Sugar Cookie Cheesecake with White Chocolate Ganache Recipe

If you’re looking for a dessert that feels like a cozy celebration in every bite, you’re going to fall head over heels for this Sugar Cookie Cheesecake with White Chocolate Ganache Recipe. Imagine a buttery sugar cookie crust layered with creamy cheesecake studded with festive sprinkles, topped off by a luscious white chocolate ganache—it’s basically a dream come true. I can’t wait to share this recipe with you because it’s not only a showstopper at parties but also surprisingly approachable to make at home.

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Ingredients You’ll Need

Each ingredient in this Sugar Cookie Cheesecake with White Chocolate Ganache Recipe plays a key role—from the rich cream cheese to the playful sprinkles, everything harmonizes beautifully. Shopping for quality dairy products and fresh vanilla will really elevate the final flavor.

• All-purpose flour: Make sure it’s fresh and properly sifted for a tender cookie crust and dough.
• Baking soda: A little lift in the crust’s texture.
• Salt: Enhances all the sweet flavors without being salty.
• Unsalted butter: Room temperature butter ensures your dough creams perfectly.
• White granulated sugar: Gives that classic sugar cookie sweetness and crunch.
• Pure vanilla extract: Use real vanilla if you can—it makes a big difference.
• Large eggs and egg yolk: Adds richness and structure to the crust and cheesecake.
• Christmas sprinkles (jimmies): For festive color and a tiny bit of crunch—don’t skip ‘em!
• Milk: Helps hydrate the cookie dough balls just right.
• Cream cheese: The heart of your cheesecake—room temperature to keep things smooth and creamy.
• Sour cream or Greek yogurt: Adds a bit of tang and creaminess that balances sweetness.
• Heavy cream: Enriches the cheesecake batter and the ganache.
• White chocolate chips: For the silky, sweet ganache topping that takes this over the top.

Variations

I love that this Sugar Cookie Cheesecake with White Chocolate Ganache Recipe is flexible because it allows you to make it truly your own. Whether you’re swapping sprinkles for other mix-ins or tweaking the toppings, it’s hard to go wrong here.

• Use different sprinkles: I once switched to pastel nonpareils for an Easter version, and it brought a fresh vibe that everyone adored.
• Swap sour cream for Greek yogurt: If you want a tangier cheesecake, Greek yogurt amps up the flavor and is a great lighter option.
• Add a hint of almond extract: Just a teaspoon alongside vanilla really deepens the flavor if you love nutty notes.
• Seasonal fruit topping: Instead of white chocolate ganache, try fresh berries in summer for a refreshing twist.

How to Make Sugar Cookie Cheesecake with White Chocolate Ganache Recipe

Step 1: Bake the Sugar Cookie Crust

First things first, preheat your oven to 350℉. Spray a 9-inch springform pan with nonstick spray, then line the bottom with parchment—the parchment prevents sticking and makes removal a breeze. One trick I discovered is to bake the flour for the cookie dough balls first for a few minutes to eliminate any raw-flour flavor, making this cheesecake taste cleaner and more refined.

Mix the dry ingredients for your crust and cream together the butter and sugar until light and fluffy (about 2 minutes on high). Add your vanilla and eggs, then the dry mix, finishing with sprinkles for that festive crunch. Press this dough evenly on the bottom of your pan—no need to go up the sides. Bake for about 25-30 minutes until it’s golden and smells amazing.

Step 2: Prepare the Cookie Dough Balls

While your crust is baking, it’s time to get the cookie dough balls ready. These little guys bring texture and surprise with every bite. Mix the dry ingredients first, then beat your butter and sugar until smooth. Adding vanilla and milk next makes the dough soft enough for rolling.

Here’s a fun tip: I like to get my family involved with rolling these tiny balls (about the size of a dime to a nickel), making it a quick and joyful team effort. Once rolled, pop them into the freezer to get firm—they need to be cold so they hold their shape in the cheesecake batter.

Step 3: Whip Up the Cheesecake Batter

Lower your oven to 325℉ and start heating hot water for the water bath—this ensures gentle, even baking that prevents cracking, something I had to learn the hard way! Beat the cream cheese and sugar on high speed for a solid two minutes, scraping down the bowl in between. It’s key to get it ultra smooth without any lumpy bits.

Next, blend in your sour cream (or Greek yogurt), heavy cream, and vanilla till silky. Add eggs one at a time on low speed so you don’t overmix. Then fold in most of your frozen cookie dough balls—these will be little bursts of sugar cookie goodness in the final cheesecake.

Step 4: Bake with a Water Bath

Pour the batter on top of your crust and prepare your water bath. I prefer wrapping the springform pan tightly in foil twice to prevent leaks, then placing it in a roasting pan filled halfway with hot water. This method keeps your crust dry and your cheesecake perfectly moist. Bake for about 80-90 minutes until edges are set but the center jiggles slightly—a gentle wiggle is your cheesecake’s “done” indicator.

After baking, turn off the oven and crack the door open, letting the cheesecake cool slowly for 30 minutes to avoid cracks—a game changer that I always recommend. Then, transfer to a cooling rack and chill wrapped in foil for at least 6 hours, preferably overnight, so the flavors meld and texture sets beautifully.

Step 5: Make and Pour the White Chocolate Ganache

Heat the heavy cream until steaming—not boiling—and pour over your white chocolate chips. Wait a couple minutes before gently stirring so you don’t seize the chocolate. If there are still chunks, a quick zap in the microwave for 20 seconds at a time smooths it out. Pour this glossy ganache over your chilled cheesecake, then pop it in the freezer just for 10 minutes to set.

Finally, sprinkle on the remaining cookie dough balls and extra Christmas sprinkles for a festive finish that’ll have everyone smiling.

How to Serve Sugar Cookie Cheesecake with White Chocolate Ganache Recipe

Garnishes

I usually stick with extra Christmas sprinkles and a few cookie dough balls on top because they add so much festive charm PLUS a texture surprise. Sometimes, I’ll throw a few edible gold leaf flakes here and there for a touch of elegance if I’m serving guests. A drizzle of white chocolate ganache over each slice? Absolutely!

Side Dishes

This cheesecake pairs wonderfully with a simple berry compote or fresh strawberries to cut through the sweetness. I’ve also enjoyed it alongside a cup of strong coffee or a light dessert wine like Moscato, which complements the white chocolate so nicely.

Creative Ways to Present

For birthday parties, I sometimes turn this into individual mini cheesecakes using a tart pan, topped with festive sprinkles and a small cookie dough ball on each. For holiday tables, placing the whole cheesecake on a decorated platter surrounded by fresh cranberries or cinnamon sticks makes it a centerpiece dessert everyone can’t wait to dig into.

Make Ahead and Storage

Storing Leftovers

I store leftovers in the springform pan, wrapped tightly with plastic wrap and foil on top, and keep it in the refrigerator. This way, it stays fresh and the ganache stays glossy. It keeps well for up to 4 days, if it lasts that long!

Freezing

Freezing this cheesecake works well—just freeze it uncovered for a few hours, then wrap tightly in plastic and foil to prevent freezer burn. When you’re ready, thaw overnight in the fridge. The texture remains creamy and the cookie dough bits stay deliciously soft yet distinct.

Reheating

I generally enjoy cheesecake cold, but if you prefer it slightly warmed, I’ll nudge a slice into the microwave for about 15 seconds. This softens the ganache and enhances the creamy texture without melting everything, which is a nice little contrast.

FAQs

Final Thoughts

This Sugar Cookie Cheesecake with White Chocolate Ganache Recipe quickly became one of my absolute favorites because it brings together the cozy flavors of sugar cookies and the silky indulgence of cheesecake in a way that feels both nostalgic and special. Whether you’re making it for friends, family, or just yourself, it’s a dessert that feels like a warm hug — and honestly, who couldn’t use a little more of that? I hope you give it a try, enjoy the process, and delight in every bite as much as I do.

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