Introduction

This Sugar Cookie Cheesecake is a festive and delightful dessert that combines the classic flavors of sugar cookies with creamy cheesecake. Topped with edible cookie dough balls and a smooth white chocolate ganache, it’s perfect for holiday celebrations or any special occasion.

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 the oven to 300°F (150°C). Spread the flour for the cookie dough balls on a baking sheet and bake for 5 minutes to heat-treat. Stir halfway through baking. Let the flour cool completely before using.
Step 2: Increase oven temperature to 350°F (175°C). In a bowl, whisk together flour, baking soda, and salt for the sugar cookie crust. In a separate large bowl, beat butter and sugar until light and fluffy. Add vanilla extract, egg, and egg yolk, and mix well. Gradually combine the dry ingredients with the wet, then fold in ⅓ cup Christmas sprinkles.
Step 3: Press the sugar cookie dough evenly into a greased 9-inch springform pan. Bake for 25–30 minutes until golden brown. Allow the crust to cool while preparing the filling.
Step 4: To make the edible cookie dough balls, beat butter and sugar until fluffy. Add vanilla extract and milk, mixing well. Stir in the cooled heat-treated flour and salt until a dough forms. Fold in ⅓ cup Christmas sprinkles. Roll dough into small, nickel-sized balls and freeze until solid.
Step 5: Reduce oven temperature to 325°F (160°C). Beat cream cheese and sugar until smooth. Add sour cream, heavy cream, and vanilla extract; mix until combined. Add eggs one at a time, mixing on low speed just until incorporated. Gently 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, allow it to cool completely at room temperature for 2 hours. Chill in the refrigerator for at least 6 hours or overnight.
Step 8: To prepare the ganache, heat the heavy cream until steaming. Pour it over the white chocolate chips and let sit for 2 minutes. Stir gently until smooth and glossy. Allow ganache to cool slightly before spreading evenly over the chilled cheesecake.
Step 9: Chill the cheesecake for 10 minutes to set the ganache. Decorate the top with the remaining cookie dough balls and extra Christmas sprinkles. For clean slices, use a hot knife and serve.

Tips & Variations

For a smooth and crack-free cheesecake, ensure all ingredients are at room temperature and avoid overmixing after adding eggs.
Use heat-treated flour in the edible cookie dough to make it safe to eat without baking.
Try swapping Christmas sprinkles for other colorful or seasonal decorations to customize the look.

Storage

Store the cheesecake covered in the refrigerator for up to 4 days. Keep it chilled to maintain the texture of the cookie dough balls and ganache. To reheat, bring slices to room temperature briefly, but avoid warming the entire cheesecake as it may affect texture.

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 make the cheesecake ahead of time?

Yes, this cheesecake is best when made a day ahead to allow flavors to meld and the texture to set properly. Refrigerate it overnight before serving.

Is the edible cookie dough safe to eat raw?

Yes, the cookie dough uses heat-treated flour and contains no raw eggs, making it safe to enjoy without baking.