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Sugar Cookie Cheesecake Recipe | Festive Holiday Dessert

Bake a creamy, buttery Sugar Cookie Cheesecake with white chocolate ganache and cookie dough balls — the perfect Christmas dessert everyone will love.
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Prep Time 1 hour
Cook Time 1 hour 20 minutes
Chill Time 6 hours
Total Time 8 hours 20 minutes
Course Dessert
Cuisine American
Servings 16 slices
Calories 551 kcal

Ingredients
  

For the Sugar Cookie Crust

  • 1 ¾ cup all-purpose flour
  • 1 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

Instructions
 

Make the Sugar Cookie Crust

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

Prepare the Cookie Dough Balls

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

Make the Cheesecake Batter

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

Assemble and Bake

  • Pour cheesecake batter over the cooled crust.
  • 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.
  • Bake 80–90 minutes, until edges are set but center slightly jiggles.
  • Turn off oven, crack the door open, and let sit 30 minutes.
  • Cool on a rack, then chill covered in the fridge for at least 6 hours (overnight is best).

Make the White Chocolate Ganache

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