Sugar Cookie Cheesecake with White Chocolate Ganache Recipe

There’s just something wonderfully nostalgic and indulgent about a rich cheesecake combined with the fun crunch of sugar cookie dough and festive sprinkles. This Sugar Cookie Cheesecake with White Chocolate Ganache Recipe is truly a showstopper—soft, creamy, with a hint of holiday magic baked right in. Wait until you taste the silky white chocolate topping that finishes it off perfectly!

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Jump to:

• Why You'll Love This Recipe
• Ingredients & Why They Work
• Make It Your Way
• Step-by-Step: How I Make Sugar Cookie Cheesecake with White Chocolate Ganache Recipe
• Top Tip
• How to Serve Sugar Cookie Cheesecake with White Chocolate Ganache Recipe
• Make Ahead and Storage
• Frequently Asked Questions:
• Final Thoughts
• Sugar Cookie Cheesecake with White Chocolate Ganache Recipe

Ingredients & Why They Work

This recipe balances simple, classic ingredients that come together beautifully to deliver texture and flavor. You’ll want good-quality cream cheese and white chocolate for best results—grab full-fat options if possible for a richer outcome.

• All-purpose flour: Acts as the base for both the crust and dough balls, providing structure without toughness.
• Baking soda & salt: Important for subtle leavening and flavor enhancement, making sure your crust is tender, not flat.
• Unsalted butter: Room temperature butter creaminess helps mix dough evenly; unsalted lets you control salt level perfectly.
• White granulated sugar: Sweetens while contributing to that sugar cookie crunch.
• Pure vanilla extract: Adds warm aroma that complements the sugar cookie flavor beautifully.
• Eggs and egg yolk: Bind everything together while adding richness.
• Christmas sprinkles (jimmies): Beyond the festive look, they add little bursts of texture and color that make this recipe extra joyful.
• Cream cheese: The cornerstone of the cheesecake, providing that smooth, tangy base.
• Sour cream or Greek yogurt: Keeps the cheesecake moist and adds a subtle tang for balance.
• Heavy cream: Both in the cheesecake and ganache, it enriches the texture for that melt-in-your-mouth feel.
• White chocolate chips: Crucial for the ganache topping that melts perfectly smooth and sweetly finishes the dessert.
• Milk: Helps tenderize and hydrate the cookie dough balls for a soft but firm bite.

Make It Your Way

I love tweaking this Sugar Cookie Cheesecake with White Chocolate Ganache Recipe depending on the season or occasion. Don’t hesitate to get creative—there’s room for your personal touch here!

• Variation: One time, I swapped the Christmas sprinkles for mini chocolate chips and it was a hit with the kids—still festive, just a little less colorful.
• Dairy-free option: If you need to avoid dairy, try using plant-based cream cheese and coconut cream in place of sour cream and heavy cream—though ganache consistency might change slightly.
• Intensify flavor: Add a splash of almond extract with the vanilla for a more complex cookie flavor in your crust and dough balls.
• Make it gluten-free: A cup-for-cup gluten-free flour blend works well here, just ensure it’s one that holds moisture for the crust and dough.

Step-by-Step: How I Make Sugar Cookie Cheesecake with White Chocolate Ganache Recipe

Step 1: Prep Your Sugar Cookie Crust

First things first, preheat your oven to 350℉ and prep a 9-inch springform pan by spraying it well and lining the bottom with parchment paper—this will make removing your cake effortless. Before mixing, I like to bake the flour separately for the cookie dough balls for 5 minutes; it gives the dough a nice nuttiness and ensures it’s extra delicious after baking. While that cools, blend your butter and sugar until fluffy, then add vanilla and eggs. Mix your dry ingredients and sprinkle them with festive jimmies into the dough. Press the dough evenly into the pan bottom—it doesn’t need to climb the sides—and bake for 25-30 minutes till golden. You'll notice the wonderful buttery aroma filling your kitchen here!

Step 2: Roll and Chill Cookie Dough Balls

While the crust bakes, get rolling on the cookie dough balls! Mix the flour and salt, then beat butter and sugar really well. Adding vanilla and milk softens the dough just enough. Once combined, fold in the sprinkles and shape the dough into dime-to-nickel sized balls. This part can get a bit repetitive, so I often make it a family affair. Pop all the balls in the freezer to firm up—they need to be cold when they meet the cheesecake batter or they’ll melt and lose texture.

Step 3: Whip Up the Cheesecake Filling

Lower your oven to 325℉ and prep for a water bath. I can’t stress the water bath enough—it keeps the cheesecake super creamy without cracking. Beat room-temperature cream cheese and sugar on high for a solid two minutes, scraping the bowl half-way (trust me, you want it silky smooth). Mix in your sour cream, heavy cream, and vanilla next—these ingredients give your cheesecake its tender texture. Add your eggs slowly on low speed (to avoid incorporating extra air), and then fold in about three-quarters of your chilled cookie dough balls gently with a spatula.

Step 4: Bake With a Water Bath and Cool Slowly

Pour the batter onto your baked crust and place your springform pan in one of the water bath setups. I usually use the first method: set the pan inside a larger cake pan, then nestle it in a roasting pan with hot water halfway up the sides. This keeps water away from the crust better. Bake for about 80 to 90 minutes until the edges are set but the center still wobbles slightly. Then, turn off the oven, crack the door, and let it cool inside for 30 minutes—this gradual cooling is a secret step that helps prevent those dreaded cracks. Finally, chill your cake in the fridge for 6 hours or overnight for best results.

Step 5: Make and Pour the White Chocolate Ganache

While the cheesecake is chilling, melt your white chocolate chips with heavy cream. Heat the cream until steaming, then pour it over the chips and wait a couple of minutes before stirring. Sometimes the chocolate takes a little extra coaxing—if you see chunks, a few 20-second bursts in the microwave usually do the trick to get it glossy and smooth. Once your cheesecake is thoroughly chilled, remove it from the pan and parchment, then pour the ganache right over the top. Pop it in the freezer for 10 minutes to set, then sprinkle remaining cookie dough balls and sprinkles on top for a festive finish.

How to Serve Sugar Cookie Cheesecake with White Chocolate Ganache Recipe

Garnishes

I usually finish this cheesecake with a scattering of leftover cookie dough balls and extra sprinkles on top for that playful, festive look. Sometimes I’ll garnish plates with a drizzle of caramel or a dusting of powdered sugar for an elegant touch.

Side Dishes

This cheesecake pairs wonderfully with fresh berries or a simple berry compote to balance the sweetness. A hot cup of coffee or a sparkling dessert wine also makes a dreamy companion.

Creative Ways to Present

For holiday dinners, I’ve served individual cheesecake slices topped with a single cookie dough ball and a mint leaf for a pop of color. You can also place the cheesecake on a decorated cake stand and surround it with festive cookies for a complete sugar cookie-themed dessert table that guests love.

Make Ahead and Storage

Storing Leftovers

Once sliced, cover leftover cheesecake tightly with plastic wrap or foil and keep refrigerated. It stays fresh and creamy for up to 5 days, though I guarantee it won’t last that long once you’ve tasted it!

Freezing

I’ve frozen whole cheesecakes wrapped in foil and plastic wrap with great success. Thaw in the refrigerator overnight before serving. The texture remains deliciously smooth, and the ganache is just as luscious.

Reheating

You really don’t need to reheat cheesecake, but if you prefer it slightly less chilled, leave slices at room temperature about 15-20 minutes before serving. This softens it up, bringing out all the flavors.

Final Thoughts

This Sugar Cookie Cheesecake with White Chocolate Ganache Recipe holds a special place in my recipe box because it combines the fun of cookies with the elegance of cheesecake. It’s great for holidays or any time you want to treat yourself with something a little bit magical. I’m confident once you try it, you’ll be sharing it with friends and family just like I do—because the festive flavors and creamy texture are pure joy to dig into. So go ahead, roll up your sleeves, and make this your next delicious dessert adventure!

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