There’s something utterly delightful about the combination of soft, buttery sugar cookies layered in a creamy cheesecake, and when you add luscious white chocolate to the mix, it becomes a showstopper. This Sugar Cookie Cheesecake with White Chocolate Recipe is one of those desserts that always earns compliments—and it’s definitely worth making for any occasion where you want to impress with something both comforting and elegant.
Jump to:
- Why You'll Love This Recipe
- Ingredients & Why They Work
- Make It Your Way
- Step-by-Step: How I Make Sugar Cookie Cheesecake with White Chocolate Recipe
- Top Tip
- How to Serve Sugar Cookie Cheesecake with White Chocolate Recipe
- Make Ahead and Storage
- Frequently Asked Questions:
- Final Thoughts
- Sugar Cookie Cheesecake with White Chocolate Recipe
Why You'll Love This Recipe
I remember the first time I made this Sugar Cookie Cheesecake with White Chocolate Recipe—my kitchen was filled with the sweet aroma of butter and vanilla, and the way the flavors mingled became an instant favorite in my family. It’s a fun twist on classic cheesecake that combines nostalgic sugar cookie taste with creamy cheesecake texture, and the white chocolate ganache on top is pure indulgence.
- Unique Flavor Duo: Combining sugar cookie dough right inside the cheesecake batter gives each bite bursts of cookie flavor that feel both familiar and special.
- Textural Contrast: The crisp baked sugar cookie crust contrasts beautifully with the smooth cheesecake filling, while the cookie dough balls add a playful surprise.
- White Chocolate Ganache: The richness of white chocolate melts over the cheesecake for a glossy, creamy finish that makes this dessert truly decadent.
- Visual Appeal: Sprinkles inside the crust and dough balls add cheerful pops of color—perfect for holidays or celebrations!
Ingredients & Why They Work
Each ingredient in this Sugar Cookie Cheesecake with White Chocolate Recipe plays a key role. The simple staples come together in layers—sweet sugar cookie crust, sprinkles in cookie dough balls, and a rich cheesecake filling that’s smooth and tangy thanks to cream cheese and sour cream.
- All-purpose flour: It provides structure for both crust and cookie dough balls, helping maintain that classic sugar cookie texture.
- Baking soda: Just enough to give a subtle rise to the crust without compromising density.
- Unsalted butter: Softened butter adds creaminess and richness throughout the recipe, balancing sweetness.
- White granulated sugar: Delivers that classic sugar cookie sweetness without overpowering.
- Pure vanilla extract: Essential for boosting flavor and adding warmth to each component.
- Eggs and egg yolk: They bind ingredients perfectly and add tenderness to the crust and richness to cheesecake.
- Christmas sprinkles (or jimmies): These little colorful accents bring festive cheer and a pop of fun in every bite.
- Milk: Moisturizes cookie dough balls so they stay tender but hold their shape when frozen and baked.
- Cream cheese: The star of the cheesecake, lending tangy, velvety smoothness.
- Sour cream or Greek yogurt: Adds a subtle tang and keeps the filling creamy yet light.
- Heavy cream: Incorporated in filling and ganache, it enriches flavor and helps the ganache achieve that beautiful glossy finish.
- White chocolate chips: Melting into ganache, these give a sweet, buttery contrast that complements tartness from cream cheese.
Make It Your Way
I love mixing things up depending on the season or occasion. This Sugar Cookie Cheesecake with White Chocolate Recipe is so versatile, you can tweak it a bit without losing its magic.
- Variation: Once, I swapped Christmas sprinkles for colorful nonpareils for a birthday twist—equally festive but a little crunchier!
- Dairy-Free Adaptation: Use plant-based cream cheese and a vegan white chocolate to make it dairy-free and still delicious.
- Flavor Boost: I sometimes add a teaspoon of almond extract along with vanilla for a little extra depth.
- Chocolate Lovers’ Twist: Add mini white chocolate chips to the cheesecake batter for more pockets of melty goodness.
Step-by-Step: How I Make Sugar Cookie Cheesecake with White Chocolate Recipe
Step 1: Creating the Perfect Sugar Cookie Crust
First things first—preheat your oven and prep your pan carefully. Greasing and lining the springform pan makes it so much easier to release the cheesecake later. Baking the flour for the cookie dough balls ahead of time is a great trick to avoid a raw flour taste. When mixing the crust dough, beat butter and sugar until really fluffy—that airiness creates that melt-in-your-mouth base. Don’t worry about going up the sides with the crust; it bakes into a sturdy, golden foundation that every cheesecake deserves.
Step 2: Rolling and Freezing Cookie Dough Balls
While your crust is baking, whip up the cookie dough balls. I find rolling these tiny delights is a perfect job for teamwork—I get the kids involved, and it becomes an instant kitchen party. Freezing the dough balls is key; they hold their shape when baked inside the cheesecake, giving you those delightful cookie bursts without melting into the batter.
Step 3: Mixing the Creamy Cheesecake Filling
Beat that cream cheese until it’s silky smooth—this is the foundation of your cheesecake filling, so patience here pays off. Adding sour cream or Greek yogurt adds moisture and tang, which balances the sweetness perfectly. When you fold in the eggs, do it gently to avoid too much air getting trapped, which can cause cracks. Finally, fold in most of the cookie dough balls to surprise everyone with cookie bites inside the creamy filling.
Step 4: Baking with a Water Bath for Flawless Texture
A water bath is a must for cheesecakes—trust me on this one. It creates gentle, even heat that prevents cracking and drying out. You can use the pan-in-pan method or wrap your springform well in foil—both work, but I prefer the pan method to avoid any water leaks in the crust. Bake until the edges look set and the center jiggles slightly, then cool slowly in the oven before chilling it overnight. This slow temperature change is another secret to preventing cracks and achieving that creamy consistency.
Step 5: Making and Pouring the White Chocolate Ganache
While the cheesecake chills, melt white chocolate chips with hot cream to create a silky ganache. I like to let the hot cream sit on the chocolate a minute before stirring—that helps it melt gently without seizing. Warm it carefully in short bursts if it’s stubborn. When you pour it over the chilled cheesecake, it creates a smooth, irresistible top layer. Pop it back in the freezer briefly to set before decorating with remaining cookie dough balls and sprinkles for a festive finish.
Top Tip
Through lots of cheesecake baking and tweaking this Sugar Cookie Cheesecake with White Chocolate Recipe, I’ve learned a few tips that make a huge difference to your final result.
- Dairy Ingredients at Room Temp: Make sure your cream cheese, sour cream, eggs, and butter warm up to room temperature two hours before starting. It ensures super smooth batter without lumps.
- Water Bath Prep: Double wrap your springform pan if you use the water bath method with foil to prevent leaks—trust me, soggy crust is no fun!
- Slow Cooling: Keep the oven door cracked after baking and let the cheesecake cool inside to avoid cracks—a slow chill is your best friend here.
- Cookie Dough Ball Size: Don’t make your dough balls too big; dime to nickel size works best for even baking and the perfect cookie-cheesecake ratio.
How to Serve Sugar Cookie Cheesecake with White Chocolate Recipe
Garnishes
I usually keep garnishes simple to highlight the cake itself—more colorful sprinkles sprinkled around the edges or extra cookie dough balls on top just before serving add a fun festive vibe. For a special occasion, a light dusting of powdered sugar or a few edible gold flakes can add that extra wow factor.
Side Dishes
This cheesecake is a dessert star on its own, but I love pairing it with fresh berries or a small bowl of vanilla bean ice cream to balance richness. A cup of strong coffee or a creamy latte is the perfect drink companion to cut through sweetness.
Creative Ways to Present
For holiday parties, I sometimes serve this cheesecake as individual mini versions in muffin tins, with each mini topped with a single cookie dough ball and a sprinkle. Alternatively, slice it and plate with a drizzle of berry coulis and mint leaves for an elegant touch.
Make Ahead and Storage
Storing Leftovers
After tasting this once, you'll want to keep leftovers well covered in the fridge to maintain cheesecake moisture and prevent it from absorbing other odors. I store mine in the original springform pan wrapped tightly in plastic wrap and then foil on top—this keeps the ganache shiny and the cake delicious for up to 5 days.
Freezing
This cheesecake freezes beautifully. I suggest freezing it before adding the ganache topping, then when ready to serve, thaw overnight and pour fresh ganache on top. Alternatively, freeze fully assembled and thaw slowly in the fridge—just expect the ganache to be less glossy but still tasty.
Reheating
I usually enjoy cheesecake chilled, but if you prefer it slightly warmer, let slices sit on the counter for about 15 minutes before serving. Avoid microwaving as it can affect texture and cause the ganache to melt unevenly.
Frequently Asked Questions:
Absolutely! You can swap white chocolate chips with semi-sweet or dark chocolate chips to create a different flavor profile. Just keep the same ratio of chocolate to cream,and adjust sweetness to taste.
The key is slow, even baking with a water bath, and cooling the cheesecake gradually with the oven door ajar once baking is done. Also, avoid overmixing the batter to reduce trapped air bubbles, which cause cracks.
Definitely! This cheesecake needs at least 6 hours, preferably overnight, to chill properly. You can even prepare the crust and dough balls a day in advance to save time on the day you bake.
A springform pan is ideal because it makes releasing the cheesecake much easier, but if you don’t have one, a deep cake pan or regular round pan lined with parchment works. Just be careful when removing the cake and consider serving it directly from the pan.
Final Thoughts
This Sugar Cookie Cheesecake with White Chocolate Recipe combines nostalgic flavors with a creamy texture that feels like a hug in dessert form. It’s a dessert that has quickly become one of my favorites to make and share with family and friends—there’s something so joyful about those sneaky cookie dough balls baked right into the cheesecake. I hope you give this a try and find just as much warmth and happiness in every bite as I do. Happy baking and enjoy every luscious slice!
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Sugar Cookie Cheesecake with White Chocolate Recipe
- Prep Time: 1 hour
- Cook Time: 1 hour 20 minutes
- Total Time: 8 hours 20 minutes
- Yield: 16 slices
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
This Sugar Cookie Cheesecake combines a buttery sugar cookie crust with festive cookie dough balls baked right into a creamy, smooth cheesecake. Topped with a luscious white chocolate ganache and sprinkled with colorful Christmas jimmies, this dessert is perfect for holiday celebrations and satisfying sweet cravings.
Ingredients
Sugar Cookie Crust
- 1 ¾ cup All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Salt
- ¾ cup Unsalted butter, room temperature
- 1 cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 1 Large egg, room temperature
- 1 Egg yolk, room temperature
- ⅓ cup Christmas sprinkles, jimmies
Cookie Dough Balls
- 1 ½ cups All-purpose flour
- ½ teaspoon Salt
- ½ cup Unsalted butter, room temperature
- 1 cup White granulated sugar
- 1 teaspoon Pure vanilla extract
- 3 tablespoon Milk
- ½ cup Christmas sprinkles, jimmies
Cheesecake
- 24 oz Cream cheese, room temperature
- ¾ cup White granulated sugar
- ½ cup Sour cream, room temperature or Greek yogurt
- ¼ cup Heavy cream, room temperature
- 1 teaspoon Pure vanilla extract
- 4 Large eggs, room temperature
- ¾ Cookie dough balls
White Chocolate Ganache
- 1 cup White chocolate chips
- ⅓ cup Heavy cream
Instructions
- Prepare Sugar Cookie Crust: Preheat the oven to 350℉. Spray a 9-inch springform pan with baking nonstick spray and line the bottom with parchment paper, then spray again. First, bake 1 ½ cups of the all-purpose flour on a cookie sheet for 5 minutes and allow to cool. In a medium bowl, mix the remaining 1 ¾ cup flour with baking soda and salt. Using a mixer, beat butter and sugar on high speed for 2 minutes, then add vanilla, egg, and egg yolk and mix on medium speed until combined. Add dry ingredients and mix on low until just combined, then fold in ⅓ cup Christmas sprinkles. Press the dough evenly into the bottom of the springform pan, not up the sides. Bake for 30 minutes until golden on top.
- Make Cookie Dough Balls: While crust bakes, mix flour and salt in a bowl. Beat butter and sugar on high speed for 2 minutes, then add vanilla and milk, mixing on medium until smooth. Add dry ingredients and mix on low until just combined, then fold in ½ cup Christmas sprinkles. Roll dough into small balls about the size of a dime or nickel on wax paper over a baking sheet. Freeze dough balls until cold and firm to use later.
- Prepare Cheesecake Batter: Preheat oven to 325℉. Start hot water for a water bath. Beat cream cheese and sugar on high speed for 2 minutes, scraping sides halfway through. Add sour cream, heavy cream, and vanilla and mix on medium until smooth and lump-free. Add eggs one at a time and mix on low until just combined. Fold in ¾ of the cookie dough balls.
- Assemble and Bake Cheesecake: Pour cheesecake batter over baked crust in springform pan. Prepare water bath by either placing the pan in a larger cake pan set within a roasting pan filled halfway with hot water, or tightly wrapping the springform pan with foil and placing it in a roasting pan with hot water halfway up the sides. Bake cheesecake for 90 minutes until edges are set and center slightly jiggles.
- Cool and Chill Cheesecake: Turn off oven and crack door open, allowing cheesecake to cool inside oven for 30 minutes to prevent cracks. Remove and cool completely on a rack, then wrap and chill in the refrigerator for at least 6 hours or overnight for best results.
- Prepare White Chocolate Ganache: 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 before stirring until smooth. If chocolate is not fully melted, heat in 20-second microwave intervals stirring between.
- Finish and Serve: Remove cheesecake from fridge and take off springform pan and parchment paper. Pour ganache over cheesecake and freeze for 10 minutes until set. Top with remaining cookie dough balls and extra Christmas sprinkles. Slice and serve.
Notes
- Pull out all dairy ingredients 2 hours before baking to ensure they are at room temperature for smooth batter.
- Baking the flour before adding it to the dough helps to develop flavor and improve texture.
- Freezing the cookie dough balls ensures they hold shape and maintain texture in the final cheesecake.
- Use a water bath for even baking and to prevent cracks in the cheesecake.
- Chill the cheesecake overnight for the best texture and flavor before serving.
- If white chocolate ganache seizes, warming in short intervals helps melt the chocolate smoothly.
- Press cookie dough crust firmly and evenly to create a sturdy base for the cheesecake.
- Crack the oven door during cooling to avoid sudden temperature changes that cause cracking.
Nutrition
- Serving Size: 1 slice
- Calories: 450 kcal
- Sugar: 30 g
- Sodium: 250 mg
- Fat: 32 g
- Saturated Fat: 18 g
- Unsaturated Fat: 12 g
- Trans Fat: 0 g
- Carbohydrates: 38 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 105 mg
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