Description
This festive Sugar Cookie Cheesecake is pure holiday magic wrapped in creamy, dreamy layers. With a buttery sugar cookie crust, soft cookie dough bites tucked inside a velvety cheesecake filling, and a silky white chocolate topping, this dessert steals attention the moment it hits the table. It’s rich, playful, and absolutely made for holiday celebrations, cozy gatherings, and dessert lovers who enjoy a little sparkle with their sweets.
Ingredients
Scale
Sugar Cookie Base
- 1¾ cups all-purpose flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup unsalted butter, softened
- 1 cup organic cane sugar
- 1 teaspoon vanilla extract
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- ⅓ cup festive holiday sprinkles
Cookie Dough Bites
- 1½ cups all-purpose flour
- ½ teaspoon salt
- ½ cup unsalted butter, softened
- 1 cup organic cane sugar
- 1 teaspoon vanilla extract
- 5 tablespoons milk
- ⅓ cup holiday sprinkles
Cheesecake Layer
- 32 oz cream cheese, softened
- ⅔ cup organic cane sugar
- ¾ cup sour cream or Greek yogurt
- ½ cup heavy cream
- 1 teaspoon vanilla extract
- 4 large eggs, room temperature
- ⅔ of the prepared cookie dough bites
White Chocolate Topping
- 1 cup white chocolate chips
- ⅓ cup heavy cream
Instructions
- Prep the Pan & Oven
- Preheat your oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper for easy release later.
- Make the Sugar Cookie Crust
- In a bowl, whisk together flour, baking soda, and salt.
- In a separate bowl, beat butter and sugar until light and fluffy, about 2–3 minutes. Add vanilla, egg, and egg yolk, mixing until smooth.
- Gradually add the dry ingredients and mix just until combined. Gently fold in the sprinkles.
- Press the dough evenly into the bottom of the pan and slightly up the sides. Bake for 10–12 minutes, then set aside to cool completely.
- Prepare the Cookie Dough Bites
- Cream butter and sugar until smooth and fluffy. Add vanilla and milk, mixing well.
- Stir in flour and salt until a soft dough forms. Fold in sprinkles.
- Roll into small bite-sized balls and chill until firm.
- Make the Cheesecake Filling
- Beat the cream cheese until silky smooth. Add sugar and mix well.
- Blend in sour cream, heavy cream, and vanilla.
- Add eggs one at a time, mixing gently after each addition.
- Fold in about ⅔ of the chilled cookie dough bites.
- Pour the filling over the cooled crust.
- Bake the Cheesecake
- Wrap the pan tightly in foil and place it inside a larger pan filled halfway with hot water.
- Bake at 325°F for 60–70 minutes, until the center gently jiggles when shaken.
- Turn off the oven, crack the door slightly, and let the cheesecake rest inside for 1 hour.
- Transfer to the fridge and chill for at least 6 hours or overnight.
- Make the White Chocolate Ganache
- Heat the heavy cream until steaming (not boiling). Pour over the white chocolate chips and let sit for 2 minutes. Stir until smooth and glossy.
- Pour over the chilled cheesecake and decorate with extra cookie dough bites and sprinkles.
Notes
- Always use room-temperature ingredients for the smoothest texture.
- A water bath helps prevent cracks and keeps the cheesecake ultra-creamy.
- Chill completely before slicing — patience pays off here.
- For clean slices, wipe your knife with a warm, damp cloth between cuts.