Introduction

Celebrate the holidays with this delightful Sugar Cookie Cheesecake, a festive dessert that combines a buttery sugar cookie crust with creamy cheesecake filling and edible cookie dough balls. Finished with a luscious white chocolate ganache, it’s sure to impress family and friends.

A thick slice of a colorful cake stands on a white plate with black sprinkles pattern. The cake has three main layers: the outer layer is light yellow with red and green spots that look like candy bits, the middle layer is a smooth, creamy pale yellow filling, and the top edge has a rough brown crust dotted with white and green candy bits. The surface beneath the plate is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Sugar Cookie Crust

1 ¾ cups all-purpose flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, room temperature
1 cup granulated sugar
1 tsp vanilla extract
1 large egg, plus 1 egg yolk, room temperature
⅓ cup Christmas sprinkles (jimmies)

Edible Cookie Dough Balls

1 ½ cups all-purpose flour (heat-treated)
½ tsp salt
½ cup unsalted butter, room temperature
1 cup granulated sugar
1 tsp vanilla extract
5 tbsp milk
⅓ cup Christmas sprinkles (jimmies)

Cheesecake Filling

32 oz cream cheese, room temperature (4 packages)
⅔ cup granulated sugar
¾ cup sour cream, room temperature
½ cup heavy cream, room temperature
1 tsp vanilla extract
4 large eggs, room temperature

White Chocolate Ganache

1 cup white chocolate chips
⅓ cup heavy cream

Instructions

Step 1: Preheat your oven to 300°F (150°C). Spread the flour for the cookie dough balls on a baking sheet and bake for 5 minutes, stirring halfway through. Let the flour cool completely before using.
Step 2: Increase oven temperature to 350°F (175°C). In a bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, beat the butter and sugar until light and fluffy. Add vanilla, egg, and egg yolk, mixing well.
Step 3: Combine the wet and dry ingredients, then fold in the Christmas sprinkles. Press the dough evenly into a greased 9-inch springform pan. Bake for 25–30 minutes until golden. Allow to cool while you prepare the filling.
Step 4: For the edible cookie dough, beat butter and sugar until fluffy. Add vanilla and milk, mixing well. Gradually mix in the cooled heat-treated flour and salt until dough forms. Fold in sprinkles. Roll dough into nickel-sized balls and freeze until solid.
Step 5: Lower oven to 325°F (160°C). Beat cream cheese and sugar together until smooth. Mix in sour cream, heavy cream, and vanilla until combined. Add eggs one at a time, mixing on low speed just until incorporated. Fold in two-thirds of the frozen cookie dough balls.
Step 6: Pour the cheesecake filling over the cooled sugar cookie crust. Place the springform pan inside a larger pan and add hot water halfway up the sides to create a water bath. Bake for 80–90 minutes until the edges are set and the center slightly jiggles.
Step 7: Cool the cheesecake gradually by cracking the oven door open for 30 minutes, then cool completely at room temperature for 2 hours. Chill in the refrigerator for at least 6 hours or overnight.
Step 8: For the ganache, heat the heavy cream until steaming and pour it over the white chocolate chips. Let sit for 2 minutes, then stir until smooth and glossy. Allow to cool slightly before pouring over the chilled cheesecake.
Step 9: Spread the ganache evenly over the cheesecake. Chill for 10 minutes to set. Decorate with the remaining cookie dough balls and extra Christmas sprinkles. Use a hot, clean knife to slice and serve.

Tips & Variations

Ensure all ingredients are at room temperature for a smooth, crack-free cheesecake.
Avoid overmixing once the eggs have been added to prevent cracking.
Use heat-treated flour for the edible cookie dough to make it safe to eat without baking.
Feel free to substitute sprinkles with chocolate chips or nuts for a different texture.

Storage

Store leftover cheesecake covered in the refrigerator for up to 4 days. Reheat slices slightly in the microwave if desired, or enjoy cold. For best texture, avoid freezing as it may affect the delicate ganache and cookie dough balls.

How to Serve

A close-up view of a slice of cake with three thick layers: the top and bottom layers are a pale yellow cake speckled with red and green bits, resembling sprinkles, and the middle layer is a thick, smooth, creamy yellow filling with a soft texture. The slice sits on a white plate featuring small black sprinkles-like designs, placed on a white marbled surface. The cake is moist and dense, showing some crumbly edges on the top layer. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular flour instead of heat-treated for the edible cookie dough?

It is not recommended because raw flour may contain harmful bacteria. Heat-treating the flour by baking it helps make it safe to eat without baking the dough.

Why do I need a water bath when baking the cheesecake?

The water bath helps the cheesecake bake evenly and prevents cracks by providing a moist, gentle heat around the pan.