This festive Sugar Cookie Cheesecake is the ultimate Christmas dessert! It starts with a soft sugar cookie crust, then gets filled with a rich, creamy cheesecake packed with edible sugar cookie dough balls. Topped with a silky white chocolate ganache and even more cookie dough, this dessert tastes like a holiday celebration in every bite. It’s impressive, fun, and totally worth the chill time!
1 ¾ cups all-purpose flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter (room temperature)
1 cup granulated sugar
1 tsp vanilla extract
1 large egg (room temperature)
1 egg yolk (room temperature)
⅓ cup Christmas sprinkles (jimmies)
1 ½ cups all-purpose flour
½ tsp salt
½ cup unsalted butter (room temperature)
1 cup granulated sugar
1 tsp vanilla extract
3 tbsp milk
½ cup Christmas sprinkles (jimmies)
24 oz cream cheese (room temperature)
¾ cup granulated sugar
½ cup sour cream or Greek yogurt (room temperature)
¼ cup heavy cream (room temperature)
1 tsp vanilla extract
4 large eggs (room temperature)
¾ of the prepared cookie dough balls
1 cup white chocolate chips
⅓ cup heavy cream
Preheat oven to 350°F (177°C).
Spray a 9-inch springform pan with nonstick spray. Line the bottom with parchment paper and spray again.
Bake the flour for cookie dough: Spread 1 ½ cups flour on a baking sheet and bake for 5 minutes. Let cool.
In a bowl, whisk flour, baking soda, and salt.
Beat butter and sugar for 2 minutes until fluffy.
Mix in vanilla, egg, and egg yolk.
Add dry ingredients and mix until just combined. Fold in sprinkles.
Press dough into the bottom of the springform pan.
Bake 25–30 minutes until golden. Let cool slightly.
In a bowl, mix cooled baked flour and salt.
Beat butter and sugar for 2 minutes. Add vanilla and milk; mix until smooth.
Add dry ingredients, then stir in sprinkles.
Roll tiny dough balls (dime to nickel size) and place on a lined tray.
Freeze until firm.
Reduce oven temperature to 325°F (163°C).
Begin heating water for a water bath.
Beat cream cheese and sugar for 2 minutes, scraping halfway.
Add sour cream, heavy cream, and vanilla; mix until smooth.
Add eggs and mix on low until just combined.
Fold in ¾ of the cookie dough balls.
Pour batter over the crust.
Option 1 (Leakproof):
Place springform pan inside a 10-inch cake pan, then place that inside a roasting pan. Add hot water halfway up the cake pan.
Option 2:
Wrap springform pan tightly in foil, place in roasting pan, and pour hot water halfway up the sides.
Bake 80–90 minutes until edges are set and center jiggles slightly.
Turn off oven, crack the door, and cool 30 minutes.
Remove from oven and cool fully at room temperature.
Cover and refrigerate at least 6 hours, preferably overnight.
Place white chocolate chips in a bowl.
Heat heavy cream until steaming; pour over chocolate.
Let sit 2 minutes, then stir until smooth.
If needed, microwave in 20-second bursts to fully melt.
Remove chilled cheesecake from pan and peel off parchment.
Pour white chocolate ganache on top.
Freeze 10 minutes to set.
Add remaining cookie dough balls and sprinkles on top.
Room temperature ingredients = smooth cheesecake!
Use jimmies sprinkles only — nonpareils bleed color.
Don’t skip freezing the dough balls or they will melt into the batter.
Bake low and slow to avoid cracks.
Chill overnight for best texture and clean slices.