Sugar Cookie Cheesecake: Creamy Christmas Dessert

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The ultimate holiday cheesecake: buttery sugar cookie crust, creamy vanilla cheesecake, and edible cookie dough balls — all wrapped in silky white chocolate ganache.

Why This Sugar Cookie Cheesecake Feels Like Christmas in a Bite

There’s something about sugar cookies and Christmas that just belongs together. The scent of butter, vanilla, and sugar melting in the oven feels like home, familiar, warm, and quietly joyful. Now imagine that same nostalgic flavor baked into a silky cheesecake, layered with edible cookie dough bites and topped with white chocolate ganache that shines like snow.

That’s exactly what this Sugar Cookie Cheesecake delivers. It’s festive, creamy, and just the right kind of indulgent for December gatherings. You’ll taste the buttery cookie crust first, then the soft cheesecake laced with sugar cookie dough balls, each bite a perfect balance of rich and playful.

This recipe also highlights Wholesome’s Regenerative Organic Certified® Cane Sugar, sourced from farms that nurture soil health and fair trade practices. It’s baking that tastes good, and feels good.

Ingredients You’ll Need

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 Regenerative Organic Certified® Cane Sugar (Wholesome brand)
• 1 tsp pure vanilla extract
• 1 large egg, room temperature
• 1 egg yolk, room temperature
• ⅓ cup Christmas sprinkles (jimmies)

For the Cookie Dough Balls

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

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 pure vanilla extract
• 4 large eggs, room temperature
• ⅔ of prepared cookie dough balls

For the White Chocolate Ganache

• 1 cup white chocolate chips
• ⅓ cup heavy cream

Step-by-Step Instructions

1. Make the Sugar Cookie Crust

1. Preheat oven to 350°F (177°C). Spray a 9-inch springform pan with baking spray (with flour), line with parchment, and spray again.
2. In a bowl, whisk flour, baking soda, and salt.
3. In another bowl, beat butter and sugar for 2 minutes until fluffy. Add vanilla, egg, and yolk; beat until smooth.
4. Mix in dry ingredients, then fold in sprinkles.
5. Press dough evenly into pan bottom (not sides).
6. Bake 25–30 minutes until golden. Cool slightly while you make the filling.

Prepare the Cookie Dough Balls

1. Heat treat flour: Bake at 300°F for 5 minutes to kill bacteria. Let cool.
2. Beat butter and sugar for 2 minutes. Add vanilla and milk; mix until smooth.
3. Stir in cooled flour, salt, and sprinkles until combined.
4. Roll tiny cookie dough balls (about dime-sized).
5. Freeze until firm — this helps them hold shape during baking.

Make the Cheesecake Batter

1. Preheat oven to 325°F (163°C).
2. Beat cream cheese and sugar for 2 minutes until smooth.
3. Add sour cream, heavy cream, and vanilla; beat until fully creamy.
4. Add eggs one at a time on low speed — just until combined.
5. Fold in ⅔ of the frozen cookie dough balls with a spatula.

Assemble and Bake

1. Pour cheesecake batter over the cooled crust.
2. Prepare a water bath (to prevent cracks):
   • Option 1: Place the springform inside a 10-inch cake pan, then into a roasting pan. Pour hot water halfway up the cake pan.
   • Option 2: Double-wrap the springform in foil and set directly in roasting pan with hot water halfway up.
3. Bake 80–90 minutes, until edges are set but center slightly jiggles.
4. Turn off oven, crack the door open, and let sit 30 minutes.
5. Cool on a rack, then chill covered in the fridge for at least 6 hours (overnight is best).

Make the White Chocolate Ganache

1. Heat heavy cream until steaming. Pour over white chocolate chips.
2. Let sit 2 minutes, then stir until smooth (microwave briefly if needed).
3. Remove chilled cheesecake from pan and parchment.
4. Pour ganache evenly over the top.
5. Freeze for 10 minutes to set.
6. Decorate with remaining cookie dough balls and sprinkles.

Baking Tips & Troubleshooting

To prevent cracks:

• Beat wet ingredients (except eggs) until completely smooth.
• Add eggs last and mix gently to avoid excess air.
• Always bake with a water bath and cool gradually.

Perfect slicing:

• Chill fully before cutting.
• Use a sharp knife cleaned between each slice.

Avoid soggy crust:

• The cake-pan-inside-roasting-pan method is safest for a dry crust.

Variations & Substitutions

• Gluten-Free: Use 1:1 gluten-free flour blend.
• Dairy-Free: Swap with vegan butter, dairy-free cream cheese, and coconut cream.
• Mini Cheesecakes: Divide recipe by ⅓ and bake in a muffin tin (18–20 minutes).
• No Ganache: Top with whipped cream or buttercream swirls instead.
• Festive Flavors: Add crushed peppermint, almond extract, or red-and-green cookie crumbs for variation.

Storing and Freezing

• Refrigerate: Store covered up to 5 days.
• Freeze: Wrap slices or the whole cake tightly and freeze up to 1 month.
• Thaw: Let sit 1–2 hours at room temperature before serving.
• You can freeze undecorated cheesecake, then top with ganache and dough balls later for perfect presentation.

Frequently Asked Questions

Do I need to heat-treat the flour?

Yes. Even if most cookie dough balls bake inside the cheesecake, some remain unbaked on top. Heat-treating prevents bacteria from raw flour.

Can I skip the water bath?

Technically yes, but your cheesecake may crack. The steam from the water bath keeps the texture ultra-creamy and prevents sudden temperature shifts.

How do I know it’s done?

When the edges are set and the center still has a soft jiggle — like set gelatin. It will firm up as it chills.

Nutrition Information (per slice)

Calories: 551 | Carbs: 30g | Protein: 8g | Fat: 45g | Saturated Fat: 27g | Cholesterol: 131mg | Sodium: 379mg | Calcium: 112mg

A Holiday Dessert Worth Remembering

When you serve this cheesecake, you’re not just sharing dessert, you’re serving nostalgia with a twist. Each slice captures the sweetness of Christmas cookies, the creaminess of cheesecake, and the joy of baking together. It’s the kind of recipe that becomes “the one everyone asks for again next year.”

So go ahead, make it, chill it, and crown it with cookie dough sparkle. And share it so the holiday magic keeps spreading.

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