Sugar Cookie Cheesecake with White Chocolate Ganache Recipe

If you’re looking for a show-stopping dessert that’s both playful and indulgent, you’re going to absolutely love this Sugar Cookie Cheesecake with White Chocolate Ganache Recipe. It’s one of those magical desserts that combines the buttery goodness of sugar cookies, the creamy richness of cheesecake, and the silky sweetness of white chocolate ganache into one gigantic crowd-pleaser. Trust me, once you try it, you’ll be making this again and again for friends, family, and maybe just yourself!

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Ingredients You’ll Need

The magic of this Sugar Cookie Cheesecake with White Chocolate Ganache Recipe really lies in combining everyday ingredients in a special way. Each component—from the sugar cookie crust to those little cookie dough balls—works together to create layers of flavor and texture you simply don’t get in a typical cheesecake.

• All-purpose flour: The base for both crust and cookie dough balls; be sure to measure carefully and, for the dough balls, bake a portion before mixing to avoid a raw flour flavor.
• Baking soda and salt: Balances sweetness and helps with texture in the crust.
• Unsalted butter: Room temperature butter makes the dough silky and easy to press into the pan.
• White granulated sugar: Sweetener that also contributes to the crust’s tender crumb.
• Pure vanilla extract: Adds warm, aromatic depth throughout.
• Eggs and egg yolks: Provide richness and help bind the crust together.
• Christmas sprinkles (jimmies): Fun bursts of color and playful texture you and your family will love.
• Milk: Moisturizes the cookie dough balls for perfect softness.
• Cream cheese: The star of the cheesecake; make sure it’s fully softened to avoid lumps.
• Sour cream or Greek yogurt: Adds tang and creaminess that balances the sweetness.
• Heavy cream: Used both in the cheesecake batter and the ganache for luscious smoothness.
• White chocolate chips: The ganache’s key ingredient, offering a creamy, sweet finish.

Variations

I love how customizable this Sugar Cookie Cheesecake with White Chocolate Ganache Recipe is—feel free to personalize it to suit your taste or special occasions. I’ve played around with flavors and add-ins that totally elevate the experience.

• Variation: Sometimes I swap out the Christmas sprinkles for mini chocolate chips or crushed peppermint for a holiday twist—both work like a charm!
• Dairy-free option: Use dairy-free cream cheese and plant-based butter, plus a white chocolate alternative to keep the ganache smooth without the dairy.
• Flavor add-ins: A splash of almond extract can add an unexpected but delicious nuance to the crust and dough balls.
• Size variations: Make mini cheesecakes in cupcake liners with the same mix for adorable party favors.

How to Make Sugar Cookie Cheesecake with White Chocolate Ganache Recipe

Step 1: Prepare the Sugar Cookie Crust

First things first, get your oven fired up to 350°F and prep your 9-inch springform pan by spraying it well and lining the bottom with parchment paper. This step is a lifesaver for easy cheesecake release later. Then, toast 1 1/2 cups of flour for the cookie dough balls on a sheet for about 5 minutes—this little trick helps eliminate any raw flour taste in your dough balls. While that cools, mix the flour, baking soda, and salt for the crust, then beat softened butter and sugar until fluffy, about 2 minutes. Add in vanilla, egg, and yolk, then combine with your dry ingredients and sprinkles. Pat this dough firmly into the bottom of your pan—you don’t need to go up the sides. Bake for 25-30 minutes until golden. This crust is one of my favorite parts—it’s buttery, lightly crunchy, and full of sweet vanilla goodness.

Step 2: Make the Cookie Dough Balls

While your crust is baking, you can get started on those fun little cookie dough balls. Mix the flour and salt (remember that toasted flour!) separately. Beat butter and sugar until light and fluffy, then add vanilla and milk to make a smooth dough. Carefully incorporate your dry ingredients and sprinkles. Now the slightly tedious but rewarding part—roll the dough into tiny balls about the size of a dime to a nickel. This is where I get the family involved because rolling these little guys together is surprisingly fun! Pop them into the freezer to firm up while you prepare the cheesecake filling.

Step 3: Whip Up the Cheesecake Filling

Lower your oven temperature to 325°F and get water ready for a water bath—it really helps bake the cheesecake evenly and prevents cracking. Using a mixer, beat room-temperature cream cheese and sugar on high for 2 minutes, scraping sides midway to keep things smooth. Add in sour cream, heavy cream, and vanilla, making sure the mixture is lump-free and silky. Incorporate eggs one by one on low speed so you don’t overmix. Finally, fold in about three-quarters of your cookie dough balls to infuse that sweet cookie dough surprise throughout your cheesecake. Pour the batter over your crust.

Set up your water bath—either by placing the springform pan inside a larger cake pan and then into a roasting pan filled halfway with hot water, or by securely wrapping the springform pan in foil and placing it directly in the roasting pan filled with hot water. Both work well, but I prefer the cake pan method to avoid potential leaks. Bake for 80-90 minutes until the edges are set but the center still jiggles slightly when nudged. Then turn off the oven, crack the door for 30 minutes—this little cooling trick is key to keeping your cheesecake crack-free. Once cooled, chill it in the fridge for at least six hours or overnight.

Step 4: Make and Pour the White Chocolate Ganache

When your cheesecake is perfectly chilled, melt the white chocolate chips and hot heavy cream together to create a glossy ganache. Pour it gently over the cheesecake surface, then pop it into the freezer for 10 minutes to set. After that, top with the remaining cookie dough balls and extra sprinkles for a festive, textured finish that everyone will swoon over.

How to Serve Sugar Cookie Cheesecake with White Chocolate Ganache Recipe

Garnishes

For garnishes, I typically add extra festive Christmas sprinkles and leftover cookie dough balls if I have them — it keeps the presentation playful and inviting. If you’re serving at a party, a few fresh raspberries or mint leaves give a lovely pop of color and cut through the richness with a bit of fresh flavor.

Side Dishes

This cheesecake stands beautifully on its own, but if you want something light alongside it, fresh fruit salad or a berry compote are fantastic. I also love pairing it with a cup of coffee or a lightly brewed tea to balance sweetness.

Creative Ways to Present

For birthdays or holiday gatherings, I’ve arranged mini versions of this cheesecake in cupcake liners, then decorated each with colorful sprinkles and a drizzle of ganache. Another fun idea is slicing it into bars and serving on a pretty platter with edible flowers for a fancy brunch vibe.

Make Ahead and Storage

Storing Leftovers

I usually keep leftovers tightly wrapped in the springform pan or in an airtight container in the fridge. This cheesecake stays fresh and creamy for up to 4 days — perfect for savoring a little piece each day without losing that fresh-baked charm.

Freezing

If you want to make this ahead of time, freezing works beautifully. Just wrap it tightly in plastic wrap and then foil to prevent freezer burn. When thawed overnight in the fridge, the texture comes back wonderfully creamy, almost like the day you baked it.

Reheating

This cheesecake is best enjoyed chilled, so I don’t recommend reheating. But if you do want to warm a small slice slightly, a few seconds in the microwave (about 10-15 seconds) will soften the ganache just enough without melting it completely.

FAQs

Final Thoughts

I absolutely love how this Sugar Cookie Cheesecake with White Chocolate Ganache Recipe brings together nostalgic cookie flavors with the indulgence of cheesecake—it’s become my go-to dessert for celebrations and a sweet treat that everyone actually asks for seconds on. Don’t be intimidated by the steps; the recipe is very approachable, and the joy it brings is worth every minute in the kitchen. I can’t wait for you to try it and see your family and friends light up with every bite!

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