This sugar cookie cheesecake is a festive dessert that combines a chewy sugar cookie crust with creamy cheesecake and bursts of cookie dough inside. Topped with a silky white chocolate ganache and more cookie dough balls, I find it to be the ultimate Christmas treat that everyone loves gathering around.

Why You’ll Love This Recipe

I love how this cheesecake layers flavor and texture in every bite. The sugar cookie crust gives a buttery, chewy base, while the cheesecake filling is rich and creamy with hidden bites of cookie dough. The white chocolate ganache adds sweetness and makes the whole cake look extra festive. This is the kind of dessert that feels special enough for the holidays but is fun and playful, too.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

Sugar Cookie Crust
1 3/4 cup All-purpose flour
1/2 tsp Baking soda
1/2 tsp Salt
3/4 cup Unsalted butter, room temperature
1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
1 tsp Pure vanilla extract
1 Large egg, room temperature
1 Egg yolk, room temperature
1/3 cup Christmas sprinkles, jimmies

Cookie Dough Balls
1 1/2 cups All-purpose flour
1/2 tsp Salt
1/2 cup Unsalted butter, room temperature
1 cup Regenerative Organic Certified® Cane Sugar from Wholesome
1 tsp Pure vanilla extract
5 TBSP Milk
1/3 cup Christmas sprinkles, jimmies

Cheesecake
32 oz Cream cheese, room temperature
2/3 cup Regenerative Organic Certified® Cane Sugar from Wholesome
3/4 cup Sour cream, room temperature or greek yogurt
1/2 cup Heavy cream, room temperature
1 tsp Pure vanilla extract
4 Large eggs, room temperature
2/3 Cookie dough balls

White Chocolate Ganache
1 cup White chocolate chips
1/3 cup Heavy cream

Directions

1. Preheat oven to 350℉. Grease and line a 9-inch springform pan.

2. For the crust, whisk flour, baking soda, and salt. Beat butter and sugar until fluffy, then add vanilla, egg, and yolk. Mix in dry ingredients and sprinkles. Press dough into pan and bake 25–30 minutes.

3. While the crust bakes, make cookie dough balls. Mix flour and salt. Beat butter and sugar, then add vanilla and milk. Stir in dry mix and sprinkles. Roll into tiny balls and freeze until firm.

4. Lower oven to 325℉. Beat cream cheese and sugar until smooth. Mix in sour cream, heavy cream, and vanilla. Add eggs on low until just combined. Stir in 2/3 of the cookie dough balls.

5. Pour batter over crust. Prepare a water bath (foil wrap method or nested cake pan method). Bake 80–90 minutes until edges set and center slightly jiggles.

6. Cool cheesecake in oven 30 minutes, then on a rack until room temp. Chill at least 6 hours or overnight.

7. For ganache, heat cream until steaming and pour over white chocolate. Let sit 2 minutes, then stir smooth. If needed, microwave in short bursts.

8. Pour ganache over chilled cheesecake. Freeze 10 minutes, then top with remaining cookie dough balls and sprinkles.

Servings and Timing

This cheesecake makes 16 slices. Prep time takes about 1 hour, baking time about 1 hour 20 minutes, and chilling time 6 hours, for a total of around 8 hours 20 minutes.

Variations

I sometimes swap the white chocolate ganache for dark or milk chocolate when I want a richer topping. I also like using different holiday sprinkles depending on the season—pastel sprinkles for spring or red, white, and blue for summer celebrations. If I don’t want to make cookie dough balls, I press chunks of ready-made edible cookie dough into the filling for a quicker option.

Storage/Reheating

I keep this cheesecake in the fridge covered tightly for up to 5 days. For longer storage, I freeze individual slices wrapped in plastic and foil for up to 2 months. I let them thaw in the fridge overnight before serving. Since it’s a baked cheesecake, I don’t reheat it—I serve it chilled for the best texture.

FAQs

Can I make this cheesecake ahead of time?

Yes, I usually make it a day ahead since it needs a long chill time. It actually tastes better the next day.

Do I have to use a water bath?

I recommend it because it keeps the cheesecake creamy and helps prevent cracks, but you can bake without it if needed.

Can I use store-bought cookie dough for the balls?

Yes, as long as it’s edible cookie dough made for safe eating. I sometimes use that when I want to save time.

How do I know when the cheesecake is done?

I look for set edges with the center still slightly jiggly. It firms up more as it cools.

Can I use Greek yogurt instead of sour cream?

Yes, I use Greek yogurt sometimes and it works well, giving a tangy flavor.

What if my cheesecake cracks?

I just cover it with the white chocolate ganache and sprinkles—it still tastes amazing.

Can I skip the ganache?

Yes, but I love how it adds sweetness and makes the cake look festive.

How small should the cookie dough balls be?

I roll them between dime and nickel size so they bake evenly in the cheesecake.

Can I freeze the whole cheesecake?

Yes, I freeze it after baking and chilling, wrapped well. I let it thaw overnight in the fridge before serving.

What type of pan works best?

I always use a springform pan—it makes removing the cheesecake so much easier.

Conclusion

This sugar cookie cheesecake is one of my favorite holiday desserts because it feels playful and celebratory while still being rich and decadent. Between the cookie crust, creamy cheesecake, and festive ganache topping, every slice brings joy to the table. I love making it for Christmas gatherings, but honestly, I’d serve it year-round whenever I want a fun twist on cheesecake.