Sugar Cookie Cheesecake

This sugar cookie cheesecake is perfect for Christmas! It has a sugar cookie crust, with a baked cheesecake filled with sugar cookie dough balls. It is topped with a white chocolate ganache and more sugar cookie dough balls.

This post is sponsored by Wholesome and all thoughts and opinions are my own. Thank you for supporting the brands that make Stephanie’s Sweet Treats possible!

I have been compensated by Wholesome Sweeteners, Inc., maker of Wholesome® sweeteners for my participation in this campaign.

This sugar cookie cheesecake is the perfect dessert for the holiday season. If you thought nothing could beat a good sugar cookie with your family, then prepare for this amazing cheesecake! It has sugar cookie flavor and cheesecake all in one delicious dessert. Cheesecake fans will love this new holiday tradition.

This cheesecake is made using Regenerative Organic Certified® Cane Sugar from Wholesome. I also used this sugar to make Christmas Tree Cookies and was excited to work with it again. Wholesome has ingredients that matter. Their Regenerative Organic Certified® Cane Sugar can replace granulated sugar in any recipe. The best advantages of using this cane sugar are that it is sourced from farms using practices to help build soil health, sequester carbon, and ensure fair treatment of farm workers! Check it out on their site for a sugar you can feel good about using!

This Sugar Helps Restore the Soil – farming practices = soil with higher levels of some minerals/organic matter than traditional organic farming.

For more Christmas dessert recipes, try Grinch Cookies, Christmas Reindeer Cupcakes, and Christmas Cranberry Cake.

Jump to:

• Why This Sugar Cookie Cheesecake Recipe Works
• Ingredient Notes for Sugar Cookie Cheesecake
• Ingredient Substitutions
• Step By Step Instructions - Sugar Cookie Crust
• Step By Step Instructions - Cookie Dough Balls
• Step By Step Instructions - Cheesecake
• Step By Step Instructions - White Chocolate Ganache
• Preventing Cheesecake Cracks
• FAQ
• Recipe Variations
• Special Tools
• Storing and Freezing
• 📖 Recipe

Why This Sugar Cookie Cheesecake Recipe Works

• Perfect for Christmas- This dessert is the perfect treat to bring holiday cheer! It has the joy of the classic Christmas sugar cookies and the decadence of a cheesecake in one!
• Edible cookie dough- Nibbling on cookie dough is the best part of making cookies with the family. This cheesecake uses edible cookie dough so you can all nibble on it together!
• Creamy cheesecake- This cheesecake has that perfect smooth and creamy texture of a great cheesecake.

Ingredient Notes for Sugar Cookie Cheesecake

Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.

• Cane Sugar- This recipe was made using Regenerative Organic Certified® Cane Sugar from Wholesome.
• Unsalted butter- Take this out 2 hours before baking to get to room temperature.
• Sour cream- Pull this out 2 hours before baking to get room temperature ingredients.
• Heavy cream- Pull this out 2 hours before baking to get room temperature ingredients.
• Cream cheese- Use full fat cream cheese. Pull this out 2 hours before baking.
• Eggs- Pull the large eggs out 2 hours before baking so they are room temperature. I use whole eggs, not egg white for the fatty yolk.
• Baking spray- Make sure you are using a baking spray with flour, not just a cooking spray.
• Cookie dough balls- These are made as part of the recipe.

Ingredient Substitutions

• Dairy free- You can use your favorite dairy free options for this recipe!
• Gluten free- I haven't tested this gluten free. Let me know if you do.

Step By Step Instructions - Sugar Cookie Crust

Here is how to make and bake the sugar cookie crust for this sugar cookie cheesecake. This recipe uses an electric mixer. A stand mixer with paddle attachment or a hand mixer will work.

STEP 1: Heat treat flour. Heat your oven to 300°F. Place the flour for the cookie dough balls on a baking sheet and bake for 5 minutes.

STEP 2: Prep. Preheat the oven to 350°F. Then, spray a 9 inch springform pan with baking spray. Place a parchment paper circle on the bottom and spray again.

STEP 3: Dry ingredients. In a medium bowl, mix the all purpose flour, baking soda, and salt. Set it aside.

STEP 4: Beat butter and sugar. Beat the butter and cane sugar on high speed for 2 minutes.

STEP 5: Wet ingredients. Add the vanilla extract, egg, and egg yolk to the butter mixture. Mix on medium speed until combined.

STEP 6: Combine. Add the dry ingredients and mix them on low speed until combined. Then, add the Christmas sprinkles and mix them in.

STEP 7: Form crust. Pour the batter into the prepared pan and press the dough into an even layer across the bottom of the cheesecake pan. It does not need to come up the sides.

STEP 8: Bake crust. Bake the crust for 25-30 minutes.

Start the cookie dough balls while it bakes.

Step By Step Instructions - Cookie Dough Balls

Here is how to make the cookie dough balls for the sugar cookie cheesecake.

STEP 1: Dry ingredients. Mix the all purpose flour and salt in a medium bowl.

STEP 2: Beat butter and sugar. Beat the butter and cane sugar on high speed for 2 minutes.

STEP 3: Wet ingredients. Add the vanilla extract and milk. Mix it on medium speed until combined.

STEP 4: Combine. Add the dry ingredients and mix on low speed until combined. Add the Christmas sprinkles and mix them in.

STEP 5: Form balls. Place wax paper over a baking sheet to place the cookie dough balls on. Use your hands to roll cookie dough balls with the diameter of a dime to a nickel (about 19mm to 21mm). This can take a while, so I encourage you to recruit your family for this step!

STEP 6: Chill cookie dough balls. Place the cookie dough balls in the freezer. They must be cold and firm before using them.

Step By Step Instructions - Cheesecake

Here is how to make and bake the cheesecake layer for the sugar cookie cheesecake.

STEP 1: Prep. Heat oven to 325°F. Start heating water for the water bath.

STEP 2: Beat cream cheese and sugar. Use a mixer to beat cream cheese and cane sugar for 2 minutes on high speed. Be sure to scrape the sides of the bowl part way through.

STEP 3: Wet ingredients. Add the sour cream, heavy cream, and vanilla to the cream cheese mixture. Mix it on medium speed and make sure no cream cheese chunks remain.

STEP 4: Combine. Add the eggs and mix on low speed until just combined. Then, add ⅔ of the cookie dough balls and gently mix them in with a rubber spatula.

STEP 5: Pour. Pour the cheesecake batter onto the crust. Prepare the water bath now. See the section below for 2 options of how to prepare it.

STEP 6: Bake cheesecake. Bake for 80-90 minutes. The cheesecake is done when the edges are set and the middle has a slight jiggle.

STEP 7: Cool cheesecake. Turn off the oven and crack the oven door open. Let the cheesecake cool in the oven for 30 minutes. Then, transfer the springform pan to a wire rack to cool completely.

STEP 8: Chill cheesecake. Wrap the pan in aluminum foil and place it in the fridge overnight, or at least 6 hours, to chill.

Step By Step Instructions - White Chocolate Ganache

Here is how to make the white chocolate ganache for the sugar cookie cheesecake.

STEP 1: Heat cream. Pour the white chocolate chips in a heat safe bowl. Then, heat the heavy cream on the stove until steaming.

STEP 2: Melt ganache. Pour the steaming heavy cream over the white chocolate chips and let it sit for 2 minutes. Then, stir. If white chocolate chunks remain heat for 20 second intervals and stir until they melt.

STEP 3: Pour ganache. Take the cheesecake out of the fridge and remove it from the springform pan and remove the parchment paper. Pour the white chocolate ganache over the cheesecake.

STEP 4: Set ganache. Place the cheesecake in the freezer for 10 minutes. Add the remaining cookie dough balls and Christmas sprinkles before serving.

Water Bath Tips

The water bath provides a moist environment for the cheesecake. This is because of the steam. When it is too dry, it will create cracks in the cheesecake.

Here are two techniques to try. They both use a large roasting pan with hot steaming water.

1. Place the springform pan inside a 10 inch cake pan. Place the cake pan in the roasting pan. Fill the pan with the hot water (about halfway up the cake pan)
2. Wrap the springform pan with foil twice very tightly. Place the springform pan inside the roasting pan. Fill the pan halfway up with hot water.

My favorite method is the first one. This won't let any water at all get into the crust. It makes baking cheesecake so easy!

The second option gives the chance to get water inside and create a soggy crust.

Preventing Cheesecake Cracks

Beat the wet ingredients minus the eggs on high speed. Everything need to be super creamy and smooth. Chunks of cream cheese can cause cracks.

Add eggs on low speed. The goal is to have as little air as possible when mixing the eggs. Too much air can cause big bubbles in the cheesecake batter. It will make the cheesecake rise and fall too quickly when baking. Which causes cracks.

Use a water bath. This is essential! See below for cheesecake tips.

Cool the cheesecake. Once the cheesecake is done baking, it needs to sit in the hot oven for 30 minutes. This lets it cool slowly.

If you were to put the cheesecake on the counter right after done baking, it will be too quick of a temperature change, which cause cracks.

How To Easily Remove The Cheesecake From The Pan

First, spray the springform pan with baking non stick spray. Next, line the bottom of the pan with 9 inch parchment paper circle. Make sure to spray the pan again.

Then, after the cheesecake has chilled overnight. The springform pan should pop right off. If it doesn't very gently use a knife around the edge of the cheesecake to pop it off.

Then, you should be able to lay the cheesecake on it's side to take off the bottom of pan and the parchment circle.

FAQ

Recipe Variations

• Alternate crust- If you have a favorite cheesecake crust you can use that. For a classic graham cracker crust option see this apple pie cheesecake recipe.
• No ganache- If you do not want to add a ganache you can decorate directly on top of the cheesecake without a ganache. A homemade whipped cream is always a welcome addition to cheesecake!

Special Tools

• Springform pan: I use a good quality 9-inch springform pan. Sometimes I will use an 8-inch springform pan if I want a taller cheesecake.
• Parchment paper circles: I used 8-inch parchment paper circles for the bottom of the pan. I love to use the premade circles, so I don't have to cut it out of regular parchment paper.
• Baking spray: I use the nonstick spray that has flour in it.
• Offset spatula: I use this to easily spread the frosting or fillings.

Storing and Freezing

Store this sugar cookie cheesecake in the fridge in an airtight container like a cake carrier. Chill up to 5 days.

You can freeze the sugar cookie cheesecake in individual slices. Store in an airtight container and freeze up to 30 days. Thaw for 1-2 hours before eating.

You can also freeze the cheesecake before decorating. Wrap the cooled cheesecake (it needs to chill in the fridge overnight first), in plastic wrap and freeze up to 30 days.

Thaw for 1-2 hours before decorating.

Other Cheesecake Recipes To Try

Try these holiday recipes too!

• Christmas Tree Cookies
• Chocolate Crinkle Cookies
• Reindeer Cookies
• Gingerbread Cake
• Grinch Cake

Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.

📖 Recipe