Name: Sugar Cookie Cheesecake Recipe
Prep time: 1 h
Cook time: 1 h 20 min
Total time: 8 h 20 min
Cuisine: American
Ingredients: 1 3/4 cup all-purpose flour; 1/2 tsp baking soda; 1/2 tsp salt; 3/4 cup unsalted butter, room temperature; 1 cup white granulated sugar; 1 tsp pure vanilla extract; 1 large egg, room temperature; 1 egg yolk, room temperature; 1/3 cup Christmas sprinkles, jimmies; 1 1/2 cups all-purpose flour (baked for 5 minutes and cooled); 1/2 cup unsalted butter, room temperature; 3 tbsp milk; 1 cup white granulated sugar; 1 tsp pure vanilla extract; 1/2 tsp salt; 1/2 cup Christmas sprinkles, jimmies; 24 oz cream cheese, room temperature; 3/4 cup white granulated sugar; 1/2 cup sour cream or Greek yogurt, room temperature; 1/4 cup heavy cream, room temperature; 1 tsp pure vanilla extract; 4 large eggs, room temperature; 3/4 of the prepared cookie dough balls; 1 cup white chocolate chips; 1/3 cup heavy cream

If you’ve ever dreamed of merging the buttery, buttery goodness of sugar cookies with the rich, creamy decadence of cheesecake, well, you’re in for a treat. This Sugar Cookie Cheesecake Recipe is my absolute favorite dessert to make when I want everyone to swoon over something both nostalgic and a little bit fancy. I first tried this combo on a whim at a holiday party, and since then, it’s become my go-to showstopper for every special occasion. Trust me, you’re going to love how the crispy sprinkle-studded sugar cookie crust meets luscious cheesecake and then gets topped off with dreamy white chocolate ganache. Want to know the secret? Let me walk you through it all.

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Why You’ll Love This Recipe

Unique Flavor Fusion: Combines the best of sugar cookies and cheesecake to satisfy all your dessert cravings at once.
Festive and Fun: Sprinkles throughout give it a joyful look that’s perfect for holidays or celebrations.
Made From Scratch: Every component – crust, cheesecake, ganache – is homemade for that fresh, bakery-level taste.
Make Ahead Friendly: Prep in advance and chill overnight so it’s ready when your guests arrive.

The image shows a round cheesecake with three main layers sitting on a wooden board. The bottom layer is a thick crust with red and green specks, the middle layer is a smooth, creamy light yellow cheesecake filling with small red and green bits inside, and the top layer is a thin white frosting sprinkled with red, green, and white small round and stick-shaped sprinkles. Around the top edge of the cake, there is a ring of small round cookie dough balls with similar red and green specks. The background is a soft brown color and the surface is wood with some scattered sprinkles around. Photo taken with an iphone --ar 2:3 --v 7 - Sugar Cookie Cheesecake, sugar cookie cheesecake recipe, best sugar cookie cheesecake, easy sugar cookie cheesecake, creamy cheesecake with sugar cookies

Ingredients You’ll Need

The star of this Sugar Cookie Cheesecake Recipe is definitely the quality ingredients you bring together – butter, cream cheese, and those festive sprinkles really make the magic happen. I recommend using room temperature dairy for a super smooth batter, and don’t skip the sprinkles; they add that special touch I always get compliments on.

Flat lay of a small mound of all-purpose flour, a few scattered white granulated sugar crystals, a pat of soft unsalted butter, whole uncracked large brown eggs, a single egg yolk in a simple white ceramic bowl, tiny multicolored Christmas sprinkles jimmies in a small white ceramic bowl, a white ceramic bowl with thick cream cheese blocks, a small white bowl of sour cream, a small white bowl of heavy cream, a small white bowl of milk, a few white chocolate chips in a small white ceramic bowl, and a few sprigs of fresh green vanilla bean pods placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Sugar Cookie Cheesecake, sugar cookie cheesecake recipe, best sugar cookie cheesecake, easy sugar cookie cheesecake, creamy cheesecake with sugar cookies

All-purpose flour: Use good quality flour for the crust and cookie dough balls to get that perfect tender crumb.
Baking soda: Just a pinch for a little lift in the cookie crust.
Unsalted butter: Softened to room temperature – it blends better and keeps the textures dreamy.
White granulated sugar: Sweetens without changing color, so your crust and cheesecake stay lovely and pale.
Pure vanilla extract: This little addition brings warmth and depth to the whole dessert.
Large eggs & egg yolk: Essential for richness and to help set the cheesecake just right.
Christmas sprinkles, jimmies: Adds festive pops of color and crunch–don’t skimp here!
Milk: For tenderness in the cookie dough balls.
Cream cheese: Make sure it’s room temp for a smooth, lump-free cheesecake.
Sour cream or Greek yogurt: Adds moisture and tang to balance sweetness.
Heavy cream: Used both in the cheesecake batter and ganache for richness.
White chocolate chips: Melts into a luscious ganache that finishes this dessert perfectly.

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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

I love keeping things classic with this sugar cookie cheesecake, but you’ll find it’s super easy to get creative. When I’m feeling adventurous, I like to swap sprinkles for chocolate chips or add a swirl of raspberry jam to the cheesecake layer. Feel free to make this recipe your own!

Gluten-Free Version: I’ve experimented using gluten-free flour blends in the crust and dough balls, and it works really well when you keep a close eye on texture.
Seasonal Twist: Swap Christmas sprinkles for pastel ones for spring or heart-shaped sprinkles for Valentine’s Day – it instantly transforms the vibe.
Dairy-Free Adaptation: Try vegan cream cheese and coconut cream for the cheesecake, though the texture changes slightly.
Extra Crunch: Add chopped pecans or almonds into the cookie dough balls for a nutty surprise.

How to Make Sugar Cookie Cheesecake Recipe

Step 1: Set Up Your Crust Like a Pro

First things first: preheat your oven to 350°F and get your 9-inch springform pan ready by spraying it well and lining the bottom with parchment. This step saves you from sticky situations later. I also take a moment to bake the flour for the cookie dough balls – yes, you read that right! Toasting the flour briefly helps enhance the flavor and prevents any raw flour taste in your cookies. Let it cool completely before mixing.

Step 2: Whip Up the Sugar Cookie Crust

Mix the flour, baking soda, and salt in a bowl, then beat your room-temp butter and sugar until fluffy—about 2 minutes. This is the secret to a tender, melt-in-your-mouth crust. Add vanilla, egg, and egg yolk, then mix in the dry ingredients on low speed just until combined, folding in sprinkles last. Press the dough evenly into your pan’s bottom with your hands—don’t worry about going up the sides. I use a bit of flour on my fingers to prevent sticking. Bake for 25-30 minutes, or until golden on top. Your kitchen will smell heavenly!

Step 3: Roll the Cookie Dough Balls

While the crust is baking, start on the cookie dough balls. Mix the flour and salt, then beat butter and sugar on high until creamy. Add vanilla and milk, then the dry mix on low speed and finish with sprinkles. Here’s where the fun begins: roll tiny dough balls about the size of a dime to a nickel. It’s a bit tedious, and I’m guilty of recruiting my family to help! Pop them in the freezer to firm up — this step prevents them from melting into the cheesecake batter later.

Step 4: Mix the Cheesecake Filling

Lower your oven to 325°F and prep a water bath—that gentle steam keeps your cheesecake creamy without cracks. Beat cream cheese and sugar at high speed for 2 minutes, scraping the bowl halfway to get everything smooth. Add sour cream, heavy cream, and vanilla, mixing gently until no lumps remain. Add eggs one at a time on low speed to avoid overmixing. Now, fold in most of the chilled cookie dough balls with a spatula — this will give you sweet little cookie surprise pockets throughout the cheesecake.

Step 5: Bake the Cheesecake With Care

Pour the batter over your baked sugar cookie crust. For the water bath, I prefer placing the springform inside a larger cake pan, then setting that inside a roasting pan filled halfway with hot water. This really helps prevent water leaking in. Bake for 80-90 minutes until the edges are set but the center still jiggles slightly. Don’t rush this part – it’s key for perfect texture. After baking, cool with the oven door cracked for 30 minutes to prevent cracks, then let it cool fully on a rack before chilling at least 6 hours or overnight.

Step 6: Make the White Chocolate Ganache

While the cheesecake chills, melt white chocolate chips together with heavy cream. Heat the cream until steaming, pour over the chips, and wait a couple minutes before stirring gently to silky perfection. If it isn’t smooth, zap in the microwave brief bursts while stirring. Pour this luscious ganache over your chilled cheesecake, pop it in the freezer for 10 minutes to set, then decorate with the remaining cookie dough balls and sprinkles. I love how it adds the perfect finishing touch — like frosting on a cake, but way yummier!

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Pro Tips for Making Sugar Cookie Cheesecake Recipe

Room Temperature Ingredients: I always pull out my dairy ingredients 2 hours before baking for smoother cheesecake batter and easier mixing.
Water Bath Wins: The water bath is a game-changer to avoid cracks; just be sure to wrap the springform pan well if using the foil method to prevent leaks.
Chill Time is Crucial: Resist the urge to cut into the cheesecake early—chilling overnight not only sets the texture but enhances flavors.
Freeze Dough Balls Firmly: Freezing the cookie dough balls keeps their shape in the cheesecake and prevents them from melting into the batter.

How to Serve Sugar Cookie Cheesecake Recipe

The dessert shows a slice of cake with three clear layers sitting on a white plate with brown speckles. The bottom layer is a light brown cookie crust with colorful red, green, and white bits inside. Above it is a creamy cheese layer with more of the same colorful bits scattered throughout, looking smooth and thick. The top layer is a smooth, thick frosting in pale yellow, decorated with small round red, green, and white sprinkles, along with tiny cookie balls on top. The background and surface have white marbled texture, and there is a blurred plate with another slice in the background. A golden decoration and a fork rest by the plate near the cake slice. photo taken with an iphone --ar 2:3 --v 7 - Sugar Cookie Cheesecake, sugar cookie cheesecake recipe, best sugar cookie cheesecake, easy sugar cookie cheesecake, creamy cheesecake with sugar cookies

Garnishes

I like to keep it classic by topping the cheesecake with more of those festive Christmas sprinkles and a few leftover cookie dough balls for extra texture and visual appeal. Sometimes, a little dusting of powdered sugar or a drizzle of caramel sauce takes it up a notch, especially for holiday sharing.

Side Dishes

Because this dessert is rich, I often serve it alongside fresh fruit like raspberries or a light citrus salad. A cup of freshly brewed coffee or a creamy chai latte also pairs beautifully, balancing the sweetness and making each bite unforgettable.

Creative Ways to Present

For parties, I’ve plated this cheesecake in mini springform pans for adorable individual servings, perfect for potlucks or gifts. Another favorite is layering small squares in clear jars with whipped cream for a layered parfait effect that wows guests without any fuss.

Make Ahead and Storage

Storing Leftovers

I store leftover cheesecake tightly wrapped with plastic wrap and foil in the fridge, where it stays fresh for up to 4 days. Make sure to keep it chilled until serving because the ganache softens quickly at room temp.

Freezing

Freezing works surprisingly well for this recipe. I slice it first, wrap each piece individually in plastic wrap and foil, then freeze in an airtight container. When you want to indulge, thaw in the fridge overnight for best texture.

Reheating

Because cheesecake is best served cool, I recommend enjoying leftovers cold or at room temperature. If you want to warm it, a quick 10-15 second zap in the microwave softens the ganache without melting the entire cheesecake.

FAQs

Can I make the cookie dough balls ahead of time?

Absolutely! The cookie dough balls freeze really well and can be made days or even weeks in advance. Just store them in an airtight container in the freezer, so you can easily mix them into the cheesecake batter when ready.
Why is a water bath necessary for this cheesecake?

The water bath gently cooks the cheesecake by surrounding it with moist heat, which helps prevent cracks and keeps the texture creamy instead of dry or rubbery. It’s a small extra step that makes a big difference in the final result.
Can I use store-bought sugar cookie dough instead of making it from scratch?

While I recommend making the dough from scratch for best flavor and texture, you can substitute store-bought dough if you’re short on time. Just be mindful of the sugar content and adjust other ingredients if needed to maintain balance.
How do I prevent the cheesecake from cracking?

Use full-fat cream cheese at room temperature, avoid overmixing, bake in a water bath, and cool gradually with the oven door slightly open. These steps have helped me avoid cracks every time I’ve made this Sugar Cookie Cheesecake Recipe.

Final Thoughts

This Sugar Cookie Cheesecake Recipe holds a special place in my heart – it’s the perfect blend of fun, flavor, and festivity that always gets people asking for seconds (or thirds!). Making it is a bit of a labor of love, but trust me, the payoff is so worth it. Whether you’re celebrating a birthday, a holiday, or just want to treat yourself and your loved ones, this dessert will bring joy to the table. So go ahead, give it a try and get ready to be the star baker in your kitchen – I can’t wait to hear how much you love it!