Easy Sugar Cookie Cheesecake
A festive fusion of creamy cheesecake and soft sugar cookies, this Easy Sugar Cookie Cheesecake combines buttery crunch, vanilla flavor, and colorful Christmas sprinkles—perfect for holidays, birthdays, or cozy family nights!
Equipment
- 9-inch springform pan
- Mixing Bowls
- Electric Mixer
- Oven
- Spatula
Ingredients
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 (jimmies)
Cookie Dough
- 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 (jimmies)
Cheesecake Filling
- 32 oz cream cheese room temperature
- ⅔ cup cane sugar
- ¾ cup sour cream room temperature
- ½ cup heavy cream room temperature
- 1 tsp pure vanilla extract
- 4 large eggs room temperature
- 1 cup white chocolate chips
Ganache
- ⅓ cup heavy cream
- 1 cup white chocolate chips
Instructions
- Preheat the oven to 350°F (175°C).
- Spray a 9-inch springform pan with baking spray and line it with parchment paper.
- Make the crust: mix flour, baking soda, and salt. Cream butter and sugar until fluffy. Add vanilla, egg, and yolk. Mix dry ingredients and fold in sprinkles. Press into pan.
- Bake crust for 25–30 minutes until golden brown. Cool completely.
- Prepare cookie dough: mix dry ingredients, cream butter and sugar, add vanilla and milk, then combine and fold in sprinkles. Roll into small balls and freeze.
- Reduce oven to 325°F (163°C). Beat cream cheese and sugar until smooth, then mix in sour cream, cream, and vanilla. Add eggs one at a time and fold in frozen cookie dough balls.
- Pour cheesecake filling over cooled crust. Bake in a water bath for 80–90 minutes until set at edges.
- Cool in oven with door cracked for 30 minutes, then refrigerate 6 hours or overnight.
- Heat cream, pour over chocolate chips, and stir until smooth to make ganache. Spread over chilled cheesecake.
- Top with remaining cookie dough balls and sprinkles before serving.
Notes
Store in the fridge for up to 5 days or freeze for 2 months. You can prepare it ahead of time and customize it with different sprinkles for any occasion.