Introduction

This Sugar Cookie Cheesecake Dessert combines the best of two beloved treats—soft sugar cookies and creamy cheesecake. Topped with festive sprinkles and a smooth white chocolate ganache, it’s perfect for celebrations or a special dessert anytime.

A round cake with one slice removed sits on white parchment paper over a white marbled surface. The cake has two layers: a golden brown, dense base with colorful speckles inside, and a thick, fluffy white frosting layer on top decorated with red, green, white, and pink round sprinkles of different sizes. One slice is lifted slightly by a silver cake server, showing the inside with the colorful bits extending through the cake. In the background, a white bowl with more colorful sprinkles adds to the festive atmosphere. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Sugar Cookie Crust:

1 ¾ cup all-purpose flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, room temperature
1 cup Regenerative Organic Certified® Cane Sugar
1 tsp pure vanilla extract
1 large egg, room temperature
1 egg yolk, room temperature
⅓ cup Christmas sprinkles (jimmies)

Cookie Dough Balls:

1 ½ cups all-purpose flour
½ tsp salt
½ cup unsalted butter, room temperature
1 cup Regenerative Organic Certified® Cane Sugar
1 tsp pure vanilla extract
5 tbsp milk
⅓ cup Christmas sprinkles (jimmies)

Cheesecake Filling:

32 oz cream cheese, room temperature
⅔ cup Regenerative Organic Certified® Cane Sugar
¾ cup sour cream or Greek yogurt, room temperature
½ cup heavy cream, room temperature
1 tsp pure vanilla extract
4 large eggs, room temperature
⅔ of the prepared cookie dough balls

White Chocolate Ganache:

1 cup white chocolate chips
⅓ cup heavy cream

Instructions

Step 1: Preheat oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Step 2: Make the sugar cookie crust by whisking flour, baking soda, and salt in a bowl. In another bowl, cream the butter and sugar until fluffy (2–3 minutes). Beat in vanilla, egg, and egg yolk. Gradually add dry ingredients and mix until combined. Fold in sprinkles. Press dough into the bottom and 1 inch up the sides of the pan. Bake for 10–12 minutes and let cool completely.
Step 3: Prepare cookie dough balls by creaming butter and sugar until light and fluffy. Mix in vanilla and milk. Add flour and salt, stirring until a dough forms. Fold in sprinkles. Roll into small balls (about ½–1 inch) and chill until firm.
Step 4: Make cheesecake filling by beating cream cheese until smooth. Add sugar, sour cream, heavy cream, and vanilla, mixing well. Add eggs one at a time, mixing gently after each. Fold in ⅔ of the chilled cookie dough balls. Pour filling into the cooled crust.
Step 5: Wrap the springform pan in foil and place it in a water bath. Bake at 325°F for 60–70 minutes, until the center jiggles slightly. Turn off oven and let cheesecake sit inside with the door cracked open for 1 hour. Then chill in the fridge for at least 6 hours or overnight.
Step 6: For the ganache, heat heavy cream until steaming and pour over white chocolate chips. Let sit for 2 minutes, then stir until smooth. Pour ganache over the chilled cheesecake. Decorate with remaining cookie dough balls and extra sprinkles.

Tips & Variations

Use room temperature ingredients to ensure smooth batter and even baking.
Substitute Greek yogurt for sour cream for a tangier flavor and lighter texture.
Try using different colored sprinkles for seasonal or themed celebrations.
To avoid cracking, avoid overbaking and use the water bath method as directed.

Storage

Store the cheesecake in the refrigerator, covered, for up to 4 days. For longer storage, freeze wrapped tightly for up to 1 month. Thaw in the fridge overnight before serving. Reheat ganache slightly if it firms up too much when chilled.

How to Serve

The image shows a round cheesecake with a thick, golden-brown crust and a creamy white filling that has colorful red and green sprinkles mixed inside. The top layer is a thick, smooth white cream frosting decorated with various red, white, and green sprinkles of different sizes and shapes, including small round and star-like pieces. A slice is being lifted from the cheesecake on a silver spatula, revealing the creamy filling with the sprinkles inside and the textured crust below. The cheesecake is placed on white parchment paper, all set on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cookie dough balls ahead of time?

Yes, you can prepare the cookie dough balls a day ahead and keep them chilled in the refrigerator until ready to use.

What if I don’t have a springform pan?

A springform pan is best for this cheesecake to easily release it without damage. If unavailable, use a cake pan lined well with parchment paper, but be careful when removing the cheesecake.