Sugar Cookie Cheesecake with White Chocolate Recipe

If you love a twist on classic desserts, then this Sugar Cookie Cheesecake with White Chocolate Recipe is going to make your taste buds sing. Imagine a buttery sugar cookie crust studded with festive sprinkles, chewy cookie dough balls tucked inside a creamy cheesecake, and a luscious white chocolate ganache drizzled on top. I absolutely love how this turns out every time — it’s like Christmas and cheesecake had the perfect baby, and I can’t wait to share all the tips I’ve learned so you nail it on your first try.

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Ingredients You’ll Need

Each of the ingredients in this Sugar Cookie Cheesecake with White Chocolate Recipe plays a key role — from the sturdy crust to the creamy filling and that dreamy ganache glaze. Grab room-temperature dairy to make mixing easier, and don’t skimp on the quality vanilla or sprinkles to brighten up the whole experience.

• All-purpose flour: Essential for structure in both the crust and cookie dough balls, plus it toasts slightly if you bake it beforehand for a cleaner flavor.
• Baking soda: A little lift in the sugar cookie crust to keep it tender yet sturdy.
• Salt: Just enough to complement sweetness and balance flavors.
• Unsalted butter: Room temperature butter gives creamy richness; unsalted lets you control the salt.
• White granulated sugar: Classic sweetness that blends perfectly throughout.
• Pure vanilla extract: The secret behind that warm, inviting aroma — always go for pure vanilla, it makes a difference.
• Eggs: Provide moisture and help set the cheesecake — don’t skip bringing them to room temperature.
• Christmas sprinkles (jimmies): Fun, colorful, and festive – these add surprise bursts of sweetness and crunch.
• Milk: Just a touch in the cookie dough balls for smoothness.
• Cream cheese: The heart of the cheesecake, room temperature is key to avoid lumps.
• Sour cream or Greek yogurt: Adds tang and creamy texture.
• Heavy cream: Brings extra silkiness in both the cheesecake batter and ganache.
• White chocolate chips: For the luscious ganache that finishes this dessert perfectly.

Variations

I love to mix things up depending on the season or my mood, and you can totally do the same with this Sugar Cookie Cheesecake with White Chocolate Recipe. It adapts well and makes an excellent base for personal touches.

• Use different sprinkles: I switched to pastel-colored sprinkles for Easter once, and it gave the cheesecake a whole new vibe that my family loved.
• Swap sour cream for Greek yogurt: To lighten the cheesecake a bit without losing creaminess, Greek yogurt works beautifully.
• Add lemon zest: For a fresh citrus twist, mix some lemon zest into the cheesecake batter — it brightens up the richness.
• Chocolate chip cookie dough: Try making mini chocolate chip cookie dough balls instead of sugar cookie for a chocolate-lover’s version.

How to Make Sugar Cookie Cheesecake with White Chocolate Recipe

Step 1: Prepare the Sugar Cookie Crust

Preheat your oven to 350℉ and get your 9-inch springform pan ready — spray it well and line the bottom with parchment paper so the crust won’t stick. A fun trick I discovered is baking 1½ cups of the flour separately for 5 minutes before using it in the cookie dough balls; it gives a subtle nutty flavor that’s hard to beat. Mix together the flour, baking soda, and salt for the crust, then beat butter and sugar until fluffy. Add vanilla, egg, and egg yolk, combining everything smoothly before folding in the dry ingredients and sprinkles. Press this dough evenly across the bottom of the pan — no need to go up the edges, just flat and sturdy. Bake for 25-30 minutes until golden. This crust sets a fantastic base that holds up well to the creamy filling.

Step 2: Roll and Freeze the Cookie Dough Balls

While the crust is baking, it’s time to tackle the cookie dough balls — my family actually turns this into a little assembly line, which makes it quicker and more fun. Mix flour and salt together, then beat butter and sugar until fluffy, adding vanilla and milk for moisture. Combine everything, then gently fold in the sprinkles. Roll the dough into tiny balls about the size of a dime to a nickel; this might feel a bit tedious, but the payoff is worth it! Pop those balls into the freezer so they get firm — this step is essential for them to keep their shape inside the cheesecake.

Step 3: Whip Up the Cheesecake Batter and Assemble

Lower your oven to 325℉. Beat the cream cheese and sugar for 2 minutes, scraping the bowl halfway to get that ultra-smooth texture without lumps — trust me, I learned the hard way when I skipped this step once. Add sour cream, heavy cream, and vanilla, mixing gently until smooth. Carefully incorporate the eggs one at a time on low speed so the batter doesn’t get too airy. Then fold in most of the cookie dough balls using a spatula. Pour this silky batter over your baked crust and get ready for the water bath — it’s the secret to a crack-free cheesecake. I prefer placing the springform inside a larger cake pan, then adding hot water to halfway up the cake pan to keep water away from the crust, but wrapping the pan in foil and placing it in a roasting pan works well too.

Step 4: Bake and Cool with Care

Bake for about 80-90 minutes, until the edges are set and the center has a slight wobble — that jiggle mean’s perfect creamy texture when chilled. When it’s done, turn off the oven, open the door slightly, and leave the cheesecake inside for 30 minutes to cool slowly; this helps avoid those pesky cracks we all hate. Once cooled, let it sit on a wire rack until completely at room temp, then cover and chill in the fridge for at least 6 hours, preferably overnight. Patience here really pays off.

Step 5: Make and Pour the White Chocolate Ganache

Place white chocolate chips in a bowl, gently heat the heavy cream until steaming but not boiling, then pour it over your chocolate. Let it sit without stirring for 2 minutes to melt the chips nice and smooth, stirring gently afterward. If any chunks persist, microwave the mixture in 20-second intervals stirring after each until silky smooth. Take your chilled cheesecake out, carefully remove the springform and parchment, and pour the ganache evenly over the top. Freeze the cheesecake for 10 minutes to set the ganache, then scatter remaining cookie dough balls and sprinkles on top for that final festive touch. This step makes the presentation pop and adds a delightful texture.

How to Serve Sugar Cookie Cheesecake with White Chocolate Recipe

Garnishes

I usually keep it simple here — a few extra sprinkles and a handful of cookie dough balls look playful and inviting. Sometimes, if I want a little flair, I add fresh raspberries or a dusting of powdered sugar for contrast. Those sparkles just bring the whole cheesecake to life, especially during holidays.

Side Dishes

This cheesecake pairs beautifully with a cup of black coffee or a light dessert wine like Moscato. If you want to go all out for a party, serve it alongside fresh fruit salad or a scoop of vanilla bean ice cream. I’ve found that the freshness of fruit balances the richness so well.

Creative Ways to Present

For birthdays or special occasions, I’ve topped this cheesecake with edible gold leaf or piped some whipped cream rosettes around the edges. Serving it on a festive cake stand really elevates the look. I even made mini versions in mason jars once — such a hit for a brunch! The layers showed off beautifully with the cookie dough balls inside and the glossy ganache on top.

Make Ahead and Storage

Storing Leftovers

I always keep leftovers in the springform pan, tightly covered with plastic wrap or foil, and store it in the fridge. It stays fresh and creamy for up to 5 days, which means plenty of indulgent second-helpings!

Freezing

This cheesecake freezes surprisingly well. I wrap the whole springform pan in multiple layers of plastic wrap and foil, then freeze. When ready to eat, I thaw it overnight in the fridge. The texture stays almost as good as fresh, and the cookie dough balls hold up nicely.

Reheating

Since cheesecake is best served chilled, I usually enjoy leftovers cold. But if you want to take the chill off, leave slices on the counter for 20 minutes before serving. Avoid microwaving—it changes the texture and softens the ganache too much.

FAQs

Final Thoughts

This Sugar Cookie Cheesecake with White Chocolate Recipe is one of those desserts I turn to when I want to impress, but also relax and enjoy the process. It’s festive, crowd-pleasing, and feels like a warm hug in dessert form. I hope you’ll try it out and make it your own — your friends and family will thank you, and you’ll have a new favorite to keep coming back to!

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