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Sugar Cookie Cheesecake
Emily

Sugar Cookie Cheesecake

A show-stopping holiday dessert featuring a buttery sugar cookie base, creamy vanilla cheesecake, fun cookie dough bites, and a luscious white chocolate topping. Perfect for Christmas gatherings or special occasions!
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Prep Time 45 minutes
Cook Time 1 hour 30 minutes
Total Time 9 hours 15 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 560
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups (240g) all-purpose flour, sifted
  • 1 tsp (5g) baking powder
  • 0.5 tsp (3g) salt
  • 1 cup (227g) unsalted butter, room temperature
  • 1 cup (200g) granulated sugar
  • 1 large egg + 1 yolk, room temperature
  • 2 tsp (10ml) vanilla extract
  • 1.5 cups (180g) heat-treated all-purpose flour
  • 0.5 cup (113g) unsalted butter, softened
  • 0.75 cup (150g) granulated sugar
  • 2 tsp (10ml) vanilla extract
  • 3–4 tbsp (45–60ml) whole milk
  • 0.25 tsp (1.5g) salt
  • 0.33 cup holiday sprinkles
  • 32 oz (904g) cream cheese, room temperature
  • 1 cup (200g) granulated sugar
  • 4 large eggs, room temperature
  • 1 cup (240g) sour cream, room temperature
  • 0.25 cup (60ml) heavy cream, room temperature
  • 2 tsp (10ml) vanilla extract
  • 12 oz (340g) white chocolate chips
  • 0.5 cup (120ml) heavy cream
  • holiday sprinkles, for decoration

Equipment

  • 9-inch springform pan
  • Mixing bowls
  • Hand or stand mixer
  • Baking sheet
  • Saucepan
  • Measuring cups and spoons

Method
 

  1. Preheat oven to 350°F (175°C). Line a 9-inch springform pan with parchment and spray with baking spray.
  2. 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.
  3. 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.
  4. 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.
  5. Heat cream until steaming, pour over white chocolate, stir smooth. Pour over chilled cheesecake. Top with cookie dough balls and sprinkles. Chill 15 minutes.

Notes

Make ahead: This cheesecake is best prepared a day in advance to allow for proper chilling. Swap sprinkles for chocolate chips or festive candy for different holidays. Always bake cheesecake in a water bath to prevent cracks.