Introduction

This Sugar Cookie Cheesecake Dessert combines the buttery goodness of sugar cookies with a creamy cheesecake filling, all topped with luscious white chocolate ganache. Festive sprinkles add a delightful touch, making it perfect for holidays or any special occasion.

A creamy cheesecake with a thick, golden-brown crust sits on a white marbled surface, topped with a smooth white layer of whipped cream sprinkled with small red and green candy pieces. One slice is lifted slightly by a silver spatula, showing the creamy interior with specks of red and green candies, bright against the pale filling. The white whipped topping looks fluffy and soft, and the crust is firm and slightly crumbly. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

Sugar Cookie Crust:

1 ¾ cup all-purpose flour
½ tsp baking soda
½ tsp salt
¾ cup unsalted butter, room temperature
1 cup Regenerative Organic Certified® Cane Sugar
1 tsp pure vanilla extract
1 large egg, room temperature
1 egg yolk, room temperature
⅓ cup Christmas sprinkles (jimmies)

Cookie Dough Balls:

1 ½ cups all-purpose flour
½ tsp salt
½ cup unsalted butter, room temperature
1 cup Regenerative Organic Certified® 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 Regenerative Organic Certified® Cane Sugar
¾ cup sour cream or Greek yogurt, room temperature
½ cup heavy cream, room temperature
1 tsp pure vanilla extract
4 large eggs, room temperature
⅔ of the prepared cookie dough balls

White Chocolate Ganache:

1 cup white chocolate chips
⅓ cup heavy cream

Instructions

Step 1: Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan and line the bottom with parchment paper.
Step 2: Make the sugar cookie crust by whisking flour, baking soda, and salt in a bowl. In another bowl, cream the butter and sugar until fluffy (2–3 minutes). Beat in vanilla, egg, and egg yolk. Gradually add dry ingredients and mix until combined. Fold in sprinkles. Press the dough into the bottom and 1 inch up the sides of the pan. Bake for 10–12 minutes and let cool completely.
Step 3: Prepare the cookie dough balls by creaming butter and sugar until light and fluffy. Mix in vanilla and milk. Add flour and salt, stirring until dough forms. Fold in sprinkles. Roll into small balls about ½–1 inch and chill until firm.
Step 4: Make the cheesecake filling by beating cream cheese until smooth. Add sugar, then sour cream, heavy cream, and vanilla. Add eggs one at a time, mixing gently after each. Fold in ⅔ of the chilled cookie dough balls. Pour filling into the cooled crust.
Step 5: Wrap the pan in foil and place it in a water bath. Bake at 325°F for 60–70 minutes, until the center jiggles slightly. Let it sit in the turned-off oven with the door cracked for 1 hour, then chill in the refrigerator for at least 6 hours or overnight.
Step 6: To make the ganache, heat heavy cream until steaming and pour over white chocolate chips. Let sit for 2 minutes, then stir until smooth. Pour ganache over the cooled cheesecake and decorate with remaining cookie dough balls and extra sprinkles.

Tips & Variations

For a stronger vanilla flavor, use vanilla bean paste or scrape seeds from a vanilla bean instead of extract.
Substitute sour cream with Greek yogurt for a tangier, lighter cheesecake.
Use different colored sprinkles to match any holiday or theme.
If you prefer, freeze the cookie dough balls ahead of time for easier handling.

Storage

Store the cheesecake tightly covered in the refrigerator for up to 4 days. For longer storage, freeze for up to 1 month; thaw overnight in the fridge before serving. Reheat ganache slightly if it becomes too firm after chilling.

How to Serve

A thick, creamy cheesecake with a golden crust sits on a white plate on a white marbled surface. The cheesecake has one main layer of smooth, pale yellow filling, topped with a thick, white whipped cream layer that covers the entire top. Red and green sprinkle decorations are scattered over the whipped cream, with some pomegranate seeds adding bright red color and a fresh look. A slice is lifted from the cheesecake by a silver spatula held by a woman's hand, showing the smooth texture inside. The photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular sugar instead of Regenerative Organic Certified® Cane Sugar?

Yes, regular granulated sugar works just fine in this recipe and won’t affect the texture or flavor significantly.

Do I have to use a water bath when baking the cheesecake?

The water bath helps the cheesecake cook evenly and prevents cracking. While it’s not absolutely necessary, using one is highly recommended for best results.