Festive Sugar Cookie Cheesecake

The entire kitchen smelled like vanilla sugar and Christmas morning. It was December 18th, the day before my niece Ruby’s winter play. She had begged me to bring “something epic with sprinkles.” I smiled and thought of this Sugar Cookie Cheesecake colorful, creamy, whimsical. Ruby and her younger brother were buzzing around the kitchen, poking at the frozen cookie dough balls, stealing sprinkles, and pretending to be pastry chefs. My husband was in charge of music and played ‘Jingle Bell Rock’ at least six times in a row.

Earlier that week, I’d seen something similar at a local bakery window but didn’t love their overly sweet crust. So I got to work tweaking the dough and balancing the tang of the cheesecake with buttery, soft cookie dough folded inside.

That moment of slicing through the silky filling to reveal cheerful bits of dough was pure magic. I brought it to the play the next day in a red lidded box. Every bite disappeared by the end of intermission parents, kids, even teachers came by to ask if I sold it. Ruby simply gave them my website. Classic.

So now, this festive Sugar Cookie Cheesecake is our family’s new December tradition. We make it while wearing fuzzy socks and blasting holiday music. It’s joyful to bake, surprisingly easy to assemble, and always always a conversation starter at the dessert table.

Short Description

This Sugar Cookie Cheesecake features a golden sprinkle-studded cookie crust, a velvety cream cheese filling dotted with festive cookie dough balls, and a smooth white chocolate ganache topping

Key Ingredients

For the Sugar Cookie Crust

• 1 ¾ cups all-purpose flour
• ½ tsp baking soda
• ½ tsp salt
• ¾ cup unsalted butter, room temperature
• 1 cup cane sugar
• 1 tsp vanilla extract
• 1 large egg, room temperature
• 1 egg yolk, room temperature
• ⅓ cup Christmas sprinkles

For the Cookie Dough Balls

• 1 ½ cups all-purpose flour
• ½ tsp salt
• ½ cup unsalted butter, room temperature
• 1 cup cane sugar
• 1 tsp vanilla extract
• 5 tbsp milk
• ⅓ cup Christmas sprinkles

For the Cheesecake Filling

• 32 oz cream cheese, room temperature
• ⅔ cup cane sugar
• ¾ cup sour cream or Greek yogurt, room temperature
• ½ cup heavy cream, room temperature
• 1 tsp vanilla extract
• 4 large eggs, room temperature
• ⅔ of the prepared cookie dough balls

For the White Chocolate Ganache

• 1 cup white chocolate chips
• ⅓ cup heavy cream

Tools Needed

• 9-inch springform pan
• Electric hand mixer or stand mixer
• Mixing bowls
• Spatula
• Parchment paper
• Foil (for water bath)
• Small cookie scoop

Cooking Instructions

Step 1: Prepare the Crust
Preheat the oven to 350°F (175°C). Grease and line a 9-inch springform pan with parchment, then grease again. In one bowl, whisk together flour, baking soda, and salt. In another, beat butter and sugar until light and fluffy, about 2 minutes.

Add vanilla, egg, and yolk. Mix in dry ingredients and fold in sprinkles. Press into the pan evenly and bake for 25–30 minutes until golden. Let cool.

Step 2: Make the Cookie Dough Balls
Whisk flour and salt. In another bowl, beat butter and sugar until creamy. Stir in vanilla and milk, then gradually add dry mix and sprinkles. Roll into dime-sized balls and freeze until firm (about 30 minutes).

Step 3: Prepare the Cheesecake Filling
Lower oven to 325°F (160°C). Beat cream cheese and sugar until smooth. Add sour cream, heavy cream, and vanilla, mixing until just combined. Add eggs one at a time, mixing on low. Gently fold in ⅔ of the frozen cookie dough balls.

Step 4: Bake in a Water Bath
Pour batter over the cooled crust. Wrap the pan in foil and place it into a larger pan filled with 1 inch of hot water.

Bake 80–90 minutes, until edges are set and the center jiggles slightly. Let rest in the turned-off oven with the door cracked for 30 minutes, then remove and cool completely. Chill at least 6 hours or overnight.

Step 5: Finish with Ganache and Decoration
Heat heavy cream until steaming and pour over white chocolate chips. Let sit 2 minutes, then stir until smooth. Pour over chilled cheesecake and freeze for 10–15 minutes to set. Garnish with remaining cookie dough balls and more sprinkles.

Why You’ll Love This Recipe

Buttery sugar cookie base with the perfect chewy-crisp bite

Creamy, rich cheesecake filling with festive dough bites inside

Kid-friendly and holiday-ready

No stand mixer required

Crowd-pleasing centerpiece for Christmas, birthdays, or cookie swaps

Mistakes to Avoid & Solutions

Overmixing the batter
This can cause cracks or an airy texture.
Solution: Mix on low and stop once each ingredient is just incorporated.

Skipping the water bath
Without it, your cheesecake may bake unevenly and crack.
Solution: Use a roasting pan or nested cake pan filled with hot water for gentle heat.

Using cold cream cheese
This leads to lumpy batter.
Solution: Let all dairy ingredients come fully to room temperature.

Pressing the crust too thin
This can make the base too crispy or uneven.
Solution: Use a flat-bottomed cup or spatula to gently press it into an even layer.

Adding too many cookie dough balls inside
They can sink or make slicing messy.
Solution: Stick to ⅔ inside, save the rest for the top.

Serving and Pairing Suggestions

Serve chilled with hot coffee or peppermint tea

Plate with a dollop of whipped cream

Pair with prosecco for holiday parties

Garnish each slice with fresh berries or mint leaves

Ideal for dessert buffets or as a showstopper on the table

Storage and Reheating Tips

Store in the fridge in an airtight container for up to 5 days

Freeze slices wrapped in plastic and foil for up to 1 month

Thaw in the fridge overnight before serving

Do not microwave to warm serve chilled for best texture

FAQs

1. Can I make this Sugar Cookie Cheesecake ahead of time?
Yes, it actually tastes better after chilling overnight.

2. What can I use instead of sprinkles?
Mini chocolate chips or colored sugar pearls also work well.

3. How do I prevent the crust from getting soggy?
Let it cool completely before adding the cheesecake filling.

4. Can I use store-bought cookie dough?
Yes, for a shortcut. Just avoid dough with rising agents like baking powder.

5. My ganache looks grainy what went wrong?
The cream may have been too hot. Let it cool slightly before adding to the chocolate and stir gently.

Tips & Tricks

Use a cookie scoop for uniform cookie dough balls

A glass cup works well for pressing the crust evenly

Chill the ganache slightly for neater spreading

Always place parchment under the crust to help with slicing later

Don’t skip the rest time in the oven it prevents sinking

Recipe Variations

Chocolate Chip Cookie Cheesecake
Swap sprinkles for mini chocolate chips in both the crust and cookie dough. Use semi-sweet chocolate in the ganache.

Birthday Bash Cheesecake
Add ½ tsp almond extract to the filling and use rainbow sprinkles throughout. Top with whipped cream and candles for a birthday spin.

Salted Caramel Sugar Cookie Cheesecake
Skip the ganache and drizzle with warm caramel sauce. Sprinkle with flaky sea salt for contrast.

Gluten-Free Version
Use a 1-to-1 gluten-free flour blend for all flour measurements. Ensure sprinkles and white chocolate are certified gluten-free.

Final Thoughts

That weekend with Ruby and the sprinkles scattered across my countertop reminded me how joyful baking can be. Sometimes a recipe isn’t just about flavor it’s about the messy bowls, the giggles, and the excitement of unveiling something beautiful from the fridge. This Sugar Cookie Cheesecake earned more than compliments that day; it earned a little corner of family tradition.

So next time you’re looking for something colorful and creamy to light up a winter table, try this. You’ll feel the cheer with every bite. The soft cookie crust, the fluffy cheesecake, the pop of sprinkles they come together like laughter in a kitchen full of happy noise.