Lu-Ann Simon January 2, 2026

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Sugar Cookie Cheesecake

Name: Sugar Cookie Cheesecake
Prep time: 25 min
Cook time: 1 h
Total time: 5 h 25 min
Cuisine: American
Ingredients: 2 cups sugar cookies, crumbled; 1/2 cup unsalted butter, melted; 1/4 cup granulated sugar; 16 oz cream cheese, softened; 1 cup granulated sugar; 1 tsp vanilla extract; 2 large eggs; 1 cup edible cookie dough, store-bought or homemade; 1 cup white chocolate chips; 1/2 cup heavy cream

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A warm, golden kitchen, the scent of butter and sugar unfolding as the oven hums gently, is where this Sugar Cookie Cheesecake feels most at home. It pairs the comforting nostalgia of a sugar cookie with the silky, slightly tangy richness of classic cheesecake, making it perfect for holiday gatherings, cozy tea afternoons, or any time you want a dessert that tastes like a memory. If you love the creamy cookie contrast, you might also enjoy our chocolate chip cheesecake cookies for another playful twist on cheesecake and cookies combined.

Why This Sugar Cookie Cheesecake Works

This dessert balances two beloved textures, the crisp, buttery crumb of a sugar cookie crust and the dense, velvety cream cheese filling. The edible cookie dough folded into the filling gives little pockets of sugary chew that surprise the palate, while white chocolate ganache on top adds a glossy, sweet finish that keeps every bite feeling indulgent without being heavy.

You will love it for its friendly crowd-pleasing character and its familiar, comforting flavors, plus it photographs beautifully for holiday tables or recipe swaps. A few reasons this recipe shines

Nutty, buttery crust that holds up to creamy filling
Smooth, tangy cheesecake with soft bites of cookie dough
Elegant white chocolate topping that melts on the tongue

Ingredients and Key Notes

Think about the role each ingredient plays, the crust offering structure and buttered aroma, the cream cheese providing richness and tang, and the cookie dough and white chocolate lending playful sweetness and texture. If you like a lighter finish, choose a lower fat cream cheese, but remember texture will be slightly creamier with full fat.

For the crust:
2 cups sugar cookies, crumbled
1/2 cup unsalted butter, melted
1/4 cup granulated sugar

For the filling:
16 oz cream cheese, softened
1 cup granulated sugar
1 tsp vanilla extract
2 large eggs
1 cup edible cookie dough, store-bought or homemade

For the topping:
1 cup white chocolate chips
1/2 cup heavy cream

Notes, the crumbled sugar cookies can be store-bought shortbread or homemade, and edible cookie dough should be egg-free if you plan to eat it raw, use a trusted store brand or a safe homemade version.

How to Cook Sugar Cookie Cheesecake

Preheat the oven to 325°F (163°C). Grease a 9-inch springform pan, ensuring the sides and bottom are lightly coated so the cheesecake releases cleanly when chilled.
In a bowl, mix the crumbled sugar cookies, melted butter, and granulated sugar until combined. The mixture should hold together when pressed, smelling of butter and vanilla.
Press this mixture firmly into the bottom of the prepared pan to form the crust. Use the back of a measuring cup for an even, compact base with a golden look.
Bake the crust for 10 minutes, then remove it from the oven and let it cool. You will notice the aroma deepen and the crust will set up, forming a slightly crisp edge.
In a large bowl, beat the softened cream cheese and granulated sugar until smooth. Add the vanilla extract and mix until combined, scraping the bowl so no lumps remain and the texture is silky.
Add the eggs, one at a time, mixing well after each addition. The batter will grow creamier and glossy, a smooth ribbon when the beaters lift out.
Fold in the edible cookie dough gently. Pour the filling on top of the cooled crust, and you will see bits of dough dot the ivory surface.
Bake for 50-60 minutes, until the center is set but slightly jiggly. The edges should be set and faintly golden, while the center moves like gelatin when nudged.
Turn off the oven and let the cheesecake cool in the oven with the door slightly ajar for 1 hour. This gentle cooldown helps prevent cracks and keeps the texture dense and tender.
Once cooled, refrigerate for at least 4 hours or overnight. The chill firms the cheesecake into sliceable perfection, and the flavors meld into a sweeter, rounder profile.
For the topping, heat the heavy cream in a saucepan until hot but not boiling, then pour it over the white chocolate chips in a bowl. Let it sit for a few minutes and then stir until smooth, creating a glossy ganache.
Pour the white chocolate ganache over the chilled cheesecake before serving, smoothing it with a spatula, and allow it to set for a few minutes so the ganache forms a delicate, shiny shell.

Prep ~25 minutes, Cook ~1 hour, Total ~5 hours 25 minutes including cooling and chilling, Servings ~12, Kcal ~520 per serving.

Make-Ahead and Prep Tips

You can do most of the heavy lifting a day in advance, which makes this an ideal dessert for parties. Bake the crust and make the filling, then assemble and bake the cheesecake a day before serving, letting it chill overnight to set fully. The ganache can be prepared the morning of serving and poured on just before guests arrive, keeping the finish glossy and fresh.

If you want to prepare components even earlier, the crumb crust can be stored airtight in the refrigerator for up to 2 days, and the ganache keeps in the fridge for 3 days, gently reheated over a warm water bath to pour. Bring the cheesecake to room temperature for 20 minutes before serving for the most tender slice.

Storing and Reheating Methods

Store leftover slices in an airtight container in the refrigerator, they will keep well for 4 to 5 days, maintaining texture and flavor. For longer storage, wrap the whole cheesecake tightly in plastic wrap and then aluminum foil, freezing for up to 2 months, thawing in the refrigerator overnight when ready to serve.

To refresh slices from the fridge, let them sit at room temperature for 20 minutes to soften slightly, or microwave a single slice for 10 to 15 seconds on low power if you prefer a warmer, softer mouthfeel. If the ganache looks dull after refrigeration, a quick brush of warm cream or a few seconds under a warm lamp will restore a pleasant sheen. A fresh, clean aroma is a good cue the cheesecake is still at its best.

What Goes Well with Sugar Cookie Cheesecake

A small scoop of vanilla or almond gelato to contrast the dense cake
Fresh berries, strawberries, or a mixed berry compote for bright acidity
Toasted nuts, such as sliced almonds, for a delicate crunch
A lightly whipped cream with a hint of vanilla for an airy partner
A festive cookie board, pair it with a festive cookie collection to offer a range of textures and flavors

Make It Your Own

Mix and match elements to suit the occasion, these simple swaps let you personalize the dessert while keeping the soul of Sugar Cookie Cheesecake intact.

Brown butter crust, brown the butter before mixing with crumbs for a deep nutty aroma.
Citrus lift, fold a teaspoon of finely grated lemon or orange zest into the filling for a bright, fresh note.
Chocolate ripple, swirl a spoonful of warmed milk chocolate into the filling before baking for pretty veins of chocolate.
Spiced cookie crust, add 1/2 teaspoon cinnamon and a pinch of nutmeg to the crust for subtle warmth.
Mini cheesecakes, bake in a lined muffin tin for portable, party-friendly portions that cut down on slicing fuss.
Faux-gingerbread swap, replace some sugar cookies with ginger snap crumbs for a cozy, spiced version without altering baking times much.
Extra cookie dough pockets, dice the edible cookie dough into smaller pieces so every slice has little nuggets of cookie goodness.
Lighter topping, skip the ganache and dust with powdered sugar and candied citrus peel for a less sweet finish.

Pro Tips for Best Results

Use room temperature cream cheese and eggs, they blend more smoothly, avoiding lumps and overmixing.
Press the crust firmly into the pan and chill for 10 minutes before baking to prevent crumbling.
Bake low and slow, the gentle 325°F keeps the center creamy while setting the edges without cracking.
Cool the cheesecake slowly with the oven door ajar, this prevents sudden temperature shocks that cause cracks.
Run a hot knife around the pan when serving, it helps create clean slices for pretty presentation.
Use a water bath if you want extra insurance against browning and cracking, wrap the pan bottom in foil and place it in a larger pan with hot water.

Frequently Asked Questions

What is edible cookie dough, and do I need to make it egg-free, yes please?
Edible cookie dough is a safe to-eat version of cookie dough that omits raw eggs and often heats the flour. Choose a store-bought edible cookie dough or make a homemade egg-free dough to avoid food-safety concerns.

Can I use reduced fat cream cheese?
Yes, you can use reduced fat cream cheese, but expect a slightly less rich mouthfeel and a firmer texture. Full fat gives the creamiest texture and best flavor, but lighter options still make a lovely cheesecake.

Why did my cheesecake crack, and how can I prevent it?
Cracks happen from overmixing, too-hot baking, or rapid cooling, try mixing gently, baking at the recommended 325°F, and cooling with the oven door slightly open to reduce the chance of cracking.

How should I slice the cheesecake to get even pieces?
Chill the cheesecake thoroughly, then warm a sharp knife under hot water, wipe it dry, and slice with a single smooth motion, wiping the knife between cuts for the cleanest edges.

Can I make this gluten-free?
Yes, swap the sugar cookie crumbs for a certified gluten-free sugar cookie or gluten-free shortbread crumb, check your cookie dough and all ingredients are certified gluten-free to avoid cross-contamination.

How long can I keep leftover cheesecake in the freezer, and does texture change?
Stored well, cheesecake keeps in the freezer for up to 2 months. Thaw slowly in the refrigerator, texture may become slightly denser after freezing, but flavors remain rich and pleasing.

Final Thoughts

This Sugar Cookie Cheesecake blends nostalgia and elegance in every slice, bringing the playful sweetness of sugar cookies together with the smooth comfort of cheesecake. It is a reassuring, show-stopping dessert that suits holidays, celebrations, or a comforting weekend baking project, and it rewards a little patience with a big payoff in texture and flavor. I hope you make it soon, and enjoy the soft, creamy bites and glossy white chocolate crown with friends and family.

Sugar Cookie Cheesecake

Author: anastasia-rice
Total Time: 325 minutes
Yield: 12 servings 1x
Diet: Vegetarian

Print Recipe

Description

A delightful blend of sugar cookies and creamy cheesecake, topped with a glossy white chocolate ganache. Perfect for holiday gatherings and cozy afternoons.

Instructions

Preheat the oven to 325°F (163°C) and grease a 9-inch springform pan.
Mix the crumbled sugar cookies, melted butter, and granulated sugar until combined and press into the bottom of the pan to form the crust.
Bake the crust for 10 minutes then let it cool.
In a large bowl, beat cream cheese and sugar until smooth. Add vanilla, mix well, then add eggs one at a time.
Fold in edible cookie dough. Pour filling over the cooled crust.
Bake for 50-60 minutes until the center is slightly jiggly.
Turn off oven and cool the cheesecake inside with the door ajar for 1 hour.
Refrigerate for at least 4 hours or overnight.
For the topping, heat heavy cream and pour over white chocolate chips. Stir until smooth.
Pour white chocolate ganache over chilled cheesecake before serving.