Introduction

Sugar Cookie Cheesecake is a delightful dessert combining the buttery flavor of sugar cookies with creamy, rich cheesecake. Topped with white chocolate ganache and cookie dough balls, this treat is perfect for festive gatherings or any time you want a show-stopping sweet.

A single slice of cheesecake sits on a white plate with speckled detailing, placed on a white marbled texture. The dessert has three clear layers: a bottom layer of crumbly brown crust, a thick middle layer of smooth white cheesecake with red and green sprinkles and two small cookie pieces embedded, and a top layer of creamy white frosting covered in red, green, and white round sprinkles. The cheesecake looks rich and dense, with a slightly crumbly texture on the edges. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 cups all-purpose flour (gluten-free option available)
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter (room temperature)
1 cup regenerative organic certified® cane sugar from Wholesome (brown sugar can be used)
1 teaspoon pure vanilla extract (homemade recommended)
1/4 cup Christmas sprinkles (optional)
16 ounces cream cheese (softened)
1/2 cup sour cream or Greek yogurt
1/2 cup heavy cream (room temperature)
3 large eggs (at room temperature)
1 cup white chocolate chips (for ganache topping)
1 cup all-purpose flour (heat treated, for cookie dough balls)
1/2 cup unsalted butter (room temperature, for cookie dough balls)
1/2 cup regenerative organic certified® cane sugar from Wholesome (for cookie dough balls)
1/2 cup chocolate chips or M&Ms (optional, for cookie dough balls)

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease a 9-inch springform pan. Line the bottom with parchment paper. In a bowl, whisk together 2 cups of all-purpose flour, baking soda, and salt.
Step 2: Cream 1/2 cup unsalted butter and 1 cup sugar until light and fluffy, about 3-4 minutes. Mix in the vanilla extract and one egg. Gradually add the dry ingredients and sprinkles if using. Press the dough evenly into the bottom of the prepared pan and bake for 25-30 minutes until golden and set.
Step 3: While the crust bakes, prepare the cookie dough balls. In a separate bowl, whisk together 1 cup flour, baking soda, and salt. Cream 1/2 cup unsalted butter with 1/2 cup sugar until smooth. Add the remaining egg and vanilla, then mix in dry ingredients until just combined. Optionally fold in chocolate chips or M&Ms. Roll dough into small balls and freeze on a parchment-lined tray for 30 minutes until firm.
Step 4: Reduce the oven to 325°F (163°C). In a large bowl, beat cream cheese with sugar until creamy and fluffy, about 4-5 minutes. Add sour cream or Greek yogurt and heavy cream, mixing until smooth. Beat in eggs one at a time. Gently fold in two-thirds of the frozen cookie dough balls.
Step 5: Pour the cheesecake filling over the pre-baked sugar cookie crust.
Step 6: Prepare a water bath by placing a larger dish filled with hot water on the oven rack below the cheesecake. Bake for 80-90 minutes until the edges are set and the center jiggles slightly.
Step 7: Turn off the oven and crack the door open. Let the cheesecake cool inside the oven for 30 minutes. Then transfer to a wire rack to cool completely before refrigerating overnight covered with plastic wrap.
Step 8: To make the white chocolate ganache, heat 1/2 cup heavy cream in a saucepan until steaming. Pour over white chocolate chips and let sit 5-7 minutes. Stir until smooth and glossy, then allow to cool slightly.
Step 9: Pour the ganache evenly over the chilled cheesecake. Decorate with the remaining cookie dough balls. Refrigerate for at least 1 hour before slicing and serving.

Tips & Variations

For a gluten-free version, substitute the all-purpose flour with a gluten-free blend suitable for baking.
Roll cookie dough balls small to ensure they bake thoroughly when incorporated in the cheesecake.
Use homemade vanilla extract for a richer, more authentic vanilla flavor.
Sprinkles add a festive look but can be omitted or replaced with chopped nuts for texture.
Try swapping the white chocolate ganache for dark or milk chocolate for a different flavor profile.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. For best results, slice with a warm knife and serve chilled. You can also freeze it for up to 2 months; thaw overnight in the refrigerator before serving.

How to Serve

A single slice of cheesecake sits on a white speckled plate with a crumbly brown crust at the bottom, supporting a thick creamy pale yellow layer of cheesecake in the middle. The top layer is a smooth, slightly glossy light yellow frosting sprinkled densely with small red, white, and green round sprinkles. Within the cheesecake layer, there are small colorful bits and two small cookie dough pieces visible near the top. The plate is placed on a dark wooden surface with a white marbled texture background. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the cheesecake without the cookie dough balls?

Absolutely! The cheesecake will still be delicious without the cookie dough balls; just fold in none or fewer balls if you prefer a simpler texture.

Why use a water bath when baking the cheesecake?

The water bath creates a gentle, moist heat that helps the cheesecake bake evenly and prevents cracking by regulating the oven temperature around it.