Sugar Cookie Cheesecake with White Chocolate Recipe

If you’re on the hunt for a dessert that checks all the boxes—fun, festive, creamy, and totally irresistible—you’ve got to try this Sugar Cookie Cheesecake with White Chocolate Recipe. I absolutely love how this cheesecake combines the nostalgic joy of sugar cookies with the silky smoothness of cheesecake, all wrapped up in a luscious white chocolate ganache. Trust me, once you take one bite, you’ll see why my family literally goes crazy for this treat. Stick with me and I’ll walk you through every step to nail it perfectly.

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Ingredients You’ll Need

This recipe balances classic baking ingredients with some festive extras like Christmas sprinkles that make it so charming. I always recommend having your dairy ingredients at room temperature—it makes mixing a breeze and helps prevent lumps in your cheesecake.

• All-purpose flour: The backbone of the cookie crust and dough balls, and baking it first for the cookie dough balls really improves texture.
• Baking soda & salt: Small amounts enhance the flavor and texture of the sugar cookie crust and dough balls.
• Unsalted butter: Quality butter at room temperature helps achieve that perfect creaminess and richness.
• White granulated sugar: The right sweetness level for both dough and cheesecake without overpowering.
• Pure vanilla extract: Adds warmth and depth—don’t skimp here!
• Eggs and egg yolk: Key for structure and richness, especially in the crust and cheesecake layers.
• Christmas sprinkles (jimmies): A fun festive touch baked into the crust and cookie dough balls—these really brighten the look and taste.
• Milk: Moistens the cookie dough balls and makes them easy to roll.
• Cream cheese: Make sure it’s room temp for smooth mixing and that classic cheesecake tang.
• Sour cream or Greek yogurt: Adds moisture and a slight tanginess that perfectly balances the sweetness.
• Heavy cream: Used in both the cheesecake and ganache for that extra creamy texture.
• White chocolate chips: For the ganache topping—chocolate lovers will adore this silky finish.

Variations

I love customizing this recipe to match the season or my mood—after all, dessert should be fun! Don’t hesitate to swap the sprinkles for mini chocolate chips or use a different extract like almond to mix up the flavor profile.

• Gluten-Free Variation: I’ve swapped the all-purpose flour for a gluten-free blend and it holds up beautifully with no noticeable difference in texture.
• Fruit Twist: Adding a layer of raspberry or strawberry jam between the crust and cheesecake gives a lovely fruity contrast my family can’t get enough of.
• White Chocolate Substitute: You can swap out white chocolate chips for milk or dark chocolate if you’re feeling less sweet and want a deeper flavor.
• Sprinkles Swap: Regular sprinkles or colored sugar can be used year-round for a festive touch—don’t be afraid to get creative.

How to Make Sugar Cookie Cheesecake with White Chocolate Recipe

Step 1: Prepare and Bake the Sugar Cookie Crust

Start by preheating your oven to 350℉ and prepping a 9-inch springform pan with baking spray and parchment paper—this will make removing the cheesecake a breeze later. I also love baking the flour for the cookie dough balls first; it might sound odd, but doing so boosts the dough’s texture and flavor. Mix your dry ingredients (flour, baking soda, salt) together, then cream the butter and sugar until fluffy. Adding room temp eggs and vanilla after that helps your dough come together smoothly. Don’t forget to fold in those Christmas sprinkles for that festive touch! Press this dough evenly into your pan—only across the bottom—and bake for 25-30 minutes until it’s golden. Trust me, this crust is a game changer.

Step 2: Make the Cookie Dough Balls

While your crust is baking, start on the little bundles of joy: the cookie dough balls. I always bake the flour first for these too, just like the crust. Cream the butter and sugar until light and then add vanilla and milk—this keeps them moist but firm enough to roll into small balls. Mixing in the salt and sprinkles at the end gives these balls that classic sugar cookie flavor and a pop of color. Rolling these balls is a bit tedious, and if you’re anything like me, getting some family help here makes it way more fun (and faster!). Pop those balls in the freezer to firm up; you want them cold to keep their shape in the cheesecake.

Step 3: Whip Up the Creamy Cheesecake Filling

Lower your oven temp to 325℉ for the cheesecake phase. Start by beating the cream cheese and sugar on high speed for a good two minutes; scraping down the bowl halfway through is key to getting it super smooth. Then mix in sour cream (or Greek yogurt if that’s your choice), heavy cream, and vanilla until silky. Adding the eggs one at a time on low speed keeps your batter from curdling. Now, here’s the fun part: fold in three-fourths of your frozen cookie dough balls. I always stir these in by hand with a spatula so they don’t break apart and stay nice and whole inside your cheesecake. Pour this luscious batter over your crust and get ready for the water bath.

Step 4: Bake the Cheesecake Using a Water Bath

Using a water bath for cheesecake baking is a lifesaver—it keeps your cheesecake moist and crack-free. You’ve got two methods: nest the springform pan inside a cake pan in a roasting pan or wrap your pan tightly in foil and set it directly in a roasting pan with hot water halfway up the sides. Both work, but the first method helps avoid soaking your crust. Bake for about 80-90 minutes until the edges are set but the middle still jiggles slightly—that’s your cheesecake telling you it’s perfect. Then, turn off the oven, crack the door, and let it cool gently for 30 minutes to avoid cracking.

Step 5: Chill Completely and Top with White Chocolate Ganache

Once your cheesecake is cool, wrap it in foil and chill it in the fridge for at least 6 hours—overnight is best for full flavor and perfect texture. When you’re ready for the finishing touch, make the white chocolate ganache by heating heavy cream until steaming and pouring it over white chocolate chips. Let it sit a couple of minutes before stirring gently; sometimes it needs a quick zap in the microwave in short bursts to get that flawless glossy finish. Pour the ganache over your cheesecake, then pop it in the freezer for 10 minutes to set. Finally, scatter the remaining cookie dough balls and sprinkles on top for that festive wow factor.

How to Serve Sugar Cookie Cheesecake with White Chocolate Recipe

Garnishes

I typically stick with the leftover cookie dough balls and a sprinkle or two of festive jimmies for garnish because they add color and crunch, plus they remind everyone what makes this cheesecake so special. Sometimes I also add a few white chocolate shavings or a dusting of powdered sugar to amp it up a bit.

Side Dishes

This cheesecake pairs wonderfully with fresh berries or a light berry compote on the side if you want to balance the richness with some tartness. A glass of chilled milk or even a cup of coffee works beautifully alongside for serving.

Creative Ways to Present

I’ve found that presenting the cheesecake on a white serving plate and adding some edible flowers or fresh sprigs of mint around the edges creates a delightful centerpiece for holiday parties. For birthdays, I’ve piped a little whipped cream border and added miniature sugar cookie shapes on top for extra glam.

Make Ahead and Storage

Storing Leftovers

I store leftovers tightly wrapped in plastic wrap or airtight containers in the fridge, and it stays fresh up to 5 days. I actually find the flavors marry even better after sitting for a day or two!

Freezing

When I’ve had leftovers I won’t get to in time, freezing slices wrapped tightly in plastic and then foil works great. Thaw overnight in the fridge before serving, and the texture holds up surprisingly well.

Reheating

I find cheesecake tastes best chilled, so I usually serve leftovers cold. But if you want a less chilled slice, just leave it out at room temp for 15-20 minutes before eating—no microwaving needed to keep that creamy texture.

FAQs

Final Thoughts

This Sugar Cookie Cheesecake with White Chocolate Recipe holds a special place in my heart because it combines two beloved desserts that everyone enjoys, yet it feels special and festive at the same time. I have so many memories pulling my family together in the kitchen to roll those tiny dough balls and watching their eyes light up as the cheesecake comes together. If you’re looking for a dessert to wow your friends and family, give this recipe a try—you’ll love how it turns out, and I promise you’ll be asked to make it again and again!

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