Sugar Cookie Cheesecake Recipe

Ah, sugar cookies and cheesecake—a combination that’s bound to be a crowd-pleaser, especially during the holiday season. Imagine biting into the creamy, rich texture of a perfectly baked cheesecake, only to be surprised by the playful crunch of sugar cookie bits scattered throughout. This sugar cookie cheesecake combines everything we love about the holidays: the indulgence of cheesecake, the nostalgia of sugar cookies, and, of course, a dash of festive sprinkles. Whether you’re bringing dessert to a holiday potluck or just treating yourself (because why not?), this recipe will become a go-to for celebrations.

this RECIPE

A Christmas tradition with a twist

Every year, my family hosts a cookie-baking day around Christmas. It’s become something of a tradition to make the classics—gingerbread, sugar cookies, and even the occasional snickerdoodle. But a couple of years ago, I was struck with inspiration. What if we combined our favorite sugar cookies with the creamy decadence of cheesecake? And what if we added cookie dough balls? My family was skeptical at first (they’re purists when it comes to holiday baking), but one bite of this sugar cookie cheesecake, and they were hooked. Now, it’s a must-have for our holiday gatherings. Plus, there’s something so fun about cutting into a cheesecake and finding those little cookie dough gems inside!

Where cheesecake meets holiday cookies

Cheesecake as we know it has been around since ancient Greece, although the sugar cookie part is definitely a more recent invention! Sugar cookies are thought to have originated in the 1700s in Pennsylvania, and while they’re simple, they can be dressed up in so many ways. This recipe takes those cookies and gives them a bit of a makeover, incorporating them into a creamy cheesecake base that’s practically irresistible. If you’re like me, you’ll love how this recipe merges two desserts into one delightful bite. And did I mention it’s topped with white chocolate ganache?

Let’s talk ingredients: finding the perfect balance

Every ingredient in this recipe serves a purpose, whether it’s creating the perfect cookie crust or ensuring a creamy cheesecake texture.

• All-purpose flour: Forms the base of both the crust and the cookie dough balls. If you’re out of flour, a 1:1 gluten-free baking flour substitute works well. Just be sure to sift it so your dough remains light.
• Unsalted butter: Adds that melt-in-your-mouth richness to both the crust and cookie dough balls. Make sure it’s room temperature, or you’ll end up with a chunky dough (not in the good way).
• Regenerative Organic Certified® Cane Sugar: Using organic cane sugar adds a subtle depth of flavor to the cookie crust and cheesecake, not to mention it’s better for the environment (win-win!). If you don’t have cane sugar, regular granulated sugar will work just fine.
• Christmas sprinkles (jimmies): These festive sprinkles bring the holiday spirit to the sugar cookie crust and cookie dough balls. If you’re feeling adventurous, swap them out for other seasonal colors when the holidays change—Valentine’s hearts, anyone?
• Cream cheese: This is what gives the cheesecake its luxurious creaminess. Full-fat cream cheese works best here, as it provides that rich texture we’re after. And be sure it’s room temperature—lumpy cheesecake is nobody’s friend.
• Heavy cream: Adds silkiness to the cheesecake and helps create a velvety ganache. Greek yogurt is a good sub if you’re aiming for a slightly tangier taste.

Kitchen gear: essentials for success

If you’re diving into cheesecake-making, there are a few tools that will make your life a lot easier. First and foremost, a 9-inch springform pan is a must. The beauty of a springform pan is its removable sides, making it easy to release your cheesecake without damaging that perfect crust. If you don’t have one, you could use a deep cake pan, but removing the cheesecake might be a little tricky.

A good mixer (handheld or stand) is also key. You want to achieve a super smooth batter without overmixing, which can be tough without the help of a mixer. Finally, for the water bath, you’ll need a large roasting pan. A water bath might sound intimidating, but trust me—it’s worth it for that ultra-creamy, crack-free top.

Step-by-step: making your sugar cookie cheesecake

1. Prepare the sugar cookie crust: Start by preheating your oven to 350°F. Grease your springform pan and line it with parchment paper (this is a small step, but it’ll make removing the cheesecake so much easier). In a medium bowl, whisk together the flour, baking soda, and salt. In a separate bowl, beat the butter and sugar on high speed for two minutes until creamy and fluffy. Add the vanilla, egg, and egg yolk. Mix in your dry ingredients, then stir in those festive sprinkles. Press the dough into the pan, and bake for 25-30 minutes.Tip: Be careful not to overbake the crust—it should be golden but still soft. This creates a chewy contrast to the creamy cheesecake.
2. Roll the cookie dough balls: While the crust bakes, mix up the cookie dough balls. It’s pretty much the same process as the crust, but instead of pressing this dough into the pan, you’ll roll it into tiny balls. Aim for a size between a dime and a nickel (yes, it’s a bit tedious, but trust me, these little bites of cookie dough scattered throughout the cheesecake are so worth it). Pop them in the freezer to firm up.
3. Mix up the cheesecake batter: Lower your oven to 325°F. Now, beat the cream cheese and sugar together until smooth—about 2 minutes. Add the sour cream, heavy cream, and vanilla, mixing until there are no lumps. Beat in the eggs one at a time. Finally, gently fold in ⅔ of your cookie dough balls. Pour the batter over the baked crust.
4. Bake in a water bath: Here’s where things can get tricky, but don’t worry—I’ve got your back. Set your cheesecake in a large roasting pan, and fill the pan with hot water halfway up the sides of the springform pan. This keeps the cheesecake moist and prevents cracks. Bake for 80-90 minutes until the edges are set, and the center has a slight jiggle.Tip: If you’ve ever had your cheesecake crack, it’s probably because it cooled too quickly. Once your cheesecake is done, crack the oven door and let it cool inside the oven for about 30 minutes.
5. Chill it out: Once your cheesecake has cooled on the counter, wrap it up and pop it in the fridge for at least 6 hours (overnight is even better). This ensures it sets properly, and the flavors really meld together.
6. White chocolate ganache: Heat the heavy cream and pour it over the white chocolate chips. Let it sit for a couple of minutes, then stir until smooth. If there are still some chunks, pop it in the microwave for 20-second intervals, stirring in between. Pour this silky ganache over the chilled cheesecake, then decorate with the remaining cookie dough balls and a sprinkle of extra sprinkles!

Variations: get creative with your sugar cookie cheesecake

• Gluten-free: Swap out the all-purpose flour for a gluten-free blend. The cheesecake itself is naturally gluten-free, so just the crust and cookie dough balls need adjustments.
• Vegan: You can sub out the cream cheese for a dairy-free version, use plant-based butter, and swap the heavy cream for coconut cream. For the eggs, try a flaxseed egg mixture. While it won’t be exactly the same, it’ll still be delicious!
• Seasonal sprinkles: Don’t let Christmas have all the fun—swap the sprinkles for whatever holiday or occasion you’re celebrating. Think pastels for Easter, spooky sprinkles for Halloween, or even rainbow sprinkles for a birthday cheesecake.

Serving suggestions and presentation

For a holiday dinner, this cheesecake is a showstopper on its own, but you can take it up a notch with a festive presentation. I like to serve mine with a dollop of whipped cream on the side and a few extra sprinkles on top. If you’re really going for the holiday theme, add some crushed candy canes around the edges!

Drink pairings

When it comes to pairing drinks, you’ve got a few options. A classic pairing would be a chilled glass of sweet dessert wine, like Moscato or Riesling, which complements the richness of the cheesecake. If you prefer something warm, a cozy spiced chai latte or even a mug of hot chocolate would be perfect for a winter evening.

Storage and reheating tips

Cheesecake can be tricky to store, but if you cover it tightly with plastic wrap or foil, it will keep in the fridge for up to 5 days. You can also freeze it for longer storage—just wrap it in plastic wrap, then foil, and it’ll keep for up to 3 months. When you’re ready to enjoy, thaw it in the fridge overnight. A quick 10-second zap in the microwave can refresh the texture slightly, but I prefer eating it straight from the fridge.

Adjusting for different serving sizes

This recipe makes a pretty hefty cheesecake (serves around 12-14), but you can easily halve the recipe if you’re making it for a smaller group. Just use a smaller pan and adjust the baking time (start checking around the 60-minute mark). Doubling the recipe can get tricky, though—you’ll need a bigger pan or make two cakes to avoid overflow.

Potential issues and quick fixes

Worried about cracks in your cheesecake? That’s what the ganache is for—just cover them up! But really, the slow cooling process should help prevent any cracking in the first place. If your cheesecake turns out too soft, it might not have chilled long enough. Give it more time in the fridge, and it should firm up.

Ready to give it a try?

I know this sugar cookie cheesecake might sound like a bit of work, but trust me, once you taste it, you’ll see that every step is worth it. Plus, there’s something so satisfying about combining two beloved desserts into one. So, whether you’re a cheesecake pro or just looking for a fun holiday treat to impress your friends and family, this recipe is sure to become a new tradition in your home. Let me know how it goes—and don’t be afraid to experiment with your own variations!

Frequently asked questions

Q: Can I make this cheesecake ahead of time?
A: Absolutely! In fact, I recommend making it the day before so it has plenty of time to chill and set in the fridge.

Q: Do I really need a water bath for cheesecake?
A: It’s not strictly necessary, but it helps prevent cracks and gives the cheesecake that ultra-creamy texture. If you skip it, your cheesecake might be a bit denser.

Q: Can I freeze leftover cheesecake?
A: Yes! Wrap it tightly in plastic wrap and foil, and it’ll keep in the freezer for up to 3 months. Just thaw it in the fridge before serving.

Q: How do I know when my cheesecake is done baking?
A: The edges should be set, but the center should still have a slight jiggle. It will firm up as it cools.

Q: Can I use milk chocolate instead of white chocolate for the ganache?
A: Sure! Milk chocolate will give the cheesecake a slightly different flavor, but it’ll still be delicious.

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