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A professional food photograph of a whole Sugar Cookie Cheesecake with one slice removed to show the inside, sitting on a white serving plate.

Ultimate Festive Sugar Cookie Cheesecake

A show-stopping Sugar Cookie Cheesecake featuring a golden-brown cookie crust, a creamy filling studded with baked cookie bits, perfect white frosting swirls, edible cookie dough balls, and festive holiday sprinkles.
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Prep Time 30 minutes
Cook Time 1 hour 15 minutes
Total Time 1 hour 45 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 680
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 24 oz Sugar Cookie Dough Divided use: 16oz for crust, 4oz for baked bits inside. (Remaining for snacking or extra bits).
  • 32 oz Cream Cheese Full-fat, softened to room temperature.
  • 1 cup Granulated Sugar
  • 4 large Eggs Room temperature.
  • 0.5 cup Sour Cream Full-fat, room temperature.
  • 1 tbsp Vanilla Extract Pure vanilla extract preferred.
  • 0.5 cup Red, Green, and White Sprinkles Divided use for inside filling and top decoration.
  • 0.5 cup All-Purpose Flour Heat-treated for safety.
  • 2 tbsp Butter Softened.
  • 2 tbsp Granulated Sugar For the dough balls.
  • 1 tbsp Milk
  • 1 cup White Frosting Vanilla buttercream or stabilized whipped cream.

Equipment

  • 1 9-inch springform pan Essential for baking and releasing the cheesecake cleanly.
  • 1 Large roasting pan Used to create the water bath.
  • 1 Heavy-duty aluminum foil To wrap the springform pan and prevent leaks.

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C). Press 16 oz (450g) of sugar cookie dough evenly into the bottom of a greased 9-inch (23cm) springform pan. Bake for 12-15 minutes until golden-brown. Let cool.
  2. Bake an additional 4 oz (115g) of cookie dough as small cookies for 10 minutes. Cool and chop into small bits for the filling.
  3. Microwave 1/2 cup (60g) flour for 60 seconds to heat-treat it. Mix the cooled flour with 2 tbsp (30g) butter, 2 tbsp (25g) sugar, a splash of vanilla, and 1 tbsp (15ml) milk. Roll into 12 small balls and chill.
  4. Lower oven to 325°F (160°C). Beat 32 oz (900g) softened cream cheese and 1 cup (200g) sugar until smooth. Add 1/2 cup (120ml) sour cream and 1 tbsp (15ml) vanilla. Mix until combined.
  5. Add the 4 eggs one at a time on low speed, mixing just until incorporated. Fold in the chopped baked cookie bits and 1/4 cup of the festive sprinkles.
  6. Pour the filling over the cooled crust. Wrap the springform pan tightly in 3 layers of heavy-duty foil. Place in a roasting pan and fill the roasting pan with boiling water halfway up the sides of the springform pan.
  7. Bake at 325°F (160°C) for 65-75 minutes until edges are set but the center slightly jiggles. Turn oven off, crack the door, and let cool inside for 1 hour.
  8. Remove from the water bath and chill in the fridge for at least 6 hours. Pipe swirls of white frosting around the edge, top each swirl with a cookie dough ball, and garnish with remaining sprinkles.

Notes

Tip 1. Ensure all your cold ingredients (cream cheese, eggs, sour cream) are at room temperature before mixing to avoid lumps.
Tip 2. Do not skip the water bath; it provides the humid environment needed for a creamy, crack-free cheesecake.