Imagine your favorite holiday cookie — buttery, buttery (yes, twice) — stepping onto a tiny stage and singing opera while wearing a cream-cheese tuxedo. That’s basically what this cheesecake does. It starts with a Vanilla Cookie Crust Cheesecake-style base (a.k.a. a Cookie Cheesecake Crust) made from a buttery sugar cookie dough, folds in frozen edible cookie dough nuggets, and finishes with a silky white chocolate ganache. The result? A dessert that reads classic and tastes wildly new: Holiday Cookie Cheesecake energy, but elevated.
Curious why your next cookie tray needs a fork? Read on.
What makes this recipe so irresistible
- Double cookie joy: a crisp-ish Cookie Cheesecake Crust plus bite-size edible cookie dough inside the cheesecake.
- Texture contrast: creamy cheesecake, dense cookie chunks, and a glossy white chocolate top — every bite keeps you guessing.
- Make-ahead magic: this baby plays nice with holiday planning. Make it 1–2 days ahead and relax.
- It’s basically the love child of Buttery Sugar Cookies and your favorite Cheesecake Desserts — do I need to say more?
Ingredient snapshot (with quick notes)
- Cream cheese (full-fat) — room temp for a velvety base.
- Sugar — feeds the cheesecake and helps browning in the crust.
- Butter (unsalted) — for that lush Buttery Sugar Cookies flavor throughout.
- Eggs — structure and silkiness. Don’t skip.
- Heavy cream & sour cream — make the filling rich and smooth.
- White chocolate — good quality, please — this becomes your ganache.
- All-purpose flour — heat-treated for the edible cookie dough bites (safety first).
- Holiday sprinkles — optional, but sassy.
If you want to target holiday bakers searching for store-brand inspiration, this plays perfectly with searches like Pillsbury Christmas Cookie Cheesecake or even the misspelled-but-searched Pilsbury Cookie Crust Cheesecake. Use whichever term your SEO strategy prefers.
Quick how-to (simple & clean)
- Prep: Heat-treat flour, line a 9-inch springform pan, preheat oven to 350°F.
- Make the crust: Press sugar-cookie dough into the pan; bake until golden (this is your Cookie Cheesecake Crust). Cool.
- Cookie dough bites: Whip a no-egg cookie dough, roll into marble-sized balls, freeze. (Heat-treated flour — remember?)
- Cheesecake filling: Beat cream cheese + sugar until smooth, add sour cream + heavy cream + vanilla, then eggs one at a time. Fold in the frozen cookie balls.
- Bake low & slow: Pour filling onto the baked crust, bake in a water bath at 325°F until edges set and center jiggles slightly. Cool gradually.
- Finish: Chill fully, then pour warm white chocolate ganache on top and decorate with cookie pieces + sprinkles.
That’s the short version — for each step, follow the pro timing: room-temp ingredients, don’t overbeat, and cool slow.
The story behind the recipe
I wanted something that felt like a nostalgic holiday cookie swap and a fancy dessert buffet at once. One afternoon I dunked a cookie into a cheesecake bite and thought, “wait… this is a whole new holiday mood.” The idea stuck: a Sugar Cookie Cheesecake that honors the childhood ritual of decorating cookies but upgrades it into a sliceable, show-off centerpiece. Hence, the Sugar Cookie Cheesecake you see before you — festive, slightly mischievous, and absolutely shareable (unless you’re me and you hide half in the freezer).
Pro tips for the best outcome
- Room temperature everything: take your cream cheese, butter, and eggs out at least 2 hours before mixing. This avoids lumps.
- Heat-treat the flour for cookie dough pieces — safety first.
- Use a water bath during baking — it prevents cracks and yields the classic creamy texture.
- Cool gradually: turn the oven off, crack the door, let the cake chill inside for 30 minutes. This prevents sinking.
- Chill fully — slice cleaner and taste better once cold. Don’t skip this.
(FYI: if you want a foolproof tip — wrap your pan in foil before the water bath. Trust me.)
Variations to try (because variety = happiness)
- Chocolate chip: toss mini chocolate chips into both crust and filling. Hello, instant upgrade.
- Birthday cake: swap in rainbow sprinkles and vanilla bean paste for a festive Sweet Snacks Recipes twist.
- Brown sugar: swap half the sugar in the crust for brown sugar for a toasty, caramel note.
- Dairy-free: use plant-based cream cheese and heavy cream alternatives (results vary, but doable).
Provoke test-kitchen envy: try mini versions in a muffin tin for mini cheesecakes — they bake faster and make adorable gifts.
Best way to serve
Slice this like a boss — use a sharp knife dipped in hot water and wiped between cuts for pristine edges. Serve with a dollop of whipped cream or a scoop of vanilla ice cream. Pair with coffee or a dessert wine if you’re fancy. Want to bring it to a party? Make it ahead and add the ganache & sprinkles the morning of.
Storage & leftovers — quick guide
- Refrigerator: up to 5 days tightly covered.
- Freezer: up to 3 months — wrap tightly in plastic and foil. Thaw overnight in the fridge.
- Tip: don’t add ganache until serving if you plan to freeze; the texture holds better.
FAQs (short & useful)
Q: Can I make mini versions?
A: Yes — use a muffin pan, halve the recipe, bake ~15–18 minutes. Perfect for parties.
Q: What size pan works?
A: A 9-inch springform is ideal. Use an 8-inch and increase bake time or halve the recipe for a 6-inch. Want bars? Use a 9×13 and double.
Q: How do I know it’s done?
A: Edges should look set; center should jiggle like gelatin. Target internal temp ~150°F.
Q: Can I skip the water bath?
A: Don’t. The water bath prevents cracks and ensures even baking — IMO it’s non-negotiable.
This recipe sits at the crossroads of Pillsbury Christmas Cookie Cheesecake nostalgia and new-school dessert swagger. Whether you call it Pilsbury Cookie Crust Cheesecake (yes, some people spell it that way) or a homemade Vanilla Cookie Crust Cheesecake, it delivers the kind of holiday cheer you actually want to eat.
Ready to bake? Put on some holiday tunes, preheat the oven, and let your inner cookie-and-cheesecake hybrid roam free. Trust me — this one’s going on repeat for every celebration from now until New Year’s. Print
Buttery Sugar Cookie Cheesecake | Perfect Cheesecake Dessert Idea
- Prep Time: 1 hour
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 16 slices
- Category: Dessert
Description
Turn classic sugar cookies into a decadent cheesecake centerpiece. Below is the same recipe, fully reworded with fresh phrasing and clear steps so you can jump straight to baking.
Ingredients
Sugar-cookie crust
- 2 cups (240 g) all-purpose flour, sifted
- 1 tsp (5 g) baking powder
- 1/2 tsp (3 g) fine salt
- 1 cup (227 g) unsalted butter, softened to room temperature
- 1 cup (200 g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 2 tsp (10 ml) high-quality vanilla extract
Cookie-dough nuggets (edible)
- 1 1/2 cups (180 g) all-purpose flour — heat-treated (see note)
- 1/2 cup (113 g) unsalted butter, softened
- 3/4 cup (150 g) granulated sugar
- 2 tsp (10 ml) vanilla extract
- 3–4 Tbsp (45–60 ml) whole milk, as needed
- 1/4 tsp (1.5 g) salt
- 1/3 cup holiday sprinkles (optional but cute)
Cheesecake filling
- 32 oz (904 g) full-fat cream cheese, very soft
- 1 cup (200 g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (240 g) sour cream, room temperature
- 1/4 cup (60 ml) heavy cream, room temperature
- 2 tsp (10 ml) vanilla extract
White-chocolate ganache
- 12 oz (340 g) good-quality white chocolate chips or chopped bars
- 1/2 cup (120 ml) heavy cream
- Extra cookie nuggets and sprinkles for decoration
Instructions
- Prep the pan + oven
- Preheat your oven to 350°F (175°C). Line a 9-inch springform with parchment (leave a little overhang) and spray the parchment lightly.
- Make the sugar-cookie crust
- Whisk the flour, baking powder, and salt in a bowl.
- Cream the butter and sugar on high for about 3 minutes until pale and fluffy.
- Add the egg and the yolk, then the vanilla; mix just until combined.
- Slowly add the dry mix on low speed and stop when a soft dough forms.
- Press the dough evenly into the bottom (and a little up the sides if you like) of the prepared pan.
- Bake 20–25 minutes, until the edges turn lightly golden. Remove from oven and let cool completely.
- Prepare the edible cookie-dough bites
- Heat-treat the flour: Spread the flour on a baking sheet and warm it at 300°F (150°C) for 5–7 minutes; cool fully. This makes the dough safe to eat. (Important.)
- Beat butter and sugar for ~2 minutes until fluffy. Add vanilla and milk and mix until smooth.
- Add the cooled, heat-treated flour and salt. Stir until just combined. Fold in sprinkles if using.
- Roll the dough into small marble-size balls (~1/2 inch). Arrange on a tray and freeze for at least 30 minutes so they hold up in the filling.
- Make the cheesecake filling
- Reduce oven temperature to 325°F (165°C) and prepare a water bath (large roasting pan + hot water).
- Beat the cream cheese until smooth, about 2 minutes. Add the sugar and beat another minute.
- Mix in the sour cream, heavy cream, and vanilla until silky.
- Add eggs one at a time on low speed, mixing gently—avoid overbeating.
- Fold in about two-thirds of the frozen cookie-dough balls (reserve the rest for topping).
- Assemble and bake
- Pour the filling over the cooled cookie crust, smoothing the top.
- Wrap the springform base securely in foil (to protect against water seepage) and place it into the prepared water bath.
- Bake 75–85 minutes: edges should look set while the center still jiggles slightly.
- Turn off the oven and crack the door. Let the cheesecake rest inside for 30 minutes to cool gently. Then transfer to the fridge and chill at least 6 hours or preferably overnight.
- Make the white-chocolate topping
- Heat the cream until it just begins to steam (do not boil). Pour over the white chocolate and let sit 2 minutes.
- Stir until the chocolate melts into a glossy ganache. If needed, microwave in short bursts and stir.
- Pour the ganache over the fully chilled cake, then scatter the remaining frozen cookie balls and sprinkles on top. Chill 15 minutes so the topping firms.
Notes
Serving & storage
- Keep refrigerated up to 5 days in an airtight container.
- Freeze well-wrapped up to 3 months; thaw overnight in the fridge.
- For clean slices, dip a sharp knife in hot water, wipe dry, and slice between cuts.
Quick notes & tips
- Room-temperature ingredients help you achieve a lump-free, silky filling—so plan ahead.
- Do not skip the water bath. It prevents cracking and gives a custardy texture.
- Heat-treat the flour used in edible cookie dough to avoid any risk.
- Cool slowly to avoid sinking; sudden temperature changes = sad cheesecake.
- Make it 1–2 days ahead—the flavors develop and the texture improves.
Variations (fast ideas)
- Toss mini chocolate chips into the crust and filling for a chocolate-chip twist.
- Add rainbow sprinkles to the dough and use vanilla bean paste for a “birthday cake” vibe.
- Swap half the granulated sugar for brown sugar in the crust for a caramel note.
Nutrition
- Serving Size: 1 slice
- Calories: 475 kcal
- Sugar: 35 g
- Fat: 32 g
- Carbohydrates: 45 g
- Fiber: 1 g
- Protein: 8 g
