Sugar Cookie Cheesecake is holiday magic in a slice: a buttery sugar-cookie base, a silky vanilla-speckled cheesecake studded with edible cookie dough, and a glossy white-chocolate finish. Ready to blow up your dessert table? This is the Holiday Cookie Cheesecake people will argue over.
Brief intro hook
Who knew two classic sweets — sugar cookies and cheesecake — would get along so well? One bite of this Sugar Cookie Cheesecake and you’ll taste buttery crust, creamy filling, and those joyful cookie-dough pockets. It’s nostalgic, elevated, and absolutely showstopping. Perfect for holiday parties, potlucks, or anytime you want to impress without dramatic drama.
Why you’ll love this recipe
- Double cookie vibes: You get the Cookie Cheesecake Crust and tiny cookie-dough morsels inside the filling — double the fun.
- Ultra-vanilla flavor: Using high-quality vanilla makes a huge difference; I use and recommend Nielsen-Massey Madagascar Bourbon for deep, warm vanilla notes.
- Make-ahead friendly: Bake this 1–2 days in advance; chilling only improves the texture and flavors.
- Reliable technique: A water bath + slow cooling equals a crack-free top and silky texture. Don’t skip these steps.
Ingredients breakdown (short blurbs)
Below I summarize what each part does so you understand the why, not just the what.
Sugar cookie base (the crunchy, buttery foundation)
- All-purpose flour: Structure for the crust.
- Baking powder & salt: Tiny lift and flavor balance.
- Unsalted butter & sugar: Buttery Sugar Cookies energy — butter makes it dreamy.
- Egg + yolk + vanilla: Binds and flavors. Pressed and baked, this becomes our cookie-like crust — think vanilla cookie crust cheesecake vibes.
Edible cookie dough pieces (the surprise bites)
- Heat-treated flour: Makes raw dough safe to eat.
- Butter, sugar, milk and vanilla: Classic cookie dough flavors.
- Sprinkles or mini chocolate chips: Optional — festive and fun.
Cheesecake filling (the silky center)
- Full-fat cream cheese: The backbone—use room-temp for a lump-free batter.
- Granulated sugar: Sweetens without weighing down.
- Sour cream & heavy cream: Add silkiness and a gentle tang.
- Eggs: Provide structure (add one at a time on low speed).
- Vanilla: For that signature candy-shop aroma.
White chocolate ganache (the elegant finish)
- Premium white chocolate + cream: Heat cream, pour, let sit, stir — you’ll get the creamiest, smoothest top.
How to make it — step by step
I break this into three main stages: crust, cookie-dough pearls, cheesecake, then the ganache. Read through once, then follow along.
Step A — Prep and cookie crust
- Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment and spray it. Tip: wrap the outside in foil for the later water bath.
- Whisk together 2 cups sifted flour, 1 tsp baking powder, and ½ tsp salt.
- Beat 1 cup room-temp butter and 1 cup granulated sugar on high for ~3 minutes until light and pale. Add 1 large egg + 1 yolk and 2 tsp premium vanilla.
- Mix in dry ingredients on low until just combined. Press the dough evenly into the springform so it forms a uniform crust.
- Bake 20–25 minutes until golden at the edges. Cool while you make the cookie dough pieces and cheesecake filling.
Step B — Make the edible cookie dough pieces
- Heat-treat 1½ cups flour: Spread on a sheet and bake at 300°F (150°C) for 5–7 minutes; cool completely. This kills bacteria and makes the raw flour safe to eat. Important.
- Beat ½ cup butter with ¾ cup sugar for 2 minutes, add 2 tsp vanilla and 3–4 tbsp milk. Stir in the cooled, treated flour and ¼ tsp salt until a soft dough forms. Fold in ⅓ cup sprinkles (optional).
- Roll into marble-sized balls (¼–½ inch). Freeze at least 30 minutes so they stay intact in the cheesecake batter.
Step C — Cheesecake filling & assembly
- Reduce oven to 325°F (165°C). Prep a water bath: a deep roasting pan big enough to hold your springform.
- Beat 32 oz cream cheese until smooth (2 minutes). Add 1 cup sugar, beat 1 minute. Mix in 1 cup sour cream, ¼ cup heavy cream, and 2 tsp vanilla.
- Add eggs one at a time, mixing on low. Don’t overbeat after eggs—less air = fewer cracks.
- Fold in about two-thirds of the frozen cookie dough balls. Pour the filling over the cooled crust. Smooth the top.
- Wrap the pan in foil (double wrap). Place it in the water bath and bake 75–85 minutes. The edges should be set and the center will jiggle slightly. Internal doneness target: around 150°F.
- Turn off oven, crack door, and let cheesecake cool inside for 30 minutes (this prevents sinking). Then chill uncovered in the fridge for 6+ hours or overnight.
Step D — White chocolate topping & finish
- Heat ½ cup heavy cream until steaming. Pour over 12 oz white chocolate, let sit 2 minutes, then stir until silky.
- Pour ganache over chilled cheesecake. Place remaining frozen cookie dough balls and sprinkles on top. Chill 15 minutes to set. Slice with a hot dry knife for clean cuts.
Pro tips for perfect results
- Room temperature matters. Pull cream cheese, eggs, and dairy out 2 hours before you start for smooth batter.
- Heat-treat flour for any raw dough components — safety first.
- Water bath = crack control. It adds moisture and buffers the heat. Do it.
- Mix on low after eggs. Overbeating adds air and leads to cracks or sinking.
- Cool slowly. Sudden temp shifts pull the cheesecake down — leave the door cracked, then transfer to fridge.
- Chill fully before topping. Ganache slides off a warm cake.
- Don’t skimp on vanilla. Using a premium extract like Nielsen-Massey gives the filling a bakery-level depth — trust me.
Variations to try
- Pillsbury-friendly: Swap the homemade crust for a ready-made Pilsbury Cookie Crust Cheesecake shortcut if you’re short on time — you’ll still get the vibe.
- Chocolate sprinkle dream: Add mini chocolate chips to the cookie dough balls for a cookie-and-cream twist.
- Brown-sugar swap: Replace half the granulated sugar in the crust with brown sugar for caramel notes (great for Cheesecake Desserts with depth).
- Mini cheesecakes: Halve the recipe and bake in muffin tins for 24 mini portions — party friendly.
- Gluten-free: Use a certified GF flour blend and GF sprinkles to adapt for guests.
Best ways to serve
- Slice thin for a dessert platter — a little goes a long way. This is rich.
- Serve with a cup of black coffee or a sparkling wine: the effervescence cuts through richness.
- Want to get fancy? Add a scoop of vanilla bean ice cream and a drizzle of caramel. Instant showstopper.
Storage & leftovers
- Refrigerator: Keep in an airtight container up to 5 days. Add ganache and sprinkles just before serving if you want max freshness.
- Freezer: Wrap slices tightly and freeze up to 3 months. Thaw overnight in the fridge.
- Make-ahead pro: Bake the cheesecake up to 2 days before the event and add the ganache the morning of.
FAQs
Can I use store-bought cookie dough?
Sure — but use heat-treated flour if you want to include raw cookie dough pieces. Alternatively, use packaged edible cookie dough for convenience.
What if my cheesecake cracks?
Small cracks are cosmetic; cover them with ganache or whipped cream. To avoid cracks: use the water bath, mix gently, and cool slowly.
Can I skip the water bath?
Not recommended. A water bath reduces cracking and gives a more even bake — it’s worth the extra step.
How do I know it’s done?
Edges look set, center wiggles a little when you gently shake the pan, and internal temp ~150°F. It will finish setting while it cools.
Can I make mini versions?
Yes — use a muffin tin and bake ~15–18 minutes. Perfect for single-serve Sweet Snacks Recipes.
Final thoughts (wrap-up)
This Sugar Cookie Cheesecake turns familiar holiday nostalgia into a jaw-dropping centerpiece. It pairs the cozy charm of Buttery Sugar Cookies with the luxurious mouthfeel of classic cheesecake, and the edible dough surprises make every bite playful. Whether you go full-homemade or grab a Pillsbury Christmas Cookie Cheesecake shortcut, this dessert delivers. Make it ahead, chill it well, and slice it thin — you’ll have a crowd-pleasing Cheesecake Desserts moment on your hands.
Ready for applause? Put on the oven, cue a holiday playlist, and get baking. You’ve officially upgraded your dessert game.
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Decadent Sugar Cookie Cheesecake — The Ultimate Festive Dessert
- Prep Time: 1 hour
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 30 minutes
- Yield: 16 slices 1x
- Category: Dessert
Description
A festive, indulgent dessert that marries a rich sugar-cookie crust with a velvety vanilla cheesecake studded with edible cookie-dough bites, finished with a white-chocolate ganache and holiday sprinkles.
Ingredients
For the sugar-cookie crust
- 2 cups (240 g) all-purpose flour, sifted
- 1 teaspoon (5 g) baking powder
- ½ teaspoon (3 g) fine salt
- 1 cup (227 g) unsalted butter, softened to room temp
- 1 cup (200 g) granulated sugar
- 1 large egg + 1 egg yolk, room temperature
- 2 teaspoons (10 ml) high-quality vanilla extract
For the edible cookie-dough pieces
- 1½ cups (180 g) all-purpose flour — heat-treated (see method)
- ½ cup (113 g) unsalted butter, softened
- ¾ cup (150 g) granulated sugar
- 2 teaspoons (10 ml) vanilla extract
- 3–4 tablespoons (45–60 ml) whole milk
- ¼ teaspoon (1.5 g) salt
- 1/3 cup festive sprinkles
For the cheesecake filling
- 32 oz (904 g) cream cheese, at room temperature
- 1 cup (200 g) granulated sugar
- 4 large eggs, room temperature
- 1 cup (240 g) sour cream, room temperature
- ¼ cup (60 ml) heavy cream, room temperature
- 2 teaspoons (10 ml) vanilla extract
For the white-chocolate ganache
- 12 oz (340 g) premium white chocolate chips or chopped white chocolate
- ½ cup (120 ml) heavy cream
- Extra cookie-dough balls and sprinkles for garnish
Instructions
1) Make the sugar-cookie base
-
Heat the oven to 350°F (175°C). Line a 9-inch springform pan with parchment and spray the sides.
-
In a medium bowl, whisk together the sifted flour, baking powder, and salt.
-
In a stand mixer (or using hand beaters), cream the softened butter and sugar on high for about 3 minutes until pale and airy. Add the egg and yolk, then mix in the vanilla.
-
On low speed, incorporate the dry ingredients until just combined. Press the dough evenly into the bottom (and slightly up the sides) of the prepared pan.
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Bake the crust 20–25 minutes, until the edges take on a light golden color. Remove and let cool while you prepare the cookie dough pieces and filling.
2) Prepare the safe-to-eat cookie-dough pieces
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Preheat the oven to 300°F (150°C) for heat treating the flour. Spread the 1½ cups of flour on a baking sheet and bake 5–7 minutes, then cool completely — this makes the raw flour safe to eat.
-
In a bowl, beat the ½ cup softened butter and ¾ cup sugar for about 2 minutes until fluffy. Mix in the vanilla and enough milk (3–4 tbsp) to reach a soft dough.
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Stir in the cooled heat-treated flour and ¼ tsp salt until combined. Fold in the sprinkles.
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Roll the dough into small, marble-size balls (roughly ½-inch). Freeze the little dough balls until firm (minimum 30 minutes) so they hold up in the cheesecake.
3) Assemble and bake the cheesecake
-
Reduce oven temperature to 325°F (165°C). Position a deep roasting pan large enough for a water bath.
-
In a large mixing bowl, beat the cream cheese until smooth (about 2 minutes). Add the cup of sugar and beat another minute.
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Mix in the sour cream, heavy cream, and vanilla until smooth. Add the eggs one at a time on low speed, mixing just until homogeneous after each addition — avoid whipping excess air into the batter.
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Fold in about two-thirds of the frozen cookie-dough balls. Pour the filling over the cooled sugar-cookie crust and smooth the surface.
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Wrap the outside of the springform pan tightly in foil (to seal for the water bath). Place the pan in the roasting pan, pour hot water until it reaches about halfway up the sides of the springform, and bake 75–85 minutes. The cheesecake is done when the edges look set and the center still has a gentle jiggle (target internal temp ≈150°F).
-
Turn off the oven, crack the door, and let the cake cool inside for 30 minutes. Remove from oven, unwrap, and transfer to the refrigerator for at least 6 hours or overnight to fully chill and set.
4) Finish with white-chocolate ganache
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Heat ½ cup heavy cream until it just begins to steam. Pour over the white chocolate in a heatproof bowl and let sit 2 minutes, then stir slowly until smooth and glossy.
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Pour the ganache over the chilled cheesecake, spreading evenly. Decorate with the remaining frozen cookie dough balls and extra sprinkles. Chill about 15 minutes so the ganache firms before slicing
Nutrition
- Serving Size: 1 slice
- Calories: 475
- Sugar: 35g
- Fat: 32g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 8g
