Sugar Cookie Cheesecake Recipe

There’s just something utterly delightful about the combo of a buttery sugar cookie and rich cheesecake that makes this Sugar Cookie Cheesecake Recipe a showstopper. Creamy, festive, and sprinkled with little bursts of sweetness, it’s one dessert you’ll want to make again and again.

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Jump to:

• Why You'll Love This Recipe
• Ingredients & Why They Work
• Make It Your Way
• Step-by-Step: How I Make Sugar Cookie Cheesecake Recipe
• Top Tip
• How to Serve Sugar Cookie Cheesecake Recipe
• Make Ahead and Storage
• Frequently Asked Questions:
• Final Thoughts
• Sugar Cookie Cheesecake Recipe

Ingredients & Why They Work

The magic in this Sugar Cookie Cheesecake Recipe comes from simple, classic ingredients coming together in perfect harmony. Each component adds its special texture or flavor, so choosing quality basics will really pay off.

• All-purpose flour: The backbone of both crust and cookie dough, providing structure without overpowering.
• Baking soda: Helps the sugar cookie crust rise lightly for a tender texture.
• Salt: Balances sweetness and enhances all the flavors.
• Unsalted butter: Room temperature butter ensures rich flavor and proper dough texture in crust and cookie balls.
• White granulated sugar: Sweetens consistently and helps achieve a delicate crumb in the crust and dough.
• Pure vanilla extract: Boosts the classic sugar cookie flavor in every bite.
• Eggs (whole and yolks): Provide richness and help bind the crust and the creamy cheesecake layers together.
• Christmas sprinkles (jimmies): Adds a festive pop of color and a bit of fun crunch throughout.
• Cream cheese: The star of the cheesecake – make sure it’s room temp for a smooth, velvety filling.
• Sour cream or Greek yogurt: Keeps the cheesecake tangy and moist without overpowering sweetness.
• Heavy cream: Adds richness and creaminess to the cheesecake and ganache.
• White chocolate chips: For the luscious ganache topping that ties everything together.
• Milk: Gives moisture and helps bind the cookie dough balls perfectly.

Make It Your Way

One thing I adore about this recipe is how easy it is to tweak. I’ve played with different sprinkles colors for holidays and swapped in Greek yogurt when I’m out of sour cream. It’s really flexible, so feel free to make it your own!

• Variation: Once, I swapped the Christmas sprinkles for autumn-themed ones and added a touch of cinnamon to the crust for a cozy fall twist — everyone loved it!
• Dietary modification: I’ve experimented with swapping half the butter for coconut oil for a subtle flavor lift and a dairy-light option.
• Difficulty: Though it has multiple steps, breaking it down into crust, cookie balls, and cheesecake batter makes it manageable—even if you’re newer to cheesecakes.

Step-by-Step: How I Make Sugar Cookie Cheesecake Recipe

Step 1: Prep and Bake the Sugar Cookie Crust

Start by preheating your oven to 350℉ and prepping a 9-inch springform pan with nonstick spray and parchment paper. Then bake 1 ½ cups of flour on a cookie sheet for 5 minutes to give your cookie dough balls a nice toasted flavor later on. The crust dough comes together quickly—cream butter and sugar until light and fluffy, then add eggs and vanilla, followed by the dry mix and sprinkles. Press it evenly on the bottom of the pan; it doesn’t need to climb the sides. When golden after 25-30 minutes baking, it’s ready for cheesecake magic.

Step 2: Roll and Freeze the Cookie Dough Balls

While the crust bakes, mix the cookie dough ball ingredients—flour, salt, butter, sugar, milk, vanilla, and sprinkles. Rolling tiny balls the size of a dime to a nickel takes some patience; I usually recruit family for this fun job. Freeze the balls so they get firm—this is key to them holding shape when baked inside your cheesecake.

Step 3: Whip Up the Cheesecake Filling

Lower the oven to 325℉. Beat cream cheese and sugar thoroughly until silky smooth—scraping the bowl mid-way is essential to avoid lumps. Fold in the sour cream, heavy cream, and vanilla, then gently beat in eggs one at a time. Finally, stir in most of your chilled cookie dough balls for those sweet surprises baked inside.

Step 4: Bake Using a Water Bath and Chill

Pour your cheesecake batter onto the crust, then nestle the springform pan in a water bath to keep it moist and crack-free. There are two ways: either set the cake pan in a larger pan with water halfway up or tightly foil-wrap the springform pan before placing it in water. Bake for 80-90 minutes until edges are set but center still jiggles lightly. Cooling gradually with the oven door cracked makes a huge difference in preventing cracks. Chill overnight for the best texture.

Step 5: Finish with White Chocolate Ganache and Garnish

Heat heavy cream just until steaming and pour over white chocolate chips. Let it rest a moment, then stir gently until smooth. Microwave briefly if needed to melt fully. Pour the ganache over the chilled cheesecake, pop it in the freezer for 10 minutes to set, then top with remaining cookie dough balls and sprinkles to finish.

How to Serve Sugar Cookie Cheesecake Recipe

Garnishes

I love topping mine with extra festive sprinkles and a few more cookie dough balls for that adorable finishing touch. Sometimes, a dusting of powdered sugar or a few fresh berries feels nice too, especially if you want a contrast of tang.

Side Dishes

This cheesecake pairs beautifully with a cup of gourmet coffee or a bright citrus salad to balance the richness. For holiday dinners, I often serve it alongside peppermint bark or a simple fruit compote to add freshness.

Creative Ways to Present

For festive gatherings, I’ve arranged mini sugar cookie cheesecakes in a muffin tin with colored wrappers and drizzled white chocolate on top. Another fun idea is layering small cheesecake jars with cookie chunks and sprinkles, perfect for sharing at parties.

Make Ahead and Storage

Storing Leftovers

I always keep leftovers tightly wrapped in plastic wrap and sealed in an airtight container in the fridge. The cheesecake holds up beautifully for up to 5 days, retaining its creamy texture and fresh flavor the whole time.

Freezing

If I want to save cheesecake for later, I freeze it without the ganache topping. Wrap it well in plastic and foil to avoid freezer burn. When I thaw it overnight in the fridge, the texture is nearly as good as fresh.

Reheating

Since cheesecake is best served cold, I usually keep it chilled. But if you want it a touch softer, I pop a slice in the microwave for about 10 seconds — it’s just enough to warm the edges without compromising texture.

Final Thoughts

This Sugar Cookie Cheesecake Recipe has become a beloved treat in my baking repertoire, thanks to its perfect balance of creamy cheesecake and playful cookie dough bites. It’s always a hit whether for a cozy family gathering or a festive party. I hope you’ll enjoy making it as much as I do—it’s the kind of recipe that brings smiles and sweet memories every time.

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