Sugar Cookie Cheesecake

Transform your favorite holiday cookie into an irresistible cheesecake! This sugar cookie cheesecake features a buttery sugar cookie base, creamy vanilla-speckled filling studded with edible cookie dough, and a smooth white chocolate topping. It’s the perfect way to elevate the classic sugar cookie for your holiday celebrations.

This post is sponsored by Nielsen-Massey Vanillas and all thoughts and opinions are my own. Thank you for supporting the brands that make Sweet Kitchen Stories possible!

The magic of this cheesecake lies in Nielsen-Massey’s Madagascar Bourbon Pure Vanilla Extract. Its rich, creamy flavor enhances both the cookie elements and cheesecake filling, creating layers of warm vanilla notes that make this dessert truly special. I’ve been using their vanilla for years in my holiday baking, and it never disappoints!

Why This Recipe Works:

Holiday classic reinvented- Combines the nostalgic taste of sugar cookies with rich, creamy cheesecake
Double cookie experience- Features both a sugar cookie crust and edible cookie dough pieces throughout
Make-ahead friendly- Perfect for holiday planning, can be made 1-2 days before serving

Ingredient Notes

Vanilla extract- Using high-quality vanilla makes a huge difference. I recommend Nielsen-Massey Madagascar Bourbon Pure Vanilla Extract
Cream cheese- Full-fat, room temperature (take out 2 hours before baking)
Butter- Unsalted, room temperature (2 hours before baking)
Eggs- Large, room temperature for even mixing
Heavy cream- Room temperature for smooth blending
All-purpose flour- Heat treated for the edible cookie dough pieces
White chocolate- High-quality chips or chopped bars
Holiday sprinkles- For festive decoration

Ingredient Substitutions

Dairy-free- Use plant-based cream cheese and heavy cream alternatives
Egg-free- Not recommended as eggs are crucial for structure
Gluten-free- Use 1:1 gluten-free flour blend (untested)

Step By Step Instructions – Cookie Base

STEP 1: Prep your pan. Preheat oven to 350°F. Line 9-inch springform pan with parchment, spray with baking spray.

STEP 2: Heat treat flour. Spread flour on baking sheet. Bake at 300°F for 5-7 minutes until internal temperature reaches 165°F. Cool completely.

STEP 3: Mix dry ingredients. Whisk together heat-treated flour, salt, and baking powder.

STEP 4: Cream butter and sugar. Beat softened butter and sugar for 3 minutes until light and fluffy.

STEP 5: Add wet ingredients. Mix in vanilla and egg until combined.

STEP 6: Form crust. Press dough into prepared pan. Bake 20-25 minutes until golden.

Cookie Dough Pieces Instructions

STEP 1: Make dough. Beat butter and sugar 2 minutes. Add vanilla, milk. Mix in heat-treated flour.

STEP 2: Form pieces. Roll into marble-sized balls. Freeze until firm.

Cheesecake Layer Instructions

STEP 1: Lower temp. Reduce oven to 325°F. Prepare water bath.

STEP 2: Mix base. Beat cream cheese and sugar 3 minutes until smooth. Add vanilla, sour cream, heavy cream.

STEP 3: Add eggs. Mix in one at a time on low. Fold in frozen cookie dough pieces.

STEP 4: Bake. Pour over crust. Bake in water bath 75-85 minutes until edges set, center jiggles slightly.

STEP 5: Cool. Turn off oven, crack door, cool 30 minutes. Then refrigerate 6+ hours.

White Chocolate Topping

STEP 1: Make ganache. Heat cream, pour over white chocolate. Let sit 2 minutes, stir until smooth.

STEP 2: Top and set. Pour over chilled cheesecake. Add remaining cookie pieces and sprinkles.

Pro Tips for Perfect Results

Room temperature ingredients ensure smooth mixing
Don’t overbeat after adding eggs
Water bath prevents cracks
Cool gradually to avoid sinking
Chill completely before decorating

Common Problems & Solutions

Cracking: Use water bath, don’t overbake
Lumpy batter: Room temp ingredients, thorough mixing
Soggy crust: Double-wrap pan in foil
Not setting: Internal temp should reach 150°F

Storage Instructions

Refrigerate: Up to 5 days in airtight container
Freeze: Up to 3 months, wrap well
Thaw overnight in refrigerator

Recipe Variations

Chocolate chip: Add mini chips to cookie base and filling
Birthday cake: Use rainbow sprinkles, vanilla bean paste
Brown sugar: Replace half sugar with brown sugar

FAQ

Can I make mini versions? Make 24 mini cheesecakes using a muffin pan. Divide recipe in half, bake 15-18 minutes. Use mini cookie dough balls.

What size pans work?

8-inch springform: Same recipe, longer bake time
6-inch springform: Halve recipe, use 16oz cream cheese
9×13 pan: Double recipe for bars
Square 8×8: Halve recipe for smaller batch

Can I make this ahead? Yes! Make up to 2 days ahead. Store chilled without topping. Add ganache and decorations before serving.

No springform pan? Line regular cake pan with parchment strips for handles. Wrap pan well for water bath.

How do I know it’s done? Edges should be set, center slightly jiggly. Internal temperature 150°F.

Can I skip the water bath? Not recommended. Water bath prevents cracks and ensures even baking.

Sugar Cookie Cheesecake

A luxurious holiday dessert combining buttery sugar cookies with creamy cheesecake, studded with edible cookie dough pieces and topped with white chocolate.

Prep Time: 1 hour
Cook Time: 1 hour 30 minutes
Chill Time: 6 hours
Total Time: 8 hours 30 minutes
Course: Dessert
Cuisine: American
Servings: 16 slices
Calories: 475 kcal

Ingredients

Sugar Cookie Base:

2 cups (240g) all-purpose flour, sifted
1 teaspoon (5g) baking powder
1/2 teaspoon (3g) salt
1 cup (227g) unsalted butter, room temperature
1 cup (200g) granulated sugar
1 large egg + 1 yolk, room temperature
2 teaspoons (10ml) premium vanilla extract

Cookie Dough Pieces:

1 1/2 cups (180g) heat-treated all-purpose flour
1/2 cup (113g) unsalted butter, softened
3/4 cup (150g) granulated sugar
2 teaspoons (10ml) vanilla extract
3-4 tablespoons (45-60ml) whole milk
1/4 teaspoon (1.5g) salt
1/3 cup holiday sprinkles

Cheesecake Filling:

32 oz (904g) cream cheese, room temperature
1 cup (200g) granulated sugar
4 large eggs, room temperature
1 cup (240g) sour cream, room temperature
1/4 cup (60ml) heavy cream, room temperature
2 teaspoons (10ml) vanilla extract

White Chocolate Topping:

12 oz (340g) premium white chocolate chips
1/2 cup (120ml) heavy cream
Holiday sprinkles for decoration

Instructions

Sugar Cookie Base:

Preheat oven to 350°F (175°C). Line 9-inch springform pan with parchment, spray with baking spray.
Mix flour, baking powder, salt in medium bowl.
Beat butter and sugar on high speed 3 minutes until light and fluffy.
Add eggs one at a time, then vanilla. Mix until combined.
Gradually add dry ingredients on low speed.
Press evenly into prepared pan.
Bake 20-25 minutes until edges are golden.

Cookie Dough Pieces:

Heat treat flour: Spread on baking sheet, bake at 300°F (150°C) for 5-7 minutes. Cool completely.
Beat butter and sugar 2 minutes until fluffy.
Mix in vanilla, milk until smooth.
Add heat-treated flour, salt. Mix until combined.
Stir in sprinkles.
Roll into marble-sized balls (about 1/2 inch).
Freeze until firm, minimum 30 minutes.

Cheesecake: