If you’re a fan of all things sweet, chewy, and creamy, you’re going to absolutely love this Sugar Cookie Cheesecake Recipe. Imagine a buttery sugar cookie crust paired with luscious cheesecake loaded with gooey sugar cookie dough balls, all topped with a smooth white chocolate ganache. Seriously, it’s the kind of dessert that’ll steal the show at every gathering and becomes a new favorite any time of year. Stick with me and I’ll share everything you need to nail this fan-freaking-tastic treat in your very own kitchen.

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Why This Recipe Works

Decadent Layers: From the sugar cookie crust to creamy cheesecake and soft cookie dough balls, each bite brings a delightful texture contrast.
Balanced Sweetness: The white chocolate ganache adds a rich finishing touch without overpowering the delicate cookie flavors.
Water Bath Baking: Ensures a silky, crack-free cheesecake every single time — a game-changer that I swear by.
Fun and Festive: The sprinkles and cookie dough balls make it visually stunning and perfect for celebrations.

Sugar Cookie Cheesecake, sugar cookie cheesecake dessert, easy sugar cookie cheesecake, creamy cheesecake with cookie crust, gooey sugar cookie cheesecake game - The image shows a slice of cheesecake on a round wooden board. The cheesecake has three main layers: a bottom crust layer with red and green specks, a thick middle creamy yellow layer with some red and green spots inside, and a thin top layer of cream with red, green, and white sprinkles scattered on it. Around the edge on top, there is a ring of small cookie dough balls with colored sprinkles inside them. The background is a plain soft brown color and the surface is a white marbled texture. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each element of this Sugar Cookie Cheesecake Recipe is thoughtfully crafted to blend taste and texture. Keeping ingredients at room temperature and using fresh flavors like pure vanilla really make all the difference, so I always jot down those little details before I start baking.

All-purpose flour: The base for both crust and cookie dough balls, provides structure without weighing things down.
Baking soda: Adds a slight lift to the sugar cookie crust, keeping it tender yet sturdy.
Unsalted butter: Using room temperature butter ensures smooth mixing and contributes to that rich, buttery flavor.
White granulated sugar: Sweetens the dough and cheesecake — important to balance amount prevents it from being overly sugary.
Pure vanilla extract: Lifts the flavor profile beautifully, so don’t skimp here; quality matters.
Eggs and egg yolk: Help bind the dough and enrich the cheesecake, making it creamy.
Christmas sprinkles (jimmies): Adds whimsical color and some crunch to both the crust and cookie dough balls.
Milk: Hydrates cookie dough balls for perfect chewiness.
Cream cheese: The star of the cheesecake, it must be room temperature for smooth, lump-free batter.
Sour cream or Greek yogurt: Adds tang and moisture, balancing richness and enhancing creaminess.
Heavy cream: Used in both cheesecake and ganache for smooth texture and richness.
White chocolate chips: For the ganache, melts into a silky topping that complements the cheesecake’s flavors.

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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.

Tweak to Your Taste

I love that this Sugar Cookie Cheesecake Recipe is a total playground—you can easily swap sprinkles for another festive mix or swap sour cream for Greek yogurt without losing any richness. I’ve even experimented with mini chocolate chips or chopped nuts for extra texture. Feel free to make it your own!

Gluten-Free Variation: I’ve tried swapping the flour with a gluten-free blend, and it worked well, though the texture was slightly softer—perfect if you like a more tender crumb.
Seasonal Sprinkles: For holidays, use themed sprinkles or edible glitter to match the occasion—you’ll get lots of compliments!
Dairy-Free Swap: Using a dairy-free cream cheese and non-dairy yogurt can work, though the cheesecake might firm up differently; I recommend a test batch if you’re new to those substitutes.

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 on the bottom—trust me, this makes removing the cheesecake a breeze. Before mixing, I like to toast the flour for the cookie dough balls for 5 minutes on a cookie sheet—this adds a nice depth to the flavor. In a bowl, whisk together flour, baking soda, and salt while your mixer whips up the room temperature butter and sugar until fluffy, about two minutes. Add in vanilla, egg, and egg yolk, mixing until smooth. Slowly fold in your dry ingredients, then gently stir in the festive sprinkles. Press this dough firmly into the pan’s base—not up the sides—and bake for 25-30 minutes until golden on top. This crust is sturdy but tender, the perfect base for the creamy cheesecake to come.

Step 2: Make and Chill the Cookie Dough Balls

While the crust bakes, get started on those irresistible cookie dough balls! Mix flour and salt, then cream together room temperature butter and sugar until fluffy. Add vanilla and milk, then combine the dry ingredients. Fold in more sprinkles because, why not? Roll the dough into tiny balls about the size of a dime to a nickel—this part takes patience, so feel free to get family or friends involved to make it fun. Place these dough balls on wax paper on a cookie sheet and pop them in the freezer until firm. They hold their shape best in the cheesecake this way.

Step 3: Whip Up the Cheesecake Batter

Lower the oven to 325℉ and prepare your water bath—the secret to a silky, crack-free cheesecake. Beat room temperature cream cheese and sugar on high speed for two minutes, scraping the sides halfway through to keep it smooth. Add sour cream (or Greek yogurt), heavy cream, and vanilla, mixing until lump-free and velvety. On low, beat in the eggs one at a time to avoid adding too much air, which can cause cracks. Finally, fold in most of the cookie dough balls gently with a spatula. Your batter is rich, creamy, with bursts of cookie dough surprise in every bite.

Step 4: Bake the Cheesecake in a Water Bath

Pour the cheesecake batter evenly over the sugar cookie crust. For the water bath, I prefer placing the springform pan inside a 10-inch cake pan, then setting this inside a roasting pan filled halfway with hot water—this prevents water from leaking into the crust. Alternatively, wrapping the springform tightly in aluminum foil works, but just watch out for leaks. Bake for 80-90 minutes until the edges look set but the center still jiggles slightly—don’t overbake! When done, turn off the oven, slightly crack the door open, and let the cheesecake cool inside for 30 minutes; this gentle cooldown helps prevent cracks. Finish cooling on a wire rack, then wrap and chill in the fridge at least 6 hours or overnight. Patience here pays off.

Step 5: Whip Up and Add the White Chocolate Ganache

For the ganache, pour white chocolate chips into a bowl. Heat heavy cream on medium until just steaming (not boiling), then pour over the chips. After a two-minute rest, stir gently until smooth. I sometimes zap it in 20-second bursts in the microwave if chunks are stubborn—just don’t overheat. Pour this glossy ganache over your chilled cheesecake, spreading evenly. Pop it into the freezer for 10 minutes to let it set. Finally, crown your masterpiece with the reserved cookie dough balls and sprinkle on some extra festive jimmies—because sprinkles make everything better!

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Pro Tips for Making Sugar Cookie Cheesecake Recipe

Room Temperature Ingredients: Bringing eggs, butter, cream cheese, sour cream, and heavy cream to room temperature helps avoid lumps and creates a smooth cheesecake batter.
Don’t Overmix the Eggs: Mix eggs in on low speed just until combined to prevent cracking from too much air.
Water Bath Setup: I prefer the cake pan inside the roasting pan method to prevent water leaks into the crust—wrap the springform in foil for extra insurance.
Cooling Method: Using the cracked oven door cooldown greatly reduces cracks compared to opening the oven abruptly after baking.

How to Serve Sugar Cookie Cheesecake Recipe

Garnishes

I usually top mine with extra cookie dough balls and festive sprinkles to keep things playful and colorful. Sometimes I add a light dusting of powdered sugar or a few fresh berries if I’m feeling fancy—those bright pops of color really complement the creamy cheesecake and white chocolate ganache.

Side Dishes

This cheesecake pairs beautifully with a simple cup of coffee or black tea to balance its richness. For celebrations, fresh fruit salad or a tangy raspberry coulis on the side cuts through the sweetness and adds freshness that my guests always appreciate.

Creative Ways to Present

For a party, I’ve served slices on bright dessert plates scattered with extra sprinkles and edible gold leaf for a bit of glamour. Another fun idea is individual mini cheesecakes in ramekins with cookie dough balls on top—everyone gets their own personal treat, which makes it super special.

Make Ahead and Storage

Storing Leftovers

If you have leftovers (which I hope you do!), keep the cheesecake covered tightly with plastic wrap or foil in the fridge. It stays fresh and creamy for up to 4 days, making it perfect for indulging across a few days.

Freezing

Freezing works well if you want to prep ahead. I slice it first, wrap individual pieces in plastic wrap, then place them in an airtight container or freezer bag. When thawed overnight in the fridge, the texture is nearly as good as fresh, perfect for a dessert emergency.

Reheating

Since cheesecakes are best served chilled, I recommend enjoying leftovers straight from the fridge after thawing. If you prefer it a little softer, let it sit at room temperature for 15-20 minutes before serving—this brings out the creamy texture without compromising flavor.

FAQs

Can I make the sugar cookie crust ahead of time?

Absolutely! You can prepare and bake the crust up to a day ahead, then cover and refrigerate it. Just bring it back to room temperature before pouring in the cheesecake batter for best results.
Why do I need a water bath for baking this cheesecake?

The water bath gently steams the cheesecake, preventing cracks and ensuring a smooth, creamy texture. It also helps bake the cheesecake evenly without drying it out.
Can I use store-bought cookie dough balls instead of making my own?

You can, but making your own lets you control the size and flavor, and I think the sprinkle-studded cookie dough balls add a festive, homemade touch that’s hard to beat.
How do I avoid cracks on the cheesecake surface?

Bring all ingredients to room temperature, don’t overmix eggs, use a water bath, and cool the cheesecake gradually with the oven door cracked open. These steps helped me get smooth, crack-free results every time.
Can I omit the white chocolate ganache?

Yes, but the ganache adds a wonderful richness and shiny finish that complements the other layers beautifully. If you skip it, consider a drizzle of melted white chocolate or a dusting of powdered sugar instead.

Final Thoughts

This Sugar Cookie Cheesecake Recipe has quickly become one of my all-time favorite desserts to bake and share. It’s festive, impressive, and surprisingly approachable, rewarding you with layers of buttery, creamy, and colorful deliciousness. Whether you’re celebrating a special occasion or just want to treat yourself, I wholeheartedly recommend giving this recipe a try—you might just find that it becomes a family favorite like it did in my house! So grab your mixer, bring on those sprinkles, and let’s make something amazing.