This Sugar Cookie Cheesecake is the ultimate holiday dessert—thick, creamy cheesecake on top of a sugar cookie crust, with a smooth white chocolate ganache and festive sprinkles for that holiday pop! It’s just the right combo of sweet and rich, and it’s guaranteed to bring a little extra magic to any gathering.
Ingredients
Refrigerated sugar cookie dough, cream cheese, white granulated sugar, salt, all-purpose flour, eggs, vanilla extract, sour cream, red & green sprinkles, white chocolate chips, heavy cream, and more red, white, and green sprinkles for topping.
Why Each Ingredient is Key
The sugar cookie dough forms a chewy, sweet crust that takes your cheesecake game to a new level. Cream cheese is a must for that rich, creamy texture that makes cheesecake, well, cheesecake. White sugar gives the perfect sweetness, while a pinch of salt keeps it from going overboard.
A little bit of flour helps the cheesecake set just right, and the eggs bind everything together into a smooth, dreamy filling. Vanilla adds warmth, and sour cream gives it that signature cheesecake tang and creaminess.
Those red and green sprinkles? They’re for festive flair, of course! And finally, the white chocolate chips and heavy cream make a luscious ganache that drips over the top like a fancy holiday bow on a gift.
How to Make This Sugar Cookie Cheesecake
Preheat your oven to 350°F and prep a springform pan with parchment paper. Press the sugar cookie dough into the bottom of the pan to create your cookie crust, and bake for 5 minutes.
Set it aside to cool while you mix up the filling. In a large bowl, beat the cream cheese until smooth, then add the sugar, salt, and flour, blending everything until it’s well combined.
Next, add each egg one at a time, mixing in between, then throw in the vanilla and sour cream. Fold in the sprinkles until they’re nice and evenly spread out, then pour the filling over your cookie crust. Bake for 55-60 minutes until the edges look set, and the center still has that slight jiggle we all know and love in a good cheesecake.
Once it’s baked, turn off the oven, crack the door open, and let the cheesecake sit there for an hour to finish up gently. Once it’s cooled, cover it up and let it chill in the fridge for at least 6 hours, or overnight if you can wait that long.
When you’re ready for the final touches, make the ganache by heating heavy cream in a saucepan, then pour it over the white chocolate chips.
Let it sit for a few seconds, then whisk until you have a silky-smooth ganache. Pour it over the top of your cheesecake, letting it drip down the edges for that extra wow factor. Finish with sprinkles, slice, and enjoy!
The first time I made this cheesecake was for a holiday party, and let me tell you, it was the star of the dessert table. Picture this: everyone gathering around, saying things like, “Wait, did you put cookies in this cheesecake?”
And I just stood there, basking in the cheesecake glory! The cookie crust alone had everyone talking, but when they took a bite with the white chocolate ganache on top—pure magic. People were trying to get seconds, and I was honestly considering sneaking a slice home myself because I knew it wouldn’t last long.
Where to Serve This Cheesecake
This cheesecake is basically made for any holiday gathering, whether it’s a cozy family get-together, an office party (trust me, they will talk about it for days), or a Friendsgiving dessert spread. Kids and adults both go wild for it because it’s the perfect mix of festive, colorful, and absolutely decadent.
Storing Leftovers
If you actually have any leftovers, here’s the deal: store slices in an airtight container in the fridge for up to 5 days, although it’s likely they’ll disappear sooner. You can also wrap individual slices in plastic wrap and foil, then pop them in the freezer for up to 3 months. Just thaw overnight in the fridge when you’re ready to relive the cheesecake magic.
FAQs
Can I use homemade sugar cookie dough? Absolutely! Just make sure it’s easy to press into the pan and doesn’t get too sticky.
How do I know when my cheesecake is done? The edges should look set, and the center should still jiggle slightly—don’t worry, it’ll firm up as it cools.
Do I need the sour cream? Yes, the sour cream adds that perfect creamy texture and a little tang that balances out the sweetness.
Can I skip the ganache? Sure, but the white chocolate ganache makes it over-the-top delicious, so I’d highly recommend it!
Why This Recipe Works
This recipe has everything: the simplicity of a store-bought cookie crust mixed with a homemade cheesecake filling, plus a fancy white chocolate ganache that makes it feel extra special.
The flavor balance is on point, with a touch of tanginess from the cream cheese and sour cream, sweetness from the cookie crust and sugar, and holiday cheer from those sprinkles. It’s festive, flavorful, and a guaranteed crowd-pleaser that you’ll want to make every holiday season!
Here are some more amazing cheesecake recipes:
Sugar Cookie Cheesecake
This Sugar Cookie Cheesecake is the ultimate holiday showstopper, blending a chewy sugar cookie crust, creamy cheesecake filling, and festive sprinkles under a luscious white chocolate ganache. It’s the perfect mix of fun, flavor, and holiday cheer in every slice!
Ingredients
- Refrigerated sugar cookie dough
- Cheesecake Filling
- 24 ounces cream cheese
- 1 cup white granulated sugar
- ½ teaspoon salt
- 1 ½ tablespoons all purpose flour
- 4 eggs
- 1 tablespoon vanilla extract
- ½ cup sour cream
- Red & Green Sprinkles
- White Chocolate Ganache
- Topping
- Red, White & Green Sprinkles
Instructions
Directions:
- Preheat the oven to 350 degrees Fahrenheit.
- Prepare a springform pan with parchment paper on the bottom and around the sides.
- Create a layer of sugar cookie dough on the bottom of the pan. Bake in the oven for 5 minutes. Remove from the oven and set aside.
- In a large mixing bowl, blend the cream cheese with a hand mixer until smooth for the cheesecake filling.
- Add the white sugar, salt and flour to the cream cheese. Blend again until combined.
- Add each egg to the mixture one at a time, mixing in between each addition. On the addition of the last egg, also add the vanilla extract and sour cream before mixing one last time until smooth.
- Fold in the sprinkles until evenly distributed. Transfer this cheesecake filling to the springform pan, spreading evenly.
- Bake for 55-60 minutes or until the edges of the cheesecake are set and the center is still a bit jiggly. Then turn off the oven and open the oven door. Let sit and finish cooking for another hour.
- Remove from the oven and cover with plastic wrap. Place in the refrigerator to chill for at least 6 hours or overnight. Release from the springform pan and remove the parchment paper.
- In a saucepan, heat the heavy cream until steaming, but not boiling.
- Pour into the bowl of white chocolate chips, coating all of them completely. Let sit for 30 seconds before whisking together until a smooth white chocolate ganache is formed.
- Pour this ganache all over the cheesecake, spreading evenly and letting slightly drip down the edges.
- Finish with sprinkles all over, cut serve and enjoy!
Nutrition Information
Yield
10Serving Size
1Amount Per Serving Calories 476Total Fat 34gSaturated Fat 19gTrans Fat 0gUnsaturated Fat 12gCholesterol 159mgSodium 423mgCarbohydrates 36gFiber 0gSugar 32gProtein 8g
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Hi! I’m Nellie. I am an entrepreneur, a busy mama of 3 and a wife to my high school sweetheart. I have been sharing content for over 12 years about how to cook easy recipes, workout tips and free printables that make life a little bit easier. I have been featured in places like Yahoo, Buzzfeed, What To Expect, Mediavine, Niche Pursuits, HuffPost, BabyCenter, Mom 2.0, Mommy Nearest, Parade, Care.com, and more!
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