sugar adds more than just sweetness—it’s ethically sourced and contributes to sustainable farming practices. Thank you for supporting the brands that make Stephanie’s Sweet Treats possible!
Why You’ll Love This Recipe
- Holiday Vibes: Combines sugar cookies and cheesecake into one festive dessert.
- Edible Cookie Dough: Adds a nostalgic, family-friendly touch.
- Creamy Perfection: Smooth, rich, and indulgent cheesecake texture.
Ingredient Highlights
- Regenerative Organic Certified® Cane Sugar: Perfect for replacing granulated sugar in any recipe, it supports fair farming practices while enhancing flavor.
- Full-Fat Cream Cheese: For that rich, creamy consistency.
- Christmas Sprinkles: Add a festive burst of color.
- Heavy Cream: Key to achieving a silky white chocolate ganache.
How to Make Sugar Cookie Cheesecake
1. Sugar Cookie Crust
- Heat oven to 350°F. Spray a 9-inch springform pan with baking spray and line with parchment paper.
- Combine flour, baking soda, and salt in a bowl.
- Cream butter and sugar, then mix in vanilla, egg, and yolk. Fold in the dry ingredients and sprinkles.
- Press dough into an even layer in the pan and bake for 25-30 minutes.
2. Cookie Dough Balls
- Mix flour and salt in a bowl. Cream butter and sugar, then mix in vanilla and milk.
- Combine with dry ingredients and add sprinkles. Roll into small balls (nickel-sized).
- Freeze until firm.
3. Cheesecake Layer
- Lower oven to 325°F and prep a water bath.
- Beat cream cheese and sugar until smooth. Add sour cream, heavy cream, and vanilla, mixing well.
- Add eggs on low speed until combined, then gently fold in ⅔ of the cookie dough balls.
- Pour batter over the crust and bake in a water bath for 80-90 minutes. Cool in the oven for 30 minutes, then chill overnight.
4. White Chocolate Ganache
- Heat heavy cream until steaming, then pour over white chocolate chips. Let sit for 2 minutes, then stir until smooth.
- Pour ganache over the chilled cheesecake and set in the freezer for 10 minutes.
Final Touch
Decorate with remaining cookie dough balls and sprinkles. Refrigerate until ready to serve!
Tips for Success
- Avoid Cracks: Use a water bath and mix eggs gently to avoid air bubbles.
- Perfect Slices: Chill the cheesecake thoroughly and clean the knife between cuts.
- Storage: Keep refrigerated for up to 5 days or freeze for up to 30 days.
This Sugar Cookie Cheesecake is more than just dessert—it’s a holiday centerpiece that’s sure to bring joy to your table. Pair it with your favorite holiday cookies, and you’ll have a celebration to remember! 🎄🍰
Sugar Cookie Cheesecake: A Festive Holiday Delight!
16
servings1
hour1
hour20
minutes551
kcalSugar Cookie Cheesecake Recipe
The ultimate festive treat! This Sugar Cookie Cheesecake combines a buttery sugar cookie crust, creamy cheesecake swirled with edible sugar cookie dough balls, and a smooth white chocolate ganache, making it the perfect dessert to celebrate the holiday season.
Recipe Rating: ⭐⭐⭐⭐⭐ (5/4 votes)
Prep Time: 1 hour
Cook Time: 1 hour 20 minutes
Chilling Time: 6 hours
Total Time: 8 hours 20 minutes
Servings: 16 slices
Calories: 551 kcal
Ingredients
Sugar Cookie Crust
1 ¾ cup all-purpose flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, room temperature
1 cup cane sugar (e.g., Regenerative Organic Certified® Cane Sugar)
1 tsp pure vanilla extract
1 large egg, room temperature
1 egg yolk, room temperature
⅓ cup Christmas sprinkles
Cookie Dough Balls
1 ½ cups all-purpose flour
½ tsp salt
½ cup unsalted butter, room temperature
1 cup cane sugar
1 tsp pure vanilla extract
5 tbsp milk
⅓ cup Christmas sprinkles
Cheesecake Filling
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 pure vanilla extract
4 large eggs, room temperature
⅔ of the cookie dough balls
White Chocolate Ganache
1 cup white chocolate chips
⅓ cup heavy cream
Directions
- Sugar Cookie Crust
- Preheat oven to 350℉. Grease a 9-inch springform pan with baking spray. Line the bottom with parchment paper and spray again.
- Combine flour, baking soda, and salt in a medium bowl.
- Beat butter and sugar on high for 2 minutes using a mixer.
- Add vanilla, egg, and egg yolk, mixing until fully incorporated.
- Mix in the dry ingredients on low speed until combined. Stir in the sprinkles.
- Press dough evenly into the bottom of the pan. Bake for 25–30 minutes, or until golden.
- Cookie Dough Balls
- Mix flour and salt in a medium bowl.
- Beat butter and sugar on high for 2 minutes. Add vanilla and milk, mixing until smooth.
- Stir in dry ingredients on low speed. Add sprinkles.
- Roll dough into small balls (dime to nickel size). Place on a lined baking sheet and freeze until firm.
- Cheesecake Filling
- Preheat oven to 325℉ and prepare a water bath (see below).
- Beat cream cheese and sugar on high for 2 minutes, scraping the bowl halfway through.
- Add sour cream, heavy cream, and vanilla, mixing on medium speed until smooth.
- On low speed, mix in eggs until just combined. Gently fold in ⅔ of the frozen cookie dough balls.
- Pour batter over the crust. Place the springform pan in a water bath.
- Bake for 80–90 minutes until the edges are set and the center jiggles slightly.
- Turn off oven, crack open the door, and cool for 30 minutes. Cool completely on a rack, then refrigerate overnight or at least 6 hours.
- White Chocolate Ganache
- Place white chocolate chips in a bowl. Heat heavy cream on medium heat until steaming.
- Pour hot cream over the chocolate and let sit for 2 minutes. Stir until smooth. If chunks remain, microwave in 20-second intervals until melted.
- Remove cheesecake from the pan and parchment paper. Pour ganache over the cheesecake. Freeze for 10 minutes.
- Final Touches
- Top cheesecake with remaining cookie dough balls and sprinkles before serving!
- Tips for Success
- Water Bath Options:
- Place the springform pan in a larger cake pan to avoid water seepage.
- Wrap the springform pan tightly in foil before placing it in a roasting pan filled with hot water.
- Prevent Cracks:
- Beat cream cheese mixture thoroughly before adding eggs. Mix eggs on low speed to minimize air bubbles.
- Cool cheesecake slowly by letting it sit in the oven after baking.