If you’re looking for the ultimate treat that combines the best of two worlds — chewy cookie dough and creamy cheesecake — then you’re in for a real delight with this Sugar Cookie Cheesecake with Cookie Dough Recipe. I can’t tell you how many times I’ve made this for friends and family, and trust me, it disappears in no time. It’s got that buttery sugar cookie crust, pockets of sweet cookie dough baked right into the cheesecake, and a luscious white chocolate ganache on top. Stick with me, and I’ll walk you through everything to make this fan-freaking-tastic dessert work perfectly in your kitchen.
Why You’ll Love This Recipe
- Unique Flavor Combo: The buttery sugar cookie crust meets rich cheesecake with sweet cookie dough surprises inside.
- Fun Texture Contrast: Creamy cheesecake with chewy cookie dough balls scattered throughout is a total crowd-pleaser.
- Perfect for Parties: It’s festive with sprinkles and easy to slice for gatherings or special occasions.
- Step-by-Step Tested: I’ve tested this recipe multiple times and included my tips to help you avoid common hiccups.
Ingredients & Why They Work
This recipe uses basic pantry staples you probably have, but what really makes it shine is the balance of rich, creamy, and sweet textures. Each ingredient plays a key role—whether it’s the butter bringing richness or the sprinkles adding that festive touch. A quick heads up: pulling your dairy ingredients out early so they warm to room temp makes mixing smooth and avoids lumps.
- All-purpose flour: The backbone for both crust and cookie dough, gives structure without toughness.
- Baking soda: Helps slightly aerate the crust for a tender texture.
- Salt: Balances sweetness and enhances flavor overall.
- Unsalted butter: Use room temp for easy creaming; I prefer high-quality butter for extra flavor.
- White granulated sugar: Standard sugar for sweetness, and it helps with that classic sugar cookie texture.
- Pure vanilla extract: Adds depth and warmth to the dough and cheesecake batter.
- Eggs and egg yolk: Provide moisture and richness, and help bind the cookie crust.
- Christmas sprinkles (jimmies): Totally optional but adds festive pops of color and a little crunch which is so fun!
- Milk: Helps bring the cookie dough balls together for pliable shaping.
- Cream cheese: The star of your cheesecake, softened to avoid lumps and ensure a smooth finish.
- Sour cream or Greek yogurt: I use sour cream for tang and creaminess, but Greek yogurt works in a pinch.
- Heavy cream: Adds luscious richness to both the cheesecake batter and the ganache topping.
- White chocolate chips: For the luscious, sweet white chocolate ganache that’s the perfect finishing touch.
Make It Your Way
I love how adaptable this Sugar Cookie Cheesecake with Cookie Dough Recipe is. I’ve played around with it for birthdays by swapping out the sprinkles or adding a drizzle of caramel, and it always turns out fantastic. You should definitely feel free to make it your own!
- Gluten-Free Version: I experimented using a gluten-free flour blend for the crust and cookie dough balls, and it worked well, just be gentle with mixing.
- Vegan Adaptation: I haven’t tried this fully vegan yet, but swapping cream cheese and butter with plant-based options could work — let me know if you try it!
- Seasonal Sprinkles: Change out your sprinkles to match the occasion, whether it’s heart shapes for Valentine’s or pastel colors for Easter, adds fun flair.
- Extra Chocolate: Add mini chocolate chips right into the cheesecake batter or cookie dough balls if you want double the decadence.
Step-by-Step: How I Make Sugar Cookie Cheesecake with Cookie Dough Recipe
Step 1: Prepping the Crust and Baking Flour
This part sets the stage for your crust and cookie dough balls. It’s a little trick I picked up over time — baking the flour for the cookie dough balls helps prevent that raw flour taste and gives a safer dough to eat later. So while your oven’s warming to 350℉, spread 1 1/2 cups of flour on a baking sheet and pop it in the oven for 5 minutes. Let it cool fully before using it in your dough. Meanwhile, mix the crust dough by creaming your butter and sugar until light and fluffy, then add vanilla and eggs for that soft, tender crumb. Press this into your pan and bake it until golden—you’ll know it’s ready when it has a slight golden top and smells amazing!
Step 2: Rolling the Cookie Dough Balls
While the crust bakes, this step gets a little fun — rolling teeny dough balls packed with sprinkles. The pre-baked flour really helps with safe enjoyment of these little gems. The dough is soft, so I like to chill the balls in the freezer so they hold their shape when baked inside the cheesecake. Grab the family to help with this as it can be a bit tedious, but absolutely worth it! I aim for balls about the size of a dime to nickel so they fit nicely throughout the cheesecake without overpowering any slice.
Step 3: Mixing and Baking the Cheesecake
Now to that creamy cheesecake stage. Make sure your cream cheese and other dairy are totally room temperature for that smooth batter — I learned kneading through lumps after making the mistake of cold ingredients. Beat the cream cheese and sugar first, scraping the sides a couple times, then add sour cream, heavy cream, and eggs. Use low speed when incorporating eggs so you don’t over mix and risk cracks. Fold in the cookie dough balls gently, then pour over your cooled crust.
One of the most important tips: use a water bath when baking to keep the cheesecake creamy and crack-free. I’ve tried both wrapping the pan in foil and the cake pan method. Both work great but wrapping twice in foil to prevent leaks is crucial. Bake until edges look set and the center gently jiggles—it will firm up completely once chilled.
Step 4: Cooling and Adding White Chocolate Ganache
After baking, don’t rush the cooling step. Leaving the cheesecake in the oven with the door cracked slows cooling and keeps cracks away—that’s a game changer! Once cooled, chill overnight if possible to have it set perfectly. The next day, you’ll whip up a silky white chocolate ganache that takes this dessert to the next level, pouring it over the cheesecake for a glossy luscious finish. Then pop it in the freezer briefly to set before decorating with more cookie dough balls and sprinkles. I promise these final touches make serving an absolute joy.
Pro Tips for Making Sugar Cookie Cheesecake with Cookie Dough Recipe
- Room Temperature Ingredients: Bringing cream cheese, eggs, sour cream, and butter to room temp is a game changer — it helps create a creamy, lump-free batter that bakes evenly.
- Water Bath Magic: Always use a water bath to avoid cracks. I once skipped this step and ended up with a cracked cheesecake — don’t make the same mistake!
- Chill Cookie Dough Balls Well: Freezing your cookie dough balls before mixing them into the cheesecake prevents them from melting into the batter, keeping those fun bursts of cookie dough intact.
- Slow Cooling: Cracking can happen if the cheesecake cools too quickly; letting it cool in the oven with the door cracked keeps it stable and smooth.
How to Serve Sugar Cookie Cheesecake with Cookie Dough Recipe
Garnishes
I usually keep it simple with colorful Christmas sprinkles on top to enhance that festive vibe and sprinkle on a flock of cookie dough balls for texture and cuteness. If I’m feeling extra fancy, a few dollops of whipped cream on the side make servings look bakery-worthy and add a light creaminess to each bite.
Side Dishes
This cheesecake is a stand-alone showstopper, but if you want to round the dessert table, fresh berries or a tangy fruit coulis work beautifully to balance sweetness. I also love pairing it with a simple cup of hot coffee or chai tea — the perfect combo every time.
Creative Ways to Present
If you’re doing this for a party, try serving mini versions in ramekins or use cupcake liners with some cookie dough inside the batter for individual treats. Another fun idea I tried was layering cheesecake and cookie dough balls in a trifle bowl for a show-stopping presentation that really wows guests.
Make Ahead and Storage
Storing Leftovers
I always keep leftover cheesecake tightly covered with plastic wrap or in a cake dome in the refrigerator. It stays fresh and creamy for up to 5 days—if it lasts that long! Just slice with a warm knife dipped in hot water for clean cuts.
Freezing
Freezing works well if you want to make ahead or save leftovers. I remove the ganache topping first, wrap the cheesecake tightly in plastic wrap and foil, and freeze for up to 2 months. When ready to enjoy, thaw overnight in the fridge and add fresh ganache and cookie dough balls on top.
Reheating
You really want to enjoy this chilled or at room temperature, so reheating isn’t necessary. Just let it sit out for 15-20 minutes if it’s too cold straight from the fridge so you can taste all those luscious flavors and creamy textures.
FAQs
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Can I eat the cookie dough balls raw in this Sugar Cookie Cheesecake with Cookie Dough Recipe?
The flour in the cookie dough balls is baked first to make the dough safe to eat raw, which is a step I don’t skip. Because of this, the cookie dough balls are safe to enjoy raw inside the cheesecake or as a garnish.
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Why is the water bath important in baking this cheesecake?
The water bath provides gentle, even heat while the cheesecake bakes, helping prevent the top from cracking and ensuring the cheesecake texture stays creamy and smooth.
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Can I make this Sugar Cookie Cheesecake ahead of time?
Yes! In fact, chilling it overnight is ideal to let the flavors meld and achieve the best texture. It also freezes well if you want to prep in advance for a special occasion.
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What can I substitute if I don’t have sour cream?
I often use Greek yogurt as a substitute for sour cream in this recipe—it maintains the tang and creaminess while being a bit lighter.
Final Thoughts
If you give this Sugar Cookie Cheesecake with Cookie Dough Recipe a try, I promise you won’t regret it. It’s a beautiful blend of textures and flavors that feels just right for special moments and everyday indulgences alike. I love seeing how surprised my friends get when they discover the hidden cookie dough balls inside—it’s like a fun secret in every bite. So next time you want to impress at a gathering or just treat yourself, make this recipe your go-to. You’ve got this!
Print
Sugar Cookie Cheesecake with Cookie Dough Recipe
- Prep Time: 1 hour
- Cook Time: 1 hour 20 minutes
- Total Time: 8 hours 20 minutes
- Yield: 16 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Sugar Cookie Cheesecake recipe combines a buttery sugar cookie crust with creamy cheesecake and festive cookie dough balls mixed into the batter and sprinkled on top. Finished with a luscious white chocolate ganache, this dessert is perfect for holiday celebrations or any special occasion.
Ingredients
Sugar Cookie Crust:
- 1 3/4 cup All-purpose flour
- 1/2 tsp Baking soda
- 1/2 tsp Salt
- 3/4 cup Unsalted butter, room temperature
- 1 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 1 Large egg, room temperature
- 1 Egg yolk, room temperature
- 1/3 cup Christmas sprinkles, jimmies
Cookie Dough Balls:
- 1 1/2 cups All-purpose flour
- 1/2 cup Unsalted butter, room temperature
- 3 TBSP Milk
- 1/2 cup Christmas sprinkles, jimmies
- 1/2 tsp Salt
- 1 cup White granulated sugar
- 1 tsp Pure vanilla extract
Cheesecake:
- 24 oz Cream cheese, room temperature
- 3/4 cup White granulated sugar
- 1/2 cup Sour cream, room temperature or Greek yogurt
- 1/4 cup Heavy cream, room temperature
- 4 Large eggs, room temperature
- 3/4 cookie dough balls (from above)
- 1 tsp Pure vanilla extract
White Chocolate Ganache:
- 1 cup White chocolate chips
- 1/3 cup Heavy cream
Instructions
- Prepare the crust base: Preheat the oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray. Line the bottom with a 9-inch parchment paper circle and spray again. Set aside.
- Bake flour for dough balls: Place 1 1/2 cups all-purpose flour on a cookie sheet and bake for 5 minutes to toast slightly. Let it cool.
- Mix dry ingredients for crust: In a medium bowl, combine 1 3/4 cups flour, 1/2 tsp baking soda, and 1/2 tsp salt. Set aside.
- Cream butter and sugar for crust: Using a mixer, beat 3/4 cup unsalted butter and 1 cup white granulated sugar on high speed for 2 minutes until fluffy.
- Add wet ingredients to crust: Add 1 tsp vanilla extract, 1 large egg, and 1 egg yolk to the butter mixture. Mix on medium until fully combined.
- Combine dry and sprinkles for crust: Add the dry ingredients and mix on low speed until just combined. Then fold in 1/3 cup Christmas sprinkles.
- Press crust in pan: Pour the cookie dough into the springform pan and use your hands to press it evenly across the bottom; it does not need to extend up the sides.
- Bake crust: Bake for 30 minutes or until the crust is golden on top. Remove from oven.
- Prepare dough balls dry mix: While crust bakes, mix 1 1/2 cups baked flour with 1/2 tsp salt in a medium bowl. Set aside.
- Cream butter and sugar for dough balls: Beat 1/2 cup unsalted butter and 1 cup white granulated sugar on high speed for 2 minutes. Then add 1 tsp vanilla extract and 3 TBSP milk. Mix on medium until combined.
- Combine dry ingredients and sprinkles for dough balls: Add dry ingredient mix to wet and mix on low until just combined. Fold in 1/2 cup Christmas sprinkles.
- Form cookie dough balls: Spread wax paper on a cookie sheet with sides. Roll the dough into small balls roughly the diameter of a dime to a nickel. Place the balls on the sheet.
- Freeze dough balls: Freeze the dough balls until cold and firm before using in cheesecake.
- Preheat oven for cheesecake: Preheat the oven to 325℉ and prepare a hot water bath for baking.
- Beat cream cheese and sugar: Using a mixer, beat 24 oz cream cheese and 3/4 cup sugar on high speed for 2 minutes, scraping bowl halfway through for smoothness.
- Add sour cream, heavy cream, and vanilla: Mix in 1/2 cup sour cream, 1/4 cup heavy cream, and 1 tsp vanilla extract on medium speed until smooth with no lumps.
- Add eggs and cookie dough balls: Add 4 large eggs and mix on low speed until just combined. Remove from mixer and fold in 3/4 of the cookie dough balls with a spatula.
- Pour batter onto crust: Pour cheesecake batter evenly over the baked crust in the springform pan.
- Prepare and place water bath: Use a large roasting pan with hot water halfway up the cake pan to create a water bath to prevent cracking. Either place the springform pan in a cake pan inside the roasting pan or wrap the springform pan twice in foil and place directly in the roasting pan.
- Bake cheesecake: Bake for 90 minutes until edges are set and the center jiggles slightly.
- Cool cheesecake in oven: Turn off oven, crack open the door, and let cheesecake cool inside for 30 minutes to prevent cracks.
- Cool completely and chill: Remove from oven and place on cooling rack to cool completely. Wrap in foil and refrigerate for at least 6 hours or overnight.
- Make white chocolate ganache: Place 1 cup white chocolate chips in a bowl. Heat 1/3 cup heavy cream until hot and steaming. Pour hot cream over the chips. Let sit 2 minutes, then stir until smooth. Reheat in 20-second microwave intervals if needed to melt all chunks.
- Cover cheesecake with ganache: Remove cheesecake from fridge, remove pan and parchment, pour ganache evenly over the top.
- Freeze and decorate: Place cheesecake in freezer for 10 minutes to set ganache. Then top with remaining cookie dough balls and Christmas sprinkles.
Notes
- Pull out all dairy ingredients 2 hours before baking to bring them to room temperature for smoother batter.
- Use room temperature eggs and cream cheese to avoid lumps in the cheesecake batter.
- Freezing the cookie dough balls before baking or using them in the cheesecake prevents them from melting into the batter.
- Wrap the springform pan tightly with aluminum foil for the water bath to avoid water leaking into the crust.
- Allow the cheesecake to cool gradually in the oven to prevent cracks on the surface.
- For easier slicing, chill the cheesecake overnight to fully set.
