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Creamy Sugar Cookie Cheesecake with White Chocolate Ganache

A rich, thick slice of sugar cookie cheesecake topped with white glaze and cookie pieces.
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Make this show-stopping dessert that combines a buttery sugar cookie crust, rich vanilla cheesecake filling, and sugar cookie dough bites. Top it with a smooth white chocolate ganache for a festive centerpiece.

Ingredients

Scale
  • 1 3/4 cups all-purpose flour for crust and dough bites
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 3/4 cup unsalted butter, room temperature, divided
  • 1 cup cane sugar, divided
  • 1 tsp vanilla extract, divided
  • 1 large egg, room temperature
  • 1 egg yolk, room temperature
  • 1/3 cup Christmas sprinkles (optional, for dough bites)
  • 16 oz cream cheese, softened
  • 1 cup sour cream
  • 1 tsp vanilla extract
  • 3 large eggs
  • 8 oz white chocolate, melted and cooled slightly (for ganache)
  • 1/4 cup heavy cream (for ganache)

Instructions

  1. Preheat your oven to 350°F (175°C). Prepare a 9-inch springform pan by wrapping the bottom in foil for a water bath.
  2. Make the sugar cookie crust: Mix 1 cup flour, 1/4 cup butter, 1/4 cup sugar, and 1/4 tsp vanilla. Press this mixture firmly into the bottom of the prepared pan. Bake for 10 minutes. Let cool.
  3. Make the sugar cookie dough bites: Combine the remaining 3/4 cup flour, 1/4 cup butter, 1/2 cup sugar, 1/2 tsp vanilla, baking soda, salt, 1 egg, and egg yolk. Mix in sprinkles if using. Chill the dough for 15 minutes, then form small, bite-sized balls and set aside.
  4. Make the cheesecake filling: Beat the softened cream cheese until smooth. Add sour cream and 1/2 cup sugar, mixing until combined. Beat in 1 tsp vanilla and 3 eggs, one at a time, mixing just until incorporated. Do not overmix.
  5. Pour half of the cheesecake batter over the cooled crust. Gently drop half of the chilled cookie dough balls over the batter. Pour the remaining batter on top, then dot with the remaining dough balls.
  6. Place the springform pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches halfway up the sides of the springform pan (water bath).
  7. Bake for 55 to 65 minutes, or until the edges are set but the center still jiggles slightly. Turn off the oven, crack the door open, and let the cheesecake cool inside for 1 hour.
  8. Remove the cheesecake from the water bath and cool completely on a wire rack. Chill in the refrigerator for at least 6 hours, or preferably overnight.
  9. Prepare the white chocolate ganache: Heat the heavy cream until simmering. Pour the hot cream over the chopped white chocolate. Let stand for 5 minutes, then whisk until smooth. Let the ganache cool slightly until it thickens enough to spread.
  10. Pour the cooled ganache over the chilled cheesecake. Decorate with extra sprinkles if desired. Release the springform sides before serving.

Notes

  • For the best, creamiest cheesecake texture, bring your cream cheese, eggs, and sour cream to room temperature before starting the filling.
  • If you prefer Sugar Cookie Cheesecake Bars, press the crust into a 9×13 inch baking dish and adjust baking time slightly.
  • Use high-quality white chocolate for the smoothest ganache topping.

Nutrition

Find it online: https://cookingbyjade.com/sugar-cookie-cheesecake-recipe/