Sugar Cookie Cheesecake with White Chocolate Recipe

If you’re a fan of all things sweet and buttery, you’re going to absolutely adore this Sugar Cookie Cheesecake with White Chocolate Recipe. It’s the kind of dessert that makes every celebration feel extra special—creamy cheesecake swirled with colorful cookie dough bites, all topped off with a luscious white chocolate ganache. Trust me, once you try this, it’ll become your go-to showstopper treat that everyone raves about.

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Ingredients You’ll Need

The magic of this Sugar Cookie Cheesecake with White Chocolate Recipe lies in balancing the buttery sugar cookie crust with creamy cheesecake and bursts of cookie dough bites inside. Using quality ingredients helps each element shine, and the festive sprinkles bring that joyful pop of color.

• All-purpose flour: Key for the cookie crust and dough balls; toast a portion in the oven first for better texture.
• Baking soda and salt: Just enough to give the crust the right lift and flavor balance.
• Unsalted butter: Always use room temperature for smooth mixing and better cookie texture.
• White granulated sugar: The sweetness backbone of both cookie dough and cheesecake.
• Pure vanilla extract: This little flavor booster is a must for cookie and cheesecake flavor depth.
• Eggs and egg yolk: Help bind the cookie crust and add richness.
• Christmas sprinkles (jimmies): Choose your favorite festive or classic jimmies for bursts of color and crunch.
• Milk: Adds moisture and tenderness to the cookie dough balls.
• Cream cheese: Full-fat and at room temperature for the smoothest cheesecake texture.
• Sour cream or Greek yogurt: Brings subtle tang and silkiness to the filling.
• Heavy cream: Used in the cheesecake filling and for the white chocolate ganache, lending richness.
• White chocolate chips: For the creamy, decadent ganache topping that ties it all together.

Variations

I love tailoring this Sugar Cookie Cheesecake with White Chocolate Recipe depending on the season or occasion — you can get creative and make it your own. Here’s what I’ve tried and enjoyed:

• Gluten-Free Version: Swap the all-purpose flour for a good gluten-free blend; just watch the texture as it might be a bit more delicate.
• Sprinkle-Free: If you’re not a fan of sprinkles, chocolate chips or chopped nuts give a lovely crunch instead.
• Berry Twist: I once stirred in fresh raspberries to the cheesecake batter for a tart surprise — delicious and colorful!
• Dairy-Free: You can substitute cream cheese and cream with plant-based alternatives, but be sure to check for recommended baking brands for best results.

How to Make Sugar Cookie Cheesecake with White Chocolate Recipe

Step 1: Prepping the Sugar Cookie Crust

Start by preheating your oven to 350℉ and prepping your 9-inch springform pan with nonstick spray and a parchment paper circle. Then, toast the flour you’ll use in the cookie dough balls on a baking sheet for 5 minutes—this helps prevent sogginess later. For the crust, whisk together all-purpose flour, baking soda, and salt. Cream your butter and sugar until fluffy, then add vanilla, egg, and egg yolk. Slowly mix in the dry ingredients and sprinkle in those festive jimmies last. Press the dough evenly into the bottom of your pan—don’t worry about the sides; this crust stays at the base. Bake for 25-30 minutes until golden and smelling amazing.

Step 2: Making the Cookie Dough Balls

While that crust bakes, it’s cookie dough ball time! Combine your flour and salt, then separately beat butter and sugar until light and airy. Add in vanilla and milk for moisture, then mix in the flour mixture and sprinkles. Here’s the fun (yet admittedly a little tedious) part — roll your dough into tiny balls about the size of a dime to a nickel. I usually get my family to help; it’s a quick team activity and keeps things moving. Pop those dough balls into the freezer to firm up while you make the cheesecake.

Step 3: Whipping Up the Cheesecake Filling

Lower your oven temperature to 325℉. Beat room temperature cream cheese and sugar on high speed until silky smooth—make sure you scrape the bowl halfway to avoid any lumps. Blend in sour cream, heavy cream, and vanilla until silky. Then add the eggs one at a time, mixing on low speed just until combined. Fold in three-quarters of the cookie dough balls with a spatula; this ensures those little bites are dispersed beautifully throughout without overmixing or smashing them.

Step 4: Baking Your Cheesecake with a Water Bath

Pour the cheesecake batter over your cooled crust and get your water bath setup. I prefer placing the springform pan in a larger cake pan, then set inside a roasting pan filled halfway with hot water — this method keeps water from leaking in. If you wrap your springform pan tightly in aluminum foil instead, be cautious of potential leaks. Bake for 80-90 minutes until the edges are firmly set but the center still jiggles slightly—this slow bake with moisture prevents cracking. After baking, turn off the oven, crack the door open, and let your cheesecake cool inside for 30 minutes to settle gently.

Step 5: Chilling and Adding the White Chocolate Ganache

Once your cheesecake has cooled to room temperature, pop it into the fridge for at least 6 hours or overnight — patience here pays off with perfect texture. For the ganache, heat your heavy cream to steaming and pour over white chocolate chips, letting it sit for 2 minutes before gently stirring to a silky glaze. Sometimes a quick zap in the microwave helps melt any stubborn chunks. Remove the cheesecake from the pan and parchment, then pour that glossy ganache on top. Freeze for 10 minutes to set, then finish with the remaining cookie dough balls and sprinkles for a pretty, festive finish.

How to Serve Sugar Cookie Cheesecake with White Chocolate Recipe

Garnishes

I like to keep it simple with extra Christmas sprinkles scattered on top for a festive look, plus a few whole cookie dough balls for that wow factor. Sometimes, a light dusting of powdered sugar adds a beautiful snowy effect. If you want to get fancy, a drizzle of melted white or dark chocolate swirls on top elevates the presentation.

Side Dishes

This cheesecake pairs wonderfully with fresh berries or a mixed berry compote. A simple cup of coffee or a glass of rich dessert wine like a late harvest Riesling complements the sweetness perfectly. For a holiday party, I like to serve it alongside some spiced nuts or a lightly salted caramel sauce for an indulgent contrast.

Creative Ways to Present

When serving for a crowd, I’ve layered this cheesecake into a trifle bowl with layers of whipped cream and cookie crumbs for a fun twist. For birthdays, adding colorful candles right into the cookie dough balls on top makes the cake look extra festive. Wrapping the cheesecake in a wide ribbon for giving as a gift adds a charming homemade touch too.

Make Ahead and Storage

Storing Leftovers

After serving, cover any leftover cheesecake tightly with plastic wrap or store it in an airtight container. It stays fresh and creamy in the fridge for up to 5 days, so no rush to finish (though I doubt it’ll last that long!).

Freezing

I’ve frozen slices wrapped in foil and plastic wrap, and they thaw beautifully overnight in the fridge with minimal texture changes. Freezing is perfect when you want to make this ahead for big celebrations.

Reheating

Cheesecake is best enjoyed chilled, but if you want to soften it slightly, leave slices out at room temp for about 15 minutes before serving. Avoid microwaving as it can make the texture grainy.

FAQs

Final Thoughts

This Sugar Cookie Cheesecake with White Chocolate Recipe holds a special place in my kitchen — it’s the perfect blend of my favorite childhood flavors with a grown-up twist. Every time I bring it out, family and friends ask for seconds and beg me not to wait so long to make it again. If you’re looking for a dessert that’s cozy, fun, and downright irresistible, I hope you’ll give this one a try. I honestly can’t wait to hear what you think once you taste that first bite loaded with cookie dough surprise and creamy cheesecake delight!

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