If you’re anything like me and adore the combination of buttery sugar cookies with the creamy, dreamy texture of cheesecake, then you’re going to absolutely love this Sugar Cookie Cheesecake Recipe. It’s one of those rare desserts that brings two favorites into one spectacular bite—and trust me, once you try it, it’ll quickly become a family favorite. I’m so excited to share this recipe with you because it’s packed with fun sprinkles, rich cream cheese, and a white chocolate ganache glaze that just takes it over the top. Ready to dive in? Let’s go!

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Why You’ll Love This Recipe

Double the Delicious: Combines a buttery sugar cookie crust with luscious cheesecake for a one-two punch of flavor and texture.
Festive Fun: Christmas sprinkles add that joyful pop of color and a subtle crunch that brightens every slice.
Perfectly Creamy: The cheesecake is silky smooth thanks to the mix of cream cheese, sour cream, and heavy cream.
Whipped White Chocolate Ganache: Adds a rich, sweet finish that feels luxurious but isn’t complicated to make.

Sugar Cookie Cheesecake Recipe - Recipe Step

Ingredients You’ll Need

One thing I love about this Sugar Cookie Cheesecake Recipe is how the ingredients work together—each element supports the other, creating layers of flavor and texture that just sing. Almost everything is pantry-friendly, but I highly recommend using good-quality cream cheese and fresh eggs to get that perfect silky cheesecake finish.

Sugar Cookie Cheesecake Recipe - Ingredients

All-purpose flour: Ideal for the sugar cookie crust and dough balls—gives a tender but sturdy cookie base.
Baking soda: Just a pinch to help lighten the sugar cookie crust, so it doesn’t get too dense.
Unsalted butter: Room temperature for easy creaming—fresh and creamy butter is key for rich flavor.
White granulated sugar: Sweetens the crust and cheesecake without overpowering the delicate flavors.
Pure vanilla extract: A must for depth—never skip or substitute with artificial flavorings.
Large eggs and egg yolk: Help set the cheesecake and add richness to the cookies.
Christmas sprinkles (jimmies): Adds a fun festive touch and subtle texture—you can swap for any sprinkle you like.
Milk: Added to the cookie dough balls for moisture and tenderness.
Cream cheese: Makes the cheesecake luscious and creamy—make sure it’s fully softened for smooth batter.
Sour cream or Greek yogurt: Adds tang and creaminess to balance the sweetness.
Heavy cream: Used both in the cheesecake filling and the white chocolate ganache for richness.
White chocolate chips: For the gorgeous ganache topping—choose good-quality for the best melt and flavor.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

This Sugar Cookie Cheesecake Recipe is actually quite versatile. I’ve played around with it a bit, and you can easily tweak things to fit what you’ve got at home or any dietary needs. Don’t be shy to make it your own—it’s all about what makes your taste buds smile.

Gluten-Free Option: I swapped all-purpose flour for a 1:1 gluten-free blend, and it worked beautifully—just watch the baking times closely as gluten-free flours vary.
Dairy-Free Variation: I once tried making this with vegan cream cheese and coconut yogurt—texture was a little different but still tasty; just be mindful the cheesecake sets a bit softer.
Sprinkles Swap: If you don’t have Christmas jimmies, rainbow sprinkles or even mini chocolate chips add fun flavor and color.
Fruit Twist: Adding a layer of fresh berries on top before the ganache is a refreshing contrast I adore in warmer months.

How to Make Sugar Cookie Cheesecake Recipe

Step 1: Bake the Sugar Cookie Crust

First things first, preheat your oven to 350℉ and get your 9-inch springform pan prepped with baking spray and a parchment circle—this helps your crust slide right out later, which is a total game changer. Mix your flour, baking soda, and salt in a bowl while you cream butter and sugar. This next part is where the magic happens: beat your butter and sugar high speed until fluffy—about two minutes. I learned early on that this step sets the tone for a tender crust. Don’t rush it! Then, add vanilla, eggs, and mix gently with the dry ingredients. Fold in those cheerful sprinkles and press the dough evenly into the pan’s bottom. No need to go up the sides—this crust is all about that buttery base. Bake for about 25–30 minutes until beautifully golden and smelling like a sugar cookie hug.

Step 2: Prepare the Cookie Dough Balls

While your crust is baking away, turn to the cookie dough balls. Here’s a trick I discovered: bake the flour for the dough balls briefly—five minutes on a cookie sheet helps develop flavor and keeps that raw flour taste at bay. After that, cream your butter, sugar, vanilla, and milk. Mixing the wet and dry ingredients just until combined is key; overmixing can toughen these little balls. Roll the dough into dime-to-nickel-sized balls—yes, it’s a bit tedious, but enlist family or friends for a fun cookie rolling session. Placing the balls straight into the freezer keeps them firm and ready to tuck into your cheesecake filling later.

Step 3: Whip Up the Cheesecake Batter

Lower your oven to 325℉ for the cheesecake bake. When it comes to the filling, I can’t stress enough how important it is to have your cream cheese at room temperature—nothing lumps up quicker than cold cream cheese. Beat your cream cheese and sugar for a good two minutes, scraping the bowl at the halfway mark. This gives you a perfectly smooth base. Mix in sour cream, heavy cream, and vanilla until silky smooth. Finally, add eggs carefully on low speed, so you don’t overwork the batter. The last step? Fold in about three-quarters of the cookie dough balls with a spatula, reserving the rest for decoration. The surprise chunks add both taste and texture, and this is honestly one of my favorite parts.

Step 4: Bake in a Water Bath

Pour your cheesecake batter over the baked sugar cookie crust. Time for the water bath—that’s what helps prevent cracks and keeps your cheesecake moist. There are two methods I use. The first is nesting your springform pan inside a 10-inch cake pan placed in a roasting pan filled halfway with hot water—totally leak-proof and no fuss. Or, wrap your springform pan tightly in foil twice, then place it in the roasting pan with hot water. This can sometimes lead to little water sneaking in, but I mostly use it when I’m short on pans. Bake for 80–90 minutes until edges are set with a slight jiggle in the center. Once done, turn off the oven, crack the door, and let it cool for 30 minutes—this trick helps avoid cracks. Then, cool completely on a rack before chilling for at least six hours, though overnight is best.

Step 5: Make the White Chocolate Ganache

While your cheesecake chills, melt white chocolate chips with hot heavy cream. I pour hot cream over the chips and let sit for a couple of minutes before stirring to get a shiny, smooth ganache. If you find some white chocolate lumps stubbornly hanging on—as I did—pop the bowl in the microwave in short bursts of 20 seconds until silky. When your cheesecake’s ready, remove the springform pan and parchment, drizzle the ganache over the top, and freeze for 10 minutes to set. Finish with the remaining cookie dough balls and extra sprinkles for that festive, wow factor.

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Pro Tips for Making Sugar Cookie Cheesecake Recipe

Room Temperature Ingredients: Bringing all dairy and eggs to room temp ensures a smooth cheesecake batter with no lumps.
Avoid Overmixing: Once you add eggs, mix gently just until combined to prevent excess air that causes cracks.
Water Bath Watch: Use foil well or double-pan method to avoid water leaks into crust—nothing ruins the cookie base like sogginess.
Cooling Trick: Don’t rush cooling—gradual oven door crack cooling reduces cracks and yields a smooth surface.

How to Serve Sugar Cookie Cheesecake Recipe

Sugar Cookie Cheesecake Recipe - Serving

Garnishes

I love topping this cheesecake with a few extra sprinkles and cookie dough balls right after the ganache sets—that little sparkle just makes the dessert pop visually and texturally. Sometimes I’ll dust a tiny sprinkle of powdered sugar around the plate for a professional bakery look. Fresh berries on the side also provide a lively, refreshing contrast that cuts through the rich sweetness.

Side Dishes

This cheesecake shines on its own, but serving it alongside a cup of hot coffee or mint tea elevates the indulgence perfectly. For something more substantial, a light vanilla or cinnamon ice cream pairs wonderfully, especially if the cheesecake has been chilled and you want a creamier temperature balance.

Creative Ways to Present

For holidays or parties, I like slicing the cheesecake into mini squares and placing each on a colorful cupcake liner. This makes it easy to serve with a fork and looks super festive. Another favorite trick is layering it in individual clear glasses for parfait-style servings—cookie dough balls and sprinkles layered between cheesecake and ganache—it’s a stunning, Instagram-worthy presentation that guests always compliment.

Make Ahead and Storage

Storing Leftovers

I keep leftovers in the springform pan wrapped tightly in foil or plastic wrap and store it in the fridge. This cheesecake holds up beautifully for about 4 to 5 days, and I find the flavors actually deepen over that time. Give it a couple minutes at room temp before serving for the best texture.

Freezing

Freezing works well if you have extra! To freeze, remove the cheesecake from the pan, wrap it tightly in plastic wrap, then foil, and pop it in the freezer for up to 2 months. When ready to enjoy, thaw overnight in the fridge. I’ve done this several times and the texture stays creamy, although the ganache may soften a bit.

Reheating

I usually serve this cheesecake chilled, but if you prefer it warmer, let slices sit at room temperature for 20 minutes before eating. You can also microwave individual slices for about 10 seconds to take the chill off without melting the ganache completely.

FAQs

Can I make the cookie dough balls ahead of time?

Absolutely! I recommend prepping the cookie dough balls and freezing them until you’re ready to assemble the cheesecake. This makes the process smoother and ensures they stay firm when mixed into the batter.
Why do I need a water bath when baking the cheesecake?

The water bath gently wraps the cheesecake in steam during baking which prevents edges from drying out and cracking. It keeps the texture silky and helps the cheesecake cook evenly.
What if I don’t have white chocolate chips for the ganache?

You can substitute with high-quality white chocolate bars chopped finely. Just heat the cream and pour it over the chopped chocolate the same way for a smooth ganache.
How do I prevent cracks in my cheesecake?

Ensuring your ingredients are room temperature, mixing gently after adding eggs, using a water bath, and cooling the cheesecake gradually with the oven door cracked open are my foolproof methods to keep cracks away.

Final Thoughts

This Sugar Cookie Cheesecake Recipe is hands down one of those special desserts that brings pure joy every time I make it. It’s not only delicious but also a total crowd-pleaser with its festive sprinkles and special cookie dough surprises baked right in. I hope you’ll try it with as much love as I put into every batch—and maybe, just maybe, it’ll become your go-to dessert for celebrations or when you want to treat yourself. Happy baking, friend!