Last Christmas Eve, the kitchen looked like a confetti explosion. My brother, Diego, was helping me bake sugar cookies while Chili (our cat) kept trying to bat at the sprinkles. The air smelled like butter and vanilla, and every inch of counter space was covered in cooling racks.

At one point, I glanced at the leftover cookie dough and a lightbulb went off—what if I turned that into something richer, creamier, and completely over the top? That’s how this Sugar Cookie Cheesecake was born.

The first time I made it, we were still in our tiny Austin apartment. The oven was small, the mixer was loud, and we had to use a roasting pan for the water bath that barely fit. But when that cheesecake came out—smooth, glossy, and topped with sparkly sprinkles—it felt like a holiday miracle. Each bite melted with that buttery cookie base and creamy cheesecake swirl. Diego said it tasted like Christmas and childhood combined.

Now, this recipe has become a festive ritual in our house. I bake it on chilly December mornings, play old-school Latin pop in the background, and let the scent of sugar and vanilla warm up the whole kitchen. It’s indulgent, colorful, and a perfect blend of nostalgia and joy, just what every holiday table needs.

Velvety Sugar Cookie Cheesecake - PP442 Thumb Velvety Sugar Cookie Cheesecake

Short Description

This Sugar Cookie Cheesecake combines a buttery cookie crust, creamy vanilla cheesecake, and fun edible cookie dough balls, finished with a silky white chocolate ganache and colorful sprinkles—a holiday dessert that looks magical and tastes even better.

Key Ingredients

For the Sugar Cookie Crust:

1 ¾ cups all-purpose flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, room temperature
1 cup cane sugar
1 tsp pure vanilla extract
1 large egg, room temperature
1 egg yolk, room temperature
⅓ cup Christmas sprinkles

For the Cookie Dough Balls:

1 ½ cups all-purpose flour
½ tsp salt
½ cup unsalted butter, room temperature
1 cup cane sugar
1 tsp pure vanilla extract
5 tbsp milk
⅓ cup Christmas sprinkles

For the Cheesecake:

32 oz cream cheese, room temperature
⅔ cup cane sugar
¾ cup sour cream or Greek yogurt
½ cup heavy cream
1 tsp pure vanilla extract
4 large eggs, room temperature
⅔ of the prepared cookie dough balls

For the White Chocolate Ganache:

1 cup white chocolate chips
⅓ cup heavy cream

Tools Needed

9-inch springform pan
Electric mixer or stand mixer
Rubber spatula
Mixing bowls
Roasting pan (for water bath)
Parchment paper
Measuring cups and spoons

Cooking Instructions

Step 1: Prepare the Sugar Cookie Crust

Preheat the oven to 350°F. Grease a 9-inch springform pan with nonstick spray, line the bottom with parchment, and grease again.

In a bowl, mix flour, baking soda, and salt. In another, beat butter and sugar for 2 minutes until fluffy. Add vanilla, egg, and egg yolk; mix until smooth. Blend in the dry ingredients, then stir in sprinkles. Press the dough into the bottom of the pan and bake 25–30 minutes, until golden. Let cool.

Step 2: Make the Cookie Dough Balls

While the crust bakes, beat butter and sugar for 2 minutes. Add vanilla and milk; mix until creamy. Stir in the flour-salt mix and fold in sprinkles. Roll the dough into tiny balls (about dime-sized) and place them on a wax-lined tray. Freeze until firm.

Step 3: Prepare the Cheesecake Filling

Lower oven to 325°F. In a large bowl, beat cream cheese and sugar for 2 minutes, scraping the sides halfway through. Add sour cream, heavy cream, and vanilla; mix until smooth. Gently blend in the eggs one at a time. Stir in ⅔ of the cookie dough balls with a spatula. Pour batter over the cooled crust.

Step 4: Bake in a Water Bath

Place the pan in a larger cake pan or wrap it tightly in foil before setting in a roasting pan. Fill the roasting pan halfway with hot water. Bake 80–90 minutes until the edges are set and the center jiggles slightly. Turn off the oven, crack the door, and let it rest for 30 minutes. Cool completely, then refrigerate 6 hours or overnight.

Step 5: Make the White Chocolate Ganache

Heat the heavy cream in a small saucepan until steaming, then pour over white chocolate chips. Let sit 2 minutes, then stir until smooth. If lumps remain, microwave in 20-second bursts.

Step 6: Assemble and Decorate

Remove the chilled cheesecake from the pan and parchment. Pour the ganache over the top and spread evenly. Chill for 10 minutes, then decorate with the remaining cookie dough balls and festive sprinkles.

Why You’ll Love This Recipe

Festive and Fun: Bursting with sprinkles and color, this cheesecake instantly brightens any dessert table.

Creamy and Crunchy: A luscious cheesecake filling layered over a buttery cookie base creates perfect contrast.

Make-Ahead Friendly: It chills beautifully, making it ideal for parties or family gatherings.

Kid-Approved: Those cookie dough bites are irresistible!

Versatile: You can swap in any sprinkle colors for birthdays, springtime, or Valentine’s Day.

Mistakes to Avoid & Solutions

Cracked Cheesecake: Don’t skip the water bath, it keeps the texture silky and prevents cracks.

Overmixing Eggs: Once the eggs go in, mix on low speed just until combined to avoid too much air in the batter.

Leaky Water Bath: If you’re worried about leaks, use the cake pan method instead of wrapping foil.

Warm Ingredients Missing: Always use room-temperature dairy for a smooth, lump-free batter.

Rushing the Chill Time: Let it set overnight for the best flavor and texture—patience pays off.

Serving and Pairing Suggestions

Slice and serve chilled for a creamy texture.

Pair with coffee, chai, or hot chocolate for a cozy treat.

Serve plated with extra sprinkles and a swirl of whipped cream for an elegant touch.

Add a side of fresh strawberries or raspberries for a fruity contrast.

For parties, cut into small squares for a colorful dessert platter.

Storage and Reheating Tips

Store covered in the fridge for up to 5 days.

To freeze, wrap individual slices in plastic wrap and store in an airtight container for up to 2 months.

Thaw overnight in the fridge before serving.

Do not reheat, this cheesecake is best enjoyed cold.

FAQs

1. Can I make this without a water bath?
Yes, but expect small cracks. You can hide them with ganache or whipped cream.

2. Can I use store-bought cookie dough?
You can, but homemade gives better texture and flavor. If using store-bought, skip adding extra sprinkles.

3. What’s the best substitute for sour cream?
Greek yogurt works perfectly, it keeps the filling creamy but slightly tangy.

4. Can I make this gluten-free?
Yes! Use a 1:1 gluten-free flour blend for both the crust and cookie dough.

5. How do I know when the cheesecake is done?
The edges should be firm, and the center should have a gentle wobble. Overbaking can make it dry.

Tips & Tricks

Warm your knife in hot water before slicing for clean cuts.

Use high-quality vanilla extract for a richer flavor.

If your cookie crust puffs too much while baking, gently press it down with the back of a spoon as it cools.

Make the cookie dough balls a day ahead to save prep time.

For extra sparkle, use edible glitter or metallic sprinkles.

Recipe Variations

Birthday Cake Cheesecake: Swap Christmas sprinkles for rainbow ones, and top with vanilla buttercream swirls.

Chocolate Chip Cookie Cheesecake: Replace sprinkles with mini chocolate chips and drizzle milk chocolate on top.

Red Velvet Sugar Cookie Cheesecake: Add 2 tsp cocoa powder and red food coloring to the crust for a dramatic twist.

Lemon Confetti Cheesecake: Mix 1 tbsp lemon zest into the filling and use pastel sprinkles for springtime flavor.

Peanut Butter Cookie Cheesecake: Replace half the butter with peanut butter and drizzle with melted chocolate.

Final Thoughts

Every holiday season, this cheesecake reminds me of why I love baking, it’s not just about the sweets, it’s about creating little moments that stick. When the house smells like sugar and vanilla, when Diego sneaks the last cookie dough ball, when Chili curls up by the oven’s warmth, it all feels like home.

Baking this cheesecake always fills my kitchen with laughter and color. It’s not a fancy dessert meant for perfection; it’s a joyful one meant for sharing. And when that first creamy slice melts on your tongue, you’ll understand why this recipe never leaves our Christmas table. It’s festive, comforting, and a reminder that the best desserts come with memories baked right in.