Sprinkle Cheesecake (Print Version)
# Ingredients:
→ Oreo Crust
01 -
32 Golden Oreo cookies
02 -
6 tablespoons unsalted butter, melted
→ Cheesecake Filling
03 -
32 ounces cream cheese (4 bricks), softened
04 -
1 cup granulated sugar
05 -
3 eggs
06 -
1 teaspoon vanilla extract
07 -
2 tablespoons all-purpose flour
08 -
¼ teaspoon salt
09 -
½ cup sprinkles
→ White Chocolate Ganache Topping
10 -
¾ cup white chocolate chips
11 -
¼ cup heavy whipping cream
12 -
Food coloring (optional)
→ Whipped Cream Topping
13 -
1 cup heavy whipping cream
14 -
2 tablespoons powdered sugar
15 -
2 teaspoons instant vanilla pudding
16 -
½ teaspoon vanilla extract
17 -
Additional sprinkles for garnish (optional)
# Instructions:
01 -
Preheat the oven to 350°F. Thoroughly grease a 9-inch springform pan and cover the outside bottom with aluminum foil (to prevent leaks). Finely crush the Golden Oreos using a food processor or a gallon bag and rolling pin. Place the crushed Oreos in a medium bowl, add melted butter, and mix well. Press mixture evenly into the pan using a measuring cup or your fingertips. Bake for 8-10 minutes until edges just begin to brown. Remove from oven and set aside.
02 -
Lower oven temperature to 325°F. Add 1-2 inches of warm water to a roasting pan or large rimmed cookie sheet and place on the bottom oven rack. Allow it to heat for 5-10 minutes before baking your cheesecake.
03 -
In a stand mixer with paddle attachment or using a hand mixer, beat softened cream cheese until smooth, scraping down the bowl after. Add sugar, vanilla extract, flour and salt, then beat on high until smooth. Add eggs one at a time, beating on low after each addition until just combined (do not overbeat). Gently fold in the sprinkles with a spatula. Pour filling over the Oreo crust and smooth the top with a spatula.
04 -
Bake for 60-90 minutes, or until there is a 3-4 inch jiggle in the center. Turn off the oven and leave the cheesecake inside for another 1-2 hours until the oven has cooled to room temperature. Remove and let it cool completely at room temperature (another 1-2 hours), then refrigerate overnight to set. Before removing the springform, run a butter knife around the edges to loosen.
05 -
Heat heavy cream in a small saucepan until almost boiling, stirring every 30 seconds. Pour in white chocolate chips and remove from heat, stirring continuously until smooth and fully melted. Add food coloring if desired. Allow ganache to cool until just warm before spreading over the chilled cheesecake.
06 -
Combine heavy whipping cream, powdered sugar, instant vanilla pudding, and vanilla extract in a bowl. Beat until stiff peaks form. Transfer to a piping bag fitted with a star tip and pipe rosettes around the edge of the cheesecake. Sprinkle additional colorful sprinkles on top if desired.
# Notes:
01 -
This creamy vanilla cheesecake has a Golden Oreo crust and is filled and topped with sprinkles! It's also topped with a dyed white chocolate ganache and whipped cream swirls.
02 -
The water bath method helps prevent cracks in your cheesecake while baking.
03 -
For best results, make this cheesecake a day ahead to allow proper setting time overnight in the refrigerator.
04 -
The instant vanilla pudding in the whipped cream helps stabilize it so it holds its shape longer.