Sugar Cookie Cheesecake

There’s something truly magical about the holiday season, isn’t there? The twinkling lights, the cozy gatherings, and, of course, the irresistible aroma of freshly baked treats filling the air. As the recipe developer behind Sweetcraft Recipes, I’ve always been on a quest to create desserts that not only taste incredible but also capture the spirit of the season. And this Festive Sugar Cookie Cheesecake? It’s the culmination of countless hours, a sprinkle of holiday magic, and more than nine dedicated tests in my kitchen.

I remember the first time I envisioned this cheesecake. I wanted to combine two of my favorite comfort-food delights: the nostalgic cheer of a sugar cookie and the rich, creamy indulgence of a classic cheesecake. But I didn’t just want a sugar cookie crust; I wanted to infuse every bite with that festive cookie flavor, which led to the ingenious idea of incorporating edible sugar cookie dough balls into the cheesecake itself! It took some tweaking, from perfecting the no-bake cookie dough safety to ensuring the water bath baked the cheesecake to absolute perfection without a single crack. After countless iterations, late-night baking sessions, and my family acting as enthusiastic taste-testers, I finally cracked the code. This Sugar Cookie Cheesecake is truly a labor of love, designed to bring joy and deliciousness to your holiday table.

This isn’t just any cheesecake; it’s a celebration in every slice. Imagine: a buttery, golden sugar cookie crust forming the perfect foundation, followed by an impossibly smooth, creamy cheesecake batter generously studded with delightful edible sugar cookie dough balls. And just when you think it couldn’t get any better, it’s crowned with a silky white chocolate ganache and a final flourish of festive Christmas sprinkles and more irresistible cookie dough. It’s a showstopper that tastes as good as it looks, guaranteed to earn rave reviews at your next family gathering.

Ready to bake a new holiday tradition? Let’s dive in!

Why You’ll Love This Sugar Cookie Cheesecake

This Christmas cheesecake isn’t just a dessert; it’s an experience designed to make your holiday season even sweeter. Here’s why I know you’ll fall in love with it:

• Ultimate Festive Flavor: It brings together all the cozy, nostalgic flavors of Christmas sugar cookies with the luxurious indulgence of a classic cheesecake. The sugar cookie crust and edible cookie dough balls in every bite create a symphony of textures and tastes.
• A True Showstopper: With its beautiful layers, glistening white chocolate ganache, and vibrant sprinkles, this holiday dessert is a visual feast. It’s guaranteed to impress your guests and be the centerpiece of your dessert table.
• Creamy Dreamy Texture: Thanks to precise measurements and careful baking (hello, water bath!), the cheesecake filling is incredibly smooth, rich, and melts in your mouth. No dry or crumbly texture here!
• Edible Cookie Dough Bliss: Who can resist safe, delicious cookie dough? I’ve perfected the recipe for the cookie dough balls so they remain soft and chewy, adding a delightful surprise in every slice.
• Tested for Perfection (by Sophie!): I’ve personally made and refined this recipe more than nine times, ensuring every step is clear, and the results are consistently amazing. You’re getting a tried-and-true winner.
• Perfect for Gatherings: Serving 16 generous slices, this festive cheesecake recipe is ideal for large family gatherings, holiday parties, or simply ensuring you have leftovers to enjoy for days.

Sophie’s Secret Tips for Cheesecake Perfection

Achieving a perfectly creamy, crack-free baked cheesecake can seem daunting, but with these hard-earned tips from my countless tests, you’ll be a cheesecake master in no time!

1. Room Temperature Ingredients are Non-Negotiable: This is probably my biggest secret for a silky-smooth cheesecake. Cream cheese, eggs, sour cream, and heavy cream absolutely must be at room temperature. Cold ingredients don’t emulsify properly, leading to lumps in your batter and a less uniform texture. I always pull mine out at least 2 hours before I plan to start baking.
2. Do NOT Overmix the Batter: Once the eggs are added, mix on the lowest speed possible until just combined. Overmixing incorporates too much air, which expands during baking and then collapses as the cheesecake cools, often causing cracks. This is a common pitfall I learned to avoid early on.
3. The Water Bath is Your Best Friend: I know, it sounds like an extra step, but a water bath is crucial for even baking and preventing cracks. It creates a moist, gentle heat environment, mimicking a steam oven. Don’t skip it! I’ve given you two options in the instructions, and my preferred method is placing the springform pan inside another cake pan to guarantee no water seeps in.
4. Gradual Cooling Prevents Cracks: After baking, resist the urge to immediately remove the cheesecake from the oven. Turning off the oven and cracking the door open for 30 minutes allows the cheesecake to cool slowly and gradually adjust to temperature changes, drastically reducing the chances of cracks forming.
5. Quality Ingredients Make a Difference: Especially for a dessert like cheesecake where dairy is king, using good quality cream cheese, butter, and heavy cream really shines through. And for this recipe, I love using Regenerative Organic Certified® Cane Sugar from Wholesome. Not only does it have a lovely flavor, but it also aligns with conscious ingredient choices. It’s a subtle way to add a slightly healthier twist in terms of sourcing.
6. Chill, Chill, Chill! The long chilling time isn’t just for flavor to meld; it’s essential for the cheesecake to fully set. Rushing this step will result in a soft, potentially unset cheesecake that’s difficult to slice cleanly. Patience is key!

Key Ingredients & Smart Substitutions

Every great recipe starts with great ingredients. Here’s a closer look at what makes this Sugar Cookie Cheesecake shine, plus some notes on what you can substitute if needed.

For the Sugar Cookie Crust & Cookie Dough Balls

• All-Purpose Flour: Standard baking flour works perfectly. For a gluten-free option, a 1:1 gluten-free baking flour blend could work, but I haven’t personally tested it.
• Unsalted Butter (Room Temperature): Crucial for creaming properly. If you only have salted butter, omit the added salt from the recipe.
• Regenerative Organic Certified® Cane Sugar from Wholesome: This is my personal choice for its quality and the ethical sourcing. It gives a clean, sweet flavor. You can absolutely use regular granulated cane sugar as a direct substitute if ROC sugar isn’t available.
• Pure Vanilla Extract: Don’t skimp on good quality vanilla! It’s essential for that classic sugar cookie flavor.
• Large Egg & Egg Yolk (Crust): Helps bind the crust and adds richness.
• Milk (Cookie Dough Balls): Any milk (dairy or non-dairy) will work here to create the dough consistency.
• Christmas Sprinkles (Jimmies): These are for decoration and a pop of festive color. Feel free to use any color or type of sprinkle you prefer, or even omit them if you’re not going for a holiday theme.

For the Cheesecake Filling

• Cream Cheese (Full-Fat, Room Temperature): Use block cream cheese, not cream cheese spread from a tub. Full-fat is essential for the creamy texture and rich flavor. Again, room temperature is critical!
• Regenerative Organic Certified® Cane Sugar from Wholesome: As mentioned, regular granulated sugar works just as well.
• Sour Cream or Greek Yogurt (Room Temperature): This adds tanginess and helps create that signature smooth, creamy cheesecake texture. Full-fat is recommended for the best results.
• Heavy Cream (Room Temperature): Adds extra richness and contributes to the luxurious consistency.
• Pure Vanilla Extract: Enhances the overall flavor profile.
• Large Eggs (Room Temperature): Binders for the cheesecake. Be careful not to overmix once added!

For the White Chocolate Ganache

• White Chocolate Chips: Use good quality white chocolate chips or finely chopped white chocolate bars for the best melting and ganache consistency.
• Heavy Cream: The fat in the cream is what makes the ganache silky and pourable.

Step-by-Step Instructions for Festive Sugar Cookie Cheesecake

This homemade cheesecake might have a few components, but I’ve broken down each step to make it easy and enjoyable. Remember those room temperature ingredients!

1. Sugar Cookie Crust

The foundation of our masterpiece! This crust is buttery, sweet, and perfectly complements the creamy filling.

1. Prep Your Pan: Preheat oven to 350℉ (175°C). Lightly spray a 9-inch springform pan with nonstick baking spray. Place a 9-inch parchment paper circle at the bottom and spray again. This ensures easy release.
2. Combine Dry Ingredients: In a medium bowl, whisk together 1 ¾ cup all-purpose flour, ½ tsp baking soda, and ½ tsp salt. Set aside.
3. Cream Wet Ingredients: In a large bowl with a mixer (stand or hand-held), beat ¾ cup room temperature unsalted butter and 1 cup Regenerative Organic Certified® Cane Sugar on high speed for 2 minutes, until light and fluffy.
4. Add Egg & Vanilla: Mix in 1 tsp pure vanilla extract, 1 large egg, and 1 egg yolk (both room temperature) on medium speed until fully combined and smooth.
5. Combine Wet & Dry: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Don’t overmix! Gently fold in ⅓ cup Christmas sprinkles (jimmies).
6. Press into Pan & Bake: Pour the cookie dough into the prepared springform pan. Use your hands to evenly press the dough across the bottom of the pan. No need for it to go up the sides. Bake for 25-30 minutes, or until the crust is golden brown. Remove from oven and let cool slightly on a wire rack while you prepare the cookie dough balls.

2. Cookie Dough Balls

These delightful morsels are safe to eat raw and add a wonderful chewiness and extra sugar cookie flavor to your cheesecake.

1. Combine Dry Ingredients: While the crust bakes, mix 1 ½ cups all-purpose flour and ½ tsp salt in a medium bowl. Set aside.
2. Cream Wet Ingredients: Using a mixer, beat ½ cup room temperature unsalted butter and 1 cup Regenerative Organic Certified® Cane Sugar on high speed for 2 minutes.
3. Add Vanilla & Milk: Mix in 1 tsp pure vanilla extract and 5 tablespoons milk on medium speed until fully combined.
4. Combine Wet & Dry: Gradually add the dry ingredients to the wet, mixing on low speed until just combined. Fold in ⅓ cup Christmas sprinkles.
5. Roll the Balls: Line a cookie sheet (one with sides is best) with wax paper. This next step is a bit tedious, but totally worth it! Using your hands, roll the cookie dough into tiny balls, about the diameter of a dime to a nickel. If you have family around, now’s the time to recruit some helpers!
6. Freeze: Place the cookie dough balls into the freezer. They need to be cold and firm before adding to the cheesecake.

3. Cheesecake Filling & Baking

This is where the magic happens! Follow these steps carefully for a smooth, crack-free baked cheesecake.

1. Preheat Oven & Water Bath: Preheat oven to 325℉ (160°C). Start heating water for your water bath on the stove until it’s steaming hot.
2. Cream Cheese & Sugar: In a large bowl with a mixer, beat 32 oz room temperature cream cheese and ⅔ cup Regenerative Organic Certified® Cane Sugar on high speed for 2 minutes. Halfway through, stop and scrape down the sides of the bowl with a rubber spatula to ensure everything is well-incorporated.
3. Add Dairy & Vanilla: Add ¾ cup room temperature sour cream (or Greek yogurt), ½ cup room temperature heavy cream, and 1 tsp pure vanilla extract. Mix on medium speed until completely smooth, ensuring there are no cream cheese lumps.
4. Incorporate Eggs: Add 4 large room temperature eggs and mix on low speed until just combined. Do not overmix!
5. Fold in Cookie Dough: Remove the bowl from the mixer. Gently fold in ⅔ of the frozen cookie dough balls using a rubber spatula.
6. Assemble & Water Bath: Pour the cheesecake batter over the cooled sugar cookie crust in the springform pan. Now, prepare your water bath:
   • Method 1 (My Preferred): Place the springform pan inside a slightly larger (10-inch) regular cake pan. Place the cake pan in a large roasting pan. Carefully fill the roasting pan with hot steaming water, halfway up the sides of the cake pan. This method completely prevents water from seeping into your crust.
   • Method 2: Wrap the springform pan tightly twice with heavy-duty aluminum foil. Place it directly into the large roasting pan. Fill with hot water halfway up the sides of the springform pan. This method also works well, but sometimes a small amount of water can still find its way in.
7. Bake: Carefully transfer the roasting pan with the cheesecake to the preheated oven. Bake for 80-90 minutes. The cheesecake is done when the edges are set, but the very center still has a slight jiggle (like jello).
8. Cool Gradually: Turn off the oven, crack the door open, and let the cheesecake cool inside the oven for 30 minutes. This slow cooling process is key to preventing cracks.
9. Complete Cooling & Chill: Remove the cheesecake from the water bath and roasting pan. Place it on a wire rack to cool completely at room temperature. Once cool, wrap the springform pan tightly in foil and transfer it to the refrigerator to chill for at least 6 hours, or preferably overnight. This long chill time is essential for the cheesecake to fully set and for the flavors to develop.

4. White Chocolate Ganache & Finishing Touches

The glorious crown jewel of our holiday dessert!

1. Prepare Ganache: Pour 1 cup white chocolate chips into a heatproof bowl. In a small saucepan, heat ⅓ cup heavy cream over medium heat until it’s hot and steaming (just before boiling).
2. Melt Chocolate: Pour the hot cream over the white chocolate chips. Let sit undisturbed for 2 minutes to allow the chocolate to melt.
3. Stir & Smooth: Using a rubber spatula, gently stir the mixture until smooth and completely combined. If there are still some white chocolate chunks (which sometimes happens to me!), heat the bowl in the microwave in 20-second intervals, stirring after each, until smooth.
4. Assemble: Once the cheesecake is thoroughly chilled, remove it from the fridge. Carefully unclip the springform pan and remove the sides, then gently slide the cheesecake off the base (or carefully remove the parchment paper from the bottom).
5. Pour Ganache: Pour the white chocolate ganache evenly over the top of the cheesecake, gently tilting the pan to spread it to the edges.
6. Final Chill & Decorate: Place the cheesecake in the freezer for 10 minutes to help the ganache set quickly. Then, top with the remaining frozen cookie dough balls and extra Christmas sprinkles for a truly festive finish! Slice and serve cold.

Storage & Make-Ahead Tips

This Sugar Cookie Cheesecake is fantastic for making ahead, which is perfect for busy holiday schedules!

• Chilling is Key: The cheesecake must chill for at least 6 hours, but ideally overnight, to fully set and achieve its perfect texture. Don’t rush this!
• Make-Ahead Cheesecake: You can bake the entire cheesecake (up to the point of adding the ganache) 2-3 days in advance. Keep it tightly wrapped in plastic wrap or foil in the refrigerator. Add the ganache and final toppings just before serving for the freshest look.
• Make-Ahead Cookie Dough Balls: The edible cookie dough balls can be made several days in advance and stored in an airtight container in the freezer until ready to use. This saves a lot of time on baking day.
• Storing Leftovers: Store any leftover cheesecake in an airtight container in the refrigerator for up to 5-7 days.
• Freezing: Yes, you can freeze this cheesecake! Once completely chilled and ganache set, you can wrap individual slices or the whole cheesecake (without final sprinkles, add fresh after thawing) tightly in plastic wrap, then a layer of aluminum foil. Freeze for up to 1 month. Thaw in the refrigerator overnight before serving.

Troubleshooting Common Cheesecake Problems

Even experienced bakers can encounter cheesecake woes! Here’s how to tackle some common issues:

• Cracks on Top:
  • Cause: Overmixing the batter (incorporating too much air), drastic temperature changes during baking or cooling, or baking at too high a temperature.
  • Solution: Follow my tips on not overmixing, using a water bath, and the gradual cooling method in the oven. If cracks still appear, don’t worry! Your ganache and sprinkles will beautifully hide them.
• Cheesecake is Watery/Underbaked in the Middle:
  • Cause: Not enough baking time, oven temperature too low, or water bath too cold.
  • Solution: Ensure your oven thermometer is accurate. Bake until the edges are set and the center has a slight jiggle. If you notice it’s underdone after cooling for a bit, you might be able to return it to the oven for a short period (cover the top loosely with foil to prevent browning), or simply extend the chilling time.
• Cheesecake Sticks to the Pan:
  • Cause: Pan not properly greased or lined.
  • Solution: Always use nonstick spray and parchment paper on the bottom of your springform pan. Running a thin knife around the edges after chilling (before removing the sides) can also help.
• Lumpy Batter:
  • Cause: Cold cream cheese, or not creaming the cream cheese and sugar enough.
  • Solution: Ensure all dairy ingredients are at room temperature. Beat the cream cheese and sugar thoroughly until completely smooth, scraping the bowl often, before adding other ingredients.

Variations & Customizations

While this Sugar Cookie Cheesecake is perfect as is, here are some ideas to make it uniquely yours:

• Different Sprinkles: Swap out Christmas jimmies for different colored sprinkles to match other holidays or celebrations (e.g., pastel for spring, orange and black for Halloween).
• Flavor Extracts: Experiment with different extracts in the sugar cookie dough or cheesecake batter. Almond extract would be lovely, or a hint of peppermint for a very bold Christmas flavor.
• Chocolate Swap: Instead of white chocolate ganache, you could use a milk chocolate or dark chocolate ganache for a richer topping.
• Mini Cheesecakes: For individual servings, you could make this recipe in a muffin tin lined with paper cups (using a smaller crust portion per cup) for mini sugar cookie cheesecakes. Baking time will be significantly reduced.
• Add Fruit: While not traditional for a sugar cookie theme, a simple berry compote could be a fresh counterpoint to the richness.

Frequently Asked Questions (FAQs)

Can I make this Sugar Cookie Cheesecake ahead of time?

Absolutely! In fact, this cheesecake benefits from being made ahead. The cheesecake needs at least 6 hours of chilling, but it’s even better when chilled overnight (or up to 2 days) to allow the flavors to fully meld and the texture to firm up beautifully. You can prepare the cookie dough balls a few days in advance too!

Why is a water bath necessary for baking cheesecake?

A water bath (bain-marie) is crucial for baking a perfect cheesecake. It provides a moist, even heat environment, which prevents the cheesecake from cracking on top and ensures a silky-smooth, creamy texture. The gentle heat helps the cheesecake bake slowly and uniformly, mimicking a steam oven effect. I’ve found it makes all the difference in achieving that bakery-quality finish!

What can I use if I don’t have Regenerative Organic Certified® Cane Sugar?

While I love using Regenerative Organic Certified® Cane Sugar from Wholesome for its quality and sustainability, you can absolutely substitute it with regular granulated cane sugar in the same proportions. The final taste and texture will still be delicious! I always encourage using the best quality ingredients you can access.

Can I use store-bought cookie dough for the crust or edible cookie dough balls?

For the crust, you can use store-bought sugar cookie dough, pressed into the springform pan and baked as directed. However, for the edible cookie dough balls, I strongly recommend making them from scratch as specified in the recipe. Store-bought cookie dough often contains raw egg and isn’t typically safe to consume raw without specific ‘edible dough’ labeling. My homemade recipe ensures a safe and delicious addition to your cheesecake!

More Sweet Treats from Sweetcraft Recipes

If you loved this Sugar Cookie Cheesecake, you’re in for a treat! At Sweetcraft Recipes, we’re passionate about creating irresistible desserts that bring joy to every occasion. Here are some of my other favorite cookie recipes you might enjoy trying next:

• Stuffed Red Velvet Cookies Recipe: Dive into the luxurious world of red velvet with these rich, chewy cookies, generously stuffed with a creamy filling. They’re a holiday favorite! Get the recipe here: Stuffed Red Velvet Cookies Recipe
• Pistachio NYC Cookies Recipe: Experience the famous New York City bakery-style cookies right at home! These giant, chewy, and intensely flavored pistachio cookies are a true delight. Grab the printable PDF: Pistachio NYC Cookies Recipe Printable PDF
• Creme Egg Stuffed Cookies Recipe: For a unique and utterly delicious treat, these cookies stuffed with Cadbury Creme Eggs are a seasonal sensation, perfect for Easter or anytime you crave something special. Find the recipe here: Creme Egg Stuffed Cookies Recipe
• Peanut Butter Nutella Cookie Recipe: A match made in dessert heaven! These cookies combine the nutty goodness of peanut butter with the irresistible hazelnut spread, Nutella, for an unforgettable flavor. Discover how to make them: Peanut Butter Nutella Cookie Recipe
• White Chocolate Stuffed Cookies: Indulge in soft, chewy cookies bursting with pockets of melted white chocolate. Simple yet incredibly satisfying, these are a crowd-pleaser for any occasion. Get the recipe: White Chocolate Stuffed Cookies

Baking this Festive Sugar Cookie Cheesecake is more than just following a recipe; it’s about creating memories, sharing joy, and indulging in the sweet spirit of the season. From its crumbly sugar cookie crust to the creamy baked cheesecake studded with homemade edible cookie dough, and finally, that luscious white chocolate ganache, every element works in harmony to deliver an unforgettable dessert.

I’m so excited for you to try this recipe, a true labor of love from my kitchen at Sweetcraft Recipes to yours. I’ve poured all my experience and expertise from over nine test runs into making this the most perfect Christmas cheesecake you’ll ever bake. So gather your ingredients, put on some festive music, and prepare to delight your family and friends with this ultimate holiday dessert.

Don’t forget to leave a comment below and let me know how your Sugar Cookie Cheesecake turned out, or share your own holiday baking traditions! Happy baking, and happy holidays!

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