| |

Sugar Cookie Cheesecake with White Chocolate Ganache Recipe

Avatar photoByMegane
Jump to Recipe· 4.6 from 56 reviews

If you’re looking for a dessert that feels both nostalgic and indulgently fresh, I absolutely love sharing this Sugar Cookie Cheesecake with White Chocolate Ganache Recipe with friends and family. It’s that perfect blend of buttery sugar cookie crust, rich cheesecake, festive cookie dough balls, and a luscious white chocolate ganache on top. Trust me, once you make this, you’ll keep wanting to bring it to every celebration because it really is fan-freaking-tastic!

❤️

Why You’ll Love This Recipe

  • Festive & Fun: The Christmas sprinkles in the dough balls add a joyful pop of color and texture.
  • Creamy & Decadent: The cheesecake is silky smooth with that perfect balance of tang from sour cream and richness from cream cheese.
  • Make-Ahead Friendly: You can prep dough balls, crust, and cheesecake layers in stages, making party planning easier.
  • White Chocolate Ganache: This luscious topping truly takes it from amazing to unforgettable.
A slice of colorful cheesecake on a white speckled plate, showing two main layers: the bottom layer is a creamy yellow cheesecake with red and green spots inside it, and the top layer is a thicker cake with visible red and green patches. The edge of the cheesecake is decorated with white frosting and small red, green, and white sprinkles, along with small round beige balls with sprinkles. A silver fork rests on the plate, holding a bite-sized piece of cheesecake. The background is a wooden surface, with some sprinkles scattered around the plate photo taken with an iphone --ar 2:3 --v 7 - Sugar Cookie Cheesecake with White Chocolate Ganache, festive cheesecake recipes, easy holiday desserts, creamy cheesecake with cookie crust, white chocolate ganache dessert this …

Ingredients You’ll Need

The magic of this Sugar Cookie Cheesecake with White Chocolate Ganache Recipe is in how these ingredients play together—from the crisp, buttery crust to that sinful ganache on top. When shopping, I recommend using the best-quality cream cheese and white chocolate you can find; it truly makes a difference in flavor.

Flat lay of a small mound of all-purpose flour, a small pile of fine white granulated sugar, two whole large brown eggs with clean shells, a half cup of unsalted butter cut into chunks, a small white bowl of Christmas sprinkles in red, green, and white colors, a small white bowl of smooth sour cream, a small white bowl of heavy cream, a block of cream cheese with a creamy texture and slight gloss, a small white bowl of white chocolate chips, a small white bowl of milk, a small white bowl of pure vanilla extract, a pinch of salt spilled delicately, and a tiny white bowl of baking soda, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997 - Sugar Cookie Cheesecake with White Chocolate Ganache, festive cheesecake recipes, easy holiday desserts, creamy cheesecake with cookie crust, white chocolate ganache dessert
  • All-purpose flour: This provides structure in the crust and cookie dough balls—it’s your baking backbone here.
  • Baking soda: Helps the crust rise just enough to be tender but not cakey.
  • Salt: Balances sweetness and enhances all the other flavors—it’s small but mighty.
  • Unsalted butter: Use room temperature for easy mixing and a beautifully rich flavor in crust and cookie dough balls.
  • White granulated sugar: The primary sweetener; gives that classic sugar cookie sweetness and a light crunch.
  • Pure vanilla extract: Flavor booster that brings warmth and depth to every layer.
  • Eggs and egg yolk: They bind and enrich the dough and cheesecake; make sure they’re at room temperature to avoid lumps.
  • Christmas sprinkles (jimmies): These festive touches add both color and texture throughout the cookie dough and crust.
  • Milk: Adds moisture and tenderness to the cookie dough balls.
  • Cream cheese: The star of the cheesecake—softened for a smooth, creamy batter.
  • Sour cream or Greek yogurt: Adds tanginess and creates that perfect creamy texture.
  • Heavy cream: Adds richness to the cheesecake and is also essential for the ganache.
  • White chocolate chips: Perfect for the ganache, use high-quality for a glossy finish and pure sweetness.
Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how this recipe allows for easy customization—whether you’re tweaking flavors or accommodating dietary needs. Feel free to experiment as you get comfortable; that’s part of the fun!

  • Gluten-Free Version: I swapped the all-purpose flour for a one-to-one gluten-free baking blend once, and the texture was still spot on—just make sure it contains xanthan gum for structure.
  • Flavor Boost: Sometimes I add a teaspoon of almond extract to the cheesecake batter alongside vanilla for a richer, nuttier profile.
  • Dairy-Free Adaptation: Use vegan cream cheese and coconut cream for a dairy-free twist; the ganache can be made with dairy-free white chocolate too.
  • Seasonal Sprinkles: I love swapping the Christmas sprinkles for pastel ones at Easter or red and pink for Valentine’s Day to keep this recipe festive year-round.

How to Make Sugar Cookie Cheesecake with White Chocolate Ganache Recipe

Step 1: Prep and Bake the Sugar Cookie Crust

First things first—preheat your oven to 350℉ and prep your 9-inch springform pan: spray it with nonstick spray, then line the bottom with parchment paper and give the paper another quick spray. This makes removing the cheesecake later so much easier. Next, bake 1 1/2 cups of flour on a sheet pan for 5 minutes to give it a toasty flavor for the cookie dough balls—this trick really locks in that “baked-but-not-crunchy” quality. Once cooled, set it aside.

Now mix 1 3/4 cups of all-purpose flour with the baking soda and salt, and set that aside. Using your mixer, cream the butter and sugar together on high speed for 2 minutes until it’s fluffy and pale. Then add vanilla, egg, and egg yolk—mix on medium speed to blend it fully. Slowly add the dry ingredients, mixing on low just until combined. The dough should look soft but hold together—then fold in the Christmas sprinkles. Press this dough evenly into the bottom of your prepared pan; it’s like making a sugar cookie crust! Bake for 25-30 minutes until golden on top.

Step 2: Make the Festive Cookie Dough Balls

While the crust is baking, start the cookie dough balls! Mix the remaining flour with salt and set it aside. Cream butter and sugar on high for 2 minutes again, then add vanilla and milk, mixing until smooth. Slowly incorporate the dry ingredients and then stir in more Christmas sprinkles. Here comes the fun part: roll the dough into small balls, about the size of a dime to a nickel. I’ll admit, this step’s a bit tedious, so I usually rope my family in to help. Freeze the balls until they’re firm and ready to be folded into the cheesecake.

Step 3: Prepare and Bake the Cheesecake Filling

Lower your oven temp to 325℉ and get some hot water ready for your water bath (more on that in a sec!). Beat cream cheese and sugar on high for 2 minutes, making sure to scrape down the bowl halfway to avoid lumps. Add sour cream, heavy cream, and vanilla, mixing on medium until silky smooth—no cream cheese lumps here! Beat in eggs one at a time on low speed, then gently fold in three-quarters of your frozen cookie dough balls with a spatula. Pour this rich filling over your baked sugar cookie crust.

For that perfect texture and to avoid cracks, bake your cheesecake in a water bath. There are two trusted methods: one where you nest the springform pan inside a cake pan before placing in the water bath, which keeps water from seeping in, and another wrapping the springform pan tightly in foil and placing it directly in the water bath—both work well, but I prefer the first method to keep crust dry. Bake for 80-90 minutes until the edges are set but the center jiggles slightly. Then turn off the oven and let the cheesecake cool with the door cracked for 30 minutes; this gentle cooldown prevents cracking beautifully. Cool completely on a rack, then chill wrapped in foil for at least 6 hours or overnight for best results.

Step 4: Finish with White Chocolate Ganache

While your cheesecake chills, make the ganache by heating heavy cream until steaming (not boiling), then pouring it over the white chocolate chips. Give it a few minutes to melt, then stir gently with a spatula until smooth and glossy. If needed, microwave in short bursts to fully melt any stubborn chunks. After the cheesecake is fully chilled, remove the pan and parchment paper, and pour the ganache evenly atop the cake. Pop it in the freezer for 10 minutes to set the ganache, then decorate with the remaining cookie dough balls and more festive sprinkles for that final wow factor.

👨‍🍳

Pro Tips for Making Sugar Cookie Cheesecake with White Chocolate Ganache Recipe

  • Room Temperature Ingredients: Pull out your dairy and eggs 2 hours before baking so the batter blends without lumps—this changed my cheesecake game!
  • Use a Water Bath: It’s the secret to creamy, crack-free cheesecake; I learned the hard way skipping this step causes dry edges every time.
  • Freeze Cookie Dough Balls: Make sure those are nice and cold before folding into the batter to keep their shape and add texture.
  • Don’t Overmix Eggs: Mix eggs in low and only until just combined; overmixing traps air that can cause cracks.

How to Serve Sugar Cookie Cheesecake with White Chocolate Ganache Recipe

The image shows a slice of cake with three main layers on a white plate with brown speckles, placed on a white marbled surface. The bottom layer is thick and chewy with colorful red and green spots mixed in, looking like cookie dough. The middle layer is creamy and smooth with a pale yellow color and faint red and green spots inside. The top layer is a thin smooth frosting in light cream color, decorated with red, green, and white small round sprinkles, and two small round cookie-like balls on the top right. A silver fork lies next to the slice on the plate. In the background, there is a blurred look of another slice of cake and a gold decorative ball. Photo taken with an iphone --ar 2:3 --v 7 - Sugar Cookie Cheesecake with White Chocolate Ganache, festive cheesecake recipes, easy holiday desserts, creamy cheesecake with cookie crust, white chocolate ganache dessert

Garnishes

I love finishing this cheesecake with a few more cookie dough balls on top because they create a playful, festive look while giving extra bursts of cookie dough flavor. Also, extra Christmas sprinkles or edible glitter make it shimmer and bring that celebration vibe right to your table. Sometimes I add a sprig of fresh mint for color contrast—it’s a simple touch, but it adds freshness to every bite.

Side Dishes

Pair this cheesecake with fresh berries or a cup of piping hot coffee for a perfect balance. On holiday parties, I like serving it alongside spiced mulled wine or a creamy hot chocolate—these warm drinks complement the creamy sweetness wonderfully.

Creative Ways to Present

If you’re making this for a party, I like to slice it into small, elegant squares for sharing and serve it on a pretty wooden board with extra cookie dough balls artfully scattered around. For birthdays, topping with a handful of edible gold leaf adds a luxe touch that really wows guests. I once made mini versions in cupcake liners for a fun, portable dessert option that everyone adored.

Make Ahead and Storage

Storing Leftovers

Store any leftover cheesecake tightly wrapped in plastic wrap or in an airtight container in the fridge. It stays fresh for about 4-5 days, but honestly, it rarely lasts that long with how good it is! I recommend slicing beforehand for easy grab-and-go.

Freezing

I’ve frozen this cheesecake several times, and it holds up beautifully. Just wrap it tightly in plastic wrap and then foil to protect from freezer burn. When ready to eat, thaw overnight in the fridge. The texture is just as creamy, and the ganache still tastes fantastic.

Reheating

Since this cheesecake is best served chilled, I don’t actually recommend reheating it. However, if you like your ganache a bit softer, letting slices sit at room temperature for 15-20 minutes before serving brings out the flavor and softens the top just enough.

FAQs

  1. Can I use store-bought cookie dough balls instead of making my own?

    You could, but I recommend making your own cookie dough balls for this recipe because the texture and flavor really complement the cheesecake. Store-bought doughs might be too sweet or soft, which can affect baking and texture inside the cheesecake.

  2. Why is the water bath important when baking cheesecake?

    The water bath creates steam and gentle heat around the cheesecake, helping it bake evenly and preventing cracks. It’s a tried-and-true method that makes your cheesecake super creamy and smooth.

  3. Can I make this cheesecake without the sprinkles?

    Absolutely! The sprinkles add color and festivity, but if you prefer a more classic look or want to avoid added sugar, simply omit them. The cheesecake will still taste delicious and creamy.

  4. What’s the best way to prevent cracks on the cheesecake?

    Use a water bath for even baking, don’t overmix the batter (especially after adding the eggs), and cool the cheesecake slowly by leaving the oven door slightly open after baking. Chilling it overnight also helps the texture settle nicely without cracks.

Final Thoughts

This Sugar Cookie Cheesecake with White Chocolate Ganache Recipe is truly one of my favorites to make when I want to wow a crowd or just treat my family. I love how every bite combines the buttery sugar cookie flavor with rich, creamy cheesecake and that luxurious ganache. It’s a little piece of happiness, really. I can’t wait for you to try it—you’ll find yourself making it over and over, just like I have. So grab your mixer, sprinkle up that kitchen, and have fun baking this delightful dessert!

Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Sugar Cookie Cheesecake with White Chocolate Ganache Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.6 from 56 reviews
  • Author: Megane
  • Prep Time: 1 hour
  • Cook Time: 1 hour 20 minutes
  • Total Time: 8 hours 20 minutes (including chilling time)
  • Yield: 16 slices
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
Print Recipe

Description

This festive Sugar Cookie Cheesecake combines the nostalgic flavors of sugar cookies with a creamy cheesecake, all topped with a luscious white chocolate ganache and sprinkled with colorful Christmas jimmies. Featuring a baked sugar cookie crust, homemade cookie dough balls folded into the cheesecake filling, and a smooth, rich ganache drizzle, this dessert is the perfect centerpiece for holiday celebrations.

Ingredients

Sugar Cookie Crust

  • 1 3/4 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1/2 tsp Salt
  • 3/4 cup Unsalted butter, room temperature
  • 1 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 1 Large egg, room temperature
  • 1 Egg yolk, room temperature
  • 1/3 cup Christmas sprinkles, jimmies

Cookie Dough Balls

  • 1 1/2 cups All-purpose flour
  • 1/2 tsp Salt
  • 1/2 cup Unsalted butter, room temperature
  • 1 cup White granulated sugar
  • 1 tsp Pure vanilla extract
  • 3 TBSP Milk
  • 1/2 cup Christmas sprinkles, jimmies

Cheesecake

  • 24 oz Cream cheese, room temperature
  • 3/4 cup White granulated sugar
  • 1/2 cup Sour cream, room temperature or Greek yogurt
  • 1/4 cup Heavy cream, room temperature
  • 1 tsp Pure vanilla extract
  • 4 Large eggs, room temperature
  • 3/4 Cookie dough balls (prepared)

White Chocolate Ganache

  • 1 cup White chocolate chips
  • 1/3 cup Heavy cream

Instructions

  1. Prepare Sugar Cookie Crust: Preheat the oven to 350°F. Spray a 9-inch springform pan with baking spray, line the bottom with parchment paper, and spray again. Bake 1 1/2 cups of flour on a cookie sheet for 5 minutes, then let cool. In a medium bowl, combine 1 3/4 cups flour, baking soda, and salt. In a mixer, beat the butter and sugar on high for 2 minutes. Add vanilla, egg, and egg yolk, mixing on medium until combined. Slowly add dry ingredients and mix on low, then fold in the sprinkles. Press dough evenly across the bottom of the prepared pan and bake 25-30 minutes until golden.
  2. Make Cookie Dough Balls: While the crust bakes, combine flour and salt in a bowl. In a mixer, beat butter and sugar on high for 2 minutes, then add vanilla and milk, mixing until smooth. Add dry ingredients gradually and mix on low, folding in sprinkles last. Roll dough into small balls (diameter of a dime to nickel) on wax paper over a cookie sheet. Freeze until firm to use later in the cheesecake.
  3. Prepare Cheesecake Batter: Preheat oven to 325°F. Start heating water for a water bath. Beat cream cheese and sugar on high speed for 2 minutes, scraping sides midway. Add sour cream, heavy cream, and vanilla, mixing on medium until smooth. Mix in eggs on low speed, just until combined. Fold in 3/4 of the frozen cookie dough balls gently with a spatula.
  4. Assemble and Bake Cheesecake: Pour cheesecake batter over cooled crust. Prepare a water bath by either placing the springform pan inside a cake pan and then into a roasting pan filled halfway with hot water, or by wrapping springform pan in foil and placing in roasting pan filled halfway with hot water. Bake for 80-90 minutes until edges are set and center slightly jiggles. Turn off oven, crack door, and cool cheesecake for 30 minutes to prevent cracks. Then cool completely on a rack before chilling wrapped in foil for at least 6 hours or overnight.
  5. Make White Chocolate Ganache and Finish: Place white chocolate chips in a bowl. Heat heavy cream over medium heat until hot and steaming, then pour over chocolate chips. Let sit 2 minutes, then stir until smooth. If needed, microwave in 20-second intervals until fully melted. Remove cheesecake from fridge, unwrap pan and parchment, pour ganache evenly over cheesecake. Freeze for 10 minutes to set ganache. Top with remaining cookie dough balls and additional sprinkles before serving.

Notes

  • Pull out dairy ingredients (butter, cream cheese, sour cream, heavy cream, eggs) 2 hours before baking to bring to room temperature.
  • Freezing the cookie dough balls before adding to cheesecake keeps their shape during baking.
  • Using a water bath helps prevent cracks and ensures gentle baking of the cheesecake.
  • For easier cleanup, line the bottom of the springform pan with parchment paper.
  • Allow the cheesecake to chill overnight for best flavor and texture.

Nutrition

  • Serving Size: 1 slice (1/16th of cheesecake)
  • Calories: 480
  • Sugar: 35g
  • Sodium: 210mg
  • Fat: 30g
  • Saturated Fat: 18g
  • Unsaturated Fat: 10g
  • Trans Fat: 0.5g
  • Carbohydrates: 42g
  • Fiber: 1g
  • Protein: 6g
  • Cholesterol: 120mg
Avatar photo

Hey, I'm Megan! Self-taught cook, big foodie, and lover of all things butter and garlic. I share easy, tasty recipes you’ll actually want to make. Let’s cook something awesome together!

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star