One December evening, my granddaughter came bustling into the kitchen with a handful of sprinkles and the biggest smile on her face. She had just finished decorating a tray of sugar cookies for her school’s holiday party, and she proudly announced that “everything tastes better with sprinkles.”
Watching her, I couldn’t help but laugh and remember all the times I used to tell my own children the same thing. That small, colorful touch of sweetness seems to bring joy no matter how old you are.
Later that week, I decided to take my granddaughter’s sprinkle obsession and weave it into something special for our family gathering—a sugar cookie cheesecake that could hold its own as a centerpiece dessert.
The combination of creamy cheesecake, festive cookie dough balls, and a buttery cookie crust felt like the perfect way to celebrate the season. I asked my granddaughter to help roll the cookie dough into tiny balls, and while her shapes weren’t perfect, the laughter and flour on her nose were worth more than precision.
When I pulled the cheesecake out of the oven, the scent of vanilla and warm cookie dough filled the house, instantly making it feel cozier. Topped with ganache, sprinkles, and little cookie dough bites, it was a treat that looked as magical as it tasted.
That night, our whole family dug in after dinner, and my granddaughter beamed with pride knowing her sprinkles had inspired it all. This cheesecake has since become one of those holiday traditions that tie us closer together, each bite is rich with memories, laughter, and love.
Short Description
This sugar cookie cheesecake combines a buttery cookie crust, festive sprinkle-studded cookie dough balls, and a silky smooth cheesecake filling topped with white chocolate ganache. A holiday-perfect dessert that’s as fun to make as it is to eat.
Key Ingredients
Sugar Cookie 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 vanilla extract
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- ⅓ cup Christmas sprinkles
Cookie Dough Balls
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter, room temperature
- 1 cup cane sugar
- 1 tsp vanilla extract
- 5 tbsp milk
- ⅓ cup Christmas sprinkles
Cheesecake
- 32 oz cream cheese, room temperature
- ⅔ cup cane sugar
- ¾ cup sour cream or Greek yogurt, room temperature
- ½ cup heavy cream, room temperature
- 1 tsp vanilla extract
- 4 large eggs, room temperature
- ⅔ of the cookie dough balls
White Chocolate Ganache
- 1 cup white chocolate chips
- ⅓ cup heavy cream
Tools Needed
- 9-inch springform pan
- Stand mixer or hand mixer
- Mixing bowls (various sizes)
- Rubber spatula
- Whisk
- Baking sheet with parchment paper
- Roasting pan (for water bath)
Cooking Instructions
Step 1: Prepare the Crust
Preheat oven to 350℉. Grease a 9-inch springform pan, line with parchment, and grease again. Mix flour, baking soda, and salt in one bowl. In another, beat butter and sugar for 2 minutes, then add vanilla, egg, and yolk. Stir in dry mix and sprinkles. Press into the pan and bake 25–30 minutes until golden.
Step 2: Make Cookie Dough Balls
Mix flour and salt in a bowl. Beat butter and sugar for 2 minutes, add vanilla and milk. Stir in dry mix and sprinkles. Roll into small balls (about dime size) and freeze until firm.
Step 3: Prepare Cheesecake Filling
Preheat oven to 325℉. Beat cream cheese and sugar for 2 minutes. Add sour cream, cream, and vanilla until smooth. Mix in eggs on low just until combined. Fold in ⅔ of the frozen cookie dough balls.
Step 4: Bake in Water Bath
Pour batter over crust. Place pan in a water bath (double-wrapped foil or nested in a cake pan). Bake 80–90 minutes until edges set and center jiggles slightly. Cool 30 minutes in the oven with the door cracked, then remove and cool completely. Chill at least 6 hours or overnight.
Step 5: Finish with Ganache and Decoration
Heat cream until steaming and pour over white chocolate chips. Let sit 2 minutes, then stir until smooth. Pour over chilled cheesecake, freeze briefly to set, then top with remaining cookie dough balls and sprinkles.
Why You’ll Love This Recipe
Festive and Fun: Sprinkles and cookie dough make this cheesecake party-ready.
Rich and Creamy: The filling is smooth and luxurious, with just the right tang.
Show-Stopping: A dessert that looks like it came from a bakery display case.
Make-Ahead Friendly: Perfect for holiday planning since it chills overnight.
Family Approved: Kids and adults alike love the playful cookie element.
Mistakes to Avoid & Solutions
Overmixing the batter: Can lead to cracks. Mix only until combined.
Skipping the water bath: Cheesecake may dry out or crack—always use one.
Adding warm cookie dough balls: They’ll melt into the batter. Always freeze first.
Cutting too soon: Let it chill overnight to set properly.
Ganache too thick: If it hardens before spreading, warm gently in the microwave.
Serving and Pairing Suggestions
Slice into small squares for a dessert table or serve wedges as a centerpiece dessert.
Pair with hot coffee, peppermint tea, or mulled wine for cozy holiday gatherings.
Serve family-style on a platter with extra sprinkles for kids to decorate at the table.
Storage and Reheating Tips
Store covered in the fridge up to 5 days.
Freeze individual slices wrapped tightly in plastic and foil for up to 2 months.
Thaw in the fridge overnight—avoid microwaving to keep texture intact.
FAQs
1. Can I use store-bought cookie dough?
Yes, but homemade adds more flavor and holds sprinkles better.
2. What if I don’t have a springform pan?
Use a deep 9-inch cake pan, but line well with parchment for easy lifting.
3. Can I skip the ganache?
You can, but it adds a beautiful finish and extra creaminess.
4. How do I prevent the crust from getting soggy?
Use the nested pan water bath method to keep water out.
5. Can I make this gluten-free?
Yes, substitute all-purpose flour with a gluten-free blend and check your sprinkles.
Tips & Tricks
Use room-temperature ingredients for a smoother batter.
Add sprinkles just before rolling the dough balls to prevent bleeding.
For a marbled look, swirl a little chocolate into the pumpkin batter.
Always chill overnight for the best sliceable texture.
Warm your knife under hot water before cutting clean slices.
Recipe Variations
Peppermint Twist: Swap sprinkles for crushed candy canes and top with peppermint ganache.
Red Velvet: Add cocoa powder and red food coloring to part of the batter for a layered effect.
Caramel Swirl: Drizzle caramel sauce over the ganache and sprinkle with sea salt.
Nutty Delight: Replace sprinkles with chopped pistachios or pecans for added crunch.
Berry Burst: Top with fresh raspberries or strawberries instead of sprinkles for a fruity holiday touch.
Final Thoughts
This sugar cookie cheesecake is one of those desserts that brings out the child in everyone. Between the cookie dough balls tucked into the cheesecake and the cheerful sprinkles scattered across the top, it’s impossible not to smile while slicing into it. For me, the joy wasn’t just in baking, it was in sharing the experience with my granddaughter and watching her excitement grow as the cake came together.
Every family gathering deserves a dessert that makes people pause and savor, and this cheesecake does just that. It’s indulgent without being fussy, festive without requiring hours of decorating. If you’re looking for something to brighten up your holiday table, this cheesecake is your answer.
It captures the sweetness of the season and the simple delight of baking together with loved ones. And sometimes, those shared moments are the most delicious part of all.
Sugar Cookie Cheesecake
Ingredients
Sugar Cookie 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 vanilla extract
- 1 large egg room temperature
- 1 egg yolk room temperature
- ⅓ cup Christmas sprinkles
Cookie Dough Balls
- 1 ½ cups all-purpose flour
- ½ tsp salt
- ½ cup unsalted butter room temperature
- 1 cup cane sugar
- 1 tsp vanilla extract
- 5 tbsp milk
- ⅓ cup Christmas sprinkles
Cheesecake
- 32 oz cream cheese room temperature
- ⅔ cup cane sugar
- ¾ cup sour cream or Greek yogurt room temperature
- ½ cup heavy cream room temperature
- 1 tsp vanilla extract
- 4 large eggs room temperature
- ⅔ of the cookie dough balls
White Chocolate Ganache
- 1 cup white chocolate chips
- ⅓ cup heavy cream
Instructions
- Preheat oven to 350℉. Grease and line a springform pan, then prepare the crust by beating butter and sugar with vanilla, egg, and yolk, stirring in dry ingredients and sprinkles. Press into the pan and bake 25–30 minutes until golden.
- Mix flour, salt, butter, sugar, vanilla, and milk for the cookie dough balls, stir in sprinkles, roll into small pieces, and freeze until firm.
- For the cheesecake, preheat oven to 325℉, beat cream cheese with sugar, then add sour cream, cream, vanilla, and eggs until smooth. Fold in ⅔ of the frozen cookie dough balls and pour over the crust.
- Bake in a water bath for 80–90 minutes until edges set and center jiggles slightly. Cool 30 minutes in the oven, then fully cool and chill overnight.
- Make ganache by heating cream and pouring it over white chocolate. Stir until smooth, pour over the chilled cheesecake, let set briefly in the freezer, and decorate with remaining cookie dough balls and sprinkles.
