This party-on-a-plate cheesecake is made up of a shortbread sprinkle crust (which gives it a cookie dough vibe) baked with a tangy, creamy, colorful filling. Top it with some fresh whipped cream - I mean one of life's simple pleasures is freshly whipped cream - more sprinkles (of course!), and some cookie crumbles for the perfect finish. It’s FUN, it’s FETTI, it’s about to be your new favorite cheesecake.
Equipment
- 9" Springform Pan
- Parchment Paper
- Mixer
- Mixing Bowls
- Measuring Cups
- Measuring Spoons
- Spatulas
- Whisk
Ingredients
FILLING
- 24 oz cream cheese softened
- ¾ cup sour cream
- ½ cup heavy cream
- 1 cup sugar
- 1 tablespoon flour sifted
- 3 large eggs
- 1 teaspoon vanilla extract
- ½ cup rainbow sprinkles
CRUST:
- ⅓ cup sugar
- 9 tbsp unsalted butter room temperature
- 1 tsp vanilla
- ¼ tsp salt
- 1 ½ cups flour
TOPPING
- 1 cup heavy cream
- 1 ½ tbsp powdered sugar sifted
- ¼ cup sprinkles
- Sugar cookie crumbs optional
Instructions
CRUST
- Preheat oven to 325F and line a 9”-sized springform pan with parchment paper and grease
- In a bowl, combine your sugar, butter, vanilla, and, salt. Mix in your flour until crumbly and then stir in your sprinkles. Press the dough together lightly with your hands, to bring it together (will still be crumbly just in bigger chunks). Pour into your springform pan and press in evenly, using the bottom of a glass or measuring cup to flatten
- Freeze the crust for 15 minutes before placing it in the oven to bake for 20 minutes. Remove from the oven and cool completely in the pan before adding the below cheesecake filling
FILLING
- For the cheesecake, add your cream cheese to the bowl of a standing mixer and beat on medium-high until smooth. Add in your sour cream, heavy cream, and vanilla, and mix to combine
- In a small bowl, combine your sugar and flour with a whisk. This will help ensure there are no clumps of flour in your mixture. Pour over cheesecake batter and mix until just incorporated
- Crack your eggs into your batter, one at a time, mixing between each egg until combined
- Gently fold in your sprinkles
- Pour your cheesecake batter over your cooled crust; spread evenly in the pan with a spatula
- Bring 4-6 cups of water to a boil. Place your cheesecake on the center rack of your oven. Place a large casserole dish on the rack below where your cheesecake will be and immediately (but carefully!) pour your boiling water into it until it reaches about halfway up your dish. Shut the oven as soon as possible, once you pour in your water. You want to trap all of that steam inside the oven!
- Bake your cheesecake at 325F for an hour and 10 minutes. When it’s done, there will be a slight wobble in the center of the cheesecake but the edges will look set. Turn the oven off but crack the door slightly, leaving the cheesecake in the oven for another hour
- After an hour, remove the cheesecake from the oven and allow it to cool completely at room temperature before covering it with foil and refrigerating it for 8 hours or overnight
TOPPING & ASSEMBLY
- Make your whipped cream by whisk together your heavy cream and powdered sugar until fluffy
- Remove from your cheesecake from the pan and top your cooled cheesecake with fresh whipped cream (beat together 1 cup of heavy cream with powdered sugar until fluffy), sprinkles, and bits of your remaining cookies
- Enjoy!
