Introduction

This Sugar Cookie Cheesecake combines the tender sweetness of sugar cookie crust and dough with creamy cheesecake and a luscious white chocolate ganache. Sprinkled with festive jimmies and studded with tiny cookie dough balls, it’s a delightful holiday treat that tastes as good as it looks.

A close-up image of a single large slice of funfetti cake resting on a white speckled plate with a silver fork cutting into the bottom edge. The slice has two main layers: the top layer is a light, moist cake with green, red, and blue sprinkles inside, and the bottom layer is a thick, creamy yellow cheesecake with a smooth texture and small colorful sprinkle bits. The outside edge is coated in a smooth white frosting decorated with red, green, and white round sprinkles on the side, and there is a round cookie ball on the side with similar red and green sprinkles. The background shows a white marbled texture blurred softly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Sugar Cookie Crust:

1 3/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, room temperature
1 cup white granulated sugar
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 white granulated sugar
1 tsp pure vanilla extract
3 tablespoons milk
1/2 cup Christmas sprinkles (jimmies)

Cheesecake:

24 oz cream cheese, room temperature
3/4 cup white granulated sugar
1/2 cup sour cream or Greek yogurt, room temperature
1/4 cup heavy cream, room temperature
1 tsp pure vanilla extract
4 large eggs, room temperature
3/4 of the prepared cookie dough balls

White Chocolate Ganache:

1 cup white chocolate chips
1/3 cup heavy cream

Instructions

Step 1: Preheat the oven to 350°F. Spray a 9-inch springform pan with nonstick spray and line the bottom with parchment paper. Spray the parchment again and set aside.
Step 2: Bake 1 1/2 cups of the flour for the cookie dough balls on a cookie sheet for 5 minutes to heat treat it. Let it cool completely before use.
Step 3: In a medium bowl, whisk together the sugar cookie crust flour, baking soda, and salt. Set aside.
Step 4: Using a mixer, beat the butter and sugar for the crust on high speed for 2 minutes until fluffy. Add vanilla, egg, and egg yolk. Mix on medium until combined.
Step 5: Add the dry ingredients to the wet, mixing on low until just combined. Stir in 1/3 cup Christmas sprinkles. Press the dough evenly across the bottom of the springform pan (do not press up the sides).
Step 6: Bake the crust for 25-30 minutes until golden. Meanwhile, prepare the cookie dough balls.
Step 7: For the cookie dough balls, mix the cookie dough flour (previously baked and cooled) with salt. In a separate bowl, beat butter and sugar on high speed for 2 minutes. Add vanilla and milk and mix until smooth.
Step 8: Add the dry ingredients to the wet and mix on low until just combined. Fold in 1/2 cup Christmas sprinkles. Roll the dough into tiny balls about the size of a dime to a nickel. Place them on a wax-paper lined baking sheet with sides and freeze until firm.
Step 9: Reduce oven temperature to 325°F. Prepare the water bath by heating water in a large pan.
Step 10: Using a mixer, beat cream cheese and sugar on high speed for 2 minutes, scraping the bowl halfway through.
Step 11: Add sour cream, heavy cream, and vanilla; mix on medium until smooth and lump-free.
Step 12: Mix in eggs on low speed until just combined. Fold in 3/4 of the cookie dough balls gently with a spatula.
Step 13: Pour the cheesecake batter over the baked crust in the springform pan.
Step 14: Place the springform pan into a water bath using one of two methods: either place the springform pan inside a 10-inch cake pan before submerging the cake pan halfway in hot water, or wrap the springform pan tightly in foil and place it directly into a roasting pan filled halfway with hot water.
Step 15: Bake the cheesecake for 80-90 minutes until the edges are set but the center slightly jiggles. Turn off the oven, crack the door open, and let it cool for 30 minutes.
Step 16: Remove from oven and cool completely on a rack. Wrap tightly with foil and refrigerate for at least 6 hours or overnight.
Step 17: To make the ganache, heat heavy cream until steaming and pour over white chocolate chips in a bowl. Let sit 2 minutes, then stir until smooth. If needed, microwave in 20-second bursts until fully melted.
Step 18: Remove the cheesecake from the springform pan and peel off the parchment paper. Pour the white chocolate ganache evenly over the top.
Step 19: Freeze the cheesecake for 10 minutes until the ganache sets. Top with the remaining cookie dough balls and extra Christmas sprinkles before serving.

Tips & Variations

Use heat-treated flour for the cookie dough balls to ensure safe consumption of the raw dough.
Let all dairy ingredients come to room temperature before starting for a smooth batter.
For a bar version, bake the crust and cheesecake in a square pan and skip the springform pan water bath method.
Swap Christmas sprinkles with your favorite decorative jimmies or colored sugars based on the season.

Storage

Store the cheesecake covered tightly in the refrigerator for up to 5 days. The cookie dough balls remain tender inside the cheesecake. To reheat, allow slices to come to room temperature briefly; ganache may soften. This cheesecake can also be frozen for up to 2 months—wrap well to avoid freezer burn and thaw overnight in the refrigerator before serving.

How to Serve

A close-up of a slice of cake on a white speckled plate placed on a white marbled surface. The cake has two visible layers: the bottom layer is thick, creamy, pale yellow cheesecake with a smooth texture, and the top layer is a colorful confetti cake with red, green, and blue sprinkles mixed into the golden-brown sponge. The side of the slice is covered with white frosting decorated with small round red, green, and white sprinkles. A metal fork is cutting into the bottom cheesecake layer. In the background, part of the cake is visible with more colorful sprinkles. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, it’s best made the day before serving. Refrigerate overnight after chilling to develop flavors and ensure proper texture. You can also freeze it for longer storage.

Are the cookie dough balls safe to eat raw?

The recipe uses heat-treated flour to reduce the risk of harmful bacteria, and there are no eggs in the cookie dough balls, making them safe to eat raw. Always ensure you bake the flour as instructed for safety.