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!
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
Why You'll Love This Recipe
I get excited every time I make this Sugar Cookie Cheesecake with White Chocolate Ganache Recipe because it feels like a dessert and a celebration all rolled into one. It’s multi-textured and full of little surprises—plus it’s easier than you’d think to pull off.
- Unique Combination: The blend of sugar cookie crust, cheesecake filling, and cookie dough balls makes this dessert truly multi-dimensional in flavor and texture.
- Smooth & Creamy: Thanks to the cream cheese and sour cream mix, the cheesecake stays luxuriously creamy without being too dense.
- Festive & Fun: Sprinkles inside the crust and dough balls add colorful bursts of fun—perfect for holiday parties or anytime you want to brighten up your dessert table.
- Decadent Finishing Touch: The white chocolate ganache on top adds a silky, sweet coat that’s unbelievably good.

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.
Top Tip
From my experience, the key to this Sugar Cookie Cheesecake with White Chocolate Ganache Recipe is patience and careful temperature management. I've learned the hard way that rushing the cooling or skipping the water bath can lead to cracks or a denser texture.
- Room Temperature Ingredients: Make sure your cream cheese, eggs, sour cream, and heavy cream have plenty of time to soften. This ensures a smooth batter free of lumps.
- Water Bath Method: I prefer the cake pan inside a roasting pan method because I’ve noticed it prevents water from seeping in, which can ruin the crust.
- Crack Prevention: Let your cheesecake cool slowly inside the turned-off oven with the door cracked—this helps it transition from hot to cool gently.
- Freeze the Dough Balls: Don’t skip freezing the cookie dough balls or they’ll melt into the cheesecake batter when baking and lose their delightful bite.
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.
Frequently Asked Questions:
You can, but white chocolate provides a sweet, creamy finish that complements the sugar cookie flavor perfectly. Dark or milk chocolate ganache will taste delicious but changes the flavor profile significantly—still tasty, just different!
Baking the flour shortens the grain and removes any raw flour taste, plus it draws out a subtle nutty aroma. This gives the cookie dough balls a more complex, delicious flavor after baking in the cheesecake. It’s a little extra step that makes a big difference.
Absolutely! In fact, it’s best to bake and chill the cheesecake a day ahead to let the flavors set deeply and improve texture. The ganache can be made ahead too and poured just before serving if you like. Just keep it refrigerated until you’re ready to serve.
The water bath method, along with slow cooling in the oven with the door cracked, is key to preventing cracks. Using room temperature ingredients and avoiding over-mixing (especially once eggs are added) also helps your cheesecake stay smooth and crack-free.
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!
Print
Sugar Cookie Cheesecake with White Chocolate Ganache Recipe
- Prep Time: 1 hour
- Cook Time: 1 hour 30 minutes
- Total Time: 8 hours 20 minutes
- Yield: 16 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Sugar Cookie Cheesecake combines a festive sugar cookie crust, chewy cookie dough balls mixed into a creamy cheesecake, and finishes with a luscious white chocolate ganache topped with sprinkles and extra cookie dough balls. Perfect for holiday celebrations, this dessert offers a delightful texture contrast and a sweet, indulgent flavor.
Ingredients
Sugar Cookie Crust
- 1 ¾ cup All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ¾ cup Unsalted butter, room temperature
- 1 cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 1 Large egg, room temperature
- 1 Egg yolk, room temperature
- ⅓ cup Christmas sprinkles, jimmies
Cookie Dough Balls
- 1 ½ cups All-purpose flour
- ½ teaspoon Salt
- ½ cup Unsalted butter, room temperature
- 1 cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 3 tablespoon Milk
- ½ cup Christmas sprinkles, jimmies
Cheesecake
- 24 oz Cream cheese, room temperature
- ¾ cup White granulated sugar
- ½ cup Sour cream, room temperature or Greek yogurt
- ¼ cup Heavy cream, room temperature
- 1 teaspoon Pure vanilla extract
- 4 Large eggs, room temperature
- ¾ Cookie dough balls (from above batch)
White Chocolate Ganache
- 1 cup White chocolate chips
- ⅓ cup Heavy cream
Instructions
- Prepare Sugar Cookie Crust: Preheat oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray. Line bottom with parchment paper and spray again. Set aside. Place 1 ½ cups flour on a cookie sheet and bake for 5 minutes, then let cool. In a medium bowl, mix 1 ¾ cups flour, baking soda, and salt. Using a mixer, beat butter and sugar on high speed for 2 minutes. Add vanilla, egg, and egg yolk; beat on medium until combined. Add dry ingredients and mix on low just until combined, then fold in sprinkles. Press dough into the springform pan bottom. Bake 30 minutes until golden.
- Make Cookie Dough Balls: In a medium bowl, mix 1 ½ cups flour and salt. Beat butter and sugar on high 2 minutes, add vanilla and milk; mix medium until smooth. Add dry ingredients, mix on low until just combined, then stir in sprinkles. Roll dough into dime to nickel sized balls. Place on wax paper-lined cookie sheet and freeze until firm.
- Prepare Cheesecake Batter: Preheat oven to 325℉. Start hot water bath. Beat cream cheese and sugar on high 2 minutes, scraping bowl halfway. Mix in sour cream, heavy cream, and vanilla until smooth with no lumps. Add eggs on low speed until just combined. Fold in ¾ of frozen cookie dough balls with a spatula.
- Assemble and Bake Cheesecake: Pour batter over baked crust. Prepare water bath by placing springform pan in larger cake pan or wrapping in foil and placing in roasting pan filled halfway with hot water. Bake 90 minutes until edges are set and center jiggles slightly. Turn off oven, crack door, and cool cheesecake for 30 minutes. Remove from oven, cool completely on rack, then chill in refrigerator for at least 6 hours or overnight.
- Make White Chocolate Ganache: Place white chocolate chips in bowl. Heat heavy cream until hot and steaming. Pour over chocolates and let sit 2 minutes. Stir until smooth; if needed, microwave in 20-second intervals to melt completely. Remove cheesecake from fridge and pan, pour ganache evenly over top.
- Final Decoration: Freeze cheesecake for 10 minutes to set ganache. Top with remaining cookie dough balls and sprinkles. Serve chilled.
Notes
- Remove dairy ingredients from refrigerator 2 hours before baking to ensure they are room temperature for best texture.
- To prevent cracks in the cheesecake, do not overbake and allow it to cool gradually with oven door ajar.
- Freezing the cookie dough balls maintains their shape during baking in the cheesecake batter.
- Use a water bath to create a moist oven environment and ensure smooth cheesecake texture.
- Wrap springform pan well in foil to avoid water leaking into the crust during the water bath.
- For easier ganache spreading, ensure ganache is slightly cooled but still pourable before applying.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 35 g
- Sodium: 250 mg
- Fat: 30 g
- Saturated Fat: 15 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 40 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 120 mg



Leave a Reply