Introduction

Sugar Cookie Cheesecake is a delightful combination of rich, creamy cheesecake and festive sugar cookie dough. This dessert features a buttery sugar cookie crust, pockets of colorful cookie dough balls inside the cheesecake, and a smooth white chocolate ganache topping. Perfect for holidays or any special occasion, it’s both fun to make and irresistible to eat.

A slice of funfetti cake sits on a white speckled plate with a silver fork resting on the cake's bottom edge. The cake has three layers: a thick, dense layer of white creamy frosting in the middle with red and green sprinkles inside, a colorful spongy layer with red, green, and blue sprinkles on top, and a smooth white frosting layer on the side decorated with red, green, and white round and stick sprinkles. The background is a white marbled texture with a wooden surface underneath the plate. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 3/4 cups 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
1/2 tsp salt
1/2 cup unsalted butter (room temperature)
1 cup white granulated sugar
1 tsp pure vanilla extract
3 tbsp milk
1/2 cup Christmas sprinkles (jimmies)
24 oz cream cheese (room temperature)
3/4 cup white granulated sugar
1/2 cup sour cream (room temperature or Greek yogurt)
1/4 cup heavy cream (room temperature)
1 tsp pure vanilla extract
4 large eggs (room temperature)
3/4 batch cookie dough balls (prepared as below)
1 cup white chocolate chips
1/3 cup heavy cream

Instructions

Step 1: Preheat the oven to 350℉. Spray a 9-inch springform pan with baking spray, line the bottom with parchment paper, and spray again. Set aside.
Step 2: Bake 1 3/4 cups of flour on a cookie sheet for 5 minutes to toast slightly. Let cool.
Step 3: In a medium bowl, mix the toasted flour, baking soda, and 1/2 tsp salt. Set aside.
Step 4: Using a mixer, beat 3/4 cup butter and 1 cup sugar on high for 2 minutes.
Step 5: Add 1 tsp vanilla, 1 large egg, and 1 egg yolk. Mix on medium until combined.
Step 6: Add dry ingredients on low speed until just combined, then fold in 1/3 cup Christmas sprinkles.
Step 7: Press this dough evenly across the bottom of the prepared pan. It doesn’t need to go up the sides.
Step 8: Bake crust for 25-30 minutes until golden on top. Remove from oven but keep oven on for next steps.
Step 9: While the crust bakes, prepare the cookie dough balls. In a medium bowl, combine 1 1/2 cups flour and 1/2 tsp salt.
Step 10: Beat 1/2 cup butter and 1 cup sugar on high for 2 minutes. Add 1 tsp vanilla and 3 tbsp milk; mix on medium until combined.
Step 11: Add dry ingredients and mix on low until just combined, then fold in 1/2 cup Christmas sprinkles.
Step 12: Roll dough into dime- to nickel-sized balls and place on wax-paper-lined cookie sheet. Freeze until firm.
Step 13: Preheat oven to 325℉ for cheesecake.
Step 14: Beat 24 oz cream cheese and 3/4 cup sugar on high for 2 minutes, scraping bowl halfway.
Step 15: Add 1/2 cup sour cream, 1/4 cup heavy cream, and 1 tsp vanilla. Mix on medium until smooth.
Step 16: Add 4 eggs one at a time on low speed until just combined.
Step 17: Fold in about three-quarters of the cookie dough balls with a spatula.
Step 18: Pour cheesecake batter over the baked crust in the springform pan.
Step 19: Prepare a water bath: either place the springform pan inside a 10-inch cake pan inside a roasting pan with hot water halfway up the cake pan, or wrap the springform pan tightly twice in foil and place in roasting pan with hot water halfway up.
Step 20: Bake cheesecake for 80-90 minutes until edges are set and center slightly jiggles.
Step 21: Turn off oven, crack door open, and cool cheesecake inside for 30 minutes to prevent cracks.
Step 22: Remove from oven and let cool completely on a rack, then wrap pan and refrigerate at least 6 hours or overnight.
Step 23: For white chocolate ganache, heat 1/3 cup heavy cream until steaming. Pour over 1 cup white chocolate chips in a bowl.
Step 24: Let sit 2 minutes, then stir until smooth. Heat gently in microwave if needed to melt remaining chunks.
Step 25: Remove cheesecake from fridge, take off pan and parchment. Pour ganache over top evenly.
Step 26: Freeze cheesecake 10 minutes to set ganache, then decorate with remaining cookie dough balls and Christmas sprinkles.

Tips & Variations

For best texture, use room temperature ingredients to help batter blend smoothly.
Freeze cookie dough balls well before adding them to cheesecake to keep shape during baking.
Substitute Greek yogurt for sour cream for a tangier flavor.
Use different sprinkle colors to match any holiday or celebration theme.
Try dark or milk chocolate chips instead of white chocolate for the ganache if you prefer a richer topping.

Storage

Store leftover cheesecake covered in the refrigerator for up to 5 days. For longer storage, freeze wrapped tightly for up to 2 months. Thaw overnight in the refrigerator before serving. Reheat ganache topping gently if needed by letting it come to room temperature or microwaving in short intervals.

How to Serve

A slice of funfetti cake sits on a white speckled plate atop a wooden table, showing two clear layers: the outer layer is light brown with red and green sprinkles baked into the soft cake, and the inner layer is thick, creamy off-white frosting with visible sprinkles inside it as well. The outside edge of the cake is coated in smooth white frosting decorated with red, green, and white round and elongated sprinkles, with a small round cookie dough ball attached on the side. A silver fork presses into the bottom layer, lifting a chunk of frosting and cake. The surface under the plate is a white marbled texture, and a few scattered sprinkles lie on the table and near the plate's edge. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake without the cookie dough balls?

Yes, you can omit the cookie dough balls and simply bake the cheesecake on the sugar cookie crust for a classic flavor. The cheesecake will still be delicious, just without the dough surprises inside.

How do I prevent cracks on the cheesecake surface?

Using a water bath and cooling the cheesecake gradually with the oven door cracked open helps prevent cracks. Also, avoid overmixing the batter and don’t overbake; the center should still jiggle slightly when done.