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Ultimate Sugar Cookie Cheesecake with White Chocolate Ganache

A close-up slice of sugar cookie cheesecake topped with thick white icing and colorful holiday sprinkles.
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Create a show-stopping dessert that combines a buttery sugar cookie crust with a rich, creamy vanilla cheesecake filling, finished with a smooth white chocolate ganache and festive sprinkles. This recipe is perfect for holiday gatherings or any special occasion.

Ingredients

Scale
  • For the Sugar Cookie Crust:
  • 1 1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/2 cup (1 stick) unsalted butter, softened
  • 1/2 cup granulated sugar
  • 1 large egg yolk
  • 1 teaspoon vanilla extract
  • For the Cheesecake Filling:
  • 3 (8 ounce) packages full-fat cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 1/4 cup all-purpose flour
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 3 large eggs, room temperature
  • 1/2 cup sour cream, room temperature
  • 1/2 cup crumbled sugar cookie dough pieces (optional, for texture)
  • For the White Chocolate Ganache Topping:
  • 4 ounces white chocolate, finely chopped
  • 1/2 cup heavy cream
  • 1 tablespoon light corn syrup (optional, for shine)
  • Festive sprinkles, for decoration

Instructions

  1. Prepare the Crust: Preheat your oven to 350°F (175°C). Lightly grease a 9-inch springform pan.
  2. In a medium bowl, whisk together the flour, baking soda, and salt for the crust.
  3. In a separate large bowl, beat the softened butter and sugar until light and fluffy. Beat in the egg yolk and vanilla extract.
  4. Gradually add the dry ingredients to the wet ingredients, mixing until just combined to form a soft dough.
  5. Press the dough evenly into the bottom of the prepared springform pan. Bake the crust for 10 to 12 minutes until lightly golden. Remove from the oven and set aside while you prepare the filling. Reduce the oven temperature to 325°F (160°C).
  6. Prepare the Filling: In a large bowl, beat the softened cream cheese until smooth. Gradually beat in the granulated sugar and flour until fully incorporated.
  7. Mix in the vanilla extract and almond extract. Beat in the eggs one at a time, mixing on low speed after each addition until just combined. Do not overmix.
  8. Gently stir in the sour cream and the optional crumbled sugar cookie dough pieces.
  9. Pour the cheesecake filling over the warm, pre-baked crust.
  10. Bake the Cheesecake: Wrap the bottom of the springform pan tightly in heavy-duty aluminum foil. Place the wrapped pan into a larger roasting pan. Carefully pour hot water into the roasting pan until it reaches about halfway up the sides of the springform pan (this creates a water bath).
  11. Bake at 325°F (160°C) for 60 to 75 minutes, or until the edges are set and the center jiggles slightly when gently nudged.
  12. Cool the Cheesecake: Turn off the oven, crack the door open slightly, and let the cheesecake cool inside the oven for 1 hour. This slow cooling prevents cracking.
  13. Remove the cheesecake from the water bath and foil. Let it cool completely on a wire rack. Once cool, cover and refrigerate for at least 6 hours, or preferably overnight.
  14. Prepare the Ganache Topping: Place the chopped white chocolate in a heatproof bowl.
  15. In a small saucepan, heat the heavy cream and corn syrup (if using) over medium heat until it just begins to simmer around the edges. Do not boil.
  16. Pour the hot cream mixture over the white chocolate. Let it sit undisturbed for 5 minutes.
  17. Whisk gently starting from the center until the mixture is completely smooth and glossy. Let the ganache cool slightly until it thickens enough to spread, about 15-20 minutes at room temperature.
  18. Assemble and Serve: Pour the cooled ganache over the chilled cheesecake, spreading it evenly. Immediately sprinkle with festive sprinkles. Chill for another 30 minutes for the ganache to set before slicing and serving this **rich and creamy fusion dessert**.

Notes

  • For a truly crack-free top, use room temperature ingredients for the filling.
  • If you prefer a simpler topping, skip the ganache and use a layer of store-bought sugar cookie frosting instead.
  • This dessert works well as **sugar cookie cheesecake bars**; simply press the crust into a 9×13 inch pan and bake the filling for about 45-55 minutes at 325°F (160°C).
  • For a stronger cookie flavor, use a few drops of almond extract in the crust mixture.

Nutrition

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