Festive Sugar Cookie Cheesecake (with Cookie Dough Balls!)

This Festive Sugar Cookie Cheesecake is a show-stopping dessert that’s as fun to make as it is to eat! It features a buttery sugar cookie crust, a creamy cheesecake filling studded with adorable mini cookie dough balls, and a luscious white chocolate ganache topping. I love how this recipe combines the best of both worlds – cookies and cheesecake – in one incredible dessert. It’s perfect for birthdays, holidays, or any occasion that calls for a truly special treat.

Why You’ll Love This Sugar Cookie Cheesecake

• Unique and Delicious: The combination of a sugar cookie crust, creamy cheesecake, cookie dough balls, and white chocolate ganache is unforgettable.
• Fun to Make: This recipe is a bit of a project, but it’s a fun and rewarding one!
• Festive: The Christmas sprinkles make this cheesecake perfect for holiday celebrations.
• Impressive: This cheesecake is sure to wow your family and friends.

Ingredients for Sugar Cookie Cheesecake

Here’s what you’ll need to make this showstopper. The full list with measurements is in the recipe card below.

Sugar Cookie Crust

• All-purpose flour (Dry Ingredient)
• Baking soda (Leavening Agent)
• Salt (Seasoning)
• Unsalted butter, room temperature (Fat)
• Regenerative Organic Certified® Cane Sugar from Wholesome (Sweetener) (Specific brand and type mentioned)
• Pure vanilla extract (Flavoring)
• Large egg, room temperature (Binder)
• Egg yolk, room temperature (Binder)
• Christmas sprinkles (jimmies) (Decoration)

Cookie Dough Balls

• All-purpose flour (Dry Ingredient)
• Salt (Seasoning)
• Unsalted butter, room temperature (Fat)
• Regenerative Organic Certified® Cane Sugar from Wholesome (Sweetener) (Specific brand and type mentioned)
• Pure vanilla extract (Flavoring)
• Milk (Liquid)
• Christmas sprinkles (jimmies) (Decoration)

Cheesecake

• Cream cheese, room temperature (Dairy)
• Regenerative Organic Certified® Cane Sugar from Wholesome (Sweetener) (Specific brand and type mentioned)
• Sour cream, room temperature (or Greek yogurt) (Dairy)
• Heavy cream, room temperature (Dairy)
• Pure vanilla extract (Flavoring)
• Large eggs, room temperature (Binder)
• Cookie dough balls (from above)

White Chocolate Ganache

• White chocolate chips (Chocolate)
• Heavy cream (Dairy)

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Variations

I love this Sugar Cookie Cheesecake as is, but here are a few ideas for variations:

• Different Sprinkles: Use different colors or types of sprinkles to match the occasion.
• Add Flavoring: Add a teaspoon of almond extract or lemon extract to the cheesecake filling.
• Chocolate Cookie Crust: Use chocolate cookie crumbs instead of graham crackers for the crust.
• Different Ganache: Use a dark chocolate ganache or a milk chocolate ganache instead of white chocolate.
• No-Bake Crust: Use a no-bake cookie crust for a quicker option.

How to Make Sugar Cookie Cheesecake

Let me show you how to make this incredible Sugar Cookie Cheesecake:

Make the Sugar Cookie Crust

1. I preheat the oven to 350℉ (175°C).
2. I spray a 9-inch springform pan with baking nonstick spray.
3. I line the bottom with a 9-inch parchment paper circle and spray again. I set it aside.
4. In a medium bowl, I mix the flour, baking soda, and salt. I set it aside.
5. Using a mixer, I beat the butter and cane sugar on high speed for 2 minutes.
6. I add in the vanilla, egg, and egg yolk. I mix on medium until completely combined.
7. I add in the dry ingredients and mix on low speed until just combined. Then, I add in the Christmas sprinkles.
8. I pour the cookie dough into the springform pan. I use my hands to press the dough across the bottom of the pan. It doesn’t need to go up the sides.
9. I bake for 25-30 minutes. The crust will be golden on top.

Make the Cookie Dough Balls

1. While the crust is baking, I start on the cookie dough balls. In a medium bowl, I mix the flour and salt. I set it aside.
2. Using a mixer, I beat the butter and cane sugar on high speed for 2 minutes.
3. Then, I add in the vanilla and the milk. I mix on medium until fully combined.
4. I add in the dry ingredients and mix on low speed until just combined. Then, I add in the Christmas sprinkles.
5. I place wax paper over a cookie sheet (one with sides).
6. I use my hands to roll the cookie dough into tiny balls. They should be the diameter of a dime to a nickel. This is a bit tedious, so I usually ask my family to all help me.
7. I place the cookie dough balls into the freezer. They need to be cold and firm before using.

Make the Cheesecake Filling

1. I reduce the oven temperature to 325℉ (160°C).
2. I start the hot water for the water bath.
3. Using a mixer, I beat the cream cheese and cane sugar on high speed for 2 minutes. Halfway into the timer, I scrape the sides of the bowl with a rubber spatula.
4. I add in the sour cream, heavy cream, and vanilla. I mix on medium until smooth. I make sure there are no cream cheese chunks.
5. I add in the eggs one at a time, mixing slowly to combine after each addition. I scrape down the sides of the bowl as needed to make sure everything is well combined.
6. I take the bowl off the mixer and add in ⅔ of the cookie dough balls. I mix them into the batter using a spatula.

Assemble and Bake

1. I pour the cheesecake batter on top of the cooled cookie crust.
2. I prepare the water bath. I use one of these methods for a water bath. Both methods use a large roasting pan and hot steaming water.
   • Method 1: I place the springform pan in a 10-inch cake pan. I place the cake pan in the roasting pan and fill with hot water halfway up the cake pan. This method prevents water from getting into the crust.
   • Method 2: I wrap the springform pan tightly twice in aluminum foil. I place the springform pan inside the roasting pan. I fill with hot water halfway up the springform pan. This method works great, but can sometimes leak water into the crust.
3. I bake the cheesecake for 80-90 minutes. The edges should be set, and the middle should have a slight jiggle.

Cool Slowly

1. I turn off the oven and leave the door closed for 30 minutes. The cheesecake will continue to cook but slowly begin to cool as well.  
2. I crack the door of the oven for 30 minutes to allow the cheesecake to continue to cool slowly. This process helps prevent cracking.  
3. I remove the cheesecake from the oven and water bath wrapping and refrigerate until firm, 5-6 hours or overnight.

Make the White Chocolate Ganache

1. I pour the white chocolate chips into a bowl.
2. I heat the heavy cream in a small pan over medium heat. I heat until hot and steaming.
3. I pour the hot cream over the white chocolate chips.
4. I wait for 2 minutes before stirring using a rubber spatula. If white chocolate chunks remain (it did for me), then I heat in the microwave using 20-second intervals until melted and smooth.

Decorate and Serve

1. I take the springform pan out of the fridge, remove the pan sides, and the parchment paper.
2. I pour the white chocolate ganache over the cheesecake.
3. I place the cheesecake in the freezer for 10 minutes.
4. Then, I top with the remaining cookie dough balls and Christmas sprinkles.
5. I serve

Tips and Tricks for the BEST Cheesecake

Here are my secrets for making this cheesecake truly amazing:

• Room Temperature Ingredients: Make sure your cream cheese, sour cream, and eggs are at room temperature for the best results.
• Don’t Overmix: Overmixing the cheesecake batter can incorporate too much air, which can lead to cracks.
• Water Bath: Baking the cheesecake in a water bath helps to create a creamy, even texture and prevents cracking.
• Slow Cooling: Cooling the cheesecake slowly in the oven helps to prevent cracking.
• Freeze the Cookie Dough Balls: Freezing the cookie dough balls before adding them to the cheesecake batter helps them keep their shape.
• Use a springform pan: Makes it easy to get the cake out.

How to Serve

This Sugar Cookie Cheesecake is perfect for:

• Holidays: A festive and delicious dessert for Christmas, birthdays, or any special occasion.
• Parties: A show-stopping dessert that’s sure to impress your guests.
• Dessert: A decadent treat any time you’re craving something sweet and creamy.

Make Ahead and Storage

You can bake the cheesecake and make the ganache ahead of time. Store them separately in the refrigerator. Assemble and decorate the cheesecake just before serving. Leftover cheesecake can be stored in the refrigerator for up to 5 days.

FAQs about Sugar Cookie Cheesecake

• Can I make this without the water bath?
  • The water bath is important for creating a creamy texture and preventing cracks, but you can try baking it without a water bath at a lower temperature (around 300°F/150°C) for a longer time.
• Can I use a different type of cookie for the crust?
  • Yes, you can use graham crackers, chocolate cookies, or any other type of cookie you like.
• Can I make this without the cookie dough balls?
  • Yes.

Enjoy this incredibly delicious and festive Sugar Cookie Cheesecake! It’s a fun and unique dessert that’s perfect for any celebration.

Sugar Cookie Cheesecake

• Author: Caoimhe Byrne
• Prep Time: 45 minutes
• Chill Time: 6 hours
• Cook Time: 1 hour 50 minutes
• Total Time: 8 hours 45 minutes
• Yield: 12–16 1x
• Category: Dessert, Cheesecake
• Cuisine: American

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Description

This festive Sugar Cookie Cheesecake combines a buttery sugar cookie crust with a creamy, rich cheesecake filling studded with sugar cookie dough balls. A white chocolate ganache and more cookie dough balls finish this decadent dessert.

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Ingredients

Scale 1x2x3x

For the Sugar Cookie Crust:

• 1 3/4 cups (219g) all-purpose flour
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 3/4 cup (170g, 1 1/2 sticks) unsalted butter, room temperature
• 1 cup (200g) granulated sugar (organic cane sugar recommended)
• 1 teaspoon pure vanilla extract
• 1 large egg, room temperature
• 1 large egg yolk, room temperature
• 1/3 cup Christmas sprinkles (jimmies)

For the Cookie Dough Balls:

• 1 1/2 cups (188g) all-purpose flour
• 1/2 teaspoon salt
• 1/2 cup (113g, 1 stick) unsalted butter, room temperature
• 1 cup (200g) granulated sugar (organic cane sugar recommended)
• 1 teaspoon pure vanilla extract
• 5 tablespoons milk
• 1/3 cup Christmas sprinkles (jimmies)

For the Cheesecake Filling:

• 32 ounces (907g, four 8-ounce blocks) cream cheese, room temperature
• 2/3 cup (133g) granulated sugar (organic cane sugar recommended)
• 3/4 cup (173g) sour cream, room temperature (or full-fat plain Greek yogurt)
• 1/2 cup heavy cream, room temperature
• 1 teaspoon pure vanilla extract
• 4 large eggs, room temperature
• 2/3 of the prepared Cookie Dough Balls

For the White Chocolate Ganache:

• 1 cup (170g) white chocolate chips (good quality recommended)
• 1/3 cup heavy cream

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Instructions

Make the Sugar Cookie Crust:

• Preheat and Prep: Preheat oven to 350°F (175°C). Spray a 9-inch springform pan with baking spray (one with flour and oil). Line the bottom of the pan with a 9-inch circle of parchment paper. Spray the parchment paper and the sides of the pan again. Set aside.
• Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
• Cream Butter and Sugar: In a large bowl, using an electric mixer (stand mixer or hand mixer), beat the softened butter and sugar together on high speed for 2 minutes, until light and fluffy.
• Add Wet Ingredients: Add the vanilla extract, egg, and egg yolk. Beat on medium speed until well combined.
• Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Do not overmix.
• Add Sprinkles: Stir in the Christmas sprinkles.
• Press into Pan: Pour the cookie dough into the prepared springform pan. Use your hands or an offset spatula to press the dough evenly across the bottom of the pan. It does not need to go up the sides.
• Bake: Bake for 25-30 minutes, or until the crust is golden brown.
• Cool: Let the crust cool completely in the pan while you prepare the cookie dough balls and cheesecake filling.

2. Make the Cookie Dough Balls:

• Combine Dry Ingredients: In a medium bowl, whisk together the flour and salt. Set aside.
• Cream Butter and Sugar: In a separate large bowl, using an electric mixer, beat the softened butter and sugar together on high speed for 2 minutes, until light and fluffy.
• Add Wet Ingredients: Beat in the vanilla extract and milk until well combined.
• Combine Wet and Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
• Add Sprinkles: Stir in the Christmas sprinkles.
• Roll into Balls: Line a baking sheet with wax paper or parchment paper. Using your hands, roll the cookie dough into small balls, about the size of a dime or nickel (about 1/2 teaspoon each).
• Freeze: Place the cookie dough balls on the prepared baking sheet and freeze until solid. This will prevent them from spreading too much in the cheesecake.

3. Make the Cheesecake Filling:

• Preheat Oven: Reduce the oven temperature to 325°F (163°C).
• Prepare Water Bath Water: Bring a pot of water to a boil (this will be for the water bath).
• Beat Cream Cheese and Sugar: In a large bowl (or the bowl of a stand mixer), beat the softened cream cheese and sugar together on high speed for 2 minutes, until completely smooth and creamy. Scrape down the sides of the bowl halfway through.
• Add Sour Cream, Heavy Cream, and Vanilla: Add the sour cream, heavy cream, and vanilla extract. Beat on medium speed until smooth and well combined. Make sure there are no lumps of cream cheese.
• Add Eggs: Add the eggs one at a time, mixing on low speed until just combined after each addition. Do not overmix.
• Fold in Cookie Dough: Remove the bowl from the mixer. Gently fold in 2/3 of the frozen cookie dough balls.

4. Assemble and Bake the Cheesecake:

• Pour Filling: Pour the cheesecake batter over the cooled sugar cookie crust in the springform pan.
• Prepare Water Bath: Wrap the outside of the springform pan tightly with several layers of heavy-duty aluminum foil to prevent water from seeping in. Place the wrapped springform pan inside a larger roasting pan.
• Add Water: Carefully pour the hot water into the roasting pan, filling it about halfway up the sides of the springform pan. The water should not come above the top edge of the aluminum foil.
• Bake: Bake for 80-90 minutes, or until the edges of the cheesecake are set and the center has a slight jiggle.
• Cool in Oven: Turn off the oven, but leave the cheesecake inside with the oven door closed for 30 minutes. Then, crack open the oven door and let the cheesecake cool slowly for another 30 minutes. This gradual cooling helps prevent cracks.
• Cool and Chill: Remove the cheesecake from the oven and water bath. Carefully remove the aluminum foil. Let the cheesecake cool completely to room temperature on a wire rack. Then, cover the pan tightly with plastic wrap and refrigerate for at least 6 hours, or preferably overnight.

5. Make the White Chocolate Ganache:

• Chop Chocolate (if needed): If using white chocolate bars, chop them into small, even pieces. Place the white chocolate chips (or chopped white chocolate) in a heatproof bowl.
• Heat Cream: In a small saucepan, heat the heavy cream over medium heat until it is hot and steaming, but not boiling.
• Pour Cream over Chocolate: Pour the hot cream over the white chocolate.
• Let Sit: Let the mixture sit undisturbed for 2 minutes.
• Stir: Stir gently with a rubber spatula or whisk until the chocolate is completely melted and the ganache is smooth. If any unmelted chocolate remains, microwave in 20-second intervals, stirring after each interval, until smooth.

6. Finish and Serve:

• Remove Cheesecake from Pan: Once the cheesecake is completely chilled, carefully remove the sides of the springform pan. Remove the parchment paper from the bottom.
• Pour Ganache: Pour the white chocolate ganache evenly over the top of the cheesecake.
• Freeze Briefly: Place the cheesecake in the freezer for about 10 minutes to set the ganache slightly.
• Add Toppings: Top with the remaining frozen cookie dough balls and additional Christmas sprinkles, if desired.
• Slice and Serve: Slice the cheesecake with a sharp, clean knife, wiping the blade clean between each cut.

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Notes

• Room Temperature Ingredients: Using room-temperature cream cheese, sour cream, and eggs is crucial for a smooth and creamy cheesecake filling.
• Water Bath: The water bath is essential for baking a cheesecake without cracks. It creates a humid environment that helps the cheesecake cook evenly.
• Cooling Slowly: The slow cooling process in the oven also helps prevent cracks.
• Chilling: Chilling the cheesecake for at least 6 hours, or preferably overnight, allows the flavors to meld and the cheesecake to set completely.
• Freezing Cookie Dough Balls: Freezing the cookie dough balls prevents them from spreading too much during baking and ensures they stay intact within the cheesecake filling.
• Organic Cane Sugar: The recipe suggests using organic cane sugar, but regular granulated sugar can be substituted.
• Storage: Store