Introduction

This Sugar Cookie Cheesecake is a delightful twist on traditional cheesecake, featuring a festive sugar cookie crust, colorful cookie dough balls inside, and a creamy white chocolate ganache topping. Perfect for celebrations or cozy gatherings, it offers both rich cheesecake flavor and fun, sweet surprises in every bite.

A close-up view of a single slice of funfetti cake on a white speckled plate with a silver fork resting inside the cake layer. The cake has three visible layers: the top and bottom are thick, light brown sponge cake with red and green sprinkles baked inside, and the middle layer is creamy pale yellow frosting that looks smooth and thick. The cake’s outer edge is coated with a white frosting decorated with red, green, and white sprinkles, and a cookie dough ball with sprinkles is visible on the slice edge. The plate is on a wooden surface with some scattered sprinkles nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

Sugar Cookie Crust:

1 3/4 cup all-purpose flour
1/2 tsp baking soda
1/2 tsp salt
3/4 cup unsalted butter, room temperature
1 cup white granulated sugar
1 tsp pure vanilla extract
1 large egg, room temperature
1 egg yolk, room temperature
1/3 cup Christmas sprinkles (jimmies)

Cookie Dough Balls:

1 1/2 cups all-purpose flour
1/2 tsp salt
1/2 cup unsalted butter, room temperature
1 cup white granulated sugar
1 tsp pure vanilla extract
3 TBSP milk
1/2 cup Christmas sprinkles (jimmies)

Cheesecake:

24 oz cream cheese, room temperature
3/4 cup white granulated sugar
1/2 cup sour cream or Greek yogurt, room temperature
1/4 cup heavy cream, room temperature
1 tsp pure vanilla extract
4 large eggs, room temperature
3/4 of the cookie dough balls (from above)

White Chocolate Ganache:

1 cup white chocolate chips
1/3 cup heavy cream

Instructions

Step 1: Preheat the oven to 350℉. Spray a 9-inch springform pan with nonstick baking spray and line the bottom with a parchment paper circle. Spray the parchment as well and set aside.
Step 2: To prepare flour for the cookie dough balls, spread 1 1/2 cups flour on a baking sheet and bake for 5 minutes. Let it cool completely.
Step 3: In a medium bowl, whisk together 1 3/4 cups flour, baking soda, and salt for the crust. Set aside.
Step 4: Using a mixer, beat the butter and sugar for the crust on high speed for 2 minutes until fluffy. Add vanilla, egg, and egg yolk and mix on medium until combined.
Step 5: Gradually add the dry ingredients to the butter mixture on low speed until just combined. Fold in 1/3 cup Christmas sprinkles.
Step 6: Press the crust dough evenly into the bottom of the prepared springform pan (no need to cover the sides). Bake for 25-30 minutes until golden on top. Set aside.
Step 7: For the cookie dough balls, mix the cooled flour and salt in a bowl. In a separate bowl, beat butter and sugar on high for 2 minutes, then add vanilla and milk. Mix on medium until smooth.
Step 8: Add dry ingredients to the wet and mix on low until just combined. Fold in 1/2 cup Christmas sprinkles.
Step 9: Roll dough into small balls, about the size of a dime to a nickel, and place on a wax paper–lined cookie sheet. Freeze until firm.
Step 10: Preheat the oven to 325℉. Prepare hot water for a water bath.
Step 11: Beat cream cheese and sugar on high speed for 2 minutes, scraping sides once. Mix in sour cream, heavy cream, and vanilla on medium until smooth and lump-free.
Step 12: Add eggs one at a time, mixing on low just until combined. Gently fold in 3/4 of the frozen cookie dough balls with a spatula.
Step 13: Pour the cheesecake batter over the cooled crust in the springform pan.
Step 14: Set up a water bath using one of these methods:
- Place the springform pan inside a 10-inch cake pan, then place that in a roasting pan. Fill with hot water halfway up the cake pan to prevent water from touching the crust.
- Or, wrap the springform pan tightly twice in aluminum foil, place it in a roasting pan, and fill with hot water halfway up the springform pan. This method may leak slightly.
Step 15: Bake for 80-90 minutes until edges are set but center still jiggles slightly. Turn off oven, crack door open, and let cool inside for 30 minutes to prevent cracking.
Step 16: Remove from oven and cool completely on a cooling rack. Wrap the pan in foil and refrigerate for at least 6 hours or overnight.
Step 17: For the ganache, heat heavy cream in a small pan until hot and steaming. Pour over white chocolate chips and let sit for 2 minutes.
Step 18: Stir ganache until smooth. If needed, microwave in 20-second intervals to melt any remaining chunks.
Step 19: Remove cheesecake from fridge, release from springform pan, and remove parchment paper. Pour ganache evenly over cheesecake.
Step 20: Freeze cheesecake for 10 minutes, then decorate with remaining cookie dough balls and Christmas sprinkles. Serve chilled.

Tips & Variations

Using room temperature ingredients helps achieve a smooth cheesecake batter without lumps.
Be sure the cookie dough balls are well frozen before adding to the batter to prevent spreading during baking.
For a different festive look, swap sprinkles for mini chocolate chips or chopped nuts.
To avoid water leaking into the crust during the water bath, double-wrap the springform pan tightly with foil.
If you prefer, substitute Greek yogurt for sour cream for a tangier flavor and lighter texture.

Storage

Store the cheesecake covered in the refrigerator for up to 5 days. Keep any extras of cookie dough balls frozen separately for up to 1 month. Reheat ganache gently if it firms up too much in the fridge. For best texture, slice cheesecake with a warm knife and serve chilled.

How to Serve

A close-up of a slice of funfetti cheesecake on a speckled white plate, layered with a crumbly, light brown cake base dotted with red and green sprinkles at the top, a thick creamy yellow cheesecake middle layer with embedded colorful sprinkles, and smooth light yellow frosting on the side covered with red, green, and white sprinkles. A silver fork rests cutting into the cheesecake near the bottom, showing the soft texture, all placed on a wooden table. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cheesecake ahead of time?

Yes, this cheesecake actually tastes better after chilling overnight, which helps the flavors meld and the texture firm up perfectly.

What if I don’t have a springform pan?

A springform pan is ideal for this recipe, but if you don’t have one, use a cake pan lined with parchment and foil for easy removal, though it may be more challenging to unmold the cheesecake intact.