If you’re searching for the ultimate holiday dessert that turns heads at any gathering, this Sugar Cookie Cheesecake is it. With a buttery sugar cookie crust, creamy cheesecake filling, edible cookie dough bites, and a decadent white chocolate topping, this dessert combines everything you love about Christmas cookies and classic cheesecake into one show-stopping treat.
Every bite is indulgent—soft, velvety cream cheese with a hint of vanilla, little pockets of sprinkle-studded cookie dough, and the satisfying crunch of sugar cookie edges. This cheesecake is perfect for holiday parties, potlucks, or anytime you want a festive dessert that’s both nostalgic and elegant. It’s comfort food disguised as a centerpiece-worthy dessert, and it’s guaranteed to impress family and friends.
Why You’ll Love This Recipe
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Festive and eye-catching – Holiday sprinkles and cookie dough balls make it party-ready.
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Perfect balance of textures – Buttery crust, creamy filling, chewy cookie dough, and smooth topping.
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Family-friendly – Kids and adults alike will adore the cookie dough surprise.
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Make-ahead dessert – Can be prepared a day in advance for stress-free entertaining.
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Crowd-pleaser – Ideal for Christmas, birthdays, or any celebration.
Ingredient Breakdown
All-Purpose Flour: Provides structure for the cookie crust and edible cookie dough.
Baking Powder: Gives the sugar cookie crust a light lift and softness.
Salt: Balances sweetness and enhances flavors in both crust and dough.
Unsalted Butter: Adds richness, tenderness, and flavor to both the crust and cookie dough.
Granulated Sugar: Sweetens the crust, dough, and cheesecake while maintaining a clean flavor.
Eggs: Bind the crust together and help the cheesecake set with a silky texture.
Vanilla Extract: Deepens the cookie-like flavor throughout the recipe.
Holiday Sprinkles: Bring festive color and crunch to the edible cookie dough and topping.
Cream Cheese: The star of the cheesecake—smooth, tangy, and creamy.
Sour Cream & Heavy Cream: Add moisture and a luscious, velvety consistency to the filling.
White Chocolate Chips: Create a glossy, rich topping that pairs beautifully with cheesecake.
Beef Broth (typo check—skip, not relevant)
Pro Tips
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Use room-temperature ingredients: Softened cream cheese, butter, and eggs blend smoothly and prevent lumps.
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Don’t overmix the batter: Too much air in the cheesecake filling can cause cracks. Mix until just combined.
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Bake in a water bath: This ensures even cooking and prevents the top from splitting.
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Cool gradually: Leave the cheesecake in the oven with the door cracked open for 30 minutes to prevent sinking.
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Chill overnight: This dessert tastes best when it has time to firm up and the flavors meld together.
Ingredient Swaps & Variations
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Different sprinkles: Swap holiday sprinkles for pastel ones at Easter or rainbow sprinkles for birthdays.
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Crust alternative: Try a graham cracker or Oreo crust instead of the sugar cookie base.
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Flavored cheesecake: Add almond extract or lemon zest for a twist on the filling.
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Chocolate topping: Replace white chocolate with dark or milk chocolate for a richer finish.
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Mini cheesecakes: Bake the recipe in muffin tins for individual servings.
Serving Suggestions
This cheesecake is a star on its own, but you can dress it up with:
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Whipped cream swirls on top.
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A drizzle of raspberry or strawberry sauce for contrast.
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A side of coffee or hot cocoa for a cozy pairing.
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Holiday candies scattered on the serving tray for extra festivity.
Make Ahead + Storage Tips
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Make ahead: You can prepare the entire cheesecake one day in advance and keep it chilled until serving.
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Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
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Freezing: Freeze slices wrapped tightly in plastic wrap and foil for up to 2 months. Thaw in the fridge overnight before serving.
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Cookie dough storage: The edible cookie dough balls can be frozen for up to 3 months and stirred into other desserts later.
Cultural or Historical Notes
Cheesecake has roots dating back to ancient Greece, but this festive sugar cookie version is uniquely American. Inspired by the tradition of holiday cookie swaps, this recipe combines two nostalgic desserts—cheesecake and Christmas cookies—into one decadent treat. It’s a modern twist on comfort food that celebrates holiday flavors and family traditions.
Frequently Asked Questions (FAQ)
Q1: Can I make this cheesecake without a water bath?
Yes, but the cheesecake may crack on top. If that happens, the white chocolate topping will cover imperfections beautifully.
Q2: How do I know when the cheesecake is done?
The edges should look set, while the center should jiggle slightly. It will firm up as it cools.
Q3: Do I need to heat-treat the flour for the cookie dough?
Yes. Heating kills bacteria, making it safe to eat raw in the cookie dough bites.
Q4: Can I use low-fat cream cheese?
It’s not recommended. Full-fat cream cheese provides the best texture and rich flavor.
Q5: Can this be made gluten-free?
Yes—use a 1:1 gluten-free flour blend in both the cookie crust and cookie dough.
Sugar Cookie Cheesecake
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment and spray with baking spray.
- Mix flour, baking powder, and salt in a bowl. Beat butter and sugar until fluffy, then add egg, yolk, and vanilla. Gradually add dry ingredients. Press into pan and bake 20–25 minutes.
- Heat treat flour at 300°F for 5–7 minutes. Cool. Beat butter and sugar until fluffy, add vanilla and milk. Mix in flour and salt, then sprinkles. Roll into balls and freeze 30 minutes.
- Reduce oven to 325°F (165°C). Beat cream cheese until smooth. Add sugar, sour cream, heavy cream, and vanilla. Add eggs one at a time. Fold in 2/3 cookie dough balls. Pour over crust, bake in water bath 75–85 minutes. Cool gradually, then chill overnight.
- Heat cream until steaming, pour over white chocolate, stir smooth. Pour over chilled cheesecake. Top with cookie dough balls and sprinkles. Chill 15 minutes.
